Coffee is a universally loved beverage, whether it be consumed in the morning or the evening, black or with cream and sugar. Given the widespread universality of this drink, there’s something to be said for baking desserts infused with coffee. Take coffee cupcakes, for instance. They are a delight for coffee lovers, bringing together the richness and robust flavor of the coffee and the sweetness of the cupcake. The coffee flavor combines with the moistness and fluffiness of the cupcakes, leading to an explosion of flavor and texture in the mouth. Here’s how to make this simple sweet recipe at home:
Ingredients:
- 120 ml Whole milk
- 1 tsp White vinegar
- 60 ml Vegetable oil
- 30 gm Unsalted butter, Room temperature
- 150 gm White sugar
- 2 Eggs, room temperature
- 2 tsp Instant espresso powder
- 165 gm Plain flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- Pinch of salt
For the coffee buttercream:
- 240 gm Unsalted butter, room temperature
- 200 gm Icing sugar
- 2 tbsp Hot water
- 1 tbsp Instant espresso powder
- Cocoa powder, for dusting
Directions:
- Preheat the oven to 350°F or 177°C.
- Line a muffin tray with cupcake liners.
- In a bowl, add the milk and vinegar and mix well. Set aside.
- In another bowl, add the sugar, butter and oil. Beat with a handheld mixer or the paddle attachment of a stand mixer on high speed, till the mixture becomes light and fluffy. To this bowl, add the eggs and instant coffee powder and beat on high speed until everything is thoroughly combined.
- In a bowl, add the flour, baking powder, baking soda and salt and mix well.
- Add half the flour mixture to the butter mixture and beat until combined. Then add the milk and the remaining flour to the mixture, and beat until fully combined.
- Pour the batter into the cupcake liners, filling them ⅔ full.
- Bake for 20 minutes, or 12 minutes if you're making mini cupcakes. The times may differ slightly depending on the machine you're using. You’ll know it's done when a toothpick inserted in the middle of the cupcake comes out clean. Set aside to cool.
- In the meantime, make the coffee buttercream. For this, add the sugar, water and instant espresso powder in a bowl. Beat with a handheld mixture or the paddle attachment of the stand mixture until light and fluffy. Then add the butter and beat until well combined. Then place in the fridge for about 30 minutes.
- Now the cupcakes are ready to be frosted. Make sure they are cool. If you try to add frosting to warm cupcakes, the frosting will melt and drip everywhere. To frost, either use the back of a spoon and spread the frosting on the cupcakes, or use a piping bag fitted with a shaped nozzle. Create a shape on the cupcakes with the frosting.
- Dust the cupcakes with cocoa powder and serve.
Notes, tips and tricks:
- If you want to prepare the cupcakes ahead of time, you can create the cupcake batter and the frosting a day before. You’ll have to let the batter sit at room temperature and then bake. Or you can bake the cupcakes and then store them in the fridge overnight. When you bring them out to frost the next day, let them sit at room temperature first. Keep in mind that the frosting will have set a bit after sitting in the fridge overnight. So beat it for a minute and then it will be ready to use. You can also prepare the cupcakes and frosting and store in the freezer for 3 months, bringing out when you need. It’s a great preparation if you want just 1 or 2 a day. If you want to use frozen cupcakes, let them thaw in the fridge overnight and then use.
- It's best to use whole milk for this recipe. It will result in the most moist and dense cupcake. But if you have low-fat, skimmed or some other type, that will also work. If you have dietary restrictions, a nondairy milk can also be used, like almond milk, oat milk, soy milk or any other milk of your choice. But keep in mind that the cupcakes won't be as soft and dense as they would be with full-fat whole milk.