Dead to the Last Drop (50 page)

Step 3—Make cookies:
Line a baking sheet with parchment paper. Batter will be thicker than cake batter but thinner than cookie dough. Drop in small mounds with a few inches of space between. Use a tablespoon for large cookies, a teaspoon for smaller ones. Using the back of the spoon, lightly swirl the mounds into even, level, flattish circles.

Step 4—Bake:
Bake smaller cookies for about 8 minutes, larger ones for about 10. Remove from oven. Clare likes to slide the entire strip of parchment paper onto the wire rack—this saves time and avoids disturbing the shape of the cookies by moving one at a time with a spatula. Once cool, create sandwiches with the Whipped Kahlúa-Cream Filling, recipe below. Or . . .

Try sandwiching these together with Luther’s No-Churn Coffee Ice Cream. Get the recipe at coffeehousemystery.com.

Note:
If making ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half of your sandwich may stick to the plate. After filling each sandwich, wrap them separately and store in the freezer.

Whipped Kahlúa-Cream Filling (or Frosting)

¾ cup heavy cream, well chilled

½ cup cream cheese, softened

1¼ cups powdered sugar

1 teaspoon pure vanilla extract

2 tablespoons Kahlúa (or Clare’s homemade coffee liqueur)*

*Clare’s homemade coffee liqueur may be used instead of Kahlúa. Find this deliciously easy make-your-own Kahlúa recipe in the back of her thirteenth Coffeehouse Mystery adventure,
Billionaire Blend
.

Using an electric mixer, whip the very cold heavy cream until it forms stiff peaks. Set aside in the refrigerator. Meanwhile, in another bowl, beat the
softened
cream cheese, powdered sugar, vanilla extract, and Kahlúa until combined. Take out your whipped cream and fold it gently into the bowl of cream cheese, sugar, and vanilla. An amazingly delicious filling for your whoopie pies or optional frosting for Clare’s Double-Chocolate Espresso Cupcakes (see the next recipe).

Double-Chocolate Espresso Cupcakes

These dark, dense, and delightfully delicious little cakes topped by a light, creamy cloud of frosting were the most popular dessert at the Smithsonian party catered by Clare Cosi and her Village Blend crew. While Clare shared a sweet and heartfelt moment with Agent Sharon Cage, the partygoers took Clare’s cosmopolitan cupcakes off the tray and into their hearts. Always a favorite at the Village Blend in New York City, the sinfully sophisticated cakes have been added to the Jazz Space dessert menu and Clare’s DC pastry case.

For the cupcakes

1 cup plus 2 tablespoons all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon finely ground sea salt (or table salt)

½ cup (1 stick) unsalted butter (softened)

¾ cup granulated sugar

¼ cup light brown sugar

1 large egg, at room temperature

½ cup whole milk

1 teaspoon pure vanilla extract

½ cup espresso or strong brewed coffee (cooled)

1 teaspoon instant espresso powder

¾ cup mini semisweet chocolate chips (must be mini!)

For the espresso buttercream

½ cup (1 stick) unsalted butter, at room temperature

1½ cups powdered sugar

1¼ teaspoon instant espresso powder

1 teaspoon vanilla extract

2 tablespoons brewed coffee or espresso

Step 1—Prep pan:
First preheat the oven to 350°F. Line a cupcake pan with paper liners. To prevent sticking of the baked muffins, spray lightly with non-stick cooking spray.

Step 2—Mix dry ingredients:
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt, and set aside.

Step 3—Make batter:
Cream the butter and sugars together until fluffy. Beat in the egg. Stop the mixer and add the milk, vanilla, and the cooled espresso or brewed coffee (with the instant espresso powder dissolved into it). Beat in the flour mixture from Step 2. Do not overmix at this
stage, but be sure all the raw flour is incorporated into the batter. Finally, fold in the mini chocolate chips. (They really should be mini chips for the best results. In a pinch, you can chop standard-sized chocolate chips or discs, but do not use standard chips for this recipe.)

Step 4—Bake:
Divide the batter among the 12 lined cupcake cups of your pan. Bake about 18 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out with no batter clinging to it. (Be careful not to mistake melted chocolate chips with unbaked batter!) Be sure to cool your cupcakes completely before frosting them.

Step 5—Make frosting:
Using an electric mixer, whip the softened butter until light and fluffy. Reduce the mixer speed and add your powdered sugar a little at a time. After the powdered sugar has been added, scrape down the sides of the bowl. Whisk your instant espresso powder into your vanilla extract and brewed coffee and then beat it into the frosting until it is beautifully fluffy and ready for the tops of your delicious double-chocolate espresso cupcakes. Top with chocolate shavings or a chocolate-covered espresso
bean!

RULES FOR GOOD COFFEE*

by Martha Washington

Drip coffee: For every cup of water, 1 heaping tablespoon of “specially selected coffee, pulverized as fine as cornmeal.”

For breakfast, serve coffee black with sugar and hot milk.

After dinner, serve coffee black with sugar.

*From
The President’s Cookbook

Don’t Miss the Next Coffeehouse Mystery by Cleo Coyle

Join Clare Cosi for a double shot of danger in the next coffeehouse mystery.

For more information about the Coffeehouse Mysteries and what’s next for Clare Cosi and her merry band of baristas, visit Cleo Coyle at her website:

coffeehousemystery.com

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