These mocha madeleines are the perfect coffee companion! Infused with espresso and cocoa and dipped in a stunning glaze, they’re not too sweet and just perfect as a snack or evening treat.
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If you’re a coffee-lover, you might like to enjoy a snack with your mid-morning cup. I know I do! Sometimes I’ll have something nutritious such as a muffin or granola bar, but some mornings, all I want is a treat—something sweet that’ll lift up my mood.
These mocha madeleines might very well be the perfect coffee companion! These madeleines are infused with espresso and cocoa, which gives them a deep flavor and stunning color. They’re not too sweet, which is why they’re just so perfect as a snack or evening treat.
When I serve these mocha madeleines for dessert, I like to do something extra special: dip the madeleines in an espresso glaze. This adds a lovely, sweet touch to the tiny cakes and makes them extra pretty. The glaze sets as the madeleines rest, so it also adds a bit of a crunch that nicely contrasts with the tender madeleines.
Helpful Tips for Making Mocha Madeleines
You’ll never see me saying this, but stick to instant coffee, just this once: powdered espresso provides the most aromatic mocha flavor to these madeleines. Brewed espresso would add too much liquid to the batter, and also wouldn’t add such a punchy flavor. If you can’t find powdered espresso, use coffee granules, but make sure to crush them with the back of a spoon to turn them into powder before you add them to the recipe.
Dip them in—or don’t: The espresso glaze helps to underline the mocha flavor of the madeleines and gives them a sweeter touch. You can dip the madeleines at an angle, and the contrast between the light glaze and the super-dark madeleines makes them just stunning. The glaze sets after a few minutes and adds a bit of crunch to the treat. I find this combination just irresistible, but the mocha madeleines are just as delightful on their own, especially if you plan to serve them as an afternoon snack or for teatime.
Make the batter ahead of time and enjoy freshly baked madeleines for days to come: Refrigerating madeleine batter isn’t optional: this is one of the keys to producing perfectly humpy cakes. The batter can be kept refrigerated in an airtight container for up to 3 days
For the mocha madeleines: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl, if you’re using a hand mixer, beat the eggs and sugar together for 5 minutes until the mixture is pale and thick. Whisk in the vanilla extract.
With the mixer running at slow speed, drizzle the melted butter into the batter, mixing just to incorporate. At low speed, gradually add the dry ingredients, stirring just until no streaks of flour remain. Using a spatula, scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly combined. Cover the bowl with plastic wrap, or transfer the batter to an airtight container. Refrigerate the batter for at least 2 hours, or for up to 3 days.
About 30 minutes before baking, preheat the oven to 375°F (190°C). Set a rack in the upper third of the oven. Generously grease a madeleine pan with soft (not melted) butter, then lightly dust with cocoa powder, tapping the pan upside down to remove the excess. Place the pan in the freezer.
Fill each shell-shaped cavity with 1 tbsp (15 ml) of batter, or about three-quarters full (using a small ice cream or cookie scoop allows you to quickly go through this step). Place the remaining batter back in the fridge.
Spread a clean kitchen towel flat on the countertop close to the oven. Bake the madeleines for 8 to 10 minutes or until they are puffed and dry at the very top. Unmold the mocha madeleines as soon as you take them out of the oven by turning the pan upside down over the kitchen towel and hitting one side of the pan on the countertop if needed to gently coax uncooperative madeleines out of the pan. Let the mocha madeleines cool for 15 minutes.
Before baking the next batch of madeleines, thoroughly wash the madeleine pan, then butter and dust with cocoa powder again. Place in the freezer at least 10 minutes. Fill the cavities with cold batter, then bake as instructed. Repeat as necessary.
Always serve madeleines at room temperature. Madeleines are best enjoyed freshly baked, but they will also keep in an airtight container at room temperature for up to 3 days.
For the espresso glaze: In a medium bowl, whisk the brewed espresso and instant espresso powder together. Sift in the powdered sugar and whisk until fully combined. The glaze should be loose enough for dipping, but thick enough to coat the madeleines with an opaque layer. If the glaze is too thick, add more brewed espresso. If it’s too thin, add more powdered sugar.
Dip half of each mocha madeleine into the espresso glaze at an angle; let excess drip off by transferring the dipped madeleines to a wire rack. Let rest until the glaze is set, about 30 minutes.
Glazed mocha madeleines can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. Make sure to bring the madeleines back to room temperature before serving them.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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