Description
Delicious Coffee Cupcakes topped with rich Coffee Russian Buttercream, perfect for coffee lovers seeking a moist and flavorful treat with a smooth and glossy frosting.
Ingredients
Scale
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 Large Egg
- 1 teaspoon Vanilla Extract
- 2 tablespoon Espresso Powder
- 190 g (1½ cups) All-purpose Flour (plain flour)
- 120 ml (½ cup) Whole Milk
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
For the Coffee Buttercream
- 227 g (2 sticks) Unsalted Butter at room temperature
- 396 g (14 oz) Condensed Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 teaspoon Espresso Powder
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F / 180°C (160°C fan) and line a muffin pan with cupcake liners to prepare for baking.
- Cream butter and sugars: In a mixing bowl, cream together 114 g unsalted butter, 100 g granulated sugar, and 110 g light brown sugar until the mixture is light and fluffy.
- Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined and smooth.
- Sift dry ingredients: Sift together 190 g all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt in a separate bowl.
- Combine dry ingredients partially: Add half of the sifted dry ingredients to the wet mixture and mix slowly until completely incorporated.
- Dissolve espresso in milk: Dissolve 2 tablespoons espresso powder in 120 ml whole milk and add it to the batter, mixing until fully combined.
- Add remaining flour mixture: Add the remaining dry ingredients and stir until fully incorporated but do not overmix.
- Bake cupcakes: Scoop the batter evenly into cupcake liners and bake for 18 minutes or until the tops bounce back when lightly pressed. Remove from oven and let cool completely.
- Prepare buttercream: Using a stand mixer or hand mixer, whip 227 g unsalted butter on high speed for 5 minutes until light and silky smooth.
- Incorporate condensed milk: Gradually drizzle in 396 g condensed milk while whipping on medium speed to avoid frosting splitting, continuing to whip until smooth.
- Add espresso and flavorings: Dissolve 2 teaspoons espresso powder in a tablespoon of hot water, then add to the frosting along with 1 teaspoon vanilla extract and ½ teaspoon salt. Whip for an additional minute until thick and glossy.
- Decorate cupcakes: Once cupcakes are completely cooled, top each cupcake generously with the coffee buttercream. Optionally decorate with chocolate coffee beans or a light dusting of cocoa powder.
Notes
- Ensure butter is at room temperature (about 1 hour out of the fridge) for best frosting results; too cold or too warm butter will prevent proper whipping.
- Use espresso powder dissolved in milk and water for a more intense coffee flavor without adding bitterness.
- Do not rush adding condensed milk to the buttercream; adding it slowly prevents the frosting from splitting.
- You can substitute condensed milk with a homemade version by cooking milk and sugar, but it may slightly alter texture.
- Be careful not to overmix cupcake batter to keep cupcakes light and fluffy.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
