Coffee Cupcakes with Coffee Buttercream

5 from 1 vote

Superbly moist coffee-filled coffee cupcakes with coffee chocolate chips and coffee buttercream. Delectably, the best coffee cupcakes ever!

Prep Time30

Cook Time15

Frosting Time30

Total Time1 15

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 329.4kcal

Preheat oven to 175°Celsius.
Prepare cupcake liners.
In a small cup, dissolve instant coffee powder with hot water. Mix and set aside to cool.
In a separate bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time. Beat well after each addition.
Sift flour, baking powder and salt. Fold into the creamed mixture alternately with milk. Start and end with flour.
Finally, fold in the dissolved coffee and mix until the coffee is well distributed and the batter is evenly colored.
Scoop the batter into prepared cupcake casings and bake for approximately 20 minutes. The top of the cupcakes should spring back when lightly pressed.
Remove cupcakes from oven and let them cool down completely before frosting.
To make the coffee buttercream, dissolve the coffee in hot water. Set aside to cool.
In a medium-sized bowl, beat butter and shortening until soft and creamy.
Add in the sifted powdered sugar and beat until smooth.
Pour the coffee solution and continue to beat the buttercream until the coffee is evenly distributed in the buttercream. Add some milk or cream if the consistency is too stiff.
Fill the coffee buttercream into a piping bag fitted with a large star tip and pipe simple swirls on each cupcake. Top with a milk chocolate button.

These cupcakes are best made using instant coffee (powdered or granules). It is easier to mix the coffee into a thick solution than the ground filtered coffee (brewed coffee). I used instant coffee powder to flavor my coffee cupcakes. You can also use filtered coffee but the results might vary. And if you do, make sure the coffee is not too diluted.

The baking time for these cupcakes will vary depending on the size of the cupcakes. I baked mine in cupcake liners measuring 4 cm in diameter at the bottom and 7 cm in diameter at the top, with a height of 2.5cm. If your liners are larger than this, you would need to increase your baking time accordingly.

The cupcakes rise well during baking. And so it is important not to overfill the cupcakes batter into the casings to avoid the batter from overflowing when baking. Ideally, fill the cupcake casings to only about two thirds full. This will ensure they have enough room to expand without unsightly overflows.