Description
Delight in these rich and moist Coffee Cupcakes topped with a silky smooth Coffee Russian Buttercream. Perfect for coffee lovers, these cupcakes combine espresso flavor with a tender crumb and a luscious frosting that’s simple to make and incredibly satisfying.
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 and Prepare Pan: Preheat your oven to 350°F (180°C) or 160°C fan. Line a muffin pan with cupcake liners to prepare for baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, ensuring a smooth base for the cupcakes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined with the butter and sugar mixture.
- Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt into a separate bowl to remove lumps and evenly distribute the leavening agents.
- Combine Flour Mixture Part 1: Pour half of the sifted flour mixture into the batter and mix slowly until fully incorporated to maintain a tender texture.
- Dissolve Espresso: Dissolve the espresso powder in the whole milk, ensuring there are no clumps, then gradually pour this into the batter and mix well.
- Incorporate Remaining Flour Mixture: Add the remaining flour mixture and stir until just combined, being careful not to over-mix to keep cupcakes moist.
- Bake Cupcakes: Scoop the batter evenly into the prepared cupcake liners and bake in the preheated oven for 18 minutes, or until the tops spring back lightly when pressed.
- Make Buttercream: Using a stand or hand mixer, whip the unsalted butter on high for 5 minutes until it becomes lighter in color and silky smooth.
- Add Condensed Milk Slowly: Gradually drizzle in the condensed milk while whipping on medium speed to prevent the frosting from splitting, ensuring a thick and glossy finish.
- Mix in Flavorings: Dissolve the espresso powder in a tablespoon of hot water, then add this along with vanilla extract and salt to the buttercream. Whip for an additional minute until well blended.
- Assemble Cupcakes: Once the cupcakes have fully cooled, generously top each with the coffee buttercream. Optionally, decorate with chocolate coffee beans, cocoa powder, or leave plain as desired.
Notes
- Ensure the butter for the frosting is at room temperature (about 1 hour out of the fridge) to achieve a smooth and fluffy texture.
- Do not rush adding the condensed milk to the buttercream to avoid splitting; add it slowly while whipping.
- If the buttercream does split or curdle, gently warm it slightly and whip again to fix the texture.
- Feel free to decorate the cupcakes with chocolate coffee beans or a light dusting of cocoa powder for an elegant finish.
- Use fresh espresso powder for the best coffee flavor in both the cupcakes and the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
