Coffee Lover’s Cupcakes

The name leaves nothing unclear here, these cupcakes are all about coffee! The recipe has three components that all contain strong filter coffee and instant coffee powder for add intensity. I used the coffee I have at home, this time dark roast Juhla Mokka and Nescafe Red Cup instant coffee powder.

I’m a devoted coffee lover and have been for all my adult life, though in search of healthy habits I’ve had periods where I’ve switched to decaffeinated and I’ve been completely coffee free for few months last year when I replaced my morning coffee with green juice. Still I’m convinced that it isn’t bad if you keep the coffee consumption moderate. That said, I may have slightly upped it yesterday with the addition of one of these cupcakes to my cup of coffee in the morning. 😀

Swiss meringue buttercream is silky and it works perfectly with covering cakes as well as topping cupcakes, it gets harder in the fridge as do the cakes therefore I recommend to serve them as fresh as possible though they keep well when refrigerated in airtight container for up to few days.

Coffee Lover's Cupcakes
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Servings Prep Time
12regular cupcakes 50minutes
Cook Time
25minutes
Servings Prep Time
12regular cupcakes 50minutes
Cook Time
25minutes
Coffee Lover's Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12regular cupcakes 50minutes
Cook Time
25minutes
Servings Prep Time
12regular cupcakes 50minutes
Cook Time
25minutes
Ingredients
  • Coffee Cupcakes
  • 100 grams unsalted butter softened
  • 110 grams demerara sugar
  • 100 grams soft brown sugar
  • 2 eggs
  • 225 grams all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp vanilla extract
  • 85 ml milk
  • 20 ml strong filter coffee
  • 1 tsp instant coffee powder
  • White Chocolate Coffee Ganache
  • 100 grams white chocolate
  • 38 ml heavy cream
  • 3 tbsp strong filter coffee
  • 1 tsp instant coffee powder
  • Coffee Flavoured Swiss Meringue Buttercream
  • 135 grams egg whites
  • 225 grams sugar
  • 285 grams unsalted butter at room temperature, cut into cubes
  • 3 1/2 tbsp strong filter coffee
  • 1 tsp instant coffee powder
  • 1/4 tsp salt
  • Toppings
  • coffee beans or sprinkles
  • edible gold leaf
Servings: regular cupcakes
Units:
Instructions
Coffee Cupcakes
  1. Preheat oven to 160ºC (320ºF) and line a 12 hole cupcake tin with cupcake cases.
  2. Place softened butter and sugars in a mixing bowl and beat on medium speed until smooth.
  3. Add eggs one at time continuing beating on medium speed.
  4. In a separate bowl combine flour, baking powder and baking soda and sift the mixture.
  5. In a jug or cup combine milk, coffee, vanilla extract and the instant coffee powder.
  6. Add flour mixture and coffee milk into the main mixture in two additions and mix until smooth.
  7. Spoon or pipe the batter into cupcake cases filling 2/3 full.
  8. Bake in preheated oven for 20-25 minutes, until a toothpick inserted in middle comes out clean. Wait a minute and lift on a wire rack and allow to cool completely.
  9. Meanwhile prepare the ganache by placing cream, coffee and instant coffee powder in a sauce pan over medium heat.
  10. Place white chocolate in a jug suitable for immersion blender and just when the coffee cream comes to boil, take off the heat and pour over the chocolate. Mix with a spatula, then blend smooth using an immersion blender.
  11. By using a large piping tip cut a piece from middle of cooled cupcakes.
  12. Spoon or pipe cooled ganache inside and place the cut out piece back, discarding some cake so that the top sits evenly.
Coffee Flavoured Swiss Meringue Buttercream
  1. Place sugar and egg whites in a heatproof mixing bowl, mix well and place over a sauce pan with simmering water (Bain Marie) until the sugar has dissolved.
  2. In order to pasteurize the egg white, keep at 60-65ºC (140-149ºF) for 3-4 minutes.
  3. Then remove from heat and place in mixer by starting to beat on medium speed and gradually increase to maximum speed, whisking until glossy and the bowl is cool.
  4. Then turn on low speed and gradually add butter a cube at time and continue to whisk until smooth, this can take up to 15 minutes.
  5. Mix the instant coffee powder in the coffee with salt and finally add to the buttercream whisking on high speed until incorporated. Taste and add more coffee for intense flavour.
  6. Place in a piping bag with large star tip, such as Wilton M1 and pipe onto the cupcakes, decorate with coffee beans and pieces of gold leaf.
  7. Serve and enjoy!

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