Description
Deliciously moist coffee cupcakes topped with a rich and silky coffee-flavored buttercream, perfect for coffee lovers looking for a delightful dessert.
Ingredients
Scale
For the Coffee Cupcakes
- 114 g (1 stick) Unsalted Butter
- 100 g (½ cup) Granulated Sugar (caster sugar)
- 110 g (½ cup) Light Brown Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 tablespoon Espresso Powder
- 190 g (1½ cups) All-purpose Flour (plain flour)
- 120 ml (½ cup) Whole Milk
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
For the Coffee Buttercream
- 227 g (2 sticks) Unsalted Butter room temperature
- 396 g (14 oz) Condensed Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 teaspoon Espresso Powder
Instructions
- Preheat and Prepare: Preheat the oven to 350°F / 180 °C (160°C fan) and line a muffin pan with cupcake liners to prepare for baking.
- Cream Butter and Sugars: Cream the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, creating a smooth base for the cupcakes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring the batter is smooth and even.
- Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt into a bowl. Add half of this dry mixture into the batter and gently fold until fully incorporated.
- Add Coffee Milk Mixture: Dissolve the espresso powder in the whole milk, then pour this into the batter and mix until well combined.
- Combine Remaining Dry Ingredients: Add the remaining flour mixture to the batter and stir until just incorporated, ensuring the batter is smooth but not overmixed.
- Bake the Cupcakes: Scoop the batter evenly into the cupcake liners and bake for 18 minutes or until the tops spring back when lightly pressed.
- Prepare Buttercream: Whip the room temperature butter on high speed for 5 minutes using a stand or hand mixer until light and silky smooth.
- Add Condensed Milk: Gradually drizzle in the condensed milk while mixing on medium speed to avoid splitting, creating a thick and glossy frosting.
- Flavor the Buttercream: Dissolve espresso powder in a tablespoon of hot water, then add it along with vanilla extract and salt to the frosting. Whip for another minute to combine flavors thoroughly.
- Frost the Cupcakes: Once cupcakes have cooled completely, generously top them with the coffee buttercream. Optionally, decorate with chocolate coffee beans, cocoa powder, or leave plain.
Notes
- Ensure the butter for the buttercream is at room temperature (around 1 hour out of the fridge) to achieve the correct consistency; too cold or too warm will affect whipping.
- If your buttercream breaks or appears curdled, try reheating the mixing bowl slightly or adding a teaspoon of cold water and re-whipping.
- For stronger coffee flavor, increase espresso powder slightly but avoid adding too much as it may affect texture.
- Use fresh eggs and sift dry ingredients carefully for a light and fluffy cupcake texture.
- Let the cupcakes cool completely before frosting to prevent melting the buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
