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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

Today I will speak to you about a special type of coffee we drink here and its origins. Also, I will share with you the recipe for these delicious, moist and fluffy cupcakes, which are a twist on a traditional Greek recipe called Walnut Pie.

Greek coffee, also known as Turkish is a special type of coffee made by boiling water, adding grinded, roasted coffee beans and sugar (optional). This type of coffee is very famous in all countries of the eastern Mediterranean, in Asia Minor, Balkans and North Africa.

Depending on the country, it has many names, for example in Armenia is called Armenian, in Cyprus is called Cypriot, etc. In Greece, before the obligatory expulsion of Greeks of Constantinople (Istanbul), it was called Turkish, but after that, people as a protest started calling it Greek.

The basic tool for preparing such a coffee is a special skillet called bríki. It used to be made from copper, but nowadays it is from stainless steel. In there we add the water, coffee and sugar over medium/high heat. We whisk in the beginning so as to incorporate everything and then we let the coffee boil without any whisking. When the coffee starts to rise, then it is ready.

The basic characteristic of this coffee is the thick layer of foam on top, formed during its boiling. We serve it in small cups similar to those of the espresso, but many times people drink double the quantity and so they put it in a tea cup.

This type of coffee came to us during Greece’s occupation by the Ottomans and its origin is Arabic. According to several sources, the first, who started preparing coffee this way, were the Bedouins of Middle East. They arranged the hot charcoals in the dessert, covered them with sand and used to put the coffee pot on top of the sand and made the coffee.

In the old days along with the coffee the housewives used to offer something sweet to accompany its drinking. This stands true also today, when we pay a visit or have guests over. I decided to bake these delicious, walnut cupcakes to serve along with it. Walnut Pie is very popular in Greece and we do it very often. I wanted to shake things up a little bit and I decided to make a chocolate version of it, I found in a Chocolate book by Stelios Parliaros. Also, instead of making a cake, as we usually do, I thought it would be more fun to make it in cupcakes. They were delicious little treats and with the frosting very impressive indeed.

Greek Coffee

Ingredients

For 1 cup

75 ml / 2.5 fl. oz. water

1 tsp Turkish coffee

1 tsp sugar

Instructions

Put everything in a brìki in medium/high heat and whisk until sugar has melted.

Let the coffee boil and when it starts to raise remove and serve.

 

Walnut Cupcakes with Chocolate and Kahlua Frosting

Ingredients

3 large eggs

100 gr. / 3.5 oz. sugar

120 gr. / 4 oz. flour

40 gr. / 1.5 oz. almond powder

125 gr. / 4.5 oz. melted margarine or butter

150 gr. / 5 oz. milk

150 gr. / 5 oz. walnuts, finely chopped

100 gr. / 3.5 oz. semi-sweet chocolate 55% cocoa, melted

1 tsp baking powder

For the Syrup

400 gr. / 14 oz. sugar

400 gr. / 14 oz. water

2 espresso cups of espresso coffee

For the Frosting

400 gr. / 14 oz. cream cheese

2/3 cup confectioner’s sugar

4 tbsp Kahlua

Pastry color

Instructions

Preheat oven to 175° C / 350° F.

Beat in the mixer bowl the eggs with sugar until they become fluffy.

Throw the almond powder, the flour, the baking powder and the milk and whisk.

Add the margarine, continuing with chocolate and in the end throw the walnuts and whisk.

Take 8 large cupcake molds or 10 smaller.

Butter and flour them.

Divide the batter equally to the molds.

Bake for about 25 minutes or until the toothpick comes out clean.

Let them cool and in the meantime prepare the syrup.

 

For the Syrup

Put water and sugar in a pot and bring to boil.

Let it boil for 5 minutes and remove from fire.

Add the coffee and with a ladle start adding it to the cupcakes.

Allow them to absorb as much syrup as possible and continue to make the frosting.

 

For the Frosting

In a bowl throw the cream cheese, the confectioner’s sugar and the Kahlua and whisk until everything is incorporated.

Put in the refrigerator for at least ½ hour.

Take it out of the fridge and divide the batter into three equal portions.

With the pastry color add a different color to each one of the three and with a piping bag frost the cupcakes.

The last step is completely optional.

You can leave the frosting as is without any coloring. The taste is the same.