Description
Delicious coffee-flavored cupcakes topped with a smooth and glossy coffee Russian buttercream, perfect for coffee lovers seeking a moist and flavorful treat.
Ingredients
Scale
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
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 pan. Preheat the oven to 350°F / 180°C (160°C fan) and line a muffin pan with cupcake liners.
- Cream the butter and sugars. Beat together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Add egg and vanilla. Incorporate the egg and vanilla extract into the mixture until fully combined.
- Sift dry ingredients. Sift the all-purpose flour, baking powder, baking soda, and salt into a bowl. Add half of the mixture to the batter and mix slowly until just incorporated.
- Dissolve espresso in milk. Dissolve espresso powder in the whole milk, then add it to the batter and mix until combined.
- Add remaining dry ingredients. Stir in the remaining sifted flour mixture until fully incorporated to form a smooth batter.
- Bake cupcakes. Spoon the batter evenly into the cupcake liners and bake for 18 minutes or until the tops bounce back lightly when pressed.
- Make the coffee buttercream. Using a stand or hand mixer, whip the room temperature butter on high speed for 5 minutes until light and silky.
- Incorporate condensed milk. Gradually drizzle in the condensed milk while whipping on medium speed, taking care to avoid splitting the frosting.
- Add espresso and flavorings. Dissolve espresso powder in a tablespoon of hot water, add it to the frosting along with vanilla extract and salt, then whip for an additional minute until thick and glossy.
- Decorate cupcakes. Once the cupcakes are fully cooled, pipe or spread the coffee buttercream on top. Optionally decorate with chocolate coffee beans or a dusting of cocoa powder.
Notes
- Ensure butter is at room temperature (about 1 hour out of the fridge) for the buttercream to whip properly; too cold or too warm will affect texture.
- If the buttercream appears broken, refer to guides on fixing broken buttercream to restore smoothness.
- Use fresh espresso powder for more vibrant coffee flavor.
- You can substitute whole milk with buttermilk for a slight tang and extra moisture.
- Decorations are optional and can be customized according to preference.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
