Espresso & Biscotti Cupcakes

Name: Espresso & Biscotti Cupcakes
Ingredients: 24 None biscotti, about 4.25 oz; 2 None medium eggs; 6 tbsp sugar; 6 tbsp cold coffee or espresso; 1/2 tsp vanilla extract; 2 1/2 cups heavy whipping cream; None None cocoa for dusting

7 ingredients

3 steps

Ingredients

24 None biscotti, about 4.25 oz
2 None medium eggs
6 tbsp sugar
6 tbsp cold coffee or espresso
1/2 tsp vanilla extract
2 1/2 cups heavy whipping cream
None None cocoa for dusting

Directions

1

Line a 12-piece muffin pan with paper muffin cups, then crumble the biscotti into the bottom of each cup.
2

Beat the eggs and sugar together in a bowl until light and fluffy, then add the coffee and the vanilla extract. In a separate bowl, whisk 2 1/8 cups of the cream to stiff peaks, then fold into the egg-sugar mixture. Spoon the completed mixture into the muffin cups ensuring that the crumbled biscotti are well covered. Place the muffin tray in the freezer for at least 4-5 hours, or overnight.
3

When ready to serve, remove the tray from the freezer and leave to rest for 5 mins. Next, whip the rest of the cream, then spoon a dollop on top of each muffin. Dust with cocoa powder and serve in the muffin cups.