The holidays are upon us! Who else loves to bake this time of year? Yes, here at Ricks Roasters Coffee Company, all of our hands are raised too! What better pairing to our delicious coffee is there than a lovingly baked, homemade dessert? How about coffee-infused desserts? Yes!

To celebrate our love of coffee and dessert, I have compiled 3 of my favorite recipes that include coffee as an ingredient. If you love coffee not only with your dessert but in your dessert, read on! These will be a wonderful addition to your delectable holiday baked goods, and the coffee lovers in your life will thank you!

Baker’s note: I opt for organic and local ingredients whenever possible; it really makes a difference! Also, I’ve altered some of these recipes slightly – sometimes the recipe calls for instant coffee or some other coffee derivative – perish the thought when one has Ricks Roasters on hand! So, you will see how I use our favorite coffee in these delicious recipes:

Ricks Roasters Coffee Sugar Cookies Dipped in Chocolate

Adapted from I Am Baker

Yield – 18 cookies

1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 egg
1 tablespoon of your favorite freshly ground Ricks Roasters coffee
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup bittersweet chocolate chips
1 tablespoon shortening (yes, there are organic, non-trans fat options!)
Preheat the oven to 350 ˚F and line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer with a paddle attachment cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla, and coffee.
Add the baking powder, cinnamon, and salt and mix until just combined. Scrape the bowl as needed. Add the flour and mix on low until all the flour is incorporated.
Use a 2-tablespoon scoop to portion the dough on the cookie sheets.
Dip a small glass in sugar and gently press down on each cookie to flatten.
Bake for 8-10 or until the cookies just begin to brown. Move to a cooling rack and let cool completely before dipping.
Add the chocolate chips and shortening to a microwave safe bowl and microwave in 20 second intervals. Stir at each interval and heat until the chocolate chips are melted and smooth.
Dip half of each cookie in the chocolate and return to the cooling rack. Let the chocolate harden before storing.
Recipe from Tracy | Pale Yellow

Vanilla Cupcakes with Ricks Roasters Coffee Buttercream Frosting

Source: Cupcakes adapted from The Hummingbird Bakery Cookbook, frosting adapted from The Best Recipe by the editors of Cook’s Illustrated magazine


1 c. all‐purpose flour
¾ c. sugar
1 ½ tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
½ c. whole milk
1 egg
1 tsp. vanilla extract

Coffee Buttercream Frosting:

1 ½ T. of your favorite Ricks Roasters ground coffee
1 ½ T. water
(or, instead of the ground coffee and water to dissolve the grounds, use brewed Ricks Roasters coffee – start with 1 ½ T. and add more if you want a stronger coffee taste)
1 ½ T. vanilla extract
¾ lb. (3 sticks) unsalted butter, softened
3 c. confectioners’ sugar
3 T. milk

Prepare the Cupcakes:

Put the flour, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.
Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.
Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full. Bake at 325 degrees for 20 ‐ 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting.

This recipe makes 12 cupcakes. And it really does make 12! Fill your cups only 1/2 full, as this batter rises quite a bit. When I divided the batter between only 10 muffin cups, I had several that rose over the sides of the cups way too much. If you’re like me, you’ll feel like there’s not enough batter to stretch to 12 cupcakes … but there really is.

Prepare the Coffee Buttercream Frosting:

Combine water, Ricks Roasters coffee, and vanilla extract in a small bowl; stir to dissolve coffee (don’t worry if it doesn’t completely dissolve. If this doesn’t agree with you, use brewed coffee as described in the ingredients list). Set aside.
Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners’ sugar, 1 cup at a time, beating for a few seconds between each addition. Increase mixer speed to medium and beat for about 3 minutes.
Add the coffee mixture and milk; beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes.
Frosts 18 cupcakes. Enjoy!

Source: The Kitchen is My Playground

Finally, my absolute favorite – this comes out unbelievably delicious with our Chien Noir Espresso! Read on for Classic Tiramisu (in Italian, this literally means “Lift me up”, and that’s exactly what this dessert does):

Classic Tiramisu

(courtesy of Modified from original recipe at

Yield: 12-14 people


6 egg yolks
1 1/4 cups sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
1 (17.5 ounce) package ladyfingers
6 tbsp warm water
4 tbsp Ricks Roasters Chien Noir Espresso (once again, they are calling for the grounds, which you will dissolve in the warm water. Feel free to experiment and use the actual brewed coffee. I have done both.)
2 cups Kahlua
1 tsp cocoa powder, for dusting

Prepare a 9×13 baking dish. If you want to be able to remove the tiramisu from the pan when done so that you can see the layers, I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
Combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double boiler, you can use a metal mixing bowl set over a pot (That’s what I did and it worked perfectly).
Cook for about 10 minutes, with heat on low, stirring constantly.
When done, whip yolks with mixer until they thicken and yellow a bit.
Add mascarpone to whipped yolks and mix until combined.
If you have a second metal mixing bowl, use it for your whipped cream. If not, put mascarpone mixture into another bowl and get your metal mixer bowl clean.
Place metal bowl and whisk into freezer for about 15-20 minutes.
Remove bowl and whisk from freezer, add whipping cream to bowl and whip with mixer. Whip until soft peaks form, about 5-7 minutes.
Fold whipped cream into mascarpone mixture.
Dissolve espresso into warm water, then combine with the Kahlua.
One at a time, dip the ladyfingers into the Kahlua mixture for about 4-6 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan. You should be able to get two rows in a layer.
Spoon half of the mascarpone mixture over the ladyfingers.
Repeat ladyfinger layer, then top with remaining mascarpone mixture.
Dust the top with cocoa powder.
Refrigerate for several hours or overnight, then remove from pan (if desired) and serve.
NOTE: If you prefer a less strong (in terms of alcohol content) tiramisu, then reduce the amount of Kahlua and add more water and espresso.

From our family to yours, Happy Holidays!