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coffee cupcakes with coffee buttercream
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Coffee Cupcakes

Fluffy coffee-infused sponge topped with a silky coffee buttercream. Every coffee lovers dream.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 12 cupcakes

Ingredients

For the Coffee Cupcakes

  • 114 g (1 stick) Unsalted Butter
  • 100 g (½ cup) Granulated Sugar, (caster sugar)
  • 110 g (½ cup) Light Brown Sugar
  • 1 (1) Large Egg
  • 1 teaspoon (1 teaspoon) Vanilla Extract
  • 2 tablespoon (2 tablespoon) Espresso Powder
  • 190 g (1½ cups) All-purpose Flour, (plain flour)
  • 120 ml (½ cup) Whole Milk
  • ½ teaspoon (½ teaspoon) Baking Soda
  • 1 teaspoon (1 teaspoon) Baking Powder
  • 1 teaspoon (1 teaspoon) Salt

For the Coffee Buttercream

  • 227 g (2 sticks) Unsalted Butter, room temperature
  • 396 g (14 oz) Condensed Milk
  • 1 teaspoon (1 teaspoon) Vanilla Extract
  • ½ teaspoon (½ teaspoon) Salt
  • 2 teaspoon (2 teaspoon) Espresso Powder

Instructions

Make the Coffee Cupcakes

  • Preheat oven to 350°F / 180 °C (160°C fan) and line a muffin pan with cupcake liners.
  • Cream the butter and both sugars together until light and fluffy.
  • Add the egg and vanilla extract and beat until combined.
  • Sift the flour, baking powder, baking soda and salt into a bowl, then pour half of it into the batter and mix in slowly until completely incorporated.
  • Dissolve the espresso powder in the milk. Pour into the batter and mix until incorporated.
  • Add the remaining flour mixture and stir until incorporated.
  • Scoop batter into cupcake liners and bake for 18 minutes or until the tops of the cupcakes bounce back when lightly pressed.

Make the Coffee Russian Buttercream

  • Whip the butter with a stand mixer or hand mixer on high for 5 minutes. It should be lighter in colour and silky smooth.
  • Drizzle the condensed milk in very gradually while whipping on medium speed. Do not rush this step or the frosting could split
  • Dissolve the espresso powder in a tablespoon of hot water and pour into the frosting along with the vanilla and salt, whip for another minute.
  • The buttercream should be thick, glossy and smooth. If it isn't, see my guide on how to fix broken buttercream.
  • Once the cupcakes have cooled completely, top them with the coffee buttercream. I chose to decorate with chocolate coffee beans, but you could also sprinkle with cocoa powder or just leave them plain.

Notes

It is crucial that the butter is at the right temperature for this frosting to work, if it is too warm or too cold it won't whip up properly.  I recommend removing from the fridge about 1 hour before use.