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Coffee Cupcake with Espresso Buttercream

A moist cupcake with an intense coffee buttercream frosting
Prep Time20 minutes
Active Time20 minutes
Total Time40 minutes
Course: Dessert
Keyword: chocolate, coffee, cupcake
Yield: 12 cupcakes

Equipment

  • Cupcake pan
  • Cupcake liners
  • Mixer
  • Piping bag

Materials

Cupcake

  • ¾ cup all-purpose flour
  • ¾ cup sugar
  • ⅓ cup Dutch processed cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 large egg room temperature
  • ⅓ cup sour cream room temperature
  • ⅓ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 6 oz fl hot coffee or water
  • ½ cup mini chocolate chips

Buttercream

  • ½ cup unsalted butter room temperature
  • 2 cup powdered sugar
  • ½ tablespoons vanilla paste or extract
  • 1 tablespoon instant espresso or instant coffee
  • 2 tablespoons milk or heavy cream
  • chocolate covered coffee beans optional

Instructions

Cupcake

  • Preheat the oven to 350°F/180℃ and line a standard cupcake tin with cupcake liners.
  • Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    ¾ cup all-purpose flour, ¾ cup sugar, ⅓ cup Dutch processed cocoa powder, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon kosher salt
  • In a separate bowl, mix together the egg, sour cream, vegetable oil, and vanilla with a whisk until combined.
    1 large egg room temperature, ⅓ cup sour cream room temperature, ⅓ cup vegetable oil, ½ teaspoon vanilla extract
  • Add the wet ingredients to the dry ingredients and mix together with a wooden spoon or rubber spatula. Add the hot coffee and carefully stir to combine and mini chocolate chips.
    6 oz fl hot coffee or water, ½ cup mini chocolate chips
  • Fill each cupcake liner ⅔ full, and bake for 15-20 minutes. The top of the cupcake will spring back when touched. A toothpick inserted into the center will come out clean with a few moist crumbs.
  • Allow them to cool for 5 minutes in the pan, then use an offset spatula to remove them from the pan and transfer to a wire rack to cool completely.

Buttercream

  • Cream the butter for 6 minutes in the bowl of a stand mixer with the paddle attachment or using a hand mixer.
    ½ cup unsalted butter room temperature
  • Add the powdered sugar and mix on low speed until combined, then beat for 3 more minutes.
    2 cup powdered sugar
  • Combine the espresso powder with water, you want a think but runny consistency, slightly past a liquid paste. Add it to the creamed butter and powdered sugar, along with the vanilla and mix to combine.
    1 tablespoon instant espresso or instant coffee, ½ tablespoons vanilla paste or extract
  • Add the milk or heavy cream and mix on medium speed for another minute.
    2 tablespoons milk or heavy cream
  • Transfer the buttercream to a piping bag and add to the tops of the cooled cupcakes. Top each cupcake with chocolate covered coffee bean.