Chocolate-Coffee Cupcake With Coffee Buttercream Fr

Name: Chocolate-Coffee Cupcake With Coffee Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 teaspoons Baking Soda; 1/4 cups Buttermilk; 1/2 cups Unsalted Butter; 3 Tablespoons (heaping) Dutch-process Cocoa Powder; 1 Tablespoon Coffee Powder, Instant Or Espresso; 1/2 cups Water, Boiling; 1 cup All-purpose Flour; 1 cup Granulated Sugar; 1/4 teaspoons Salt; 1 whole Egg; 1 Tablespoon Coffee Extract; FOR THE FROSTING:; 1/2 cups Unsalted Butter, Softened; 1/2 cups Shortening; 1 Tablespoon Coffee Extract; 1 Tablespoon Coffee Powder, Instant Or Espresso; 3 cups Powdered Sugar, Sifted; 2 Tablespoons Milk As Needed

Servings: persons

FOR THE CUPCAKES:
1/2 teaspoons Baking Soda
1/4 cups Buttermilk
1/2 cups Unsalted Butter
3 Tablespoons (heaping) Dutch-process Cocoa Powder
1 Tablespoon Coffee Powder, Instant Or Espresso
1/2 cups Water, Boiling
1 cup All-purpose Flour
1 cup Granulated Sugar
1/4 teaspoons Salt
1 whole Egg
1 Tablespoon Coffee Extract
FOR THE FROSTING:
1/2 cups Unsalted Butter, Softened
1/2 cups Shortening
1 Tablespoon Coffee Extract
1 Tablespoon Coffee Powder, Instant Or Espresso
3 cups Powdered Sugar, Sifted
2 Tablespoons Milk As Needed

1
Prepare cupcakes:
2
Line a muffin pan with cupcake liners. Preheat oven to 350u00b0F.
3
Dissolve baking soda in buttermilk. Set aside.
4
In a sauce pan, melt butter together with cocoa powder and coffee on low heat. When smooth, add water. Stir to combine until smooth. Set aside.
5
In another bowl, sift together flour, sugar and salt. Add the cocoa mixture and egg and mix at low speed (if using a mixer) or a wooden spoon. Add the buttermilk mixture and coffee extract. Beat until smooth.
6
Pour/scoop batter into muffin tins. The batter is quite thin; you may want to pour it using a measuring cup like I did.
7
Bake at 350u00b0F for 20 minutes or until a toothpick tester comes out clean. Cool cupcakes in the pan for 5 minutes before transferring to a wire rack. Cool completely before frosting.
8
While cupcakes are cooling, make the frosting. Cream butter and shortening together until light and fluffy. Add in coffee extract and coffee powder, and beat until combined.
9
Gradually add powdered sugar, preferably in 1/4 or 1/2-cup increments. Beat until incorporated.
10
Add in milk, 1 tablespoon at a time, until desired consistency is achieved.
11
Frost cupcakes as desired. I used a 1M star tip and garnished my cupcakes with a few chocolate chips.

1491

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 teaspoons Baking Soda, 1/4 cups Buttermilk, 1/2 cups Unsalted Butter, and more.

Yes, Chocolate-Coffee Cupcake With Coffee Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Coffee Cupcake With Coffee Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions