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Coffee cupcakes


Indulgent coffee cupcakes with espresso buttercream.

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Rate this recipe 4.4/5 (22 Votes)


  • 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)


servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 18mins
Cost Average budget


Step 1

Coffee cupcakes - Step 1

First turn on the oven at 175. Melt the butter, add the vanilla extract and set aside.

Step 2

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.

Step 3

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.

Step 4

Place a heat-proof bowl over a pot with simmering water, melt the chocolate and let it cool for a while.

Step 5

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.

Step 6

Use a piping bag to ice the cupcakes or just a spatula for a minimalistic design.

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