Today’s cupcake recipe isn’t really a cupcake recipe! Today I will tell you how I made this Coffee Bark to top my Mocha Cupcakes. Since it’s #cupcakemondays, you know I’ll be posting cupcakes. Even if the recipe is for the decoration on top of the cupcakes. But cupcakes will be there!

I love decorated cupcakes. Over the top, unique, delicious and scrumptious cupcakes.

Last week, I also posted Mocha Cupcakes on #cupcakemondays. However, the Mocha Cupcakes from last week had a different design. They were topped with a Coffee Macaron, instead of the Coffee Bark.

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So, yeah, as you can see, coffee desserts are a favorite around these parts.

I used the same recipe for the Coffee Macarons to make these mini macarons to go on top of these Mocha Cupcakes. But when I piped the shells, I made them smaller, measuring almost 1″ diameter.

Besides decorating these Mocha Cupcakes with the Coffee Bark and the mini Coffee Macaron, I also decorated it with some chocolate covered espresso beans, because it just seemed fitting.

So let’s talk about our Coffee Bark.

First of all, it’s super easy to make.

Second of all, this Coffee Bark is a great way to add decoration to your cakes, cupcakes, or pies. Or you could simply eat it as a snack.

It would be also super cute as a homemade food gift. I’d wrap the Coffee Bark with cellophane paper and tie a cute baker’s twine around it and gift it to someone. Adorable!

I got the inspiration to make this Coffee Bark here.

To make the Coffee Bark, you can go about it two ways, you can just melt the chocolate, which is super fast and you’ll have made this bark in no time at all. Or you can temper the chocolate if you would like to have a shine and snap to your bark. It’s up to you. Bellow, in the recipes, I explain both ways.

If you are a fan of coffee desserts, or mocha desserts, you will for sure love this Coffee Bark, as well as the Coffee Macarons, and the Mocha Cupcakes.

In any case, if this doesn’t satisfy your coffee desserts craving, I have a few more you can try, such as my Espresso Chocolate Scones, Espresso Chocolate and Peanut Butter Macarons, Espresso Chocolate and Peanut Butter Cupcakes, Tiramisu Macarons, and finally my delicious Pumpkin Tiramisu, so fitting for the weather (beginning of November in upstate NY means fall, which means Pumpkin everything!)

If you would like to check out some more of my over the top cupcakes, click here.

As always, thank you for reading! Much love!

Coffee Bark

This is a recipe for a delicious Coffee Bark that I used to top my Mocha Cupcakes.

5 from 1 vote

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Prep Time 20

Course Dessert

Cuisine American

Servings 20 servings

Calories 130 kcal

Ingredients

10 oz dark chocolate chopped (283 grams, about 1 2/3 cups)
1 teaspoon espresso powder
1/3 cup coffee beans
10 oz white chocolate chopped (283 grams, about 1 2/3 cups)

Instructions

Start by lining a baking sheet with wax or parchment paper. Set aside.
I tempered my chocolates before making this Coffee Bark.
You don’t have to temper the chocolate if you don’t want to. I just think the tempered chocolate has a nice shine and snap.
If you want to temper the chocolate follow the next steps. If not, jump to the end.

To temper the Chocolate

Dark Chocolate

Finely chop the chocolate. Set 1/3 of the chocolate aside.
Melt the remaining 2/3 of the chocolate over a double boiler, until a thermometer reads 120F.
Add the remaining 1/3 of the chocolate to the melted chocolate.
Stir until it’s all melted and mixture has cooled down to 82F.
Now, place chocolate over double boiler again and let it reach 88F-90F.
Your chocolate should be in temper now.
Now, mix the espresso powder with the tempered chocolate.
Spread chocolate over baking sheet lined with the parchment paper. Use an offset spatula to spread chocolate to form a thin layer.
Place it in the fridge to firm up.

White Chocolate

Finely chop the chocolate. Set 1/3 of the chocolate aside.
Melt the remaining 2/3 of the chocolate over a double boiler, until a thermometer reads 105F.
Add the remaining 1/3 of the chocolate to the melted chocolate.
Stir until it’s all melted and mixture has cooled down to 82F.
Now, place chocolate over double boiler again and let it reach 85F-87F.
Your chocolate should be in temper now.
Now, mix the coffee beans with the tempered chocolate.
Spread white chocolate over set dark chocolate. Use an offset spatula to spread chocolate to form a thin layer.
Let chocolate set before cutting into shards.

Without tempering the chocolate

Melt dark chocolate over a double boiler or in the microwave. Stir until smooth. Add espresso powder to melted chocolate.
Spread melted chocolate over baking sheet lined with parchment paper. Make sure to obtain an evenly thin layer of chocolate. Use an offset spatula to help you do that.
Place tray in the fridge to set.
Melt white chocolate over a double boiler or in the microwave.
Mix coffee beans with melted white chocolate.
Spread white chocolate over set dark chocolate. Use an offset spatula to spread the white chocolate in an even layer.
Let white chocolate set before cutting the bark into shards.