This recipe is an awesome way to spice up a traditional vanilla cupcake. Brewed decaffeinated coffee added directly into the batter adds moist coffee goodness throughout the entire cake and a splash of Bailey’s Irish Cream in the frosting makes for a delicious and slightly naughty treat.
This double coffee cake is moist and dense— the perfect accompaniment to a fresh cup of coffee. The coarsely ground coffee in the filling of this cake rounds out the cinnamon, nuts, and raisins, working to create an exciting coffee cake that perfectly embodies its name.
In this dry rub, the smokiness and mild heat of the ancho chili powder melds beautifully the coffee and brown sugar to create an earthy, robust, and slightly sweet rub perfect for beef, pork, or lamb steaks.