Indulgent coffee cupcakes with espresso buttercream.
- 75 gr butter
- 300 gr plain flour
- 100 gr cocoa powder
- 200 gr caster sugar
- 120 ml coffee (if you don’t have espresso you can just use instant coffee)
- 150 ml buttermilk
- 1/2 tsp vanilla extract
- 1 egg
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- For the espresso buttercream
- 100 gr dark chocolate
- 150 gr butter (softened)
- 175 gr icing sugar
- 75 gr cocoa powder
- 1 tsp coffee powder (espresso or instant)
Level of difficulty Average
Preparation time 30mins
Cooking time 18mins
Cost Average budget
First turn on the oven at 175. Melt the butter, add the vanilla extract and set aside.
In a another bowl combine flour, sugar, cocoa powder, baking powder and bicarbonate soda. Whip the egg with the buttermilk and combine the butter with the hot coffee.
Pour all the liquid ingredients in the bowl with the dry ones and mix till they are fully incorporated. Divide the batter in the cupcake liners filling only 2/3 of them and bake for 15-17 minutes. Let them cool.
Place a heat-proof bowl over a pot with simmering water, melt the chocolate and let it cool for a while.
Beat the butter to soften it and start adding gradually the icing sugar, the cocoa powder, the coffee and at the end the melted chocolate.
Use a piping bag to ice the cupcakes or just a spatula for a minimalistic design.