Coffee Cupcakes w/ Coffee Whipped Cream Frosting
These coffee cupcakes are made with a soft coffee cupcake base and topped with coffee whipped cream and espresso powder.
Ingredients
For the cupcakes
- ½ cup Butter
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- 1 tablespoon Espresso powder
- ½ teaspoon Kosher salt
- 2 Eggs
- ⅓ cup Sour cream
- ½ cup Buttermilk
- 1 ⅔ cup Flour
- 1 ⅓ teaspoon Baking powder
For the coffee whipped cream
- 1 ⅓ cups Heavy cream
- 1 teaspoon Espresso powder
- 3 tablespoon Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Instant vanilla pudding
Instructions
Make the cupcakes
- Preheat an oven to 350°F (180°C) and prep a cupcake pan with liners.
- In a large mixing bowl, add the softened butter, sugar, vanilla extract, and salt, and mix with an electric hand mixer until creamy and well combined.
- Add the eggs, and mix until creamy and well combined.
- Then, add the sour cream and mix until well combined.
- Add ½ of the flour, baking powder, and ½ of the buttermilk. Mix until almost combined.
- Add the rest of the flour and the buttermilk and mix until just combined, and there are no lumps of flour showing.
- Use an ice cream scoop to fill the cupcake ⅔ full (do not overfill) and bake in a 180°C (350°F) preheated oven for about 20 minutes or until a toothpick comes out clean.
- Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely (don’t frost warm cupcakes).
Make the espresso whipped cream and assemble
- In a large mixing bowl, add cold heavy whipping cream, powdered sugar, vanilla extract, vanilla instant pudding mix, and espresso powder.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed.
- Whip until soft to medium peaks form and the cream is light, fluffy, and holds its shape.
- Fill a piping bag fitted with a large round tip with the coffee whipped cream. Frost the cupcakes and dust with a little espresso powder.
Notes
- Use room temperature ingredients. Butter, eggs, sour cream, and buttermilk should all be at room temperature. This helps everything blend smoothly and gives your cupcakes a light, even texture.
- Cream the butter and sugar well. Beat the butter and sugar together until light and fluffy. This adds air to the batter and gives the cupcakes their soft, tender crumb.
- Use cupcake liners to prevent the cupcakes from sticking to the pan, making them easier to remove and creating a more professional appearance.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overmix the batter. Once you've added the dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense cupcakes.
- Use a cookie scoop for even cupcakes. This ensures all cupcakes bake evenly and look uniform, no tiny or overflowing cupcakes here!
- Don't overbake the cupcakes. Keep an eye on the cupcakes as they bake and remove them from the oven as soon as a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool completely before frosting them with the frosting. This will prevent the frosting from melting and sliding off the cupcakes.
- Sprinkle espresso powder last minute. Add your espresso powder dusting just before serving to keep it fresh-looking and flavorful.
Nutrition
Calories: 324kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 82mgSodium: 243mgPotassium: 97mgFiber: 0.5gSugar: 19gVitamin A: 721IUVitamin C: 0.2mgCalcium: 72mgIron: 1mg
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