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.
📝 Ingredients
For the full list of ingredients and measurements please check out the recipe card at the very end of this post.
🥄 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. Mix these dry ingredients together.
- 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 ⅔ 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.
💡 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.
💬 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.
Related Recipes
- Marshmallow Buttercream Frosting is a delightful and fluffy frosting for your favorite cakes and cupcakes. This frosting pairs beautifully with chocolate cakes, cupcakes and S'mores desserts adding a touch of a delightful taste experience.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Coffee cupcake with mocha frosting
Ingredients
- 2 ¼ cups all-purpose flour sifted.
- 2 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda.
- 1 teaspoon baking powder.
- ½ 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 ½ 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 ⅔ 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.
Video
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.
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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.
Ashley Miller
These turned out perfect, made for my dad's birthday and everybody loved them. So yummy!
Amira
Ashley, I am so happy that you've made a perfect treat for your dad;s birthday.. Happy birthday to him and thank you for your feedback.
Amber
Instructions didn't mention vanilla so I accidentally left it out. Waiting patiently for these to finish cooking to try them out
Amira
Amber I hope it turned out tasty for you. I will fix the vanilla issue and I think it will not affect the end result as much. Thanks for trying the recipe.
Gina
Hello,
I made these today and they're wonderful. I love anything coffee flavored so I knew I had to try this recipe. I used Greek yogurt instead of sour cream because that's what I had in the fridge. And since I was running low on eggs, I decided to only use two and they still turned out perfectly moist. I omitted the raspberry filling to suit my personal preference. I really only like jam/preserves in betefour. 🙂 Thank you for sharing a great recipe. I have another batch in the oven right now to share with neighbors.
Amira
Gina, thank you for trying this recipe and for your nice comment. I am seriously glad that you liked it and I do admire your creative and daring baker sense :). You know when I started baking I could not change even a teaspoon of sugar in a recipe but by time I got more experienced and I found out that it is also fun to play with the ingredients :)).
Maitreyi
Very lovely cupcakes. My husband approved them, even though he doesn't like coffee in general. Thanks for the recipe.
Amira
Maitreyi, Thanks for trying the recipe and I am so glad your hubby liked it... and this came out of a non-coffee fan!!! I am flattered :).
Gingi Freeman
WOW, this is pretty much all of my favorite things in the whole world rolled up into a cupcake.. NICE!!! - http://www.domesticgeekgirl.com
Amira
Thanks for your comment.. Only caffeine lovers will appreciate this hahahah.
Denise Browning
They look so fun and delicious.... Although I can't drink coffee all the time I love its aroma and everything made with it.
Amira
Coffee is like chocolate for me... comfort food/drink or whatever you call it. Thanks Denise.
Coffee and Crumpets
I couldn't find your email sign up form, so I'm leaving another comment and checking the box underneath 🙂
Amira
Opps Thanks dear for pointing this out to me I appreciate it.
Coffee and Crumpets
I see you have a Trump voter 2 comments up 🙂
People who've never had to put up with racism, stereotyping, TSA, basically living a normal life are the ones who don't understand what has happened with Trump in office. It's called privilege and they will never understand.
I'm sorry your kids had to go through all that drama. Thankfully, I've been very lucky to not have any confrontations.
We've had some looks...especially when my husband and I are together. I don't care. He's welcome to kick me out, I'll be going home to England, my kids are excited in case we do move.
Lovely cupcakes...I just had straight up coffee to get over my pain.
Amira
Yep, the ugly face of democracy dear 🙂 but anyways let's just hope for the best.
BTW: I would love it if you take me with you to England 🙂
John/Kitchen Riffs
We live in a very strange time. Although we've been there before -- politics in 19th century America were truly weird. Not much of a comfort, I know. Anyway, terrific cupcakes. Coffee is one of the food groups, isn't it? 🙂
Amira
Believe it or not, in Egypt people are still stuck in that era of history with no light at the end of the tunnel. Really sometimes I feel the world is going crazy everywhere, and here comes the comfort food to ease the pain :))). Thanks John.
Kris Fixari
I love your recipes, but really keep your politics at home.... Trump isn't going to kick out nice family people like you & your kids. It is very sad that the mainstream media is scaring the different minorities into fearing for their future & their lives.