Best Chocolate Cupcakes With Coffee Buttercream Recipes

Chocolate Coffee Buttercream Frosting image

Provided by Amanda Rettke

Categories Dessert

Time 20m

Number Of Ingredients 6

1 cup (2 sticks or 226g) unsalted butter, (room temperature)
8 ounces cream cheese, (room temperature)
6 cups (750g) confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup strong brewed coffee, (or more to taste)
Pinch salt

Steps:

Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy.
Slowly add in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable. Can add more coffee if you want it creamier.

The Best Chocolate Cupcakes image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 17

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder (see Cook's Note)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup confectioners' sugar
2 teaspoons Dutch-process cocoa powder
1 1/2 teaspoons pure vanilla paste or extract

Steps:

For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

Chocolate Cupcakes With Coffee Buttercream image

Provided by Denise Fisher

Categories Chocolate

Time 55m

Number Of Ingredients 14

1 1/4 c all-purpose flour
1/2 c cocoa powder
3/4 tsp baking soda
1/4 tsp salt
3/4 c buttermilk (room temp)
1 c sugar
1 large egg (room temp)
2 Tbsp sour cream
1 tsp vanilla extract
1/3 c canola oil
COFFEE BUTTERCREAM
2 stick unsalted butter, room temp
5-6 c powdered sugar, sifted
1/4 c strong brewed coffee (or more to taste)

Steps:

1. Preheat oven to 350. Sift flour, cocoa powder, baking soda, and salt into a bowl.
2. In another large bowl, whisk together sugar, egg, oil, sour cream, and vanilla until well mixed.
3. Stir or whisk a third of the dry ingredients into sugar mixture until just mixed.
4. Next, stir or whisk in half of the buttermilk until just mixed.
5. Repeat this step ending with the dry ingredients.
6. Spoon batter into lined cupcake pans 2/3 full.
7. Bake for 17 minutes.
8. Let cool.
9. For the Coffee Buttercream: Using a stand mixer or hand mixer beat butter and 5-6 cups of sifted powdered sugar until creamy but stiff.
10. Add coffee.
11. Beat until spreading or piping consistency. It should be creamy but stiff enough to pipe or spread and hold shape. You may need to add a little more powdered sugar.
12. Pipe or spread buttercream onto cooled cupcakes and enjoy.