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–+ servings

Coffee Cupcakes

These coffee cupcakes burst with coffee flavor. These cupcakes have a coffee cupcake and are topped with a smooth coffee buttercream.
5 fra 9 stemmer
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 19 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 437 kcal

Equipment

Ingredients
 
 

COFFEE CUPCAKE

  • 220 g all-purpose flour
  • 200 g granulated sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon espresso instant powder
  • 80 g boiling water
  • 80 g whole milk room temperature
  • 25 g sour cream
  • 75 g vegetable oil like canola oil
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract

COFFEE BUTTERCREAM

  • 200 g butter cool room temperature
  • 330 g powdered sugar
  • 2 teaspoon instant espresso coffee powder see ingredients notes
  • 2 teaspoon vanilla extract
  • 1 tablespoon whole milk room temperature

Instructions
 

COFFEE CUPCAKES

  • Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
  • Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
    80 g boiling water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    220 g all-purpose flour, 200 g granulated sugar, 1 ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoon espresso instant powder
  • In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    80 g whole milk, 25 g sour cream, 75 g vegetable oil, 2 large eggs, 2 teaspoon vanilla extract, 80 g boiling water
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
  • Divide the cake batter into the 12 cupcake liners and bake them for 16-17 min.
  • Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.

COFFEE BUTTERCREAM

  • Once the cupcakes have cooled down make the buttercream.
  • Sift the powdered sugar and instant coffee powder.
    2 teaspoon instant espresso coffee powder, 330 g powdered sugar
  • In your stand mixer, using the paddle attachment, start by creaming the butter for 2 minutes on medium speed. Scrape down the sides of the bowl and mix 1 minute more.
    200 g butter
  • On low speed, add the sifted powdered sugar/instant coffee, vanilla and milk in 2 portions. Mix until each addition is fully incorporated. Scrape down the sides of the bowl, mix for 2 minutes on medium/high speed.
    2 teaspoon vanilla extract, 1 tablespoon whole milk
  • Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
  • Transfer the buttercream to a piping bag with a star piping tip, e.g. Wilton 8B.
  • Pipe the buttercream on the cupcakes and dust with a bit of extra coffee powder.
  • Serve it on the day, but it can also last well for a 1-2 days on the kitchen counter, in an airtight container.

Nutrition

Calories: 437kcalCarbohydrates: 59gProtein: 3gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgSodium: 273mgPotassium: 57mgFiber: 0.5gSugar: 44gVitamin A: 482IUVitamin C: 0.02mgCalcium: 53mgIron: 1mg
Keyword buttercream, coffee, cupcakes
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