Coffee Cupcakes with Mocha Buttercream Frosting Recipe – Asian Special
Coffee Cupcakes with Mocha Buttercream Frosting are a delightful Asian-inspired treat for coffee lovers! These moist, fluffy cupcakes are infused with the bold flavor of brewed coffee and topped with a rich mocha buttercream frosting that perfectly blends coffee and cocoa. Whether served at an afternoon gathering or as a post-meal dessert, these cupcakes offer a refined twist on traditional sweets. Let’s get baking and enjoy this aromatic indulgence
- 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 : Use strong brewed coffee or espresso for a richer taste.
Frosting Variations : For a deeper flavor, add a hint of cinnamon or cardamom to the frosting.
Storage : Store in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
Serving Suggestion : Best enjoyed with hot Asian-style coffee or a glass of chilled Thai milk tea.
