You might remember my last Nespresso post, where I was a little spoiled and got to go on a mini shopping spree. Well, they’ve done it again by sending me their latest flavor, Caramelizio, to try out!
I was really excited when this new flavor was announced because there aren’t that many flavors to begin with since it’s a newer machine. I tend to drink sweeter coffee, so I usually stuck to the Vanizio (vanilla) and the Hazelino (hazelnut). Caramelizio is right up my aisle in terms of taste. It has subtle scents of vanilla and delicate notes of caramelized sugar.
I was sent the tools to create my own drink recipe, but I couldn’t help but think of dessert when I had my first sip of Caramelizio. It was just begging me to make it into dessert! Who am I kidding, I’m a dessert person. I’ll try to make dessert out of everything. Is that so bad?
One capsule made the perfect amount of coffee for a batch of cupcakes. All I needed was one cup, and it made exactly that. It was meant to be, I tell ya.
If I had caramel on hand, I definitely would have drizzled some on top. Since I didn’t, I sprinkled some cocoa powder instead. The more chocolate, the better.
I whipped up some cream in my mixer to ice the cupcakes, but a cream cheese frosting would be divine as well. Actually, any frosting would do it. These cupcakes are so good that it doesn’t matter what you put on top.
The coffee flavor is very subtle. It’s really only apparent to me in the aftertaste. It does, however, bring out that strong cocoa flavor. The buttermilk and oil trap in the moisture, ensuring the perfect cake texture. This recipe is going to be added to my permanent selection!
To check out other coffee/espresso flavors, recipes, or even buy your own VertuoLine machine, visit Nespresso here. The VertuoLine retails for $299 and is available in five colors: black (like mine!), red, titan, white, and chrome. It brews 7.77 oz of coffee or 1.35 oz of espresso, depending on the pod you’re using.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup dark cocoa powder (I used Rodelle)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- pinch of salt
- 1 cup buttermilk
- 1/2 cup olive oil (you could also use vegetable oil)
- 2 large eggs
- 2 teaspoons vanilla extract (I used Rodelle)
- 1 pod of Nespresso's Caramelizio, brewed
Directions
- Preheat oven to 350 degrees. Line 24 cupcakes.
- In a large mixing bowl, mix together the buttermilk, olive oil, eggs, vanilla, and the Caramelizio.
- Gradually stir in the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
- Fill each cupcake liner 3/4 of the way full with batter. Bake for 20-22 minutes or until toothpick comes out clean.
This is a sponsored post, but the opinions expressed are my own.
My favorite use is in Asian dishes – for the sauce, esp for General Tso’s Chicken!