Coffee Cupcakes

why make this recipe

Coffee cupcakes are a delicious treat that combines the rich flavor of coffee with the sweetness of chocolate. They are perfect for coffee lovers and anyone who enjoys a good dessert. The addition of the espresso buttercream takes these cupcakes to another level, making them a great choice for parties, gatherings, or just a simple afternoon snack.

how to make Coffee Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup brewed coffee (cooled)
• 1 tsp vanilla extract
• 1 cup unsalted butter (for frosting)
• 4 cups powdered sugar (for frosting)
• 1/4 cup espresso (or strong coffee, for frosting)
• 1 tsp vanilla extract (for frosting)

Directions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine the oil, eggs, coffee, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter into the cupcake liners, filling them about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cupcakes to cool completely before frosting.
8. For the Espresso Buttercream, beat the butter until creamy. Gradually add the powdered sugar, mixing on low speed. Add espresso and vanilla extract, then mix until light and fluffy.
9. Frost the cooled cupcakes with the Espresso Buttercream and enjoy!

how to serve Coffee Cupcakes

Serve the coffee cupcakes at room temperature. They are great on their own or paired with a cup of coffee or tea. You can also add sprinkles, chocolate shavings, or a dusting of cocoa powder on top for extra decoration!

how to store Coffee Cupcakes

Store the coffee cupcakes in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before serving.

tips to make Coffee Cupcakes

• Make sure your brewed coffee is cooled. Hot coffee can change the texture of the batter.
• Don’t overmix the batter; mix just until all the dry ingredients are combined.
• Use high-quality cocoa powder for the best flavor.
• Frost the cupcakes just before serving to keep the frosting fresh.

variation

If you want to mix things up, consider adding chocolate chips to the batter or using different flavors of frosting, like vanilla or mocha. Adding a bit of cinnamon to the batter can also give an exciting twist.

FAQs

Q: Can I use decaf coffee for this recipe?
A: Yes, you can use decaf coffee if you prefer.

Q: Can I freeze the cupcakes?
A: Absolutely! You can freeze the plain cupcakes without frosting for up to three months. Just make sure to wrap them well.

Q: How can I make the cupcakes gluten-free?
A: You can use a gluten-free flour blend in place of all-purpose flour to make these cupcakes gluten-free. Adjustments may be needed for the rise, so check the package for recommendations.

Coffee Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious coffee cupcakes paired with rich espresso buttercream, perfect for coffee lovers and dessert enthusiasts.

• Author: info-nailzspagmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup brewed coffee (cooled)
• 1 tsp vanilla extract
• 1 cup unsalted butter (for frosting)
• 4 cups powdered sugar (for frosting)
• 1/4 cup espresso (or strong coffee, for frosting)
• 1 tsp vanilla extract (for frosting)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
3. Combine the oil, eggs, coffee, and vanilla extract in another bowl. Mix well.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter into the cupcake liners, filling them about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cupcakes to cool completely before frosting.
8. Beat the butter for the Espresso Buttercream until creamy. Gradually add the powdered sugar, mixing on low speed.
9. Add espresso and vanilla extract to the frosting, then mix until light and fluffy.
10. Frost the cooled cupcakes with the Espresso Buttercream and enjoy!

Notes

Serve at room temperature. They pair well with coffee or tea and can be garnished with sprinkles or cocoa powder.

Nutrition

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg