Cupcakes are beautiful, delicate, and ideal for serving at small and large gatherings, but how can you make cupcakes that are more suitable for adults? While chocolate and white cupcakes with pink frosting are cute, sometimes they can feel, well, childish. Coffee cupcakes with mocha buttercream frosting elevate your cupcakes to make them appropriate for something more elegant than, say, a kids’ birthday party.
These coffee cupcakes with mocha buttercream frosting are delicious and decadent, with complex flavors. They have a coffee-flavored cupcake, made better when you brew coffee more strongly. The frosting is rich and sweet, but tempered with bitter cocoa and coffee. Your guests will be unable to resist!
About These Cupcakes
These cupcakes are best made with a low-acid coffee, which is less bitter and more suitable for baking, not to mention your digestive system. The batter may be a little thin, but that’s okay. Just go with it! On the other hand, of course, be sure not to thin the frosting down too much. Using Alex’s Low-Acid Organic Coffee can help you get a complex flavor that is smooth and irresistible.
These cupcakes are absolutely to die for, but you can change them as needed to suit your needs. For example, you can use a vegan egg substitute, or swap soy for regular milk. We suggest brewing Alex’s Low-Acid Organic Coffee as strong as you dare to maximize the coffee flavor.
You can serve the cupcakes for dessert or at a party. They’re beautiful as is, but you can add decoration if you like. A slice of strawberry or a raspberry or blueberry on each one can make them more festive. You can also sprinkle ground coffee beans or cocoa powder on top.
Recipe for Coffee Cupcakes with Mocha Buttercream Frosting
Preheat the oven to 350 degrees. Line a cupcake pan with liners or grease and flour the cupcake cups.
Mix the dry ingredients in a medium bowl.
In a large bowl, beat the eggs, then beat in the oil, milk, and coffee.
Add the dry ingredients to the wet ingredients and add the vanilla. Gently fold everything together, being careful not to overmix.
Distribute the batter into the cupcake liners or cups, filling each one two-thirds full.
Bake for 25 to 30 minutes, or until a toothpick tests clean.
Prepare the frosting while the cupcakes are baking. Cream the butter, gradually add the powdered sugar, and beat in the cream, coffee, and cocoa powder. Start with the smaller amounts of each ingredient and adjust as needed to correct the consistency.
When the cupcakes are cool, frost them and decorate if desired.