Coffee Cupcakes With Silky Coffee Buttercream Recipe

I absolutely love this recipe because it combines two of my favorite things: coffee and cupcakes, creating a delightful treat that’s perfect for any time of day. The rich coffee flavor in both the cake and the buttercream gives me the caffeine boost I need while indulging my sweet tooth in the most satisfying way.

Coffee Cupcakes with Silky Coffee Buttercream

I love making these Coffee Cupcakes with Silky Coffee Buttercream for their rich, robust flavor! A delicate blend of all-purpose flour, baking powder, and granulated sugar makes these cupcakes so light.

The combination of brewed coffee and vanilla extract gives them an amazing aroma. The cupcakes are topped with a buttercream made with softened butter and brewed coffee.

Ingredients

Universal flour: injects form, holds sugars to give it oomph.

Cupcake rising agent: Light, airy texture.

Add rich, moist, and buttery-flavored deliciousness with unsalted butter.

Sugar in granulated form is what helps in making these delectable treats even more delicious.

It also plays a significant role in creating the cupcake’s golden, slightly crisp top.

But most important, sugar’s sweetness is unmatched.

Coffee that has been brewed: Infuses with copious and delicious flavor of the coffee, add plenty of moisture.

Granules of instant coffee: Intensifies flavor of coffee; easily dissolves.

(Buttercream) powdered sugar: Sweetens and thickens frosting; dissolves easily.

Vanilla extract: Boosts flavor intensity, contributes to taste balance.

Additions of creaminess to buttercream come from heavy cream as well as a smooth texture.

Smooth is the fundamental texture of a buttercream, and I use the terms texture and consistency interchangeably when describing buttercreams during this class.

Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup brewed coffee, cooled
• 1/4 cup whole milk
• 1 tablespoon instant coffee granules
• 1 cup unsalted butter, softened (for buttercream)
• 3 cups powdered sugar (for buttercream)
• 1 teaspoon vanilla extract (for buttercream)
• 2 tablespoons brewed coffee, cooled (for buttercream)
• 1 tablespoon heavy cream or milk (for buttercream)
• Pinch of salt (for buttercream)

Instructions

1. Set your oven to 350°F (175°C) and prepare a muffin tin with 12 cupcake liners.

2. In a bowl of medium size, combine and mix well the following ingredients: flour, baking powder, baking soda, and salt. Then, put aside.

3. In a big bowl, beat together the softened butter and granulated sugar until they’re light and fluffy. Add the eggs one by one, beating well after each addition, and then add the vanilla extract.

4. In a tiny dish, combine instant coffee granules and brewed coffee, stirring until dissolved. Blend the coffee and granules with milk.

5. Slowly incorporate the dry components into the butter blend, alternating with the coffee-milk mixture, and ensuring that you commence and finish with the dry components. Beat until the mixture is just combined.

6. Distribute the batter equally among the liners for cupcakes, filling each liner about two-thirds full. Place in an oven set to 350°F (175°C) for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Place on a wire rack to cool completely.

7. To make the buttercream, beat the softened butter in a large bowl until creamy. Then, add the powdered sugar gradually, one cup at a time and beat to combine after each addition.

8. Combine the butter mixture with the following ingredients and beat them together:
• vanilla extract
• brewed coffee
• heavy cream
• a pinch of salt
Beat the above on high speed until the frosting reaches a fluffy, light texture.

9. When the cupcakes are cool, use a piping bag with your favorite tip to apply the coffee buttercream to the cupcakes.

10. Enjoy your coffee cupcakes with smooth coffee buttercream. They are, after all, a work of art, if I do say so myself.

Equipment Needed

1. Oven
2. 12-cup muffin tin
3. 12 cupcake liners
4. Medium mixing bowl
5. Large mixing bowl (2 needed)
6. Small dish
7. Electric mixer or hand mixer
8. Spatula or wooden spoon
9. Measuring cups
10. Measuring spoons
11. Wire rack
12. Toothpick
13. Piping bag with tip

FAQ

• Can I use decaf coffee in the recipe?You can use decaf coffee instead of regular coffee in both the cupcakes and the buttercream, if you prefer.
• What if I don’t have instant coffee granules?You can leave them out or substitute with a tablespoon of very finely ground coffee for extra flavor.
• Can this recipe be made as a cake instead of cupcakes?Baking the batter in a 9-inch round cake pan is possible. You just need to adjust the time and to check that it is done using a toothpick.
• Is there a substitute for whole milk?Any milk that you have on hand can be used, such as 2%, skim, or even non-dairy milk alternatives like almond or soy milk.
• How should I store these cupcakes?Keep in an unbreathable pot at normal living conditions for no more than 3 days, or stash in the frig for a week.
• Can I make the buttercream ahead of time?You can prepare it in advance and keep it in the refrigerator for as long as a week. Allow it to return to room temperature and re-whip before using.

Substitutions and Variations

1 and 1/2 cups all-purpose flour: Substitute with 1 and 1/2 cups cake flour for a lighter texture.
1/2 cup unsalted butter, softened: For a moister cupcake, use 1/2 cup vegetable oil.
1 cup granulated sugar: Replace with 1 cup coconut sugar for a richer taste.
1/2 cup cooled brewed coffee: For a more intense coffee flavor, replace with 1/2 cup of espresso.
1 cup unsalted butter, softened (for buttercream): Substitute with 1 cup of margarine for a dairy-free option.

Pro Tips

1. Room Temperature Ingredients Ensure that the butter, eggs, and milk are all at room temperature before starting. This helps the ingredients blend more smoothly and creates a better texture for your cupcakes.

2. Coffee Intensity For a more intense coffee flavor, use espresso instead of regular brewed coffee in both the cupcake and buttercream parts of the recipe. You can also adjust the amount of instant coffee granules to taste.

3. Avoid Overmixing When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in dense cupcakes.

4. Buttercream Consistency If the buttercream is too thick, add a little more heavy cream or milk, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar.

5. Decoration Tip For an extra decorative touch, sprinkle a little cocoa powder or instant coffee granules on top of the frosted cupcakes, or add a chocolate-covered espresso bean for an elegant finish.