Coffee Cupcakes

Coffee Cupcakes

After making my easy iced cupcakes last weekend, I had the urge to make more cupcakes. These coffee cupcakes are really indulgent and easy to make – they’re a firm favourite with my family!


(for your cupcakes)

  • 100g butter
  • 100g caster sugar
  • 150g flour
  • 2 eggs
  • 15ml cold black coffee

(for the buttercream frosting)

  • 75g butter
  • 175g icing sugar
  • 10ml cold black coffee

Equipment Needed:

  •  Mixing bowl x 2
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon (this is approx. 15ml – you could also use a mini liquid measurer)
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper cases
  • 12 hole cake tin
  • Cooling Rack
  • Knife/Spreader


  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the eggs together
  4. Add to the mixing bowl, along with the coffee, and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  6. Leave to cook on the rack
  7. In another bowl, mix the butter, icing sugar and coffee and stir until it is a creamy consistency (if you’re not sure, try a little bit…better to check than to put it on your cupcakes – OK, OK, I know I’m trying to justify a sneaky taste!)
  8. With a knife or spreader, spread your icing over each cupcake – I like to swirl mine a little to get small peaks
  9. Leave the buttercream to set

If you like walnuts, why not put a walnut piece on top of each iced cake?

2 thoughts on “Coffee Cupcakes

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