Amazingly crispy and healthy baked medu vada made from split black gram and spices.
Amazingly crispy and healthy baked medu vada made from split black gram and spices.
Old fashioned eggless pineapple cake recipe. Crunchy on top and soft inside.
The San Francisco Half Marathon 2014 on 27th July was not about one single day but it was the summary of the 3 months journey which I had with Team Asha. The advice, dos/don’t and most important ENJOY your first ever marathon were the words floating in front of my eyes.
It was 13.1 miles for which we practiced more than 100 miles. Weekend Long runs at beautiful trails (my favorite was sawyer camp and crissy fields), sweet weekday runs at baylands and real tracks on Tuesdays at Cubberley Field contributed towards reaching THE FINISH LINE on 27th July
Excitement began with The Race Expo and Bib Collection at Fort Mason on July 25th
A day before was full of butterflies in stomach. Missed the Team Asha Carbo Load but I made sure that I go to a fancy Italian restaurant and have a nice Alfredo pasta and not to forget the cheesecake. After the amazing meal I decided to sleep at 8pm which was just a dream as I ended watsapping with our Baylands group till 11.30pm. We were talking, laughing, joking and motivating each other to do our best tomorrow. Before sleeping I made sure that I take a pic with my shoes, Team Asha t-shirt, bib no etc. It’s a MANDATE
P.S The Baylands WhatsApp group is the most happening
THE RACE DAY
It all started with getting up at 3.45 am. I was more than organized this time with everything ready and it just took me 30 minutes to get going. I, Ritesh (dear husband), Happy (colleague and Asha runner) and his wife Mona carpooled and reached the Embarcadero around 5 am. Trust me the sight which I saw was so much motivating, positive and filled with energy that all the fear and anxiousness flew away. Now I was nothing but excited to run the race. Met my Team Asha buddies, did some stretching/warmup, took some cool pics and then we all dispersed towards our respective waves. Mine was wave 8 so I had the whole time in the world to enjoy amazing commentary which they were doing before starting every wave.
And finally I was standing at the start line facing the banner of San Francisco Marathon. I can’t express that feeling in words. A girl who never ran a race even in school was today attempting to run one of the finest/beautiful marathons in the world. I made sure to capture a selfie and post it on Facebook:) I was just on top of the world.
Race started. It was 6.30 am and pleasant. Generally it takes me 4 miles to warm up due to my calf tightening issue and it was same this time too. One thing was different this time, the pain was accompanied with the beautiful views of Embarcadero and Fisherman’s wharf which took precedent over the pain. Just around the 3rd mile fresh breeze came and guesses what it got?? The aroma of fresh croissants from the bakeries around
Now I was approaching Fort Mason and felt really comfortable climbing the hill, Thanks to Team Asha’s training at Crissy Fields and Rancho. And also the first water stops which was like icing on the cake. The downhill is always rosy but equally dangerous so I followed Chakri’s advise to take small and zig zag steps while enjoying the cold breeze of the bay.
As I came down the hill and started running towards Marina I saw some amazing cheer leaders. It brought a smile on my face. I also met Thillai my running buddy from Baylands, seeing her smiling was energizing. And here were the beautiful crissy fields. It was around 4.5 miles, I was done with my initial calf pain, was totally enjoying the race and the best part was the flashback of memories of Team Asha’s Crissy Field’s training session. This was one of the happiest phases of my run. Crossed east beach and remembered eating samosas and dipping our feet in the ocean. Now I could see the Golden Gate Bridge and also almost hiding Raghu who was taking Team Asha runners pics. It was a pleasant surprise. I took a break at the Gatorade station at around 5 miles before climbing the hill at Lincoln Blvd. Also has a nice laugh looking at the cheerleaders from My Fitness Pal and their funny posters.
Climbing the hill before Golden Gate Bridge was difficult. It actually drained me a bit. But as I reached the Fort Point, I saw Ritesh, Mona, Chakri and Balu. Just wore my smile back:) Felt like a celebrity as both Chakri and Ritesh were clicking me.
And now around mile 7, I was running on the most amazing Golden Gate Bridge. This was once in a lifetime experience. Every runner was looking so awesome, proud and happy. Many were sparing a moment and taking selfies. I was no different. I met most of my Team Asha buddies: Happy, Puja, Trishna, Shashvat, Prasad, Annanya and Sahana on the bridge. Made sure that around 9 miles I was done with all my pics It was just way too beautiful. The sun rays sparkling on the blue pacific ocean and the standing tall Golden Gate Bridge. I won’t say that running on the bridge was easy. It was exhausting. My savior was the water and GU station at vista point. While returning back I could run better. I also walked for ½ mile on the bridge, just wanted to enjoy the breathtaking views.
At the end of the loop, Deepa and Chakri were there to cheer and capture the candid shots of the runners. I also met Ritesh and Mona. Gave them a quick hug and was all set to finish my last 3.1 miles. I remember Ritesh saying that don’t worry about the pace..you are doing great The last miles were a roller coaster ride. Up and down and up and down. They were there to check your endurance. But again they were around the scenic views of Bakers Beach and Sea Cliff. I also met someone interesting and I owe my last 3.1 miles to her. Shahla, an art student from Afghanistan and Geneva who visits India regularly to restore monumental architecture. She was injured and was still running and I was like WOW.
We chatted about everything from Art, Ramzan, US Culture, Arrange Marriages in India to Chandni Chowk in those last 3 miles. Talking and running with her made my last 3 miles so easy and memorable.
And in no time, here I was walking at the 13 mile near the finish line and I heard Vineet from Team Asha cheering me up to run to the Finish Line. I bid goodbye to Shahla and ran towards the finish line and heard the words Anita Mokashi with Team Asha. I don’t think I can express those feelings in words but I just need to say THANK YOU TEAM ASHA.
I met Ritesh, Happy, Mona, Supreme and all my Team Asha buddies and captured some amazing moments. I really enjoyed my first race and now continuing with Team Asha for the 2nd season. My aim is to not run couple of marathons and make memories but is to make Running & Team Asha a part of my life:)
Click here for more SF Marathon Pics.
Soft, spongy and instant rava dhokla made in just 30 minutes. This is an amazing breakfast/snack item and belongs to the state of Gujarat in India. This recipe, being steamed is generally healthy.
Malai Pedha made from ricotta cheese and condensed milk is the easiest and delicious sweet which can be made instantly.
Vermicelli cooked in milk and dry fruits. Made in every household on the occasion of Eid.
Eid al-Fitr literally means ‘The Festival of Breaking the Fast’. It is also known as the ‘The Sugar Feast’ or ‘The Sweet Festival’. It marks the end of Ramadan, the holy month of fasting. For the first time in several years Eid-ul-Fitr has fallen on a Friday adding more value to this auspicious day.
Rich, buttery and fluffy Tutti Frutti cake made within an hour. I remember having this bread/cake atleast once a week when I was in Mumbai. So many memories associated with it. It goes best with hot chai or cold milk:)
LIP SMACKING CHAT DELICACIES, INFECTIOUS SMILES, TOGETHERNESS & BUDDING FRIENDSHIPS were the highlights of our Sunnyvale ED JULY meetup.
Scrumptious frozen yoghurt made with Mango pulp, chopped strawberry, greek yoghurt and milk powder.
Nowadays I more keep on doing instant recipes rather than lengthy extensive recipes. I follow the same funda for sweet as well as savory recipes. My main motto is to create something from whatever is available in the kitchen rather than going and buying ingredients.
This dessert was made in 30 minutes and was just amazing. Everything about it is healthy except the fact that it is sweet
1 cup greek yoghurt
½ cup khoya milk powder
1/3 cup mango pulp
10 chopped strawberries
Sugar as per taste
Mix all the above mentioned ingredients in a bowl and freeze it for around 30 minutes. You can freeze it for longer time if you want.
Remove from freezer. Garnish with chopped strawberries and serve it chilled
Apple Marshmallow Smiles are a fun way to get the kids to enjoy some apples along with their candies! This easy and fun food art project won’t take long to make, and provided you make the apple slices, the kids can even put the rest of this together themselves.
Sandesh [“shon-daesh”] is a sweet treat that can be seen at any Indian celebration in a Bengali household. Bengali cuisine comes from the present day Bangladesh as well West Bengal (an Indian province). Some people in the region of Dhaka call it Pranahara (literally, heart ‘stealer’) which is a softer kind of sandesh, made with mawa and the essence of curd
This is a mango flavored Sandesh as I added mango pulp to it I never imagined that I could make Bengali sweets at home as they look so difficult to make. But Trust me this recipe is so easy and turned out awesome
Malvani Chicken Thali consists of Malvani Chicken Rassa (Chicken Curry) , Sukha Chicken (Dry Chicken), Sol Kadi, & Vade. Malvani is one of my favorite cuisines:) Cooking this thali was an unique experience as it involves so many spices and aromas
Malvan is a place located in konkan region of Maharashtra. It’s a coastal area and its food has a strong influence of all the coastal staples including coconut and sea food. I am totally in love with malvani food. i love the taste of masala infused and blended really well with coconut.This dish is majorly prepared on “Gatari” and “Dev Diwali” in Raigad, Ratnagiri and Sindadurg districts of Konkan.
Kombdi Vade is a Malvani dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry and vade accompanied by onion and lemon.
1. Malvani Chicken Rassa Recipe ( Chicken Curry)
1 lb Chicken
1/4 medium bunch Fresh coriander leaves (chopped)
1 tsp turmeric powder
1″ piece Ginger
6 cloves Garlic
2-3 Green chillies
¼ cup Dry coconut
6 Red chillies whole
4 tbsps Oil
1 whole onion sliced for paste
½ onion sliced for gravy
½ cup fresh Coconut
2 tsp whole coriander seeds
½ tsp peppercorns
½ tsp cumin seeds
½ tsp shahi jeera seeds
4-5 green cardamoms
2-3 black cardamoms
½ cup dry coconut, grated
1 tsp poppy seeds (khuskhus)
Marinate the chicken with turmeric and salt and keep it aside
In a pan, dry roast the whole garam masala with whole red chillies. Remove it and keep it aside
Now in the same pan, sautee the sliced onions for making paste. Sautee till the become a bit black. Remove and keep them aside.
Next dry roast the fresh coconut, dry coconut and poppy seeds. Keep them aside.
In a mixer grind all the dry roasted items, coriander leaves, green chillies, ginger and garlic with some water.
For the curry, in a pan heat oil. Add the remaining sliced onion. Sautee till translucent.
Add the masala paste, salt as per taste and cook it for 10 mins.
Now add chicken to the sautéed masala and mix well.
Add warm water and let the chicken cook. Garnish with coriander leaves and serve it hot with vade J
2. Sukha Chicken Recipe (Dry Chicken)
1 lb chicken
1 cup dry coconut
1 onion sliced
4 garlic pods
1 inch ginger
1 tbsp red chilli powder
1 tbsp garam masala powder
Handful of coriander leaves
Salt as per taste
In a pan, dry roast all the ingredients mentioned above except chicken, oil, garam masala and red chilli powder.
Make a paste of all the dry roasted ingredients with some water.
Heat oil in a pan.
Add the paste and sautee well.
Next add salt, red chilli powder and garam masala powder. Cook for 10 mins.
Finally add chicken and let it cook. Garnish with coriander and serve hot.
3. Vade Recipe
1 tsp Coriander seeds
1 tbsp Methi seeds
1/2 cup Urad dal
1 cup Rice flour
1/4 cup Gram flour
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil
1/2 tsp Cumin powder
Wash and soak split urad dal for 8 hours or overnight.Drain water from it and grind to make smooth paste.
Mix methi and coriander seeds in blender and powder them up.Take rice flour in a mixing bowl, to that add turmeric powder, methi+coriander seeds powder, cumin powder, salt to taste and 1 tbsp hot oil. Mix well.
Add urad dal paste and start to knead dough. Add few tbs water to make it in to stiff dough. Leave it to rest for an hour. Divide dough in small golf size ball.Take one ball, apply oil and pat or roll like puri. Deep fry until it gets golden spots from both sides.
4. Sol Kadi Recipe
2 cups of coconut milk
10 kokum pods
3 garlic pods
1 tbsp cumins seeds
3 green chillies
4 tbsp coriander leaves
Salt as per taste
Soak kokum with water for 30 mins
Coarsely grind garlic, cumin seeds, green chillies and coriander leaves
In a bowl, take coconut milk. Add the juice of kokum and above coarsely ground mixture.
Mix well, add salt and let it chill for 30 mins. Garnish with coriander leaves and serve chilled.
Join the group and share about your experience too
Kandhi Pedha is made instantly with milk powder, evaporated milk and sugar. Today on the auspicious occasion of Ashadi Ekadashi, I made this as a Prasad It was a quick recipe and was made within an hour.
I found this unique way of saving all our favorite ED recipe links on a common Pinterest Board which everyone can access.
You only require a Firefox browser and below extension.
See the below video to how to install this extension and how to copy your favorite recipe links from facebook to Pinterest Board
I have created a Pinterest Board with the name Epicurean Delights Recipes. It’s a group board. Once you join/send request to be a contributor, all of us can start adding our pinned recipes to this board and easily browser recipes from ED.
The link to the Group Board is below
You can search pins/recipes on this board by clicking on search button. You can enter the recipe name, select search my pins and you will get the results from the Epicurean Delights Board.
Today is Ashadhi Ekadashi, a day close to my heart as my native place is Pandharpur in Maharashtra, India
Non-fried vadas dunked in yoghurt and topped with tangy imli chutney and cumin powder. This recipe is devised for people on a diet or for those who have to cut down on fat. Nevertheless, it is extremely good.
Adapted from Tarla Dalal.com
For The Vadas
1/2 cup yellow moong dal (split yellow gram)
1 to 2 green chillies
1/2 tsp unflavoured fruit salt
2 cups salted buttermilk/or water for soaking vadas
salt to taste
oil for greasing
For The Curds
2 cups curds (dahi)
2 tbsp milk
salt to taste
For The Garnish
1/2 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
2 tbsp khajur imli ki chutney
2 tbsp Green Chutney
2 tbsp chopped coriander (dhania)
For the vadas
Soak the dal in warm water for at least 1 hour.
Drain out most of the water and grind it to a smooth paste in a blender along with the chillies and salt. Try to keep the texture a bit grainy
Add the fruit salt and mix well.
Pour 1 tablespoons of the batter into 8 small greased microwave safe bowls (2″ diameter).
Microwave 4 at a time each batch for 1 minute and 15 seconds.
Remove and allow it to cool completely unmould.
Soak them in buttermilk or water for few minutes, till they are soft.
Drain and squeeze out any excess water.
Place on a serving plate.
How to proceed
Whisk the curds with the milk and salt and pour over the soaked vadas.
Garnish with the chilli powder, cumin powder, khajur imli ki chutney and chopped coriander. Eat it instantly. Do not let it soak for a longer time or overnight. Won’t taste that good the next day.
Rasmalai or Rosh Malai is a dessert eaten in Pakistan, India and Bangladesh. The name Rasmalai comes from two parts in Urdu: “Ras” meaning “juice/juicy” and “Malai”, meaning “cream”. It has been described “as a rich cheesecake without a crust.
Finally got an opportunity to click 4th July Fireworks in San Francisco. Pictures are clicked from Coit Tower
Coconut White Chocolate heart shaped truffles coloured red, blue an white just to celebrate 4th of July :). United States celebrates Independence Day on 4th of July.
Gulab Jamuns made in the Appe pan/Aebleskiver Stuffed-Pancake Pan were just amazing. No more need to fry the jamuns when you can have a healthier version by roasting them in the appe pan.
Misal pav (spicy curry with bread – “pav”) is a traditional Indian dish. It consists of spicy curry usually made of sprout of Mataki or white peas and chilly powder gravy called ‘Kutt’. The final dish is topped with Potato-Chiwda Mix, Farsan or Sev), onions, lemon and coriander (cilantro). It is usually served with bread toasted with butter
Every individual has different angles to his personality and I think that’s what makes him interesting.
The same rule follows for food too. To make your food look interesting, photograph it from different angles. Give it a perspective and Story.
Just like any other type of Photography, Camera Angles are very much important for photographing food. In this article we will discuss about various angles of photographing food which will make it look appealing and interesting.
Jalebi, or Jilapi, or Jilawii (and sometimes Zulbia) is a sweet popular in countries of the Indian Subcontinent. It is made by deep-frying a maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali.
Now some interesting history of Jalebi
The origins of Jalebi can be traced to ancient India, where it was produced from fermented wheat and dahi (yoghurt) batter, and called kundalika or jal-vallika (jal means watery, vallika means crescent-shaped). In later dialects of Sanskrit, Jal-vallika became Jalebi which likely arrived in the middle east during Muslim rule, through cultural diffusion and trade from the Indian subcontinent, and its local name jalebi became zalebi as s is more common in Middle-Eastern languages.
The sweet is also known as Zalabia in Comoros Islands and Zanzibar, where it is thought to have been introduced by Middle Eastern settlers and traders.
The earliest written references to the sweet are found in a 13th-century cookbook by Muhammad bin Hasan al-Baghdadi. In Iran, where it is known as zulbia, the sweet was traditionally given to the poor during Ramadan.
In the early 1900s, jalebi was used to hold ice cream. This idea was made by Ernest A Hamwi. Jalebi was a treat for an American family, until the invention of cones.
One of the earliest known Indian references for the sweet exists in a Jain work — Priyamkarnrpakatha — by Jinasura, apparently composed in AD 1450. This work was subsequently cited in cookery books published in later centuries including the 17th-century classic Bhojan-kutuhala by Raghunatha.
Recipe Adapted from Tarla Dalal.com
For The Batter
1/2 cup plain flour (maida)
1/2 tsp dry yeast
For The Sugar Syrup
1 cup sugar
1 tsp saffron (kesar) strands
2 pinches saffron colour
ghee for deep-frying
For The Garnish
1/2 tsp cardamom (elaichi) powder
1 tsp almond (badam) slivers
1 tsp pistachio slivers
For the batter
Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes.
Combine this yeast mixture with the plain flour in a bowl and mix well.
Add 2 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes.
For the sugar syrup
Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside.
How to proceed
Select a plastic bottle with a small hole in the lid and fill with the batter.
Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside.
Deep-fry till the jalebis turn golden brown in colour from both the sides.
Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup.
Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers.
This year I am training to run SF half marathon in July . I hope to raise funds for Asha for Education, a non-profit organization, working to bring socio-economic change in India through education of underprivileged children. It is a lot of time commitment and a huge challenge to train for a marathon. But despite all the challenges, I am constantly motivated knowing that the funds I raise could mean the difference between education and poverty for underprivileged children.
My running experience had been great so far. Coaches, Mentors and running buddies are amazing I love running and exploring different parks during long weekend run.
Why run for this cause?
We all are very fortunate to be in the place where we are today and to have choices in life. There are millions of children in India who do not have a choice but to work as child laborers. Most of them grow up without ever going to a school, not knowing what it would have been like to get an education. This is an effort to give them a choice to get educated. A choice to experience a better life and a chance to be a child again.
Here are some staggering facts:
Top 4 reasons why you should donate to Team Asha.
How you can participate? You can help me and be a part of this effort by contributing towards my fund raising on below page:
Some pics from my running journey:
Zazu Frozen Yogurt & Crepes launched a new product line by introducing Kathi Rolls. They approached me to do the photoshoot of the same. These are some pics taken for them. Enjoy
Capturing the event and Compiling this book was a great experience:) A Big Thanks to all the attendees who submitted the recipes and replied to my messages.
Due to big size of the file I was not able to upload it on Facebook.
You can download the PDF from below link
If you are not able to access the above link then try the below one:
If you don’t see the download link on above appbox page then follow below steps:
1. Click on the Print button
2. A pdf file will open in another tab of the browser.
3. Click on download from the pdf opened in the new tab of your browser
Lovejoy’s Tea Room is a cozy quirky place filled with mismatch china and furniture-where handmade tea cozies, broken china mosaics and an eclectic assortment of collectibles will delight your eyes. Warm scones, tasty tea sandwiches and a bottomless pot of tea is awaiting you:)
Curry leaves based South Indian chicken curry. I was always in search of a good South Indian chicken curry and finally found it on Sailus Food blog It’s an easy recipe and is made in less than an hour. A bit high on spice quotient but equally delicious.
Tastes great with steam rice
Soft, crunchy and healthy kheema naan made from minced chicken filling stuffed in whole wheat naan. It’s crunch on top and soft and spicy inside. The best part is that you don’t need yeast or tandoor to make this naan. It can be made easily in oven.
Carlos & Charlie is a fun club in Cancun’s Hotel Zone Area. One of their attractions was fresh guacamole made by their Mexican chef and that too on the spot:)
Arroyo Seco Campground is a semi-rustic, but developed facility in California’s westernmost national forest. It offers a great escape from bustling city life, into the mountain air and provides access to a variety of outdoor recreation opportunities.
The campground offers views of the Ventana Wilderness mountain peaks and one small.It is nestled into the hillside, surrounded by abundant shrubbery and large oak trees. It is situated next to the Arroyo Seco River at an elevation of about 1,200 feet. A variety of birds and wildlife make their home in the area.
You can grill food, play games, swim in the lake, hike, do bonfire and at the same time enjoy wilderness by staying in tents. They also have washrooms and showers It’s an idle outing for families in summer
The best part..It’s just 2 hours away from South Bay!
Some basic info:
Open Seasonal: No
Open All Year: Yes
RATE AND MAXIMUM STAY PERMITTED
Rate: $20 per day – “developed”
$18 per day – “primitive”
Maximum Stay Permitted (days): 14
CAMPGROUND SITE CONFIGURATION
Total Sites: 49
No. Tables on Sites: 49
No. Grilles on Sites: 49
Equestrian Camping: No
Here are some pics clicked by me for your reference:
Spicy, tangy and amazingly tasty bunt chicken made from whole red chillies, kokum, shredded coconut and lots of onions.
Amazingly spongy, tasty, healthy, eggless and butter less whole wheat cake.
Spicy Bread Upma with Kadak Adrak Elaichi Chai was today evening’s snack. The inspiration behind making the chai and upma was the Khalbatta or Stone Mortar which my friend gifted me. I just somehow wanted to use it. I asked my friends of Epicurean Delights group about various ideas to use it. One of the suggestions was to use it to crush the ginger and cardamom for adrak elaichi tea
Aaswad & Prakash hotel at Shivaji Park in Mumbai, India are famous restaurants for authentic Maharashtrian Food. Being born and lived in Shivaji Park for 25 yrs of my life these 2 joints are very close to my heart So many memories are attached..birthdays, get togethers, festivals, post walk hangouts, fights, patch-ups, etc. No matter where you live some places leave a mark forever I think more than the place it’s the memories. This post is dedicated to my friends and the good times which we had in Shivaji Park:)
These are easy one-bowl chocolate cupcakes made from flour, cocoa, eggs and yoghurt. The glaze is made out of instant coffee and butter. They turned out amazingly soft and were great with tea.
I referred this recipe from Simply Vegetarian Blog which was actually adapted from Martha Stewarts famous one bowl cupcakes.
1&1/2 cups sugar
1&1/2 cups all-purpose flour
3/4 cups unsweetened cocoa powder,
1/2 tablespoon baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
3/4 cups yogurt
1/4 cup + 2 tbsp cup vegetable oil
2 small eggs
1 teaspoons pure vanilla extract
½ cup butter
1 cup powdered sugar
1 tbsp instant coffee powder
Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add yoghurt, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely.
Prepare the glaze by whisking butter well. Add sugar and coffee and whisk one more time.
Make sure that the cupcakes are cool. Lastly spread the glaze and garnish them with some chocolate brittle.