Coffee Cupcake Recipe

This ultra-moist coffee cupcake recipe is topped with velvety espresso buttercream and dipped in rich dark chocolate. The chocolate cake itself is heavenly—its deep, satisfying cocoa flavor is elevated by the addition of coffee, while the sour cream ensures a tender, melt-in-your-mouth texture! The espresso buttercream is infused with the robust flavor of espresso, creating a perfect balance of sweetness and coffee richness.

These are perfect for any occasion, whether it’s a birthday party, a special event, or simply a day when you’re craving a treat. The coffee cupcake recipe is wonderfully straightforward and easy to follow, with no complicated steps involved. Check out my espresso panna cotta, chocolate ganache cake, and espresso gelato if you love these flavors.

Why you'll love this recipe

• Moist Texture: The coffee chocolate cake has a perfectly moist texture thanks to vegetable oil, hot coffee, and sour cream. Every bite is tender, without being dense or dry. The texture contributes to a luxurious mouthfeel that complements the flavors beautifully. Chocolate cake with chocolate cream cheese frosting is so moist too!
• Silky Espresso Buttercream: The buttercream frosting is infused with espresso, creating a silky-smooth texture that melts in your mouth. The espresso adds a sophisticated coffee flavor.
• Super Easy to Make: The coffee cupcake recipe is designed to be user-friendly and straightforward, with minimal steps and common ingredients. This simplicity allows bakers of all skill levels to achieve great results without a lot of the fuss!

Equipment

Using a kitchen scale when baking these cupcakes is a game-changer. It offers a level of precision that measuring cups and spoons just can’t match. Weighing your ingredients ensures that everything is spot on, which means your cupcakes will come out consistently perfect every time! This accuracy is crucial for getting the right texture and flavor. Using one bowl to measure everything cuts down the dishes!

Ingredients

Ingredients needed:

• Sour Cream: For moisture and richness, resulting in a tender and soft cupcake crumb while helping the cakes flavor. It helps keep the cupcake moist.
• Instant Espresso: DeLallo Foods instant espresso powder provides a strong coffee flavor; used in both the cake and buttercream to ensure a consistent and delicious coffee taste throughout making it coffee coffee cake! I use it in my salted caramel chocolate cake too!
• Natural Cocoa Powder: Rich, intense chocolate flavor that enhances the cupcake’s taste and complements the espresso flavor. I use it in my chocolate chocolate mousse cake too!
• Vegetable Oil: Helps keep the cupcakes moist and tender by preventing dryness, contributing to a softer crumb.
• Salted Butter (for the Buttercream): Salt is a must in the buttercream to balance the sweetness. If you do not have salted butter, add ¼ teaspoon of salt to the butter.

See recipe card below for quantities.

Substitutions

• Skip Dipping in Dark Chocolate: If you prefer a simpler presentation or want to cut down on the richness of these coffee cupcakes, you can easily skip the step of dipping the cupcakes in dark chocolate. Drizzling a little chocolate on top would look pretty!
• Add Crushed Chocolate Espresso Beans on Top: For crunch and beautiful appearance, sprinkle crushed chocolate espresso beans over the top of the frosted cupcakes. This adds texture and complements the coffee flavor!
• Top with Salted Caramel: Add a drizzle of salted caramel on top of the cupcakes. The sweet and salty flavor is always a hit! Caramel mousse cake is also so heavenly!!

These cupcakes with coffee have not been tested with other substitutions. These are just suggestions.

Instructions

Let's make coffee cupcakes with espresso buttercream!

Step 1. In a large bowl with an electric mixer, beat together 1 cup granulated sugar, 1 cup all-purpose flour, ½ cup natural cocoa powder, ¾ teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon kosher salt.

Step 2. In another bowl, beat together 1 large room temperature egg, 1 teaspoon vanilla extract, ¼ cup milk (whole or 2%, room temperature), ¼ cup vegetable oil, and ¼ cup room temperature sour cream.

Step 3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Step 4. Prepare ½ cup hot coffee by mixing 1 teaspoon of instant espresso powder with ½ cup hot water. Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.

Step 5. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full (You may make 13 depending on the amount of flour)

Step 6. In a large mixing bowl make the espresso buttercream, making sure to beat the heavy cream until fluffy at the end.

Step 7. Divide the buttercream evenly over the cupcakes. Place in the freezer for 10 minutes if dipping in chocolate, just to get a bit cold.

Step 8. Dip each cupcake into the chocolate, making sure to create a thin layer, the chocolate should be thin and melted, not thick. Place in the refrigerator until set, take out and enjoy!

Hint: An offset spatula is an amazing baking tool to have in the kitchen, it makes spreading frosting baked goods much easier!

Pro tips

• Beat the buttercream: Thoroughly beating the buttercream helps incorporate air into the heavy cream and butter, resulting in a light, fluffy texture! This makes the frosting smoother and easier to spread or pipe onto the chocolate cupcakes.
• Don’t Skip the Coffee in the Cupcake Batter: Coffee (instant espresso) intensifies the chocolate flavor and enhances the overall taste of the cake. Omitting it can result in a less complex and less flavorful chocolate experience! It is a chocolate cake recipe with coffee after all!
• Use a cookie scoop for frosting: If you don't feel comfortable piping frosting, use a cookie scoop and top each coffee cupcake with a scoop of frosting, push it down a but with a spatula or butter knife!

FAQ

Storage

Room Temperature

Keep the chocolate coffee cake out at room temperature for one day.

Refrigerator

Refrigerate the cake after one day in an airtight container for about 2 days. Storing cake in the refrigerator dries it out. Let the cupcakes come to room temperature for an hour before eating.

Freezer

Freeze the chocolate coffee cake in an airtight container for up to 2 months. You can make the cupcakes ahead of time and freeze, then frost them later!

Related

Looking for other recipes like this? Try these:

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📖 Recipe

Coffee Cupcake Recipe

Amanda Valsamis

This coffee cupcake recipe is for the coffee lover in your life! These ultra-moist cupcakes are topped with velvety espresso buttercream and dipped in rich dark chocolate! Each cupcake delivers chocolate coffee bliss!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Equipment

• ▢
  Cupcake pan
• ▢
  Cupcake liners
• ▢
  Handheld or stand mixer
• ▢
  Measuring cups or kitchen scale
• ▢
  Measuring Spoons

Ingredients

 

Cupcakes

• ▢ 1 cup (211 grams) granulated sugar
• ▢ 1 cup (127 grams) all purpose flour
• ▢ ½ cup (46 grams) natural cocoa powder
• ▢ ¾ teaspoon baking soda
• ▢ ¾ teaspoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup (63 grams) milk whole or 2%, room temperature
• ▢ ¼ cup (59 grams) vegetable oil
• ▢ ¼ cup (45 grams) sour cream room temperature
• ▢ ½ cup (93 grams) hot coffee mix 1 teaspoon of instant espresso powder with ½ cup hot water (DeLallo Foods Instant Espresso Powder)

Espresso Buttercream

• ▢ 16 tablespoons (226 grams) salted butter room temperature, if you do not have salted butter add ¼ teaspoon of kosher salt
• ▢ 2 teaspoons vanilla extract
• ▢ 1 tablespoon Instant Espresso Powder DeLallo Foods
• ▢ ¼ cup (59 grams) heavy cream cold
• ▢ 3 cups (366 grams) powdered sugar

Chocolate Topping

• ▢ 1 cup (152 grams) dark chocolate chopped
• ▢ 1 tablespoon vegetable oil

Instructions

 

Cupcakes

• Start by preheating your oven to 375°F. Line a 12-cup muffin pan with cupcake liners.
• In a large bowl whisk together 1 cup granulated sugar, 1 cup all-purpose flour, ½ cup natural cocoa powder, ¾ teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon kosher salt.
• In another bowl using an electric mixer, beat together 1 large room temperature egg, 1 teaspoon vanilla extract, ¼ cup milk (whole or 2%, room temperature), ¼ cup vegetable oil, and ¼ cup room temperature sour cream.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Prepare ½ cup hot coffee by mixing 1 teaspoon of instant espresso powder with ½ cup hot water. Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
• Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full (You may make 13 depending on the amount of flour)
• Bake in the preheated oven for 14-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Espresso Buttercream

• In a large mixing bowl, use an electric mixer to beat 16 tablespoons of room temperature salted butter (or ¼ teaspoon kosher salt if using unsalted butter) on medium speed until smooth and creamy, about 2 minutes.
• Add 2 teaspoons vanilla extract and 1 tablespoon of Instant Espresso Powder to the butter. Continue to beat until well combined.
• Gradually add 3 cups of powdered sugar, one cup at a time, beating on low speed until each addition is fully incorporated. Scrape down the sides of the bowl as needed.
• With the mixer on low speed, add ¼ cup cold heavy cream. Once added, increase the speed to high and beat until the buttercream is light and fluffy, about 2 minutes.
• If the buttercream is too thick, you can add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If it's too thin, add a bit more powdered sugar.
• Divide the buttercream evenly over the cupcakes. Place in the freezer for 10 minutes if dipping in chocolate, just to get a bit cold.
• Dip each cupcake into the chocolate, making sure to create a thin layer, the chocolate should be thin and melted, not thick.
• Place in the refrigerator until set, take out and enjoy!

Chocolate Topping

• Melt the chocolate and vegetable oil in a medium bowl in the microwave for 30 seconds at a time, stirring in between until fully melted.

Notes

Beat the buttercream: Thoroughly beating the buttercream helps incorporate air into the heavy cream and butter, resulting in a light, fluffy texture! This makes the frosting smoother and easier to spread or pipe onto the espresso cupcakes.

Don’t Skip the Coffee in the Cupcake Batter: Coffee (instant espresso) intensifies the chocolate flavor and enhances the overall taste of the cake. Omitting it can result in a less complex and less flavorful chocolate experience!

Use a cookie scoop for frosting: If you don't feel comfortable piping frosting, use a cookie scoop and top each cupcake with a scoop of frosting, push it down a but with a spatula or butter knife!

Storage

Room Temperature

Keep the cupcakes out at room temperature for one day.

Refrigerator

Refrigerate the cupcakes after in an airtight container for about 2 days. Storing cake in the refrigerator dries it out. Let the cupcakes come to room temperature for an hour before eating.

Freezer

Freeze the cupcakes in an airtight container for up to 2 months. You can make the cupcakes ahead of time and freeze, then frost them later!

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