Coffee Cupcake
How to Making Recipes Coffee Cupcake using 7 ingredients and 6 steps
Coffee Cupcake - Of all the cupcake recipes I've shared on here (and there have been quite a few now!) this one has probably taken the longest to perfect. I had a very similar problem with this coffee sponge to the one I experienced with my chocolate cake, in that actually when you eat a lot of coffee cakes (and chocolate cakes), pretty much all the coffee flavour is coming from the buttercream and there's. Something just told me that I needed to make the coffee cupcakes in a coffee mug, but when I noticed how much batter I needed, I quickly move over to the regular cupcakes. Perhaps I should've just used a smaller mug. It's also made with slightly better-for-you ingredients--which is a bonus!
These coffee cupcakes have an intense coffee flavor and toasted marshmallow meringue frosting tops them off.
The bold coffee flavor in these cupcakes is from the use of hot brewed coffee in the recipe - one of my favorite ways to make coffee desserts!
You can have Coffee Cupcake using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients make Coffee Cupcake
- You need 1 tbsp coffee.
- You need 120 ml hot water.
- Prepare 120 ml vegetable oil.
- Prepare 2 egg.
- Prepare 130 gram flour.
- Prepare 200 gram sugar.
- It's 1 tsp baking powder.
Coffee Cupcake instructions
- Prepare all ingredients.
- In large bowl combine coffee and hot water.
- Add sugar, egg and vegetable oil whisk until smooth or you can use mixer.
- Add flour and baking powder, slowly whisking until combined.
- Line a 12-cup muffin tin and fill each well 1/2 way full.
- Bake for 20 minutes in preheated oven 175°C.
Coffee Cupcake - The coffee cupcakes themselves are soft and spongy. Coffee has been infused into them, but what makes these cupcakes sensational is that they are filled with whipped mocha ganache and topped with incredibly rich coffee buttercream. 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. I needed a coffee inspired recipe so I made mocha coconut cupcakes by switching out the vanilla for coconut extract, and I used kona blend coffee. I greatly crave the frosting as much as the cake, and the frosting recipe more than frosted all my cupcakes and then some. This recipe is a mish-mosh of several vintage coffee cake recipes I've made over the years. Thank you and good luck