Have your coffee and eat it too with these moist, flavorful coffee cupcakes that taste like your favorite cup of coffee. This cupcake recipe is a proven crowd-pleaser and makes enough to share with your friends, neighbors, and/or co-workers!
I hate coffee. Strike that. I used to hate coffee. Now I can mildly tolerate certain brands and types of coffee. Not that I know a lot about the different types of coffee. If you threw me in a Starbucks, I would just order whatever they were advertising in the closest poster. And actually, that is exactly what I do.
There was always something about the smell that just really rubs me the wrong way. Maybe it’s because I once had to spend an entire night with some stranger’s cold coffee staining my jacket as I rode the bus back home from my part time job in college. Maybe it’s because I once went through a Starbucks craze while in high school and tried to make my own coffee at home with disastrous results. Who knows.
Coffee cupcakes….now that’s a horse of a different color!
By the way, look at that picture right up there with the mug with frosting. There is an actual coffee cupcake in there. More like 4 cupcakes and about half a pound of frosting and a billion calories. Something just told me that I needed to make the coffee cupcakes in a coffee mug, but when I noticed how much batter I needed, I quickly move over to the regular cupcakes. Perhaps I should’ve used a smaller mug.
If you are a true coffee lover, you will love these coffee cupcakes because they take exactly like your favorite cup of coffee with the perfect amount of cream and sugar. And the mocha buttercream frosting? It’s pretty much the perfect coffee topping. I am telling you, this is going to be the only way you can start your Monday mornings. This is a really great recipe to experiment with different types of coffee (I am picturing myself making these next fall with pumpkin spice coffee… yum!). I do recommend using the darker roasts or anything with a strong flavor to really bring out that coffee taste. I actually prefer to make a coffee that is about double in strength. There are a lot of coffee concentrates available in stores (I love Chameleon) that would be perfect for these cupcakes.
When making the coffee cupcakes batter, you will notice that the batter is very thin and runny and you will be tempted to add more flour. Don’t. Resist this urge as much as you can. You will still end up with a light, springy cake, it just takes a little longer to bake. The results are a moist, melt-in-your-mouth coffee cupcake experience.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons instant espresso powder
- 2 cups sugar
- ½ cup vegetable oil
- ¾ cup milk, room temperature
- 1 cup strong brewed coffee (I recommend almost double strength), room temperature
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 1 cup (2 sticks) unsalted butter, room temperature
- 3½ cups powdered sugar, sifted
- ¼ cup heavy cream
- ¼ cup of your favorite coffee (cooled to room temperature)
- 1 tablespoon instant espresso powder
- 2 tablespoons cocoa powder, plus more for garnish
- Preheat your oven to 350 degree. Line your cupcake pan with liners or grease with butter and flour.
- Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, espresso powder and sugar in a medium bowl.
- Vigorously whisk the oil, milk, coffee, eggs and vanilla together in a large bowl.
- Slowly add the flour mixture to the coffee mixture and mix to combine. Do not over mix.
- Evenly distribute the batter among the liners. You may need to make a second batch.
- Bake the cupcakes for about 25 - 30 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to completely cool.
- Cream the butter until light and fluffy.
- Slowly add the powdered sugar.
- Mix the cream, espresso, coffee and cocoa powder together, then add to the frosting and mix until fully incorporated.
- Frost, dust with extra cocoa powder and enjoy!