COFFEE CUPCAKES
Delicious coffee cupcakes that are easy to make and packed full of coffee flavour. Perfect topped with coffee buttercream. Recipe VIDEO below.
Provided by Charlotte Oates
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 160ºC/140ºC fan.
- Place your cupcake cases into a muffin tin.
- Sift the self-raising flour (150g), coffee powder (10g) into a large bowl and salt (⅛ tsp). Add the remaining ingredients (3 medium eggs, 165g soft margarine, 165g soft light brown sugar and 1½ tsp milk) and mix until fully combined (either by hand or using an electric mixer on a low speed).
- Divide the mixture equally between the muffin cases (I use a cupcake scoop to help split it evenly).
- Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool fully before decorating.
Nutrition Facts : Calories 215 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 40 mg, Sodium 174 mg, Sugar 13 g, ServingSize 1 serving
COFFEE CUPCAKES
Coffee cupcakes with espresso buttercream are a simple dessert that's a must for coffee lovers!
Provided by Kelsie
Categories Dessert
Time 48m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with paper liners and set pans aside.
- Whisk the flour, espresso powder, baking powder, and salt together in a medium bowl. Set aside.
- Place the butter in a large bowl and beat with an electric mixer until creamy. With mixer on medium speed, gradually beat in the sugar. Once the sugar is all added, scrape down the sides and bottom of the bowl and beat for a couple of minutes, until very light.
- Beat in the eggs and the vanilla.
- Turn mixer to low and beat in half of the dry ingredients until just combined, then beat in half of the sour cream and all of the milk.
- Beat in the remaining dry ingredients, again just until incorporated, then the remaining sour cream. The batter will be thick.
- Divide the batter between the prepared muffin cups, filling each about 2/3 full. Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
- Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.
- Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
- Add 4 tablespoons of milk, the espresso powder, vanilla, and salt and beat to combine.
- With mixer on low, gradually beat in 4 cups of the powdered sugar.
- Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
- Pipe or spread frosting onto the cooled cupcakes and decorate with espresso beans (if desired). Serve.
- Uneaten cupcakes can be stored at room temperature, covered, for two or three days or in the fridge, covered, for 3 or 4 days. (I think the cupcakes taste best at room temp though.)
- You can also store them in the freezer, tightly wrapped, for up to 2 months.
COFFEE CAKE CUPCAKES
All the sweetness of coffee cake packed into a cupcake! The vanilla glaze is optional, but don't be tempted to skimp on that streusel -- a heaping pile is what sends these cupcakes over the top!
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h30m
Yield 10 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with 10 liners.
- For the streusel: Stir together the oats, flour, brown sugar, baking powder, salt and cinnamon in a medium bowl to combine. Add the cold cubed butter and use your hands or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a clumpy streusel. Set aside.
- For the cupcakes: In a medium bowl, whisk together the oil, melted butter and brown sugar until well combined, 1 minute. Add the eggs one at a time, and whisk until well combined. Whisk in the vanilla.
- Add the flour, baking powder and cinnamon. Stir to combine with a spatula or spoon. Add the buttermilk and mix until the batter is smooth (do not overmix).
- Use an ice cream scoop to divide the batter evenly between the cavities of the prepared pan. Top each generously with streusel.
- Bake until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Transfer to a wire rack to cool completely.
- For the glaze: Whisk together the confectioners' sugar, cream and vanilla in a small bowl until smooth -- add more cream if necessary to reach a drizzle-able consistency. Use a spoon to drizzle the glaze over the cooled cupcakes.
COFFEE CUPCAKES
These individual cupcakes with coffee frosting are easy to make and look great on a cake stand
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 47m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium
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COFFEE CUPCAKES RECIPE | MYRECIPES
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- To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.
- Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
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