Decadent Coffee Buttercream Petite Fours with Cinnamon Sponge & Chocolate Ganache – Perfect for Coffee Lovers!

Ingredients:

For the Cinnamon Sponge Cake:

• 1 cup all-purpose flour

• 1/2 cup sugar

• 1 tsp cinnamon

• 1 tsp baking powder

• 1/4 tsp salt

• 3 large eggs

• 1/4 cup unsalted butter, melted

• 1/4 cup milk

• 1 tsp vanilla extract

For the Coffee Buttercream:

• 1 cup unsalted butter (room temperature)

• 2 cups powdered sugar

• 2 tbsp instant coffee granules

• 1 tbsp hot water

• 1 tsp vanilla extract

For the Chocolate Ganache Topping:

• 1 cup dark chocolate, chopped

• 1/2 cup heavy cream

Instructions:

1. Make the Cinnamon Sponge Cake:

   • Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch square baking pan.

   • In a bowl, whisk together the flour, cinnamon, baking powder, and salt.

   • In a separate large bowl, beat the eggs and sugar until light and fluffy.

   • Gradually add the dry ingredients to the wet mixture, folding in gently.

   • Stir in the melted butter, milk, and vanilla extract until just combined.

   • Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.

   • Let it cool completely before cutting it into small squares.

2. Prepare the Coffee-Infused Buttercream:

   • Dissolve the instant coffee in 1 tablespoon of hot water and let it cool.

   • In a bowl, beat the butter until creamy. Gradually add the powdered sugar and continue beating until light and fluffy.

   • Add the cooled coffee mixture and vanilla extract to the buttercream and beat until well combined.

3. Make the Chocolate Ganache:

   • Heat the heavy cream in a saucepan until it begins to simmer (do not boil).

   • Pour the hot cream over the chopped chocolate in a heatproof bowl.

   • Let it sit for 2-3 minutes, then stir until smooth and glossy.

4. Assemble the Petite Four:

   • Cut the cooled sponge cake into small squares or rectangles.

   • Pipe or spread a layer of coffee buttercream onto each piece.

   • Drizzle the chocolate ganache over the top, allowing it to drip down the sides for a decorative effect.

   • Optionally, pipe a small swirl of buttercream on top for extra decoration.