Serious Eats: Recipes
Dead simple and a coffee fiend's dream come true, these cupcakes start with a base of fragrant espresso cake and a light "foam" frosting made of Swiss meringue and subtly flavored with milk powder. And if you're really feeling fancy, you can even draw a little latte art on top!
Note: If you are making these cupcakes for a specific event, feel free to make the cakes ahead and refrigerate or even freeze them in something airtight, then frost them as close to serving time as possible. The meringue frosting keeps in the refrigerator for a couple of days but it will be at its lightest and foamiest just after it's made.
About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!