coffee cupcakes

Coffee cupcakes with espresso buttercream are a simple dessert that&#x27;s a must for coffee lovers!

Coffee Cupcakes

all-purpose flour

espresso powder

baking powder

salt

unsalted butter (at room temperature)

sugar

eggs

vanilla extract

full fat sour cream

milk

milk or heavy cream

espresso

Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with paper liners and set pans aside.

Whisk the flour, espresso powder, baking powder, and salt together in a medium bowl. Set aside.

Place the butter in a large bowl and beat with an electric mixer until creamy. With mixer on medium speed, gradually beat in the sugar. Once the sugar is all added, scrape down the sides and bottom of the bowl and beat for a couple of minutes, until very light.

Beat in the eggs and the vanilla.

Turn mixer to low and beat in half of the dry ingredients until just combined, then beat in half of the sour cream and all of the milk.

Beat in the remaining dry ingredients, again just until incorporated, then the remaining sour cream. The batter will be thick.

Divide the batter between the prepared muffin cups, filling each about 2/3 full. Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.

Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.

Coffee cupcakes

Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.

Add 4 tablespoons of milk, the espresso powder, vanilla, and salt and beat to combine.

With mixer on low, gradually beat in 4 cups of the powdered sugar.

Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth.  Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.

Pipe or spread frosting onto the cooled cupcakes and decorate with espresso beans (if desired). Serve.

Uneaten cupcakes can be stored at room temperature, covered, for two or three days or in the fridge, covered, for 3 or 4 days. (I think the cupcakes taste best at room temp though.)

You can also store them in the freezer, tightly wrapped, for up to 2 months.

Espresso buttercream

These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.

Mocha Cupcakes with Espresso Buttercream Frosting

coffee,

cocoa powder

baking soda

unsalted butter,

brown sugar

egg (at room temperature)

Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.

Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.

Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).

These tiramisu cupcakes are a wonderful twist on that beloved classic Italian dessert. With fluffy vanilla cupcakes soaked in coffee, a rich mascarpone cheese frosting and a chocolate fudge centre – these cupcakes mean business.

Tiramisu Cupcakes (Gluten Free)

(120 mL) milk, room temperature

yogurt

lemon juice,

vanilla paste ((or 2 tsp vanilla extract))

flour

tsp xanthan gum

tsp baking powder

(250 g) granulated sugar

unsalted

+ 2 tbsp (100 mL) milk

(30 g) cocoa powder

(50 g) granulated sugar

oz (100 g) dark chocolate, chopped, divided

tbsp (40 g) unsalted butter

(600 mL) heavy/double cream

(450 g) mascarpone cheese

chocolate shavings (for decoration)

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

In a small bowl, whisk together the milk, egg whites, yogurt (or sour cream), lemon juice and vanilla paste until homogeneous.

In a separate larger bowl, sift together the gluten free flour, xanthan gum, baking powder, sugar and salt.&nbsp;

Add the softened unsalted butter to the dry ingredients. Using a hand mixer, whisk the butter into the dry ingredients until you get small, pea-sized pieces. (Alternatively, you can use a stand mixer with the paddle attachment.)

Add the milk+egg mixture and whisk until you get a smooth cupcake batter.

Evenly distribute the cupcake batter among the 12 cupcake cases – they should be each about 3/4 filled.

Bake in the pre-heated oven at 355 ºF (180 ºC) for 22 - 25 minutes or until an inserted toothpick comes out clean and the cupcakes are slightly domed and golden brown on top.

Allow to cool.

For gluten free vanilla cupcakes:

In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.

Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.

Set aside. The chocolate fudge sauce will thicken slightly while cooling.

For chocolate fudge sauce:

In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.

Once at the soft peak stage, fold in the mascarpone cheese. You will get a  smooth filling that spreads easily but will also hold its shape. Add in the vanilla paste and mix until it&#x27;s evenly distributed.At this point, if the frosting seems too runny for piping, you can whip it a bit more, until it reaches the desired consistency.

For mascarpone cheese frosting:

Dip each cupcake into the brewed coffee for about 5 seconds. The longer you keep the cupcake in the coffee – the more coffee it will absorb.

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the chocolate fudge sauce.

Pipe the mascarpone cheese frosting with piping nozzle of choice (I used a Wilton 2D nozzle).

Sprinkle with chocolate shavings.

Enjoy!

Assembling the cupcakes:

The tiramisu cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

Storage:

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Top 3 coffee cupcakes recipes from across the web

The most viewed coffee cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coffee Cupcakes

Mocha Cupcakes with Espresso Butter...

Tiramisu Cupcakes (Gluten Free)

The most viewed coffee cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine