Description
Delight in these rich and moist Coffee Cupcakes topped with a silky smooth coffee buttercream frosting. Featuring strong espresso flavor infused in both the cupcakes and the creamy buttercream, this recipe offers the perfect balance of sweetness and bold coffee taste, perfect for any coffee lover.
Ingredients
Scale
For the Coffee Cupcakes
- 114 g (1 stick) Unsalted Butter
- 100 g (½ cup) Granulated Sugar (caster sugar)
- 110 g (½ cup) Light Brown Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 tablespoon Espresso Powder
- 190 g (1½ cups) All-purpose Flour (plain flour)
- 120 ml (½ cup) Whole Milk
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
For the Coffee Buttercream
- 227 g (2 sticks) Unsalted Butter, room temperature
- 396 g (14 oz) Condensed Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 teaspoon Espresso Powder
Instructions
- Preheat and Prepare: Preheat the oven to 350°F / 180°C (160°C fan) and line a muffin pan with cupcake liners to prepare for baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the 114 g unsalted butter, 100 g granulated sugar, and 110 g light brown sugar until the mixture becomes light and fluffy, ensuring a smooth batter base.
- Add Egg and Vanilla: Incorporate the 1 large egg and 1 teaspoon vanilla extract into the creamed mixture, beating until fully combined for a smooth texture.
- Sift and Add Dry Ingredients Part 1: Sift together 190 g all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Add half of this flour mixture into the wet ingredients and mix until fully incorporated.
- Dissolve Espresso and Add Milk: Dissolve 2 tablespoons espresso powder into 120 ml whole milk and pour into the batter, mixing thoroughly to combine the coffee flavor evenly.
- Add Remaining Dry Ingredients: Stir in the remaining sifted flour mixture gently until the batter is smooth and even.
- Bake the Cupcakes: Scoop the batter evenly into the prepared cupcake liners. Bake in the preheated oven for 18 minutes or until the cupcake tops bounce back when lightly pressed.
- Prepare Coffee Buttercream: Using a stand or hand mixer, whip 227 g room temperature unsalted butter on high speed for 5 minutes until light and silky smooth.
- Add Condensed Milk Gradually: Gradually drizzle 396 g condensed milk into the whipped butter while mixing on medium speed, taking care to not rush this step to prevent splitting.
- Flavor the Buttercream: Dissolve 2 teaspoons espresso powder in a tablespoon of hot water and add it along with 1 teaspoon vanilla extract and ½ teaspoon salt into the frosting. Whip for an additional minute until the buttercream is thick, glossy, and smooth.
- Decorate the Cupcakes: Once cupcakes have completely cooled, pipe or spread the coffee buttercream over them. Optionally decorate with chocolate coffee beans or a dusting of cocoa powder, or leave plain as desired.
Notes
- Ensure the butter for the frosting is at room temperature; too warm or too cold will prevent the buttercream from whipping properly.
- Remove butter from the fridge about 1 hour before making the buttercream for best results.
- If the buttercream splits or is too soft, refer to buttercream fixing techniques such as chilling or rewhipping.
- Espresso powder can be substituted with instant coffee granules if needed but espresso powder offers more concentrated flavor.
- Use cupcake liners to prevent sticking and make cleanup easier.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
