Delicious coffee cupcakes that are easy to make and packed full of coffee flavour. Perfect topped with coffee buttercream. Recipe VIDEO below.
Servings 12 cupcakes
- 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
- 1½ tsp milk
- ⅛ tsp salt
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.
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.
Calories: 215kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 174mg | Potassium: 81mg | Sugar: 13g | Vitamin A: 550IU | Calcium: 25mg | Iron: 0.4mg