Moist and fluffy, rich in coffee flavor cupcakes filled with a luscious raspberry preserve and topped with a delicious coffee buttercream frosting. A coffee cupcake recipe from scratch that is a coffee addict dream.
Cupcakes have this thing that makes them appealing more than cakes. Everyone loves cupcakes, kids, adults, and seniors. It is like having a cake only for yourself, pretty and very convenient, I think that's probably why almost everyone likes them. These coffee cupcakes are adults edible caffeine shots for any time of the day.
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❓Why This Recipe Works
The softest, most tender coffee cupcake ever, filled to the brim with delicious raspberry goodness and finished off with creamy coffee buttercream frosting. Seriously guys, nothing is better than a good shot of caffeine and not just any caffeine.
When you first bite into these cupcakes you'll be hit by an ethereal, fluffy, and bitter sweet coffee rich buttercream frosting. Then you'll sense the super soft, ultra moist, melt in your mouth coffee cupcake finally it will ooze sweet raspberry in your mouth to roll your tongue around a sweet, bitter and tart combination. You'll be in Coffee-ville and you are going to shed a tear of joy.
📝 Recipe Ingredients
For the full list of ingredients and measurements please check out the recipe card at the very end of this post.
🥄 Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a deep bowl, add flour, sugar, cocoa powder, baking soda, salt and baking powder and mix well.
- Now add the oil and brewed coffee then mix with a wooden spoon.
- Mix in eggs and vanilla extract.
- Fold in the sour cream.
- Fill cupcake holes 2/3 full and bake in a 350F preheated oven.
- Dissolve cocoa powder and instant coffee int water then add to the rest of the frosting ingredients.
- Beat everything well until fluffy.
- Fill the cupcakes with the raspberry filling , I've used Wilton tip #230.
- Now pipe the frosting nicely on top of the cupcakes and decorate with fresh raspberries on top if desired.
💡 Expert Tips
- When making the buttercream frosting make sure that it is at room temperature. Take it out on the countertop 20-30 minutes before using.
- Make sure to cool the cupcakes completely before filling and decorating.
- For this recipe I have used instant coffee because a) I did not want to eat my precious Nespresso pods, I prefer brewing them and b) I've always had this feeling that instant coffee adds stronger flavor in baked goods than brewed ones.
💬 Recipe FAQs
Well it depends. This coffee buttercream I am making here only contains butter, sugar, cocoa powder, coffee and water. So none of these are perishable in the short term. If you are using milk then it should be good at room temperature for a few days. For French, Italian or Swiss buttercream, you will need to refrigerate.
Cupcakes should stay for up to 2 days in room temperature, if they do not contains milk or eggs in the frosting or for example filled with custard. They also keep well in the refrigerator for 4-5 days.
In this recipe I am making an all-butter frosting. An all- butter recipe will make a noticeably softer buttercream and will also melt faster than a recipe made with shortening. But the melting point of butter is higher than the normal room temperature unless you are in a very hot and humid room.
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Coffee cupcake with mocha frosting
Ingredients
- 2 1/4 cups all-purpose flour sifted.
- 2 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda.
- 1 teaspoon baking powder.
- 1/2 teaspoon kosher salt.
- 1 cup light tasting oil vegetable oil works great.
- 1 cup strong brewed coffee cooled
- 3 large eggs
- 1 8-ounce container sour cream room temperature.
- 1 teaspoons vanilla extract
For the coffee frosting
- 2 cup unsalted butter room temperature
- 3 cup confectioners sugar
- 4 Tablespoons instant coffee.*
- 2 Tablespoon cocoa powder.*
- 3-4 teaspoon of water.
For the raspberry filling
- 1 to 1 1/2 cup of raspberry preserve.
- Optional : Fresh raspberries for decoration.
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl mix flour, cocoa powder, sugar, salt, baking powder and baking soda well together.
- Add the oil and the brewed coffee. Mix until everything is very well combined.
- Mix in eggs and vanilla extract.
- Fold in the sour cream.
- Pour the batter into 24 muffin tins, fill 2/3 of each cup.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean or do the spring test.
Meanwhile prepare the frosting
- Dissolve coffee and cocoa powder in the water.
- Beat butter until fluffy then add sugar and coffee mixture and beat until well mixed.
- Fill the cupcakes with the raspberry filling , I've used Wilton tip #230.
- Pipe the frosting and decorate your cupcakes.
- Top each cupcake with raspberry or sprinkles of choice.
Notes
- You can use instant espresso powder or instant coffee powder as well
- To get a stronger coffee flavor in your frosting you may use 6 Tablespoons of instant coffee and do not use cocoa powder at all, for a more chocolate-y flavor use 4 Tablespoons of cocoa powder and 2 Tablespoon of instant coffee.
- When making the espresso buttercream frosting make sure that it is at room temperature. Take it out on the countertop 20-30 minutes before using.
- Make sure to cool the cupcakes completely before filling and decorating.
Nutrition
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First published November 2016 . Last updated May 16, 2021 with important tips, clear step by step instructions and readability.
Sheelah
These were amazing! I made them for a friend's birthday, and everyone loved them. I don't like coffee and still couldn't get enough of these. People that don't like cake loved them. So soft, so flavorful, and smooth fluffy frosting. Truly the best! Mine aren't as pretty, and I didn't have a pastry bag, but still perfect. Thank you!!
Amira
Thanks Sheelah for your feedback, glad you enjoyed it.
JhENNY
What's the measurement of brewed coffee to make it one cup.?
??? 1 cup strong brewed coffee cooled
Amira
Jhenny, it is like you normally brew your morning coffee. It depends on the kids of coffee you are using. If you are using a machine with coffee pods then just use your favorite pod type. For instant coffee use 2-3 teaspoons in a cup of hot water or follow the directions on the can. Here is a detailed post with tips for how to brew a cup of coffee if you would like further information.
Jackie
Hi! Do you make and sell cupcakes? If so, where are they available?
Amira
Jackie, unfortunately I do not.
Clare
Hello! For the frosting, do I use the instant coffee granules from a packet or the liquid coffee?
Thanks!
Amira
Clare, I used instant coffee granules and dissolved them in the 3-4 teaspoons water along with cocoa powder then added them to the reast of the buttercream ingredients. I hope this will help, let me know if you need anything else.