Description
Delight in these rich and moist Coffee Cupcakes topped with a smooth, luscious Coffee Buttercream. Perfectly balanced with espresso flavor in both the cake and frosting, these cupcakes make a delightful treat for coffee lovers looking for a sweet, caffeinated indulgence.
Ingredients
Scale
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
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 your oven to 350°F / 180°C (160°C fan) and line a muffin pan with cupcake liners to get ready for baking.
- Cream Butter and Sugars: In a bowl, cream together 114 g unsalted butter with 100 g granulated sugar and 110 g light brown sugar until the mixture is light and fluffy, ensuring good aeration for a tender crumb.
- Add Egg and Vanilla: Add in 1 large egg and 1 teaspoon vanilla extract, then beat until fully combined to incorporate moisture and flavor evenly throughout the batter.
- Mix Dry Ingredients: Sift together 190 g all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt into a separate bowl for even distribution of leavening and seasoning.
- Combine Flour and Batter: Add half of the sifted flour mixture to the batter and mix slowly until fully incorporated, avoiding overmixing to maintain cupcake tenderness.
- Prepare Coffee Milk: Dissolve 2 tablespoons espresso powder in 120 ml whole milk, then pour this coffee-infused milk into the batter and mix until blended well to infuse the coffee flavor.
- Finish Batter: Add the remaining flour mixture to the batter and stir gently until just combined, preparing the batter for baking.
- Bake Cupcakes: Scoop the batter evenly into the lined muffin pan and bake for 18 minutes, or until the tops spring back lightly when pressed, indicating doneness.
- Make Coffee Buttercream: Using a stand or hand mixer, whip 227 g softened unsalted butter on high speed for 5 minutes until it becomes lighter in color and silky smooth.
- Add Condensed Milk Gradually: Slowly drizzle in 396 g condensed milk while mixing on medium speed to avoid splitting, creating a smooth, creamy frosting base.
- Incorporate Espresso and Flavorings: Dissolve 2 teaspoons espresso powder in a tablespoon of hot water, add this along with 1 teaspoon vanilla extract and ½ teaspoon salt to the buttercream, then whip for another minute to blend flavors and achieve a thick, glossy texture.
- Frost and Decorate: Once the cupcakes have completely cooled, spread or pipe the coffee buttercream on top. Optionally, decorate with chocolate coffee beans or a dusting of cocoa powder for an elegant finish.
Notes
- Ensure butter is at room temperature for the buttercream; too warm or cold butter will not whip properly. Remove from fridge about 1 hour before use.
- If the buttercream splits, refer to a guide on fixing broken frosting to restore texture.
- You can garnish with chocolate-covered coffee beans, a dusting of cocoa powder, or leave the cupcakes plain for a simpler presentation.
- Use fresh espresso powder for the best coffee flavor impact in both the cake and frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
