Coffee Caramel Dessert Shots
Coffee Caramel Dessert Shots
Ingredients
For the Coffee Buttercream
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Dessert Shots
- 8 pieces vanilla sheet cake, baked, cooled, and cut into 1-inch squares
- 1/2 cup caramel sauce, store-bought or homemade
For Garnish
- 4 pieces chocolate hearts, small
Instructions
- 1
Prepare the coffee concentrate: In a small bowl, dissolve the instant espresso powder in the hot water. Stir until fully dissolved, then set aside to cool slightly.
⏱️ 2 min
- 2
Make the coffee buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until smooth. Add the cooled espresso mixture, heavy cream, vanilla extract, and salt. Beat on medium-high speed until the buttercream is light, fluffy, and well combined, scraping down the sides of the bowl as needed.
⏱️ 10 min
- 3
Prepare the cake: Ensure your baked and cooled vanilla sheet cake is cut into 1-inch squares, approximately 2 squares per dessert shot.
⏱️ 3 min
- 4
Assemble the first layer: Place one 1-inch square of vanilla cake at the bottom of each of your four clear dessert shot glasses.
⏱️ 2 min
- 5
Add the caramel layer: Spoon or pipe a thin layer of caramel sauce over the cake in each shot glass. You can warm the caramel slightly to make it easier to work with.
⏱️ 3 min
- 6
Add the buttercream layer: Transfer the coffee buttercream to a piping bag fitted with a star or round tip. Pipe a generous layer of coffee buttercream over the caramel sauce in each shot glass.
⏱️ 5 min
- 7
Repeat layers: Carefully place a second 1-inch square of vanilla cake on top of the buttercream layer in each shot glass. Follow with another layer of caramel sauce and then finish with a final piped layer of coffee buttercream.
⏱️ 4 min
- 8
Garnish and chill: Top each dessert shot with a small chocolate heart. Refrigerate the dessert shots for at least 15 minutes before serving to allow them to set.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Coffee Caramel Dessert Shots
Ingredients
For the Coffee Buttercream
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Dessert Shots
- 8 pieces vanilla sheet cake, baked, cooled, and cut into 1-inch squares
- 1/2 cup caramel sauce, store-bought or homemade
For Garnish
- 4 pieces chocolate hearts, small
Instructions
- 1
Prepare the coffee concentrate: In a small bowl, dissolve the instant espresso powder in the hot water. Stir until fully dissolved, then set aside to cool slightly.
⏱️ 2 min - 2
Make the coffee buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until smooth. Add the cooled espresso mixture, heavy cream, vanilla extract, and salt. Beat on medium-high speed until the buttercream is light, fluffy, and well combined, scraping down the sides of the bowl as needed.
⏱️ 10 min - 3
Prepare the cake: Ensure your baked and cooled vanilla sheet cake is cut into 1-inch squares, approximately 2 squares per dessert shot.
⏱️ 3 min - 4
Assemble the first layer: Place one 1-inch square of vanilla cake at the bottom of each of your four clear dessert shot glasses.
⏱️ 2 min - 5
Add the caramel layer: Spoon or pipe a thin layer of caramel sauce over the cake in each shot glass. You can warm the caramel slightly to make it easier to work with.
⏱️ 3 min - 6
Add the buttercream layer: Transfer the coffee buttercream to a piping bag fitted with a star or round tip. Pipe a generous layer of coffee buttercream over the caramel sauce in each shot glass.
⏱️ 5 min - 7
Repeat layers: Carefully place a second 1-inch square of vanilla cake on top of the buttercream layer in each shot glass. Follow with another layer of caramel sauce and then finish with a final piped layer of coffee buttercream.
⏱️ 4 min - 8
Garnish and chill: Top each dessert shot with a small chocolate heart. Refrigerate the dessert shots for at least 15 minutes before serving to allow them to set.
⏱️ 15 min