Coffee Cupcakes

Delicious coffee cupcakes that are easy to make and packed full of coffee flavour. Perfect topped with coffee buttercream.

Skip to the recipe

Coffee cupcakes topped with coffee buttercream on a wooden board with cake forks at the side.

Of all the cupcake recipes I’ve shared on here (and there have been quite a few now!) this one has probably taken the longest to perfect. I had a very similar problem with this coffee sponge to the one I experienced with my chocolate cake, in that actually when you eat a lot of coffee cakes (and chocolate cakes), pretty much all the coffee flavour is coming from the buttercream and there’s very little coming through from the actual cake.

This was easily solved for the chocolate cake by simply mixing lots of grated chocolate into the cake batter which meant that you got a taste of chocolate in each bite, but you can’t use coffee in the same way so it needed lots more trial and error to get the flavour really coming though.

Freshly baked coffee cupcakes in a muffin tin.

In the end I discovered…

  • It’s really important not to over-bake these as that really kills the flavour.
  • Use powdered coffee rather than freshly brewed (or grind up coffee granules using a pestle and mortar or spice grinder) to get a strong flavour whilst keeping the texture of the cake just right.
  • Adding a little salt allows you to up the amount of coffee included (so giving a stronger flavour) without the cake getting bitter.
  • Switching out the caster sugar in favour of light brown sugar also helps to bring out the coffee flavour. Brown sugar has a hint of caramel and caramel and coffee are match made in heaven.

Coffee cupcakes on a wooden board with cake forks and coffee beans scattered around.

Coffee cupcakes topped with coffee buttercream on a wooden board with cake forks at the side.
Print
5 from 4 votes

Coffee Cupcakes

Delicious coffee cupcakes that are easy to make and packed full of coffee flavour. Perfect topped with coffee buttercream. Recipe VIDEO below.
Active Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes

Ingredients

  • 2 tbsp coffee powder - or instant coffee granules ground in a spice grinder or pestle and mortar
  • 150 g self-raising flour
  • 165 g soft light brown sugar
  • 165 g soft margarine - or butter
  • 3 medium eggs
  • tsp milk
  • tsp salt

Extras

  • 12 cupcake cases

Instructions

  • Pre-heat your oven to 160ºC/140ºC fan.
  • Place your cupcake cases into a muffin tin.
  • Sift the self-raising flour (150g), coffee powder (10g) into a large bowl and salt (⅛ tsp). Add the remaining ingredients (3 medium eggs, 165g soft margarine, 165g soft light brown sugar and 1½ tsp milk) and mix until fully combined (either by hand or using an electric mixer on a low speed).
  • Divide the mixture equally between the muffin cases (I use a cupcake scoop to help split it evenly).
  • Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool fully before decorating.

Notes

These cupcakes are topped with coffee buttercream or if you prefer a different flavour then take a look at my cupcake index where you’ll find a selection of different ones to try.

Want more delicious recipes?Join my mailing list and discover when there's something new on Charlotte's Lively Kitchen.

Recipe Type: Dessert

Nutritional Information

Calories: 215kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 174mg | Potassium: 81mg | Sugar: 13g | Vitamin A: 11% | Calcium: 2.5% | Iron: 2.4%
Any nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Freshly baked coffee cupcakes on a cooling rack.

Free From/Suitable For…

  • Suitable for Vegetarians
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Soy-Free
  • Sulphur Dioxide & Sulphite-Free
  • Lupin-Free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

Delicious coffee cupcakes that are easy to make and packed full of coffee flavour. Perfect topped with coffee buttercream

41 Comments:

  1. Easy to make and so yummy. Best coffee cup cake recipe. Thank you for sharing

  2. Hi, I just finished baking them and OMG my husband and I just finished eating half of it! It’s sooooo good!! I just put less sugar in it as I don’t have a sweet tooth. 🙂 Thank you so so much!

  3. Hi. Do you mean instant coffee powder or finely ground beans

Leave a Reply

Your email address will not be published. Required fields are marked *