Coffee Cupcakes
(Last Updated On: August 10, 2020)Coffee Cupcakes: Moist coffee cupcakes topped with robust coffee buttercream. If you like coffee, you’ll love these cupcakes.
Enjoy with a beverage like a Cinnamon Dolce Latte or Caramel Frappuccino for the ultimate indulgence.
Want to take your cupcakes to the next level? Enter coffee cupcakes with chocolate ganache. We love them for birthdays and brunch!
We start out with a unique coffee cake batter. Next, I top them with coffee buttercream and fill them with rich chocolate ganache. Last, but not least we add a chocolate covered espresso beans on top.
Another must try for coffee lovers: Coffee Chocolate Chip Cookies.
Coffee Cupcakes Ingredients
For the Coffee Cupcakes (From Scratch)
- Canola Oil
- Sugar
- Vanilla
- Eggs
- Sour Cream: Sour cream makes the cupcakes moist.
- Instant Coffee: Instant Coffee is the base of our cupcakes so make sure you use a good quality one here.
- Baking powder, Baking Soda, Salt, Flour
For the easy Chocolate Ganache: Ganache is made with just heavy cream and chocolate. When combined they create a rich shiny glaze you can use as a filling or frosting. As it cools it solidifies. A rich ganache filling makes these the best coffee cupcakes ever!
- Heavy Cream
- Semi Sweet Chocolate
For the Coffee Buttercream: You’re going to want to put this on everything!
- Butter
- Instant Coffee
- Powdered Sugar
- Heavy Cream
Coffee Cupcake Recipe
For the Cupcakes
- Prep Work: Preheat oven and line cupcake pans with paper liners.
- Batter: Combine oil and sugar. Add eggs and vanilla.
- Dissolve Coffee: Dissolve coffee in water. Add dissolved coffee and sour cream to batter.
- Dry Ingredients: Combine dry ingredients and add to batter gradually.
- Bake: Bake for 21-23 minutes.
For the Ganache
- Heat heavy cream in a saucepan. Pour over chocolate chips. Allow to sit one minute, before whisking.
- Core out cupcake and pipe ganache into cupcake.
For the Buttercream
- Dissolve instant coffee in water.
- In a large bowl, combine all ingredients until light and fluffy.
- Spread or pipe onto cupcakes.
Coffee Cupcakes Common Questions
Where do you find chocolate covered espresso beans?
I love chocolate covered espresso beans. You can eat the as a snack, or use in desserts. Chocolate covered espresso beans can be found in the bulk section of some grocery stores, outdoor adventure stores, and some convenience stores. I have noticed that some states have chocolate covered espresso beans more easily available than others. If you can not find them in your local stores, you can order them online too.
Can freeze cupcakes?
This coffee cupcake recipe can be frozen. You can also make a double batch to freeze for later. Store in an tight container for up to 3 months. Be sure to thaw in the fridge before enjoying.
How to store Coffee Cupcakes
These chocolate coffee cupcakes should be stored in the fridge if using ganache filling. Ganache holds up best in the fridge especially in the summer months. If you just make coffee cupcakes with coffee buttercream you can store at room temp. Be sure to store the cupcakes in an airtight container.
Variations
Chocolate Coffee Cupcakes: Use a chocolate base to make mocha cupcakes.
Caramel Cupcakes: Use caramel buttercream and add a caramel drizzle for a macchiato inspired cupcake.
More Cupcakes I Love
Pineapple Upside Down Cupcakes
Coffee Cupcakes
Ingredients
For the Coffee Cupcakes
- 1/2 Cup Canola Oil
- 1 Cup White Sugar
- 1 tablespoon Vanilla Extract
- 2 Eggs
- 2 1/2 tablespoons Instant Coffee
- 3 teaspoons Water
- 1/2 Cup Sour Cream
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Kosher Salt
- 1 1/2 Cups All Purpose Flour
For the Chocolate Ganache
- 1 1/2 Cups Semisweet Chocolate Chips
- 3/4 Cup Heavy Whipping Cream
For the Coffee Buttercream
- 1 Cup Butter Softened
- 3 tablespoons Instant Coffee
- 3 teaspoons Water
- 3 Cups Powdered Sugar
- 2 tablespoons Heavy Whipping Cream
- 12 Chocolate Covered Espresso Beans For garnish
Instructions
For the Cupcakes
- Preheat oven to 350 degrees F ,and line a cupcake pan with paper liners.
- In a large bowl, combine canola oil, and sugar. Mix in the sour cream, eggs and vanilla, until combined.
- In a small bowl, whisk together the water and instant coffee until the granules are dissolved. Mix in batter.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt until combined. Gradually add to batter a little at a time until just combined. Do not over mix.
- Fill cupcake liners 3/4 full. Bake for 21-23 minutes. Cool completely
For the Chocolate Ganache
- In a small saucepan, heat up the heavy whipping cream until simmering.
- Pour the chocolate chips into a heat safe glass dish.Pour the simmering heavy whipping cream over the chocolate chips. Allow to sit for 1 minute.
- Whisk until smooth. Scoop into piping bag.
- Core out about 1/4 inch of the center of the cupcakes.
- Pipe ganache into the center of the cupcake.
For the Frosting
- In a small bowl, whisk together the instant coffee and water until the granules are dissolved.
- In a large bowl, beat together the butter, powdered sugar, coffee mixture and heavy whipping cream until stiff peaks form.
- Pipe or spread onto cupcakes. I used a disposable piping bag with a star tip.
- Garnish with a chocolate covered espresso bean if desired.
Nutrition
What do you think of these coffee cupcakes?
