Introduction

These coffee cupcakes are the perfect treat for lovers of rich, aromatic coffee flavor. Moist and tender, they are topped with a smooth coffee buttercream that elevates the experience. Ideal for afternoon gatherings or a special dessert.

The image shows three coffee cupcakes on brown paper placed on a wooden board, all set on a white marbled surface. Each cupcake has two layers: the bottom is a light brown cake base with a soft texture, and the top is a thick swirl of light beige frosting sprinkled lightly with cocoa powder. On top of the frosting of each cupcake, there are two dark brown coffee beans. Behind the cupcakes, there is a white bowl filled with dark roasted coffee beans, and several loose coffee beans are scattered around on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120 g hot water
1 tablespoon instant coffee
200 g granulated sugar
210 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
120 g sour cream (14-18%), room temperature
75 g vegetable oil
2 large eggs, room temperature
1 ½ teaspoon vanilla extract
200 g butter, room temperature
330 g powdered sugar
4-5 teaspoons black brewed coffee, cooled to room temperature
1 ½ teaspoon instant espresso powder (optional, for more intense coffee flavor)
Coffee beans for decoration (not edible)

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) conventional and line a 12-cup cupcake tray with liners.
Step 2: Prepare the coffee by mixing the hot water and instant coffee, then set aside to cool slightly.
Step 3: In a large bowl, combine the granulated sugar, flour, baking powder, baking soda, and salt. Stir well to mix.
Step 4: In another bowl, whisk together the sour cream, vegetable oil, eggs, vanilla extract, and the prepared coffee until combined. It may look slightly split but that’s normal.
Step 5: Gradually pour the wet ingredients into the dry ingredients, stirring gently until no lumps remain and the batter is smooth.
Step 6: Divide the batter evenly among the 12 cupcake liners. Bake for 20-23 minutes.
Step 7: Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 8: For the buttercream, combine brewed coffee and instant espresso powder (if using) in a small bowl and set aside.
Step 9: Sift the powdered sugar and set aside separately.
Step 10: Beat butter with a mixer on medium-high speed for 4 minutes, then scrape the bowl and beat for 2 more minutes.
Step 11: Add powdered sugar and coffee mixture in two parts, mixing on low speed until fully incorporated between additions. Scrape down sides and mix one last time.
Step 12: Transfer buttercream to a piping bag fitted with a star tip (like Wilton 1A). Pipe on cooled cupcakes in a swirl, making a small indent on top with the back of a teaspoon.
Step 13: Optionally, dust with instant coffee and decorate with coffee beans for presentation.

Tips & Variations

Use fresh brewed strong coffee for a deeper coffee flavor in the buttercream.
For a dairy-free version, substitute sour cream with coconut yogurt and butter with a plant-based alternative.
If you prefer a less sweet frosting, reduce the powdered sugar by 50 g.
Adding a pinch of cinnamon or a dash of cocoa powder to the batter can add extra warmth and complexity.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. The cupcakes can also be frozen without frosting for up to 2 months; thaw overnight in the fridge and then add the buttercream.

How to Serve

A close-up of coffee-flavored cupcakes with four visible layers: the bottom light brown moist cupcake base with a textured crumb, a thick white creamy frosting layer on top dusted with light brown powder, and two whole dark brown coffee beans resting on the frosting. The cupcakes sit on brown parchment paper over a white marbled surface, surrounded by scattered coffee beans and a white bowl filled with dark roasted coffee beans in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use espresso instead of instant coffee?

Yes, brewed espresso can be used to enhance the coffee flavor. Just ensure it’s cooled before adding to the batter or buttercream.

How do I prevent the buttercream from being too runny?

If your buttercream is too soft, chill it in the fridge for 15-20 minutes and then re-whip. Also, adding coffee gradually helps control the consistency.