Coffee Cupcakes Recipe - Stir Taste Smile

This cupcake with coffee 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!

Prep Time 15

Cook Time 20

Total Time 35

Equipment

Ingredients

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
▢ ¼ cup (59 grams) heavy cream cold (do not use milk)
▢ 3 cups (366 grams) powdered sugar

Chocolate Topping (optional) can also dust with cocoa powder instead

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

Instructions

Cupcakes

Start by preheating your oven to 375°F. Line a cupcake pan with cupcake liners.
In a large bowl whisk together the granulated sugar, all purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
In another bowl using an electric mixer, beat together the egg, vanilla extract, milk, vegetable oil, and sour cream.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
Divide the batter evenly among the 13 cupcake liners, filling each about ⅔ full
Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 12-14 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 (add 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

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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