Coffee Cupcakes with Mocha Buttercream Frosting Recipe – Asian Special
Coffee Cupcakes with Mocha Buttercream Frosting offer a delightful fusion of flavors, combining the rich taste of brewed coffee with the sweetness of cocoa. These moist, fluffy cupcakes are topped with a creamy mocha buttercream that perfectly balances the coffee’s boldness. Whether you’re hosting a gathering or enjoying a quiet afternoon, these cupcakes provide a refined twist on traditional desserts.
- Prep Time20 min
- Cook Time18 min
- Total Time38 min
For the Coffee Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/3 cup brewed strong coffee (cooled)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For the Mocha Buttercream Frosting:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar (sifted)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon brewed coffee (cooled)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes:
- Chocolate shavings
- Coffee beans
- Dusting of cocoa powder
Make the Coffee Cupcakes:
Preheat your oven to 175°C (350°F) and line a muffin tin with cupcake liners.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk and brewed coffee. Mix until just combined.
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
Make the Mocha Buttercream Frosting:
In a bowl, beat the butter until smooth and creamy.
Add the powdered sugar a little at a time, mixing well.
Stir in cocoa powder, brewed coffee, vanilla extract, and a pinch of salt.
Beat until fluffy and smooth.
Adjust consistency with more coffee or sugar if needed.
Frost the Cupcakes:
Once cupcakes are completely cool, pipe or spread the mocha buttercream over each cupcake.
Serve:
Garnish with chocolate shavings, coffee beans, or a dusting of cocoa powder if desired.
Serve and enjoy this rich, coffee-infused treat
Recipe Notes :
Coffee Strength: Adjust the strength of the brewed coffee to suit your taste preferences; a stronger brew enhances the coffee flavor in the cupcakes.
Butter Temperature: Ensure the butter is softened to room temperature for smooth incorporation into both the cupcake batter and buttercream.
Frosting Consistency: If the frosting is too thick, add a teaspoon of brewed coffee at a time until the desired consistency is achieved.
Storage: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days.
Garnishing: Enhance the presentation by garnishing with chocolate shavings, whole coffee beans, or a light dusting of cocoa powder.
