Coffee Cupcakes with Coffee Buttercream

Coffee cupcakes with coffee buttercream are downright delicious. They're the ultimate coffee desserts! Coffee infused cupcakes filled with whipped mocha ganache and topped with coffee buttercream frosting.

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titled image (and shown): Coffee Cupcakes


 

Coffee Cupcakes with Coffee Buttercream

Who doesn't love a couple of good coffee recipes? These coffee cupcakes with coffee buttercream are downright delicious. They're the ultimate for coffee lovers. Coffee infused cupcakes that are filled with whipped mocha ganache and topped with coffee buttercream. Seriously.

Coffee Cupcakes with Coffee Buttercream on a white cake stand

If you missed my previous coffee recipes, there's the coffee syrup, coffee cookies, and coffee jello shots. The jello shots will knock your socks off. You need to run out and make them for New Years. They'll keep you wired and help you ring in the New Year.

Don't forget the most adorable Clear 4 Oz Espresso Cappuccino Mugs (aff. link) to put the shots in. It really makes them. Trust me, people will drive you crazy asking for the recipe and where they can find the little mugs.

Coffee Cupcakes with Coffee Buttercream and a whipped mocha ganache filling

The coffee cupcakes themselves are soft and spongy. Coffee has been infused into them, but what makes these cupcakes sensational is that they are filled with whipped mocha ganache and topped with incredibly rich coffee buttercream. I'm in love with the chocolate covered espresso beans so I threw some of those on top for the finishing touch.

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image of coffee cupcakes with coffee buttercream frosting - one cupcake is cut in half

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How to make Coffee Cupcakes with Coffee Buttercream

White Plate

Coffee Cupcakes with Coffee Buttercream

Coffee cupcakes with coffee buttercream are downright delicious. They're the ultimate coffee desserts! Coffee infused cupcakes filled with whipped mocha ganache and topped with coffee buttercream frosting.
4.86 from 35 votes
Prep Time 45 minutes
Cook Time 19 minutes
Total Time 1 hour 4 minutes
Course Dessert
Cuisine American
Servings 14 servings
Calories 506 kcal

Ingredients
  

Cupcakes

Ganache

Buttercream

  • 1 cup butter room temperature
  • 3 tablespoons instant coffee
  • 3 teaspoons water
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 14 chocolate covered espresso beans for garnish

Instructions

  • Preheat oven to 350 degrees. Place cupcake liners in your cupcake pan and set aside.
  • In a large mixing bowl, add in the vegetable oil and granulated sugar. Mix until incorporated.
  • Add the vanilla and eggs into the sugar mixture. Mix on medium until the eggs become pale. (about 1 minutes)
  • In a small bowl, add in the instant coffee and water. Stir until all the granules are dissolved. Add into the large bowl.
  • Add the sour cream into the bowl with the remaining wet ingredients. Mix until the sour cream in incorporated.
  • Add in the baking powder, baking soda, salt and flour. Mix just until the flour is incorporated. The batter won't be super thick.
  • Scoop the batter into the prepared cupcake pans.
  • Place into the preheated oven for 18 - 20 minutes or until done. Add a toothpick to the center of the cupcakes, if it comes out clean or with moist crumbs, it's done. If it still has batter on it, let it bake awhile longer.
  • Set aside to let cool.

Ganache

  • In a microwave-safe bowl, add in the milk chocolate chips, heavy cream and instant coffee. Stir to combine.
  • Microwave for 1 minute. Stir until everything combines and becomes smooth.
  • Place in the fridge for about an hour to cool down and thicken.
  • Remove from the fridge and whip with a hand mixer until it lightens in color and becomes fluffy.
  • Remove the centers of the cupcakes, but be sure not to go all the way through them. Leave a bottom so your ganache doesn't fall out.
  • Add the whipped ganache into a piping bag or sandwich bag. Pipe the ganache into the center of the cupcakes. You can add a small mound above the cupcake for a surprise center of the buttercream. There should be some left over after filling all the cupcakes depend on how big of a hole you're filling.
  • Set aside.

Buttercream

  • In a large mixing bowl, add in the butter. Mix with the hand mixer to get the butter blended.
  • In a small bowl, add the instant coffee and water. Mix until all the granules are dissolved.
  • Add the coffee mixture and powdered sugar in with the butter. Mix until it comes together.
  • Add in the milk and continue to mix for about 2 minutes. It will make the buttercream light and fluffy.
  • Place the buttercream into a piping bag with a straight tip. Pipe swirls on the tops of the cupcakes.
  • Top each cupcake with a chocolate covered espresso bean.
  • Serve!

Notes

To store any leftover coffee cupcakes with coffee buttercream icing, you will want to place in an air tight container and in the refrigerator for up to 3 days.

Nutrition

Calories: 506kcalCarbohydrates: 62gProtein: 4gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 209mgPotassium: 158mgFiber: 1gSugar: 48gVitamin A: 585IUVitamin C: 0.2mgCalcium: 54mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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39 Comments

    1. Glad you like the cupcakes! Grease an 8" cake pan and add all of the batter. Bake for about 35-40 minutes until a toothpick inserted in the center comes out cleanly. Let the cake cool and then frost! Enjoy.

  1. Made them to the exact recipe, turned out perfect. Piping not as good as yours. But still look good enough to eat. Even had the coffee bean. I have a lot of frosting left over for another day. My taster gave it 5 stars.

  2. These would have been good if I hadn’t overcooked them! I turned the oven off but forgot to take them out for a while so they were a bit dry. I didn’t make the ganache as I didn’t have any cream. However, the buttercream was the best ever! I still have a pile of it left and could just eat it by the spoonful!5 stars

  3. I like these cupcakes, they came delicious. I was wondering if I could substitute butter for the vegetable oil in the cupcake batter?5 stars

    1. I wouldn't. I don't think regular coffee would give it enough flavor without adding way too much liquid to the recipe.

  4. Just made these for a coworker who loves coffee. The only thing I changed is that I used half water and half French vanilla half and half to dissolve the instant coffee. And swapped it out completely for the milk in the frosting. I am telling you ABSOLUTE HEAVEN.

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