Best Coffee Cupcakes Recipes

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 CREAM & WALNUT CUPCAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
• Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
• Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

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.

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.

PAULA DEEN'S CHOCOLATE CUPCAKES WITH COFFEE CREAM FILLING

Steps:

• 1. Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside.
• 2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.
• 3. Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
• 4. Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake.
• 5. Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.
• 6. ----------------------------------------------------
• 7. Coffee Cream Filling: In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill. Yield: 1 1/4 cups
• 8. ----------------------------------------------------
• 9. Coffee Buttercream Frosting: In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, then beat in the coffee. Yield: 2 1/2 cups

COFFEE FROSTED IRISH CREAM CUPCAKES

Steps:

• Preheat oven to 325 degrees.
• CUPCAKES.
• Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
• Mix together wet cupcake ingredients
• Combine wet and dry ingredients.
• Using paper lined cupcake pan, fill liners 2/3 full.
• Bake for 20-25 minutes.
• When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
• FILLING.
• Beat butter until fluffy.
• Add sugar, irish cream, vanilla, and milk.
• Beat until uniform.
• Cut "x" markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
• Place filling in patry bag with metal tip (round or star tips work best).
• Fill inside of cupcake until filling level with top of cupcake.
• FROSTING.
• Beat butter until fluffy.
• Slowly add remainig frosting ingredients.
• I like to take the VIA and add it directly to tbsp of water, and make super strong coffee directly in tbsp then add it to mixture. I usually mix well after each addition of coffee and taste test to make sure the coffee flavor isn't too strong or too weak.
• Once mixed frost cupcakes.
• Optional: Dust with coco powder and top with chocolate covered espresso bean.

IRISH COFFEE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
• Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
• Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
• Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

COFFEE KAHLUA CUPCAKES

Steps:

• 1. Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
• 2. While cupcakes are baking, Make the cream filling...recipe follows. Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake. Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired. Coffee Cream Filling: 1 (3-ounce) package cream cheese, softened 1/4 cup coffee-flavored liqueur 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.
• 3. Coffee Buttercream Frosting: 1/2 cup butter, softened 2 cups confectioners' sugar 1/4 cup strong brewed coffee 2 TB Cocoa 1 pkg Cream Cheese 1 tsp Vanilla In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, add cream cheese, Vanilla and Cocoa then beat in the coffee till frosting has a sheen to it.

KAHLUA COFFEE CUPCAKES

Steps:

• Grease or line two cupcake pans. Preheat oven to 350°F In mixer, combine flour, sugar and salt.
• Melt chocolate with butter, Kahlua and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla, baking soda and eggs and mix well for 2 minutes.
• Pour batter into pans and press a Kahlua candy into each cake. Be careful that the candy does not touch the bottom of the pan. Cover the chocolate with additional batter, if desired. Bake for 20-30 minutes or until the cakes bounces back when pressed gently. Cool on rack 10 minutes and unmold cakes to cake rack to cool completely before frosting.
• Top each cupcake with the buttercream.

SOUR CREAM COFFEE-CAKE CUPCAKES

Steps:

• preheat oven 350 cream butter in large bowl. gradually add 2 cups sugar, beat until light and fluffy. beat in eggs, one at a time. fold in sour cream and vanilla. sift flour,baking soda,salt fold into butter mixture. combine walnuts, 4 teaspoons sugar and cinnamon. fill muffin cup 1/3 full , sprinkle with nut mixture, fill with batter, sprinkle nut mixture. bake 25/30 minutes until golden brown and toothpick comes out clean. remove from pan and cool on rack. ummmm ummmm good.

BANANA-COFFEE CARAMEL-FILLED CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 22 regular-size muffin cups. In small bowl, dissolve 2 teaspoons coffee granules in 1 tablespoon boiling water; set aside to cool. In another small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
• In large bowl, beat 1/2 cup butter and 1 1/2 cups granulated sugar with electric mixer on high speed about 2 minutes. Beat in mashed bananas and 1 teaspoon vanilla. Beat 30 seconds. Add eggs; beat on high speed 1 minute, scraping sides of bowl frequently. On low speed, add flour mixture, about one-third at a time, and sour cream, about half at a time, beating just until combined. Stir in cooled coffee mixture.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart heavy saucepan, heat 1/2 cup granulated sugar and 2 tablespoons water over medium heat, swirling saucepan until sugar is dissolved. Increase heat to high; cover and boil 2 minutes. Uncover; continue boiling until sugar is dark amber in color. Remove from heat. Beat in 1/4 cup butter with whisk until smooth. Beat in 1/4 cup whipping cream. When cream is thoroughly mixed in, beat in 1 teaspoon vanilla and 1/8 teaspoon salt with whisk. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave milk on High 40 seconds or just until it begins to boil. Stir in 2 tablespoons plus 1 teaspoon coffee granules until dissolved; set aside to cool. In medium bowl, beat 1/2 cup butter and 1/2 cup of the powdered sugar with electric mixer on low speed until blended. Gradually beat in remaining 3 1/4 cups powdered sugar. Add half of the milk mixture; beat on high speed. Add remaining milk mixture, beating until smooth.
• Using melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon 1 generous teaspoon caramel filling into each hole. Reserve remaining caramel filling for garnish.
• Frost cupcakes with coffee frosting. Top with whipped cream; drizzle with reserved caramel filling. Garnish with coffee beans.

BAILEYS & COFFEE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Prep 15 standard 1/2-cup-size muffin cups with liners.
• In a small bowl or mug, pour the boiling water over the espresso powder, stir, and let cool.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the Baileys to the water and espresso.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the granulated sugar and brown sugar with a mixer on medium speed, until light yellow and fluffy, about three minutes.
• Add the eggs one at a time, mixing well after each addition.
• Add the flour in thirds, alternating with the espresso-Baileys mixture. Continue beating until well combined.
• Fill the fifteen muffin cups about three-quarters full.
• Bake for about 20 - 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
• Remove from oven, let cool for about five minutes, then remove the cupcakes to wire racks to cool completely.
• Make the frosting. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if you're using a hand mixer), pour in the whipping cream (the colder the whipping cream and the bowl, the better for whipping). Beat at low speed until the whipping cream begins to thicken. Add the Baileys and the powdered sugar, then turn the mixer to high and beat until the whipping cream thickens enough to form semi-stiff peaks.
• Spread the whipped cream onto the cupcakes with a knife, or you can spoon it into a pastry bag fitted with the tip of your choice or even a Ziploc bag with the corner snipped off, then squeeze the icing onto the cupcakes.
• Sprinkle a bit of espresso powder on top of each cupcake.

CHOCOLATE CUPCAKES WITH COFFEE CREAM FILLING AND COFFEE BUTTERCREAM FROSTING RECIPE - (5/5)

Steps:

• 1.Preheat oven to 350°. Line 30 cups of 3 muffin pans with paper liners; set aside. 2.In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Add oil, coffee, and eggs; beat at medium speed with an electric mixer until smooth. Stir in sour cream and vanilla. 3.Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake for 16 to 18 minutes, or until a tester inserted in center comes out clean. Let cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks. 4.Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tablespoon of filling into center of each cupcake. Spread Coffee Buttercream Frosting evenly over cupcakes. Garnish with chocolate covered coffee beans, if desired. Coffee Cream Filling: 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed 1 (3-ounce) package cream cheese, softened 1/4 cup coffee-flavored liqueur 1.In a small bowl, combine whipped topping and cream cheese. Beat at medium speed with an electric mixer until smooth. Beat in liqueur. Cover and chill. Make 1 1/4 cups. Coffee Buttercream Frosting: 1/2 cup butter, softened 3 cups confectioners' sugar 1/4 cup coffee-flavored liqueur 1.In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating until smooth. Beat in liqueur. Makes 2 1/2 cups

CUPCAKES WITH CHOCOLATE-COFFEE GANACHE

Steps:

• Heat oven to 375ºF.
• Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
• Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.

STARBUCKS COFFEE CUPCAKES W/ BUTTERCREAM FROSTING

Steps:

• Pre-heat your oven to 350 degrees and line your pan with paper liners. Sift the flour, ground coffee, cinnamon, baking powder, baking soda andsalt into a small bowl. Stir in chocolate chips. In another small bowl,mix together water and instant coffee. In a large bowl, whisk together sugar, oil and egg until smooth. Whisk in instant coffee mixture and vanilla. Alternately beat in flour mixture and sour cream, making three additions of flour mix and two of sour cream. Scoop batter into pan, bake 20-25 minutes or until tops spring back when lightly touched. Cool on wire rack in pan for 10 minutes. Then remove from pan and cool completely. Then you: Beat together the butter, salt and sugar until well combined. Add vanilla and beat until frosting is smooth. In a small bowl or cup mix together the VIA granules, hot "brewed" VIA and milk or cream until the instant coffee is dissolved. Cool completely. Add coffee mixture to butter mixture and beat until smooth.

MOCHACCINO CUPCAKES W/COFFEE BUTTERCREAM FROSTING

Steps:

• 1. Prepare cake according to the instructions on the box, substituting the water with coffee.
• 2. Add the sour cream and pudding, mix well.
• 3. Pour the batter into prepped 12-cup lined cupcake pan. Fill 2/3 full.
• 4. Bake at 350 degrees for 15 minutes, do a toothpick test, if it comes out clean, it's done.
• 5. Remove from oven onto a cooling wire rack to cool.
• 6. Dissolve instant coffee in heavy whipping cream.
• 7. Beat shortening and butter together until smooth. Slowly add heavy whipping cream/coffee mixture. Beat on high speed until fluffy.
• 8. Slowly add the powdered sugar until desired consistency is reached.
• 9. Be sure that the cupcakes are cooled completely. Frost or pipe the frosting onto the cupcakes.

COFFEE AND WALNUT CUPCAKES

Steps:

• Preheat oven to 190°C/375°F (gas 5).
• Line a 12-hole muffin tin with paper cases.
• To make the cupcakes, tip the flour and walnuts into the bowl of a food processor and process until the nuts are finely ground.
• Beat the butter and sugar in a bowl until the mixture is light and fluffy, then add the eggs, and the flour and walnut mixture. Tip the coffee granules into a small bowl, add the water and stir until the coffee has dissolved, then add to the cake ingredients in the bowl. Beat the mixture until smooth.
• Divide the mixture between the paper cases and bake in the centre of the oven for 15 to 20 minutes until the cakes have risen and are just firm to the touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
• To make the frosting, tip the coffee granules into a mixing bowl, add the boiling water and stir until the coffee has dissolved. Add the butter to the bowl and beat until smooth, then gradually beat in the confectioner's sugar. Spread the frosting over the top of the cupcakes and place a walnut half on top of each cupcake. Dust with a little confectioner's sugar before serving.

CHOCOLATE CUPCAKES WITH COFFEE BUTTERCREAM

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.

CHOCOLATE COFFEE CUPCAKES WITH COFFEE CREAM FILLING

Steps:

• Preheat oven to 350 degrees. Line muffin tins with 30 paper liners.
• In a large bowl, conbine flour, sugar, cocoa, baking soda, baking powder and salt. Add oil, coffee, nutella and eggs beating until smooth. Stir in sour cream and vanilla.
• Spoon batter evenly into prepared muffin cups, filling each 2/3 full. Bake for 16-18 minutes or until tester come out clean when inserted in center. Let cool in pans on wire racks for 5 minutes. Remove from pans and continue cooling on wire racks.
• Spoon chilled Coffee Cream Filling into a pastry bag with a narrow tip. Insert tip into top of cupcake and squeeze about 1 tablespoon of filling into center of each. You can feel the cupcake begin to plump. Be careful not to overfill as the cupcake will crack open. COFFEE CREAM FILLING 8 oz container Chocolate flavored Cool Whip, thawed 3 oz package Cream Cheese, softened 1/4 cup Hazlenut flavored syrup (used for coffee) Combine whipped topping and cream cheese. Beat at medium speed until smooth. Add flavored syrup. Cover and chill.
• COFFEE BUTTERCREAM FROSTING 1/2 cup butter, softened 3 cups powdered sugar 1/4 cup Hazelnut flavored syrup Any extra Coffee Cream Filling Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Beat in flavoring and extra coffee cream filling. Chill 1/2 hour then frost cupcakes. Garnish with chocolate covered coffee beans.
• I bake the cupcakes a day ahead. Then day of event I fill and frost cupcakes. Make sure you hide one for yourself!

CHOCOLATE-COFFEE TEQUILA CUPCAKES

Steps:

• Preheat oven to 350°F. Line cupcake pan with paper liners.
• Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
• In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine.
• Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal.
• Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes.
• When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached.
• Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
• Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).