Substitute For Espresso Powder?

Baking By xmimix726 Updated 9 Jul 2015 , 12:35pm by Clairesgirl

xmimix726 Posted 7 Jul 2015 , 10:33pm
post #1 of 5

Hi! I'm a beginner baker and the cupcake recipe that I'm going to use calls for 1 tablespoon instant espresso powder. If I were to use instant coffee powder, how much of it would you suggest I use to substitute for the 1 tablespoon of espresso powder to be able to get a coffee taste? I'm making chocolate espresso cupcakes so I want it to have that coffee taste, but I don't know how much a good measurement would be.

4 replies
Pastrybaglady Posted 8 Jul 2015 , 2:29am
post #2 of 5

I personally use instant coffee and would use the same measurement.  When I want more coffee flavor I do not increase the coffee, it makes it bitter, I reduce the cocoa and add a similar weight of flour.

-K8memphis Posted 8 Jul 2015 , 1:34pm
post #3 of 5

sometimes i melt the coffee powder/crystals in the liquid (that's already called for in the recipe) if it's a fine powder already no worries but some instant coffees are made with bigger lumps -- if it's a fine powder i mix it in with the creamed butter/sugar/eggs or combine it with the flour before adding it to the mixture 

best baking to you

TheresaCarol Posted 9 Jul 2015 , 12:10pm
post #4 of 5

I just did some chocolate cupcakes and used the instant coffee pouches from Starbucks.  I purchased the deepest roast and it worked great.  I mixed it in with my buttermilk then added it to my batter.  Used same amount as espresso powder called for.

Clairesgirl Posted 9 Jul 2015 , 12:35pm
post #5 of 5

I have some of those tins of "international coffees" and have subbed that for the espresso, in the same amount called for in the recipe.

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