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5 from 1 vote

Coffee Cupcakes with Coffee Buttercream

Course Dessert
Prep Time 45 minutes
Cook Time 19 minutes
Total Time 1 hour 4 minutes
Servings 14 cupcakes
Author Miranda Couse





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


  • 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.


  • 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.


  • 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!