Coffee Cupcakes with Coffee Buttercream
User Reviews
4.9
Coffee Cupcakes with Coffee Buttercream
Description
Coffee Cupcakes with Coffee Buttercream feature a batter made with vegetable oil, sugar, eggs, vanilla, instant coffee dissolved in water, sour cream for moisture, and leavening agents to create a tender crumb. The cupcakes bake until a toothpick inserted comes out with moist crumbs, indicating proper doneness. The cake is complemented by a coffee buttercream made from butter, instant coffee dissolved in water, powdered sugar, and milk, resulting in a smooth, sweet topping with coffee undertones. A ganache of milk chocolate chips melted with cream and instant coffee is added for extra flavor and sheen, then garnished with chocolate-covered espresso beans for texture contrast and decoration.
The coffee flavor is present in multiple components, from the batter to the frosting and ganache, reinforcing a consistent coffee taste throughout. The cupcakes are finished with a creamy buttercream and glossy ganache, making them visually appealing and flavorful. These cupcakes can be enjoyed as dessert or a special treat with coffee.
Leftovers should be stored in an airtight container in the refrigerator and consumed within three days to maintain freshness and texture.
Ingredients
Cupcakes
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 egg
- 2 1/2 tablespoons instant coffee
- 3 teaspoon water
- 1/2 cup sour cream
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Ganache
- 1 cup milk chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon instant coffee
Buttercream
- 1 cup butter room temperature
- 3 tablespoons instant coffee
- 3 teaspoons water
- 3 cups powdered sugar
- 2 tablespoons milk
- 14 espresso bean chocolate covered; for garnish
Instructions
- Preheat oven to 350 degrees. Place cupcake liners in your cupcake pan and set aside.
- In a large mixing bowl, add in the vegetable oil and granulated sugar. Mix until incorporated.
- Add the vanilla and eggs into the sugar mixture. Mix on medium until the eggs become pale. (about 1 minutes)
- In a small bowl, add in the instant coffee and water. Stir until all the granules are dissolved. Add into the large bowl.
- Add the sour cream into the bowl with the remaining wet ingredients. Mix until the sour cream in incorporated.
- Add in the baking powder, baking soda, salt and flour. Mix just until the flour is incorporated. The batter won’t be super thick.
- Scoop the batter into the prepared cupcake pans.
- Place into the preheated oven for 18 – 20 minutes or until done. Add a toothpick to the center of the cupcakes, if it comes out clean or with moist crumbs, it’s done. If it still has batter on it, let it bake awhile longer.
- Set aside to let cool.
Ganache
- In a microwave-safe bowl, add in the milk chocolate chips, heavy cream and instant coffee. Stir to combine.
- Microwave for 1 minute. Stir until everything combines and becomes smooth.
- Place in the fridge for about an hour to cool down and thicken.
- Remove from the fridge and whip with a hand mixer until it lightens in color and becomes fluffy.
- Remove the centers of the cupcakes, but be sure not to go all the way through them. Leave a bottom so your ganache doesn’t fall out.
- Add the whipped ganache into a piping bag or sandwich bag. Pipe the ganache into the center of the cupcakes. You can add a small mound above the cupcake for a surprise center of the buttercream. There should be some left over after filling all the cupcakes depend on how big of a hole you’re filling.
- Set aside.
Buttercream
- In a large mixing bowl, add in the butter. Mix with the hand mixer to get the butter blended.
- In a small bowl, add the instant coffee and water. Mix until all the granules are dissolved.
- Add the coffee mixture and powdered sugar in with the butter. Mix until it comes together.
- Add in the milk and continue to mix for about 2 minutes. It will make the buttercream light and fluffy.
- Place the buttercream into a piping bag with a straight tip. Pipe swirls on the tops of the cupcakes.
- Top each cupcake with a chocolate covered espresso bean.
- Serve!
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 209mg | 9% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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