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.
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.
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.
- 175 g Unsalted Butter Room Temperature
- 3 Eggs
- 175 g Caster Sugar
- 175 g Self-Raising flour
- 3 tbsp Coffee
- ½ tsp Baking Powder
- 1.36 kg Unsalted Butter Room Temperature
- 900 g Icing Sugar
- 3 tbsp Coffee
- 200 g Pasteurized Egg Whites
- 50 g Cocoa Powder
- 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.
- 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.