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Coffee Frosting on Dark Chocolate Cupcakes

Chocolate Cupcakes with Coffee Frosting made a great day of work even better!

This recipe was found on Pinterest and comes from  While the coffee frosting topping doesn’t have the same “visual appeal” as hers did (we didn’t have a squeezy thing like she used, I guarantee you that it tasted much better since we substituted the instant coffee her recipe calls for — for the best coffee in the world — organic, Camano Island Coffee.

The coffee frosting contained our decaf espresso coffee beans ground for espresso.  I enjoyed a french press cup of our light roast  Guatemala coffee along with it.

Scroll Past the Picture for the Recipe!

Chocolate Cupcake with Coffee Frosting


  • Chocolate Cupcakes
  • 1 3/4 cup (210 grams) all-purpose flour
  • 2 tsp (8 grams) baking powder
  • 1/4 cup (20 grams) dark cocoa powder
  • 1/2 cup (100 grams) sugar
  • 2 eggs
  • 2/3 cup (160 ml) almond oil
  • 2/3 cup (160 ml) milk
  • Coffee Frosting
  • 3 tbsp (42 grams) soft butter
  • 6 tbsp (168 grams) soft cream cheese
  • 1 tsp vanilla extract
  • 1 tsp espresso ground Camano Island Coffee ( original recipe calls for instant coffee…. if you’ve not had our coffee before, look below to pick up a pound for free, you’ll be happy you did!)
  • 3 cups (360 grams) powder sugar


  1. Chocolate cupcakes
  2. Preheat the oven to 350F. Line a 12 cupcake pan with paper liners. Set aside.
  3. In a mixing bowl sift the flour, baking powder and cocoa powder. Add the sugar also.
  4. Make a well in the middle and stir in the eggs, corn syrup, milk and oil.
  5. Mix until just combined.
  6. Pour the batter into the prepared cupcake pan and bake for 20 minutes.
  7. Cool completely before frosting them.
  1. Coffee frosting
  2. In a small bowl mix the vanilla extract with the coffee powder.
  3. Add it to a mixing bowl with the butter and the cream cheese. Mix until smooth and creamy.
  4. Scrap the sides of the bowl and slowly add the sugar, 1/2 cup at a time until all the sugar is incorporated.
  5. Spoon the frosting into a piping bag and frost the cupcakes.

Needless to say… these were REALLY yummy cupcakes.  The mixture of dark chocolate cupcakes and coffee frosting was perfect and it went well with fresh coffee, french pressed.

By Dan Ericson

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Coffee Cookies: Flakey Jake’s Chocolate Mocha Chip

Delicious Coffee Cookies – Perfect for dipping!

Who is Flakey Jake? We may never know. He is known, however, for these amazing coffee cookies!

We enjoyed a batch of these delicious mocha coffee cookies at the roasting facility yesterday (and some of us, at home). Not only are these cookies great on their own, they’re also great when dipped in a cup of coffee. Personally, I french pressed some Ethiopia Coffee and used these coffee cookies for dipping. It was a delicious, mouth-watering experience. I even ate a second but stopped myself short of a third and held off well for about an hour before giving in — again!

Scroll past the picture for the recipe!

Flakey Jake's Chocolate Mocha Coffee Cookies

Here’s the recipe.


  • 1.5 cups margarine/butter (I recommend butter!)
  • 2 cups granulated sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1-2 tsp. vanilla
  • 1, 12oz. chocolate chips
  • 4 cups flour
  • 1 Tbsp. baking soda
  • 1 tsp. cinnamon
  • 2 Tbsp. cocoa
  • 4 Tbsp. rolled oats
  • 1 Tbsp. fine-ground coffee (we used Brazil medium roast)


  1. Cream butter and sugars.
  2. Add eggs and vanilla.
  3. Combine flour, baking soda, and cinnamon then add to the above creamed mixture.
  4. Blend in cocoa, oats, and coffee.
  5. Stir in chocolate chips.
  6. Cover and chill.
  7. Once chilled, bake at 375?F for 12-15 minutes (depending on size)

Enjoy – and watch you that you’d don’t get too addicted to a combination of these cookies and our great coffee!

By Dan Ericson

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