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Coffee Cupcakes with Coffee Buttercream Recipe

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★★★★★

4.7 from 629 reviews

Delight in these rich and moist Coffee Cupcakes topped with a smooth and flavorful coffee buttercream. Perfect for coffee lovers, these cupcakes combine instant coffee and brewed coffee for an intense coffee experience in every bite. Easy to make with common pantry ingredients and baked to perfection, they offer a perfect balance of sweetness and coffee aroma.

Ingredients

Scale

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 teaspoons black brewed coffee (cooled to room temperature)
  • 1 ½ teaspoon instant espresso powder (optional, for more intense coffee flavor)
  • Coffee beans (for decoration, not edible)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 160ºC (320ºF) in conventional mode and line a 12-cup cupcake tray with cupcake liners to prevent sticking.
  2. Make Coffee: Combine 120 g hot water with 1 tablespoon instant coffee. Stir and let it cool slightly while preparing other ingredients; this ensures the coffee flavor is well absorbed without cooking the eggs later.
  3. Mix Dry Ingredients: In a large bowl, whisk together 200 g granulated sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until evenly combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk the 120 g sour cream, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract, and the cooled coffee with a hand whisk until smooth. The mixture might look slightly split but that’s normal.
  5. Combine Wet and Dry: Slowly pour the wet ingredients into the dry bowl and gently stir until the batter is smooth and free of lumps, ensuring even distribution of ingredients without overmixing.
  6. Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted comes out clean. Let cupcakes cool in the pan for 5 minutes.
  7. Cool Cupcakes: After 5 minutes, carefully remove cupcakes from the pan and transfer them to a wire rack to cool completely before frosting.
  8. Prepare Coffee for Buttercream: In a small cup, mix 4-5 teaspoons of cooled black brewed coffee with 1 ½ teaspoons instant espresso powder to intensify the coffee flavor. Set aside.
  9. Sift Powdered Sugar: Sift 330 g powdered sugar and set aside for a lump-free buttercream.
  10. Cream Butter: Using a stand mixer with a paddle attachment or a hand mixer, beat 200 g softened butter on medium-high speed for 4 minutes until light and fluffy. Scrape down the bowl sides and mix for another 2 minutes.
  11. Add Sugar and Coffee: Add sifted powdered sugar and the coffee mixture in two additions, mixing on low speed each time until fully incorporated. Scrape the bowl sides once more and mix briefly to combine everything evenly.
  12. Pipe Buttercream: Transfer the buttercream into a piping bag fitted with a star tip (e.g., Wilton 1A). Pipe onto cooled cupcakes, making a small indent on top of the buttercream with the back of a teaspoon.
  13. Decorate: Optionally, dust the frosting with instant coffee powder and decorate with coffee beans (not for eating) to enhance presentation and aroma.

Notes

  • Let the brewed coffee cool before mixing with eggs to avoid cooking the eggs.
  • Sour cream can be substituted with full-fat Greek yogurt for a similar texture and tang.
  • Ensure the butter for buttercream is at room temperature for smooth and fluffy frosting.
  • The cupcakes are best enjoyed the same day but can be stored in an airtight container for 2 days at room temperature or refrigerated up to 3 days.
  • Use a kitchen scale to accurately measure water and other ingredients for best results.
  • For a stronger coffee flavor, add the optional instant espresso powder in the buttercream step.

Keywords: buttercream, coffee, cupcakes, coffee cupcakes, dessert, baking, coffee buttercream

Find it online: https://tastemadebyclara.com/coffee-cupcakes-with-coffee-buttercream-recipe/