Go Back

Coffee Cupcakes

Delicious Coffee Cupcakes infused with rich coffee flavors and topped with espresso buttercream frosting, perfect for any coffee lover.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour I use King Arthur’s for consistent results
  • 3 tablespoons unsweetened cocoa powder Valrhona is my go-to!
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened Bring it to room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract Pure vanilla is best!
  • 0.5 cup strong brewed espresso or very strong coffee, cooled
  • 0.25 cup whole milk
  • 0.5 cup sour cream
Frosting Ingredients
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1-2 tablespoons strong espresso, cooled
  • 1 teaspoon vanilla extract for frosting
  • 1 pinch salt for frosting
  • Whole coffee beans for decoration optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and pale in color, about 3 to 4 minutes with an electric mixer.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. In a separate bowl, mix together the cooled espresso, whole milk, and sour cream until smooth.
  6. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the espresso mixture. Start and finish with the dry ingredients, mixing until just combined.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Frosting
  1. For the frosting, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating on high until fluffy.
  2. Mix in the espresso, vanilla extract, and salt until well combined.
  3. Once the cupcakes are completely cooled, frost generously with the espresso buttercream and garnish with whole coffee beans if desired.

Notes

Make sure your butter and eggs are at room temperature for best mixing results. Store cupcakes in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to three months.