Coffee Cupcakes
Light espresso sponge cake, and smooth, silky coffee flavoured buttercream for the ultimate coffee flavoured cupcakes!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 120 ml Whole milk (1/2 cup)
- 1 tsp White vinegar
- 60 ml Vegetable oil (1/4 cup)
- 30 g Unsalted butter (2 tbsp 1 tsp), Room temperature
- 150 g White sugar (3/4 cup)
- 2 Eggs, room temperature
- 2 tsp Instant espresso powder
- 165 g Plain flour (1 1/3 cup)
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- a pinch salt
- 240 g Unsalted butter, room temperature (1 cup)
- 200 g Icing sugar
- 2 tbsp Hot water
- 1 tbsp Instant espresso powder, can be adjusted to your liking
- Cocoa powder, for dusting
Instructions
- 1
Preheat the oven to 180C/350F
- 2
Line a cupcake tray with 12 paper liners
- 3
Combine the milk and vinegar in a small bowl, set aside
- 4
Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
- 5
Add the eggs and instant coffee powder to the butter and beat on high for 1 minute, until well combined
- 6
Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
- 7
Add half the flour mix to the butter mix and beat until just combined
- 8
Add the milk, followed by the rest of the flour, beat until just combined
- 9
Divide the batter evenly between the cupcake liners
- 10
Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean
- 11
Cool before frosting
- 12
Combine the sugar, hot water, and instant espresso powder together in the bowl of a stand mixer, mix until well combined, cool slightly
- 13
Add the room temperature butter and beat on high for 10 mins or until doubled in volume, lightened and fluffy
- 14
Transfer the buttercream to a piping bag fitted with a star-shaped tip and pipe swirls of buttercream on top of the cooled cupcakes
- 15
Dust with cocoa powder and enjoy!