Description
Delicious Coffee Cupcakes topped with a rich, glossy coffee-flavored Russian buttercream. Moist cupcakes infused with espresso powder and a creamy, smooth frosting perfect for coffee lovers.
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 oven to 350°F / 180 °C (160°C fan) and line a muffin pan with cupcake liners.
- Cream Butter and Sugars: Cream the butter, granulated sugar, and light brown sugar together until light and fluffy.
- Add Egg and Vanilla: Add the large egg and vanilla extract, then beat until fully combined.
- Sift Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and salt into a bowl. Add half of this dry mixture to the batter and mix slowly until incorporated.
- Dissolve Espresso in Milk: Dissolve the espresso powder in the whole milk, then pour into the batter and mix until blended.
- Add Remaining Dry Mixture: Add the rest of the flour mixture and stir until fully incorporated into the batter.
- Bake Cupcakes: Scoop the batter into the cupcake liners and bake for 18 minutes or until the tops bounce back when lightly pressed. Remove and let cool completely.
- Make the Coffee Buttercream: Whip the room temperature butter on high speed for 5 minutes until light and silky smooth.
- Add Condensed Milk: Gradually drizzle in the condensed milk while whipping on medium speed to avoid splitting the frosting.
- Add Espresso, Vanilla, and Salt: Dissolve espresso powder in a tablespoon of hot water and add to the buttercream along with vanilla extract and salt. Whip for another minute until thick, glossy, and smooth.
- Decorate: Once cupcakes have cooled, pipe or spread the coffee buttercream on top. Optionally, decorate with chocolate coffee beans or cocoa powder.
Notes
- Use room temperature butter for the buttercream; remove from fridge about 1 hour before use to achieve the best whipping texture.
- If the buttercream splits, refer to guides on how to fix broken buttercream by adjusting temperature and mixing speed.
- You can decorate cupcakes with chocolate coffee beans, cocoa powder, or leave them plain as desired.
- Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
