Coffee Cupcakes Recipes

COFFEE CUPCAKES

Steps:

• Pre-heat your oven to 160ºC/140ºC fan.
• Place your cupcake cases into a muffin tin.
• Sift the self-raising flour (150g), coffee powder (10g) into a large bowl and salt (⅛ tsp). Add the remaining ingredients (3 medium eggs, 165g soft margarine, 165g soft light brown sugar and 1½ tsp milk) and mix until fully combined (either by hand or using an electric mixer on a low speed).
• Divide the mixture equally between the muffin cases (I use a cupcake scoop to help split it evenly).
• Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool fully before decorating.

COFFEE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with paper liners and set pans aside.
• Whisk the flour, espresso powder, baking powder, and salt together in a medium bowl. Set aside.
• Place the butter in a large bowl and beat with an electric mixer until creamy. With mixer on medium speed, gradually beat in the sugar. Once the sugar is all added, scrape down the sides and bottom of the bowl and beat for a couple of minutes, until very light.
• Beat in the eggs and the vanilla.
• Turn mixer to low and beat in half of the dry ingredients until just combined, then beat in half of the sour cream and all of the milk.
• Beat in the remaining dry ingredients, again just until incorporated, then the remaining sour cream. The batter will be thick.
• Divide the batter between the prepared muffin cups, filling each about 2/3 full. Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
• Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.
• Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
• Add 4 tablespoons of milk, the espresso powder, vanilla, and salt and beat to combine.
• With mixer on low, gradually beat in 4 cups of the powdered sugar.
• Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
• Pipe or spread frosting onto the cooled cupcakes and decorate with espresso beans (if desired). Serve.
• Uneaten cupcakes can be stored at room temperature, covered, for two or three days or in the fridge, covered, for 3 or 4 days. (I think the cupcakes taste best at room temp though.)
• You can also store them in the freezer, tightly wrapped, for up to 2 months.

CUBAN COFFEE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
• Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
• For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
• For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip.
• For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup.
• To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.

COFFEE CUPCAKES

Steps:

• Preheat the oven to 350ºF and line a 12 cup muffin pan with paper liners.
• In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
• Add the sugar and whisk to combine.
• Next, add the flour, instant espresso powder, and baking powder. Mix just until no large lumps remain.
• Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter.
• Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
• Move the cupcakes to a wire rack and cool completely before frosting.
• Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is smooth, about 60 seconds.
• With the mixer on low speed, slowly add the powdered sugar.
• Once all of the powdered sugar has been incorporated, slowly add the cooled espresso.
• Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
• Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.

COFFEECAKE CUPCAKES

Steps:

• Directions:.
• Blend 1 cup butter with 1 1/2 cups sugar until light and fluffy.
• Add the 2 eggs and mix well.
• Sift together flour, baking powder, salt and nutmeg.
• Add these dry ingredients to the butter and sugar mixture.
• Blend in the milk and mix together thoroughly.
• Place 1 TBSP of batter in each muffin cup and top with 1 TBSP of cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.
• Bake at 350 until muffins are light golden brown brown and tooth pick inserted into center comes out with a few dry crumbs (about 20-25 minutes) Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

COFFEE CAKE CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with 10 liners.
• For the streusel: Stir together the oats, flour, brown sugar, baking powder, salt and cinnamon in a medium bowl to combine. Add the cold cubed butter and use your hands or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a clumpy streusel. Set aside.
• For the cupcakes: In a medium bowl, whisk together the oil, melted butter and brown sugar until well combined, 1 minute. Add the eggs one at a time, and whisk until well combined. Whisk in the vanilla.
• Add the flour, baking powder and cinnamon. Stir to combine with a spatula or spoon. Add the buttermilk and mix until the batter is smooth (do not overmix).
• Use an ice cream scoop to divide the batter evenly between the cavities of the prepared pan. Top each generously with streusel.
• Bake until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Transfer to a wire rack to cool completely.
• For the glaze: Whisk together the confectioners' sugar, cream and vanilla in a small bowl until smooth -- add more cream if necessary to reach a drizzle-able consistency. Use a spoon to drizzle the glaze over the cooled cupcakes.

COFFEE CUPCAKES

Steps:

• Preheat oven to 350°.
• To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.
• Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
• Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.
• To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes. Cool completely on wire rack. Sprinkle with powdered sugar.

COFFEE CUPCAKES

Steps:

• Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
• To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.