Description
Deliciously moist coffee cupcakes topped with a rich and silky coffee Russian buttercream, perfect for coffee lovers craving a sweet treat with a caffeine kick.
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 Oven and Prepare Muffin Pan: Preheat the oven to 350°F / 180°C (160°C fan) and line a muffin pan with cupcake liners.
- Cream Butter and Sugars: Cream the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy using a mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until just combined.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Add half of this mixture into the wet ingredients and mix slowly until fully incorporated.
- Dissolve Espresso in Milk: Dissolve the espresso powder in the whole milk, then pour this into the batter and mix until combined.
- Incorporate Remaining Dry Ingredients: Add the remaining flour mixture to the batter and stir until just combined without overmixing.
- 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. Remove from oven and let cool completely.
- Prepare Coffee Buttercream: Whip the room temperature butter on high speed for 5 minutes until it becomes lighter in color and silky smooth.
- Add Condensed Milk: Gradually drizzle the condensed milk into the butter while whipping on medium speed to avoid splitting the frosting.
- Flavor the Frosting: Dissolve the espresso powder in a tablespoon of hot water and add it to the frosting along with the vanilla extract and salt. Whip for another minute until thick, glossy, and smooth.
- Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the coffee buttercream on top. Optionally, decorate with chocolate coffee beans or cocoa powder for extra flair.
Notes
- Ensure the butter is at room temperature, about 1 hour out of the fridge, to achieve the best frosting texture.
- If the buttercream looks broken or curdled, refer to guides on fixing broken buttercream by slowly warming and whipping it again.
- For a stronger coffee flavor, you can increase the espresso powder slightly in the batter or frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
