Coffee Cupcakes
My moist coffee cupcakes are topped with a robust coffee buttercream. These taste like your favorite beverage in cupcake form.
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? We love these coffee cupcakes for birthdays and brunch! We start out with a unique coffee-flavored batter. Next, I top them with coffee buttercream and fill them with rich chocolate ganache. Last but not least, we add chocolate-covered espresso beans on top. You can never have too much coffee or caffeine,, right?! Another must-try for coffee lovers is our: Coffee Chocolate Chip Cookies.
☕Ingredient Notes and Shopping Tips☕
- Canola Oil: You can use vegetable oil, too, if that's all you have on hand.
- Sour Cream: Sour cream makes the cupcakes super moist. Avoid fat-free or reduced fat.
- Instant Coffee: Use a good quality one for the best flavor. I used Starbucks Dark Roast. However, my barista Blaine prefers the brand Twin Peaks.
- Baking Powder and Soda: Replace every 6-12 months as it does lose its effectiveness over time.
Measure Your Flour Correctly
Spoon it into your measuring cup and then level with a knife. Avoid dipping your cup into your flour container as you'll likely overmeasure.
How To Make Coffee Cupcakes
- Batter: Combine oil and sugar. Add eggs and vanilla.
- Dissolve Coffee: Dissolve coffee in water. Add this mixture and sour cream to the batter.
- Dry Ingredients: Combine dry ingredients and add to batter gradually.
- Bake: Bake for 21-23 minutes.
- Heat heavy cream in a saucepan. Pour over chocolate chips. Allow to sit one minute before whisking. Fill cupcake.
- Core out the cupcake and pipe ganache into the cupcake.
- Dissolve instant coffee in water. In a large bowl, combine all buttercream ingredients until light and fluffy. Spread or pipe onto cupcakes.
❔FAQs❔
Cupcakes are done when a toothpick inserted int he center comes out clean or with just a few moist crumbs. They should also spring back lightly when touched.
Yes, this won't cause any issues. You'll still get the great flavor without too much added caffeine.
Be sure to measure the flour correctly as discussed above. Too much flour will dry out your baked goods. Also, be sure not to overbake them.
️Tips️
- Use room temperature ingredients to help everything mix together smoothly.
- Don't overmix your batter. This can make the cupcakes tough and gummy. Mix just until the flour disappears.
- Make sure the water is hot enough to completely dissolve the coffee. We want that flavor, but not the texture of instant coffee.
- Fill cupcake pan only ⅔ of the way full so your batter doesn't spill over and make a mess.
- Please rice at the bottom of your cupcake pan to soak up excess grease so your wrappers don't get soggy.
More Cupcakes I Love
📖 Recipe
Coffee Cupcakes With Coffee Buttercream
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Ingredients
For the Coffee Cupcakes
- ½ Cup Canola Oil
- 1 Cup White Sugar
- 1 tablespoon Vanilla Extract
- 2 Eggs
- 2 ½ tablespoons Instant Coffee
- 3 teaspoons Water
- ½ Cup Sour Cream
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 ½ Cups All Purpose Flour
For the Chocolate Ganache
- 1 ½ Cups Semisweet Chocolate Chips
- ¾ 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 ¾ 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 ¼ 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.
Notes
-
- Canola Oil: You can use vegetable oil, too.
- Sour Cream: Avoid fat-free or reduced fat.
- Instant Coffee: Use a good quality one for the best flavor. I used Starbucks Dark Roast.
- Flour: Be sure to measure your flour correctly. Spoon it into your measuring cup and then level with a knife. Avoid dipping your cup into your flour container, as you'll likely overmeasure.
- Use room temperature ingredients to help everything mix together smoothly.
- Don't overmix your batter. This can make the cupcakes tough and gummy. Mix just until the flour disappears.
- Make sure the water is hot enough to completely dissolve the coffee. We want that flavor, but not the texture of instant coffee.
- Fill cupcake pan only ⅔ of the way full so your batter doesn't spill over and make a mess.
- Please rice at the bottom of your cupcake pan to soak up excess grease so your wrappers don't get soggy.
Nutrition
Some of the best cupcakes ever. I never tried them with coffee flavor and what a treat.
These cupcakes were so delicious!! The perfect amount of coffee flavor. The recipe was easy to follow and I will definitely be making again.
As someone that's obsessed with coffee, this is pure caffeinated heaven! Super fluffy and delicious. Definitely satisfied my sweet tooth cravings!
Tried these coffee cupcakes, and they’re fantastic! Perfect balance of flavor and sweetness.
Coffee cupcakes is so yummy. I loved it along with my breakfast. I am coffee lover.
Made these cupcakes for my friends last week and they loved it! Very moist and you can really taste the coffee in them! So good!
I made the Coffee Cupcakes yesterday and they were absolutely divine! The coffee flavor was perfectly balanced, and they were so moist and fluffy. My friends couldn't stop raving about them!
I shared these with my friends and they loved them! The coffee flavor was perfect and the cupcakes were so moist! As a coffee lover, I must say these were my new obsession!
I love coffee in any form, so these were perfect for me. I love coffee ice cream, chocolate covered coffee beans, and chocolate cake with coffee in it. Now I have another sweet treat to add to my list!