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!
Recipe Card
Coffee Cupcakes With 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
- ¼ teaspoon cinnamon
- pinch of nutmeg
- 3 tablespoons instant espresso powder
- 2 cups 402 grams granulated sugar
- ½ cup 223 grams vegetable oil
- ¾ 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 ½ cups 448 grams powdered sugar, sifted
- ¼ teaspoon salt
- ¼ cup heavy cream
- ¼ 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!
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!
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!
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!!
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! 😀
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.
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.
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!
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.
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
Kristen @ A Mind Full Mom says
Now that is a way I want to get my caffeine fix!!
Shinee says
What a lovely cupcakes! Love the mocha flavors! Yum.
Amanda says
Thank you! These were one of my favorites!
Nicole- Champagne and Chips says
These look beautiful. I adore coffee!
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.
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
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.