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Coffee Cupcakes – The Baking Duck

Coffee Cupcakes

Are you a coffee fan? Do you like cupcakes? Well then this recipe is the perfect combination for you. I’m not a huge coffee fan but these cupcakes just had to be tried.

My mum loves a nice coffee cake but would not eat a whole one so these cupcakes are perfect for her.

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The chocolate buttercream on the top is a perfect combination for the coffee cakes. I have to admit I feel a little in love with these cupcakes as the icing is perfect.

The cupcakes are light and fluffy with the perfect amount of coffee taste to them.

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Now my buttercream does look a little bit different and that is  because I used some coloured buttercream I had leftover from a previous bakes so I just added some cocoa powder and black food colouring to it to try and make it darker.

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Coffee Cupcakes

Course desserts
Cuisine British
Keyword Cakes, caramilk cupcakes, coffee, coffee cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes

Ingredients

Cupcakes

  • 175 g Unsalted Butter Room Temperature
  • 3 Eggs
  • 175 g Caster Sugar
  • 175 g Self-Raising flour
  • 3 tbsp Coffee
  • ½ tsp Baking Powder

Buttercream

  • 1.36 kg Unsalted Butter Room Temperature
  • 900 g Icing Sugar
  • 3 tbsp Coffee
  • 200 g Pasteurized Egg Whites
  • 50 g Cocoa Powder

Instructions

Cupcakes

  • Preheat oven to 180 degrees/ gas mark 4. Place 12 cakes into a 12 hole muffin tin.
  • Place the butter and sugar in a bowl and mix until fully incorporated. Add the eggs, one at a time, beating until everything is fully incorporated.
  • Sift the flour in a separate bowl along with the coffee beating on a low speed until combined.
  • Divide the mixture between the cases and bake in a pre-heated oven for 20 minutes until well risen. Leave to cool on a wire rack.

Buttercream

  • Measure egg whites and powdered sugar into a bowl. Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
  • Set mixer to medium, gradually add butter making sure all combined before adding next piece.
  • Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
  • Then add the coffee and fold in until fully incorporated.
  • Once the buttercream is ready, fill a piping bag with a star nozzle on the end and pipe on to the cooled cupcakes.

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