These moist coffee cupcakes with a delicious coffee cream cheese frosting are a great way to enjoy the strong coffee flavor. Great for people who like coffee!
Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup unsweetened cocoa powder. 1 1/2 tsp instant coffee granules. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 2 large eggs. 1/2 cup brewed coffee, cooled. 1/4 cup buttermilk. 1 tsp vanilla extract. For Coffee Cream Cheese Frosting:. 8 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 tsp instant coffee granules. 1 tsp vanilla extract.
Instructions: Start by heating the oven to 350F 175C. You can line a cupcake pan with paper liners. Mix the cocoa powder, salt, baking soda, and instant coffee in a bowl with a whisk. Put the softened butter, white sugar, and brown sugar in a different bowl and mix them together until they are smooth. Slowly add the eggs, making sure to mix well after each one. Add vanilla extract and stir. It's best to start with the dry ingredients and end with the brewed coffee as you add them to the butter mixture. Don't mix any further than that. It will be smooth after you add the buttermilk. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Melt the cream cheese and butter together. Then, beat them together until the frosting is smooth and creamy. Mix in the instant coffee, powdered sugar, and vanilla extract. Beat until everything is well mixed and fluffy. Put the Coffee Cream Cheese Frosting on top of each cupcake after it has completely cooled. You can pipe it on or spread it out. Cheers to your tasty coffee cupcakes with coffee cream cheese frosting!
Prep Time: 20 minutes
Cook Time: 20 minutes
green door studio
