If you adore coffee as much as I do, the idea of coffee cupcakes must surely send a ripple of excitement through you. Picture the aromatic blend of rich coffee folded into soft, moist cake, creating a dessert that wakes up your palate with its bold flavor.
As a true coffee lover, I find these cupcakes to be a delightful twist on the classic dessert, satisfying not just a sweet tooth but also the craving for that coffee kick.
Making coffee cupcakes is an adventure in combining the comforting world of baked goods with the invigorating world of coffee. These cupcakes are a joy to create, infusing the kitchen with the alluring scents of brewing coffee and warm cake.
The ingredients are straightforward, and the process is quite simple, certainly a recipe that invites both novice and experienced bakers to indulge in a little culinary play.
Key Takeaways
- Coffee cupcakes merge the warm comfort of baked desserts with the bold flavors of coffee.
- Simple ingredients and easy steps make this recipe accessible to bakers of all levels.
- These cupcakes are perfect as an engaging treat that delights both coffee and dessert enthusiasts.
Ingredient Breakdown
When crafting the perfect coffee cupcake, selecting the right ingredients is crucial. Quality and proportions play pivotal roles in creating a delectable texture and indulgent coffee flavor.
Cupcake Base
For the cupcake base, you’ll need:
- All-Purpose Flour: This is the structural foundation. Use 1 1/2 cups for a standard batch.
- Granulated Sugar: Sweetness is key. Typically, I use 3/4 cup.
- Baking Powder & Baking Soda: These leavening agents, generally 1 teaspoon each, give cupcakes their lift.
- Salt: Just 1/2 teaspoon of kosher salt balances the sweetness.
- Eggs: Large eggs, and make sure they’re at room temperature. I use 2 eggs to bind the ingredients.
- Vegetable Oil or Canola Oil: Oil makes the cupcakes moist. You’ll need 1/2 cup.
- Strong Brewed Coffee or Espresso Powder: This ingredient is essential for that deep coffee flavor. Use 1/2 cup of brewed coffee or 1 tablespoon of espresso powder dissolved in water.
- Vanilla Extract: For that aromatic depth, 2 teaspoons will do.
- Sour Cream: This makes the cupcake moist and rich. Add 1/2 cup.
I use cupcake liners for an easy release from the pan and to keep the cupcakes from drying out.
Coffee Buttercream
For the coffee buttercream frosting, include:
- Unsalted Butter: Make sure it’s fluffy and room temperature. Typically, 1 cup is sufficient for piping or spreading on cupcakes.
- Powdered Sugar: Also called icing sugar, you’ll need about 3-4 cups for smooth frosting.
- Vanilla Extract: Match the base with 1 teaspoon for flavor continuity.
- Milk or Heavy Cream: This will help to achieve the right consistency, about 2 tablespoons should work.
- Instant Coffee or Espresso Powder: For a robust coffee taste in the buttercream, 2 teaspoons heightened with a bit of hot water or milk till it’s dissolved.
For taste and color consistency, using similar coffee components in both the batter and frosting layers will create that harmonious coffee experience. Additionally, keep an eye on the calorie count as the sugar and butter can quickly add up.
Preparation Guide
In this section, I’m going to walk you through the vital steps of mixing and baking your coffee cupcakes as well as how to create a delectable frosting and decorate them to perfection. I’ll share my personal tips to ensure your cupcakes come out flavorful and moist every time.
Mixing and Baking
Before you begin, make sure to preheat your oven to 350 degrees and line a muffin pan with cupcake liners. This creates an even baking environment for the cake batter.
Now, for the base of these delightful treats, you’ll want to infuse them with rich coffee flavor. As someone who loves the taste of coffee, I suggest using freshly ground espresso beans to really highlight the flavor.
In a bowl, whisk together the dry ingredients including the espresso powder designed for that deep coffee flavor.
In a separate bowl, mix the wet ingredients until they’re well combined.
Slowly combine the wet ingredients into the dry, and beat them together until just mixed. Be careful not to over-mix, or the cake batter may become too dense.
Scoop the batter into the lined cupcake sections, filling each about two-thirds full to allow room for rising.
Slide the pan into the oven and set your timer. The cook time is typically around 15-20 minutes. You can check if they’re done by inserting a toothpick into the center of a cupcake; it should come out clean.
Once baked, let them cool for about 5 minutes in the pan and then transfer to a wire rack.
The prep time for the batter shouldn’t take more than 10 minutes, and the total time from start to finish will be roughly 35 minutes, allowing for mixing, baking, and a bit of cooling.
Frosting and Decorating
For the frosting, you’ll need to have patience and a good stand mixer or hand mixer. A light and airy buttercream infused with coffee is a perfect match for these cupcakes.
Start by beating the coffee butter on medium speed until it’s pale and fluffy; this usually takes about 3 to 5 minutes.
Gradually add powdered sugar to avoid clumps and continue mixing.
To intensify the flavor, incorporate a bit of espresso powder or cooled liquid coffee as desired.
When the cupcakes are completely cool, they’re ready to be frosted. An icing bag with a star tip works wonders for creating a pretty swirl. Finally, garnish the cupcakes with a sprinkle of espresso powder, chocolate shavings, or even whole espresso beans for an added crunch.
Coffee Cupcake Recipe with Espresso Buttercream
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes20
minutesThese coffee-infused cupcakes topped with rich espresso buttercream are sure to impress any coffee lover!
Ingredients
For the Coffee Cupcakes:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
1/2 cup brewed coffee, cooled to room temperature
1/4 cup milk
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the Espresso Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp espresso powder (adjust to taste)
1 tsp vanilla extract
2-3 tbsp heavy cream or milk
Directions
- Preheat Oven and Prepare Cupcake Pan:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Make the Coffee Cupcakes:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Combine the brewed coffee and milk in a measuring cup.
- Gradually add the dry ingredients to the butter mixture, alternating with the coffee-milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Espresso Buttercream:
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth.
- Dissolve the espresso powder in 1 tablespoon of heavy cream or milk. Add this espresso mixture, along with the vanilla extract, to the buttercream and beat until well combined.
- If the buttercream is too thick, gradually add more heavy cream or milk until you reach your desired consistency.
- Frost the Cupcakes:
- Once the cupcakes are completely cooled, pipe or spread the espresso buttercream onto each cupcake.
- Optionally, garnish with a sprinkle of cocoa powder or a coffee bean for decoration.
Frequently Asked Questions
In this section, I’m excited to share some helpful tips and answers to common questions about making delightful coffee cupcakes.
What is the secret to making coffee cupcakes moist?
The secret to making coffee cupcakes moist is to use ingredients like sour cream, buttermilk, or yogurt. These add moisture and a tender crumb to your cupcakes. As seen in this Fluffy Coffee Cupcakes recipe, incorporating liquid coffee gradually can also contribute to a moist batter.
How can I incorporate brewed coffee into my cupcake recipe?
To incorporate brewed coffee into your cupcakes, substitute part of the liquid in the recipe with strong, cooled brewed coffee. This method enhances the coffee flavor without altering the batter consistency. The recipe Coffee Cupcakes with Vanilla Coffee Buttercream includes brewed coffee for that rich coffee taste.
What’s the best way to use instant coffee in cupcake batter?
The best way to use instant coffee in cupcake batter is to first dissolve it in a small amount of hot water, creating a concentrated coffee solution. Then mix it into your batter as instructed. This technique ensures an even distribution of coffee flavor throughout the cupcakes.
How many calories are typically found in a coffee cupcake?
The calorie content can vary, but a typical coffee cupcake with frosting might contain approximately 200-300 calories. It’s essential to consider the ingredients and portion sizes when determining the calorie count.
What amount of espresso powder should I add to my cupcake recipe?
A reasonable amount of espresso powder to add to your cupcake recipe ranges from 1 to 2 teaspoons, depending on how intense you want the coffee flavor. Keep in mind that espresso powder is potent, so a little goes a long way.
Can you tell me what is usually in Hostess cupcake filling?
Hostess cupcake fillings traditionally contain a creamy, marshmallow-like mixture.
At home, you can mimic this filling by whipping together marshmallow creme and butter. You can also make a simple cooked flour frosting.