A super easy recipe for coffee cupcakes to please the adults in your home.
Ingredients
- 2 ¼ cups all-purpose flour sifted.
- 2 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda.
- 1 teaspoon baking powder.
- ½ teaspoon kosher salt.
- 1 cup light tasting oil vegetable oil works great.
- 1 cup strong brewed coffee cooled
- 3 large eggs
- 1 8-ounce container sour cream room temperature.
- 1 teaspoons vanilla extract
For the coffee frosting
- 2 cup unsalted butter room temperature
- 3 cup confectioners sugar
- 4 Tablespoons instant coffee.*
- 2 Tablespoon cocoa powder.*
- 3-4 teaspoon of water.
For the raspberry filling
- 1 to 1 ½ cup of raspberry preserve.
- Optional : Fresh raspberries for decoration.
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl mix flour, cocoa powder, sugar, salt, baking powder and baking soda well together.
- Add the oil and the brewed coffee. Mix until everything is very well combined.
- Mix in eggs and vanilla extract.
- Fold in the sour cream.
- Pour the batter into 24 muffin tins, fill ⅔ of each cup.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean or do the spring test.
Meanwhile prepare the frosting
- Dissolve coffee and cocoa powder in the water.
- Beat butter until fluffy then add sugar and coffee mixture and beat until well mixed.
- Fill the cupcakes with the raspberry filling , I’ve used Wilton tip #230.
- Pipe the frosting and decorate your cupcakes.
- Top each cupcake with raspberry or sprinkles of choice.
Video
Notes
- You can use instant espresso powder or instant coffee powder as well
- To get a stronger coffee flavor in your frosting you may use 6 Tablespoons of instant coffee and do not use cocoa powder at all, for a more chocolate-y flavor use 4 Tablespoons of cocoa powder and 2 Tablespoon of instant coffee.
- When making the espresso buttercream frosting make sure that it is at room temperature. Take it out on the countertop 20-30 minutes before using.
- Make sure to cool the cupcakes completely before filling and decorating.
Nutrition
Calories: 345kcal | Carbohydrates: 44g | Protein: 3g | Fat: 26g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 146mg | Potassium: 108mg | Fiber: 1g | Sugar: 17g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg