Have your coffee and eat it too with these moist, flavorful coffee cupcakes that taste like your favorite cup of joe. This cupcake recipe is a proven crowd-pleaser and makes plenty to share with your friends, neighbors, and co-workers!
I HATE coffee. Strike that. I used to hate coffee. Now I can mildly tolerate it, though I still don't know much about various brands and types. If you threw me into a Starbucks, I would just order whatever they were advertising on the closest poster. Actually, that's exactly what I do.
There was always something about that distinct coffee smell that 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 above with the mug adorned in frosting. Inside, there is an actual coffee cupcake...Or, more like 4 cupcakes, 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 just used a smaller mug.
If you are a true coffee lover, you will adore these coffee cupcakes because they merge the best parts of coffee with a pastry. 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 enhance that coffee taste. I actually prefer to make this with coffee that is about double in strength. There are also lots of coffee concentrates available in stores (I love Chameleon) that would be perfect for these cupcakes.
When making the batter, you will notice that it is very runny and you may 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 experience.
How to Make Coffee Cupcakes Without Eggs
You can make these cupcakes if you cannot eat eggs. I like to make a flax or chia "egg" by using 1 tablespoon of ground flaxseed and 3 tablespoons of water. Allow the mixture to sit for about 5 minutes to gel. This mixture equals about one egg. Just double or triple the amounts for whatever number of eggs needed in any baked good recipe.
Don't have time to make this coffee-tastic cupcake now? Pin it for later!
Hungry for More Recipes?
Check out my cake version of these cupcakes on my coffee-flavored cake recipe, and don't miss out on my favorite coffee oreo ice cream! If you're really into coffee, try making your own cold brew coffee at home. Coffee cinnamon rolls might also be a great fit for you! For more cupcakes, you might love my double chocolate cupcakes or even my blackberry lime cupcakes. These Easter cupcakes are delicious at any time of year!
Coffee Cupcakes With Mocha Buttercream Frosting
Moist coffee cupcakes with an irresistible mocha buttercream frosting
Ingredients
Cupcakes
- 3 cups (384 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 2 teaspoons (10 grams) baking soda
- 1 teaspoon (5 grams) salt
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- 3 tablespoons instant espresso powder
- 2 cups (402 grams) granulated sugar
- 1/2 cup (223 grams) vegetable oil
- 3/4 cup (184 grams) milk, room temperature
- 1 cup (236 grams) strong brewed coffee (I recommend double strength or cold brew concentrate), room temperature
- 2 eggs, room temperature
- 2 teaspoons (10 grams) vanilla
Mocha Buttercream
- 1 cup (225 grams) unsalted butter, room temperature
- 3 1/2 cups (448 grams) powdered sugar, sifted
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1/4 cup of your favorite coffee (cooled to room temperature)
- 1 tablespoon (14.3 grams) instant espresso powder
- 2 tablespoons (28.3 grams) cocoa powder, plus more for garnish
Instructions
- Preheat your oven to 350 degrees F. 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.
- Whisk vigorously 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 and salt.
- Mix the cream, espresso, coffee, salt, and cocoa powder together, then slowly add to the frosting while beating the mixture. You may not need all of the liquid.
- Frost, dust with extra cocoa powder, and enjoy!
Notes
Keep in an airtight container for up to three days.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 395Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 35mgCarbohydrates: 36gFiber: 0gSugar: 4gProtein: 2g
coffee says
Also, see to it that you follow the correct coffee beans and water proportion. Putting too much water and little coffee beans in the coffee maker will certainly yield a poor and "weak" brew. A general rule when brewing is to put 2 tablespoons of grounded coffee beans for every 6 ounces of water.
Julia says
If I can't find Instant Espresso Powder in time can I just use instant coffee?
Amanda says
Yes, that would work, it just won't be as strong of a flavor, but still present and really delicious!
Linda says
you can find espresso powder at Williams & Sanoma
Andrea Ortega says
The Instant Espresso Powder is the one that you put on the coffee maker or is a different one?
Amanda says
It is one you would simply mix with hot water - no coffee maker needed. It's also known as freeze dried espresso. Usually you can find some in boxes already ore measured out along with the other coffee products.
Nicole- Champagne and Chips says
These look beautiful. I adore coffee!
Shinee says
What a lovely cupcakes! Love the mocha flavors! Yum.
Amanda says
Thank you! These were one of my favorites!
Kristen @ A Mind Full Mom says
Now that is a way I want to get my caffeine fix!!
amy says
Is there a way to give the cupcakes a mocha flavor as well, without changing the recipe too much?
Amanda says
Yes! You can add up to 1/4 cup cocoa powder without it affecting the final cupcake. You may need a bit more - maybe up to 1/2 cup, at which point I'd just replace some of the flour with the cocoa powder. If you have it available to you, a teaspoon of chocolate extract will also help bring out the chocolate flavor when paired with the cocoa powder
Anjelina says
Thanks for the post. It is really nice recipe, coffee-cupcakes-mocha-buttercream-frosting. After seeing this post, I become more hungry. I wants to eat this coffee-cupcakes-mocha-buttercream-frosting. It also has coffee flavor. it's really good. I love the coffee smell.
Lynda says
Can you use instant coffee instead of making the coffee fresh?
Amanda says
Do you mean for the one cup of coffee? You can use any kind you like, as long as the volume of coffee is one cup!
Amanda says
To clarify, I mean you can use instant coffee, as long as it is mixed with water to make the 1 cup of coffee
Kerry says
Made these today, followed the recipe as it is - they were delicious! Cupcakes were moist & the perfect level of coffee flavour in the cake & frosting! Yum!
Michelle says
I am planning on making these tonight and accidentally bought table cream (18%) instead of heavy cream. I don't have time now to go back to the store. Can I use table cream in the icing instead and have it still turn out the same?
Amanda says
Yes, you should be fine! In a pinch, most things can work, including regular milk - it just won't be as creamy in flavor.
Sandy says
Hi I creamed the butter and then added the sugar and the coffee Mix but because my coffee was hot it melted my butter and made it yucky. Am I supposed to mix with a beater the espresso and cocoa mix into the sugar and butter?
So do I slowly add the powdered sugar and Beat it into the butter? And then add the espresso mix and beat it in or just mix with a spoon? Thanks
Amanda says
Because the coffee was hot, it curdled the mixture. It's best to used room temperature ingredients. It might be possible to save everything by putting it in the fridge for the butter to re-solidify and trying to re-beat it, but no guarantees. I used a beater to mix in the ingredient one right after another as they are listed in the list. As for the powdered sugar, I beat that in slowly by simply adding one cup at time and turning the speed to low.
Mary says
Oh my goodness! I made these a couple of weeks ago for coworker's birthday. Everyone loved it! The frosting! The most magical thing ever! Where has it been all my life?! I didn't have espresso powder, but I did have a dark roast coffee K-cup, which worked perfectly! It was just the right amount for the cupcake and frosting. I just want to make a bowl of the frosting and eat it! I am soo glad I found this on Pinterest! thank you so much for posting it!!
Amanda says
You just made my week, Mary!! I'm so happy that you and your coworkers loves the cupcakes (they're a personal favorite of mine). I completely agree with you on the frosting. It is worthy of being eaten as a dip or even with just a spoon! 😀
Muz Andi says
Do I have to use nutmeg? Or can opt it out? If no, is there any substitute I can use instead? I can't seem to find it around here. Thanks!
Amanda says
No nutmeg isn't absolutely necessary!!
Becky says
I made these and the frosting separated on me so I added a bit more powdered sugar and it was fine for a second and it separated again. What did I do wrong?
Amanda says
The only thing I can think is that the coffee was too warm and melted the butter. Perhaps try using cold coffee. Please let me know if you make it again and how it works out for you!
Chantel says
I just made these for my twin boys 16th birthday and I must say they are ABSOLUTELY stunning! The icing is to die for. Taste like coffee crisp.
Amanda says
Yay! I am so glad it was a hit! And happy birthday to your boys!
Cecilia says
I made these and eventhought i put the quantity of nutmeg as the recipe says, i think it was too much. They taste more like nutmeg rather than coffe.
Amanda says
Hi Cecilia,
First, thank you for taking the time to try the recipe! It is one of the more popular recipes on the site and a personal favorite. I am sorry that the nutmeg was too much for you! It is the first time I've had that mentioned. Is it possible that the coffee used was not strong enough? Or maybe a brand new container of nutmeg (or fresh nutmeg)? Either way, I will certainly take this into consideration with the recipe!
Cecilia says
Oh, I used the right amount of really good coffe but i used fresh nutmeg. If it's fresh nutmeg, how much should I use?
Amanda says
That's it! I used pre-ground nutmeg which is not nearly as strong as fresh. If you are using fresh you need a very small amount. Just a scant 1/4 teaspoon would be plenty. Thank you for commenting, now I know to make the distinction within the recipe!!
Keisha Ishino Prayatno says
by "coffee" does that mean brewed coffee or just the powder? Sorry I'm new at baking
Amanda says
Hi Keisha! In the cupcakes you use instant espresso powder as well as your favorite brewed coffee. You use a mix of instant and brewed coffee in the frosting as well. I hope this helps!
Coffee.addict says
Tried this recipe and followed it religiously. My daughter said it tasted like carrot cake without the carrots. I agree with her. The spices ruined the coffee taste. What a disappointment.
Amanda says
Hi Coffee Addict, I am so terribly sorry that the cupcakes did not meet your expectations. I understand how frustrating it can be to try a recipe only to have it not taste the way you want. This happens to be one of the more popular recipes on the site and while many enjoy the blend of spices and coffee, it obviously depends on your personal tastes. Hopefully you are not so discouraged by the original recipe to retry the recipe again with fewer or no spices so as to meet your particular preferences! Thank you for taking the time to give my recipe a chance and sharing your honest feedback! 🙂
Coffee.addict says
Hi again! Dont get me wrong, the cupcakes were not bad. I was just expecting the have the coffee taste. (after all, it called for 1 cup of brewed coffe and 2 T of espresso powder).
If I make these again, I will have some minor adjustments. I will omit the spices, lessen the milk and add one more egg. Thanks for sharing.
Madhu Anvekar says
Hi Amanda , Is 1 cup of coffee and brewed coffee the same or different ? If it is different please give me the recipe for the cup of coffee mentioned in the recipe .
Thank you
Amanda says
It is the same!
Madhu Anvekar says
Thank you 🙂
Doris says
These look so yummy...before I make them I just wanted to double check the baking time...25-30 minutes is that correct? seems a little long for cupcakes
Amanda says
Yes, that is correct. You can start checking after 15 minutes if it makes you nervous, but the batter is a little runny which is why it takes longer than normal cupcakes. When in doubt, check sooner and use a toothpick to test the batter inside!
Doris says
Okay great...thanks for your quick response!! 🙂
Dollie says
I made these but I have my frosting in the fridge at the moment. It turned out really runny. What could I have done wrong? I followed the recipe completely. My coffee was completely cool. My butter and sugar mixed awesomely but when I added everything else it just turned to liquid ☹
Amanda says
Oh no!! I am not sure what could have happened. I've not come across this issue from anyone before, so the only thing I can think of is that maybe the humidity level in your kitchen affected the frosting? Perhaps slowly drizzling in the cream and coffee while the frosting is beating would work to prevent that. I am sure once it's in the fridge, it will firm up. You can also try adding more powdered sugar to help thicken it. Just add a couple of pinches of salt to combat the added sweetness. Please keep me updated!!
Maya Byrse says
I love your recipe but with eggs it is not vegetarian. Can I substitute something else for eggs.
Amanda says
I usually like to use flax eggs as a substitute. I use 1 tablespoon ground flaxseed and 2 tablespoons water. Stir and leave to rest for five minutes before using.
Tracey says
How can I adjust the recipe for a 12 count yield? Sounds good but 24 is too many for my needs.
Amanda says
You should be able to divide the recipe directly in half and have them come out great!
Tracey says
Thanks! Newer to baking and the recipe has such small fractions to begin with, I didn't want to mess it up!
Jodie says
Would it be possible to make this into a 2 layer cake instead of cupcakes?
Amanda says
Yes, you can! I've actually done this and shared it on the website as well. You can use the same frosting as these cupcakes if you'd like or the frosting I used with the cake version. https://cookienameddesire.com/coffee-flavored-cake-recipe/
Clara B says
I thought the cupcakes were good! I liked the bake and the flavor. The icing was going very well - until I added the 1/2 cup of liquid. It completely ruined my icing, turning it into a soupy mess 🙁 I ended up reviving it by adding a LOT of additional confectioner's sugar - but by then the taste was off (far too sweet) and really was not as good. I definitely recommend giving the cupcakes a try - although, to me, they didn't taste much like coffee - and give the buttercream a try but be a LOT more sparing with the liquid.
Amanda says
Hi Clara, thanks for your honest review! I've not had many people note that the frosting turned soupy for them. Only one other that I can recall immediately, but I adjusted the instructions so that it advises people to add the liquid slowly and may not need all of the liquid. Hopefully that will keep others from experiencing this same issue. Also, if a frosting ever does become too sweet for whatever reason, a pinch or two of salt usually helps cut some of that sweetness down!
Carolyn Roth says
In the ingredient list you have "1/4 cup tablespoons heavy cream". That's a bit confusing lol.
Amanda says
Oh my gosh, thank you for pointing that out! How embarrassing! It should be 1/4 cup...no tablespoons!
Mary says
I liked these, but the cinnamon flavor overtook the coffee flavor. Next time I would leave out cinnamon and make 2 1/2 dozen as they were much too full.
Evelyn says
Be careful if you are using a scale to measure out your ingredients!!
Some of the mass measurements conflict with the volume measurements. I started with massing out the oil and it seemed like too much, so I poured it into a measuring cup and it was far more than half a cup. A half cup of vegetable oil = 8 tablespoons, each at 14 g = 112 grams, not 223 grams.
Amanda Powell says
Thank you for pointing that out!! We had an intern who was helping to add grams, so I will be sure to fix that and have the other measurements in the other recipes double checked!
Penny Barry says
This frosting is so delicious. Used all the liquid and added more of the sugar to thicken and then refrigerated. My husband doesnt drink coffee but loves this fluffy frosting. Thanks for this recipe. Will be using it often.
Amanda Powell says
I'm so glad you enjoyed it!!!
Shweta says
Hi, can I replace the oil with equivalent amount of melted butter? And, isn't the sugar in the recipe too less for that amount of flour?
Amanda Powell says
Hi! Apologies for the late reply. Yes, you can substitute with melted butter. No one has ever complained about the level of sweetness in these cupcakes that I am aware of, but if you prefer something sweeter, you can try adding a little more! I think the sweetness of the frosting does really well with the cupcakes.
RR says
This was so good! I made these while still at home social distancing. I used instant coffee instead of freshly brewed coffee, and I didn't have espresso powder but I just added a ton of extra instant coffee powder to the mix (until the batter tasted good ;)). It turned out amazing. Also topped it with cream cheese frosting and the pairing was phenomenal. Thanks for this recipe - SO quick and easy and turned out great. The only thing I guess I wasn't clear about was how much to fill the cupcake pan (I'm an amateur baker), but 2/3 seemed just right!
Amanda Powell says
I am so glad you enjoyed it!!! Cream cheese frosting actually sounds amazing with this!!
Jenny says
Hello! First off, thank you so much for this recipe! I work in kitchens and was assigned the task of making a coffee cupcake for an event this weekend. I used today for recipe testing and am utilizing your recipe as a jumping off point. I am commenting because perhaps my experience can help a fellow baker.
A few notes:
1) I made a half batch *VEGAN* version of *JUST* the cupcake, not the frosting. I made two substitutions: flax egg for the egg (as per your suggestion), almond milk, and instant coffee in place of the instant espresso.
2) As noted above, I would definitely omit the cinnamon and nutmeg in my next batch in order to achieve a more *pure* coffee flavor.
3) As also noted above, the cupcake tin was definitely too full of batter prior to baking. I filled a dozen batch muffin tin thinking it was a little too full but decided to follow the recipe. The cupcakes overflowed and resulted in muffin tops (not a good look when you're trying to make cupcakes). The way to avoid this is to only fill the cupcake tin paper liners 2/3rds full.
4) I can't speak for the instant espresso powder (I've never used it), but with the instant coffee in my next batch I would definitely dissolve the granules in hot milk - the milk from the recipe (then obviously cool it to room temp before proceeding). You could still see the granules on the tops of the cupcakes after baking (i.e. they did not dissolve properly). This is an easy fix.
5) The crumb's end result was a little dry; I baked them for 25 minutes before testing. I think this may be due to the long bake time (as someone also noted in a prior comment). Next time I would check the cupcakes with a toothpick at 20 minutes (at 15 when I rotated the pan they still looked wet in the middle).
6) To combat the dryness I would also substitute the flax egg with 1/4 cup (1/2 cup for a full batch) plain nondairy yogurt, such as Forager or Kite Hill brand. I believe this would aid in a more moist crumb. If the crumb is still dry, I would simply brush the tops with coffee simple syrup (1 part hot coffee combined with 1 part dissolved sugar; 1/4-1/2 cup of each would probably be enough).
Again, thank you for your work! I am not here to criticize, only to provide my [vegan] experience. I will update you on Friday after baking another batch with the above adjustments.