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–+ servings

Coffee Cupcakes

These coffee cupcakes are a must bake and burst with delicious coffee flavor. The coffee cupcakes are topped with a smooth coffee buttercream and they taste like your favorite cup of coffee in a cake. These cupcakes are perfect for coffee lovers, as they offer a rich and aromatic experience in every bite. Whether for a special occasion or a simple treat, these cupcakes are sure to impress.
5 fra 12 stemmer
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 443 kcal

Equipment

Ingredients
 
 

COFFEE CUPCAKES

  • 120 g hot water
  • 1 tablespoon instant coffee
  • 200 g granulated sugar
  • 210 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 g sour cream 14-18% room temperature
  • 75 g vegetable oil
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract

COFFEE BUTTERCREAM

  • 200 g butter room temperature
  • 330 g powdered sugar
  • 4-5 teaspoon black brewed coffee cooled down to room temperature
  • 1 ½ teaspoon instant espresso powder optional, for more intense coffee flavor
  • Coffee beans not edible, but for decoration

Instructions
 

COFFEE CUPCAKE

  • Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
  • Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.
    120 g hot water, 1 tablespoon instant coffee
  • In a large bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined.
    200 g granulated sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the coffee, and with a hand whisk, whisk them together until combined. I might look a bit split but don't worry.
    120 g sour cream 14-18%, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
  • 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 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.

COFFEE BUTTERCREAM

  • Add the coffee to a cup or small bowl. Add the instant coffee and stir it together. Adding the instant coffee will make the coffee even stronger.
    4-5 teaspoon black brewed coffee, 1 ½ teaspoon instant espresso powder
  • Sift the powdered sugar and set it aside.
    330 g powdered sugar
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    200 g butter
  • Add the powdered sugar and coffee in 2 parts. Whipping, on low speed, until each addition is fully incorporated.
  • Scrape down the sides of the bowl and give the buttercream a final mix to make sure everything is incorporated.
  • Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1A.
  • Pipe the buttercream of the cupcakes, make a little indent in the top of the buttercream with the back of a teaspoon. Optionally decorate with a dusting of instant coffee.
    Coffee beans

Nutrition

Calories: 443kcalCarbohydrates: 58gProtein: 3gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 283mgPotassium: 67mgFiber: 0.5gSugar: 44gVitamin A: 518IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg
Keyword buttercream, coffee, cupcakes
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