Coffee Cupcakes are sure to please any coffee enthusiast! Coffee-infused cupcakes are topped with rich salted coffee buttercream and topped with coffee-glazed chocolate doughnuts.
I’ll take coffee just about any way I can get it, but I’m especially excited about these Coffee Cupcakes. My favorite definitely have some new competition for an afternoon pick-me-up. Loaded with coffee flavor, they’re not too sweet. The salted coffee buttercream? It’s so good! The salt tempers any bitterness for a smooth flavor. And if that weren’t enough, I baked up a batch of mini chocolate doughnuts and covered them with coffee glaze. It’s a coffee-lover’s sweet dream come true!
Coffee flavor in an instant.
is my preferred ingredient for making any baked good have obvious coffee flavor. It’s easy to use and widely available. I can’t recommend it enough! I use it in all of the components of this cupcake. Instant coffee will work also, if you have a favorite brand. comes to mind, because it’s high quality, has big coffee flavor, and there are several varieties to choose from (such as Pike Place and Italian Roast).
Bake the batter in paper liners for about 20 minutes. The coffee cupcakes come out of the oven so beautifully caramel-colored, and have a sponge that bounces back when you press it.
MVP coffee buttercream.
This buttercream. Crème au beurre au café (French coffee buttercream). It’s so dreamy. I have tried many different coffee buttercream recipes, and I prefer this one above all. You may recognize it from the I made last December. It’s also an important layer in . You just can’t get any better coffee bang for your buck. None of the alternatives came close to its silky texture and flavor. This recipe requires the use of a candy thermometer. However, it’s worth the little extra effort for the end result.
This recipe makes 20 cupcakes. I’ve scaled the frosting recipe to fit the yield accordingly. Pipe a nice big swirl on each cupcake that’s not too tall, and you’ll have the perfect ratio of frosting to cake.
Bite-size doughnuts.
That that I bought ? I still have it. At the time, I wondered if I was just clogging up my cabinet space. But it’s turned out to be such a useful tool. I whipped up some chocolate cake doughnuts for cute cupcake toppers- because who doesn’t love a little chocolate with their coffee?
The doughnut recipe will make more than you’ll need to top the cupcakes, but I don’t really see that as a problem. They’re tiny, delicious, two-bite treats that will be eaten up before you know it.
Coffee glaze seemed just the thing to make these the ultimate triple threat coffee cupcakes. The sponge, frosting, and donut toppers all have a coffee element.
Just after glazing, sprinkle on some tiny white nonpareils if you have them. They are just the right size to garnish the doughnuts. They’re not too heavy so they won’t slide off. Let them stand until the glaze firms.
Top each cupcake with a coffee-glazed chocolate doughnut. Yum! These look so cute all lined up on a serving tray. I think they’re perfect for an office party, or a book club meeting, or just as a gift for your favorite coffee connoisseur.
These cupcakes are intense yet well balanced. The frosting flavor is like salty-sweet coffee with cream. (Salted coffee is a thing !) The little chocolate doughnut on top is a wonderful accent with the coffee flavors.
Coffee Cupcakes with Salted Coffee Buttercream
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Equipment
- 2 Cupcake pan
- 20 cupcake liners
- 1 mini donut pan see blog post for link
- 1 disposable pastry bag
Ingredients
Coffee cupcakes
Salted coffee buttercream
Doughnut batter
Coffee doughnut glaze
Instructions
Coffee cupcakes
- Preheat oven to 350°F. Line 20 cupcake cavities with paper liners.
- Combine 1/4 cup hot water and 2 tablespoons espresso powder (or instant coffee) in a small bowl; stir to dissolve.
- Sift together the flour, baking soda, and sea salt. In the bowl of an electric mixer, combine the sugar, brown sugar and butter. Beat well on medium speed until well combined, 3 minutes. Add vanilla extract. Beat in eggs one at a time. Scrape down the bowl as needed and mix again.
- Add 1/3 of the flour mixture to the bowl and beat until just combined. Beat in half of the buttermilk. Alternate the remaining flour and buttermilk, ending with the flour. Mix the last flour in until just combined. Scrape down the bowl and fold to make sure all the ingredients are well incorporated.
- Use a trigger ice cream scoop (1/4 cup) or a 1/4 cup measure to portion batter into each cupcake liner, filling each about 2/3 full. Bake for 17-20 minutes, or until the cakes bounce back when pressed in their centers, or when a toothpick tester comes out completely clean.
- Transfer the baked cupcakes to a wire rack to cool completely.
Salted coffee buttercream
- In a small heavy saucepan set over medium heat, dissolve the sugar in the water. Bring the mixture to a boil, stirring constantly. Continue to cook until it registers 240°F on a candy thermometer.
- Meanwhile, in the bowl of a stand mixer with the whisk attachment beat the eggs until they are thick and pale, about 5 minutes on medium high speed. While mixer is running, add the sugar syrup in a thin stream, carefully tempering the syrup into the eggs without cooking them. Beat until the mixing bowl is cool.
Doughnut batter
- Preheat oven to 425°F. Spray a mini donut pan with nonstick cooking spray.
Doughnut glaze
- Allow the doughnuts to stand until the glaze sets, about 15 minutes. Top each frosted cupcake with a single mini doughnut.
