Cute 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.

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.

COFFEE CUPCAKES

Steps:

• Preheat oven to 350 F (175 C).
• In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
• Add the sugar and brown sugar and mix until well combined.
• Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
• In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
• Add the egg mixture to the flour mixture and beat on medium speed until just combined.
• Dissolve instant coffee into hot brewed coffee to make the coffee super crazy strong.
• Slowly add hot coffee to the batter and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
• Fill cupcake liners 3/4 full.
• Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
• When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
• Combine the ingredients in the metal mixing bowl of your stand mixer and set over a pot filled with boiling water on a range, creating a double boiler.
• Whisk by hand for a few minutes until the mixture reaches 110 F on a candy thermometer.
• Place the bowl on a stand mixer fitted with the whisk attachment. Whisk on medium speed for 10 minutes.
• Increase to high speed and whisk until stiff glossy peaks form, about 5 to 10 minutes more.
• Pipe a swirl of meringue on cooled cupcakes.
• Using a culinary torch, toast the meringue.
• Store at room temperature until ready to eat.

COFFEE CUPCAKES WITH COFFEE CARAMEL

Steps:

• Preheat oven to 170C/ 325F/ GM3 and line a cupcake tin with paper cupcake cases
• Dissolve the coffee granules in 1 tablespoon of freshly boiled water - stir until fully dissolved
• Use electric beater to cream the butter and sugars together until light and fluffy (2-3 minutes)
• Add the eggs, one at a time, beating well between each addition. Don't worry if the mixture looks curdled, the cakes will still bake nicely
• Beat in the coffee and yoghurt
• Sieve the flour, cocoa powder and baking powder into the bowl and mix in (it's best to use a large metal spoon to fold the ingredients together until just combined)
• Divide the cake batter between the cupcake cases (filling each one around ⅔ full) then bake for approximately 20 minutes (a cocktail stick poked into the centre should come out clean)
• Transfer to a wire rack and let the cakes cool completely
• Dissolve the coffee granules in 10ml freshly boiled water
• Spread the sugar out in a small, heavy-based saucepan in an even layer. Set the pan over a low heat and allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it
• Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely amber colour (but keep a close eye on the caramel as it can burn easily)
• Next add the butter, cream, coffee and salt (the mixture may splutter slightly, so be careful)
• Heat gently until the caramel returns to a smooth consistency then pour into a heatproof jug or bowl and allow to cool. There is no need to boil it to a certain temperature as we do not want the caramel to get too thick to pour when cold
• Dissolve the coffee in 1 tablespoon freshly boiled water
• Use electric beaters to beat the butter until smooth
• Add the icing sugar, a little at a time, and beat until smooth
• Beat in the coffee and double cream and keep on mixing until all ingredients are well blended and the icing looks smooth and thick
• Put the buttercream into an icing bag fitted with a suitable nozzle and pipe a generous amount onto each cupcake
• Drizzle the (cold) caramel sauce over each cupcake
• Optional: scatter chocolate or sprinkles over the top

CUTE COFFEE CUPCAKES

Steps:

• Get all the refrigerated ingredients out before making. Preheat the oven to gas 4. Combine the coffee granules and water and set aside to cool.
• Cream together the butter and sugar with an eletric hand whisk then add the flour, milk and egg. Beat everything togther on a low setting until combined, but do not over mix or the cakes will become dense!. stir in the cool coffee until combined with the other ingredients. Spoon the mixture into cupcake cases and bake for 20 minutes or until springy to the touch and a skewer comes out clean. Cool on a cooling rack before icing
• For both the types of icing simply combine all the ingredients together and beat using an electric hand whisk.
• Grate a little milk chocolate on the mascarpone icing for extra sweetness!