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.
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.
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
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.
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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