How Do You Like Your Coffee?
My daughter is getting married this Summer and I am making a few desserts for the big day. One of her request that she wants me to make is a Coffee Cupcake with Coffee Buttercream Frosting. I found the perfect recipe by itsybitsykitchen.com .
As soon as I started to mix this recipe together, my kitchen started to smell like coffee. And for the coffee lovers out there, that's a good thing right?
This is a thicker batter than most batters that I make. I wasn't sure if it would take longer to bake. So, I put the batter in the cupcake tins and into the oven.
I only needed to bake them for about 20 minutes and then I let them completely cool before frosting. I made the Coffee Buttercream Frosting while I waited for them to cool. Once frosted, I tasted them and was blown away at the overall burst of flavor. If you love coffee you will love this recipe.
So, to answer the question of how I like my coffee, I'd have to say in my cake!
How Do You Like Your Coffee?
Recipe details
Ingredients
Cake Batter
- 1 1/3 cups all-purpose flour
- 1 tablespoon + 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup full fat sour cream
- 2 tablespoons whole milk
Expresso Buttercream Frosting
- 12 tablespoons unsalted butter at room temperature
- 4 to 6 tablespoons milk or heavy cream
- 2 tablespoons instant espresso powder*
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 to 4 1/2 cups powdered sugar
Instructions
- 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.
- Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.
Expresso Buttercream 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.
Tips
- I used heavy cream instead of milk in the frosting.
Comments
Share your thoughts, or ask a question!
My girlfriend and I adore coffee. Going to give these a try as soon as I can! Pinned!