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Coffee Cupcakes with Coffee Buttercream
4.9 from 105 votes

Coffee Cupcakes with Coffee Buttercream

Coffee Cupcakes with Coffee Buttercream combine coffee-flavored cake with a creamy coffee buttercream, topped with a milk chocolate and coffee ganache and garnished with espresso beans. These cupcakes have a moist texture with a rich coffee taste from instant coffee dissolved in the batter and the buttercream. The added sour cream keeps the cakes tender, while the buttercream frosting adds sweetness and coffee depth. The ganache provides a smooth finish that complements the coffee flavor. They're ideal for coffee lovers seeking a dessert that highlights coffee in both the cake and icing.

Prep Time
45 mins
Cook Time
19 mins
Total Time
1 hr 4 mins
Servings: 14 servings
Calories: 506 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees. Place cupcake liners in your cupcake pan and set aside.
  2. In a large mixing bowl, add in the vegetable oil and granulated sugar. Mix until incorporated.
  3. Add the vanilla and eggs into the sugar mixture. Mix on medium until the eggs become pale. (about 1 minutes)
  4. In a small bowl, add in the instant coffee and water. Stir until all the granules are dissolved. Add into the large bowl.
  5. Add the sour cream into the bowl with the remaining wet ingredients. Mix until the sour cream in incorporated.
  6. Add in the baking powder, baking soda, salt and flour. Mix just until the flour is incorporated. The batter won’t be super thick.
  7. Scoop the batter into the prepared cupcake pans.
  8. 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.
  9. Set aside to let cool.
Ganache
  1. In a microwave-safe bowl, add in the milk chocolate chips, heavy cream and instant coffee. Stir to combine.
  2. Microwave for 1 minute. Stir until everything combines and becomes smooth.
  3. Place in the fridge for about an hour to cool down and thicken.
  4. Remove from the fridge and whip with a hand mixer until it lightens in color and becomes fluffy.
  5. 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.
  6. 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.
  7. Set aside.
Buttercream
  1. In a large mixing bowl, add in the butter. Mix with the hand mixer to get the butter blended.
  2. In a small bowl, add the instant coffee and water. Mix until all the granules are dissolved.
  3. Add the coffee mixture and powdered sugar in with the butter. Mix until it comes together.
  4. Add in the milk and continue to mix for about 2 minutes. It will make the buttercream light and fluffy.
  5. Place the buttercream into a piping bag with a straight tip. Pipe swirls on the tops of the cupcakes.
  6. Top each cupcake with a chocolate covered espresso bean.
  7. Serve!

Notes

  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to keep them fresh.

Nutrition Information

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%)

Nutrition Facts

Serving: 14 servings

Amount Per Serving

Calories 506

% 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.