I know there are a few rare writers/bloggers/people in this world that actually don’t like coffee. BUT I think even you might like the toned-down version of these cupcakes.
To get the rich coffee flavor, use brewed espresso. For a light coffee flavor, use double strength regular coffee. Coffee lovers will taste the coffee, but non-coffee drinkers probably won’t.
I love the texture of these cupcakes, moist and smooth. I topped them with whipped cream for a latte feel.
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup brewed espresso or extra-strong coffee, cooled
- 1/8 cup whole milk
- Whipped Frosting, below
- cinnamon and/or cocoa powder for dusting
Preheat oven to 350°F. Line cupcake pan with paper liners. Beat butter, granulated sugar, and brown sugar until fluffy. Beat in egg. Beat in flour, baking powder, baking soda, salt, coffee, and milk. Fill muffin cups 3/4’s full. Bake 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Frost. Sprinkle with cinnamon and cocoa powder if desired.
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 tablespoon vanilla extract
Beat cream and powdered together until stiff peaks form.
Laura, Lydia, Jamie, Jenifer, and Cathy are Coffee Cupcakes!
Are you a coffee cupcake?
photo by me!