Coffee Cupcakes

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Coffee Cupcakes

Coffee Cupcakes

Prep Time: 20 minutes
Cook Time: 23 minutes
Cool Time: 30 minutes
Total Time: 1 hour 13 minutes
Course: Dessert
Cuisine: American
Keyword: cupcakes, instant coffee, semisweet chocolate chips, sour cream
Servings: 12 cupcakes

Ingredients

*Cupcakes*

  • 1/2 cup canola oil
  • 1 cup white sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 1/2 tablespoons instant coffee
  • 3 teaspoons water
  • 1/2 cup sour cream
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups all purpose flour

*Chocolate Ganache*

  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup heavy whipping cream

*Coffee Buttercream*

  • 1 cup butter softened
  • 3 tablespoons instant coffee
  • 3 teaspoons water
  • 3 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • 12 chocolate covered espresso beans for garnish

Instructions

*Cupcakes*

  • Preheat oven to 350°F ,and line a cupcake pan with paper liners.
  • In a large bowl, combine canola oil, and sugar. Mix in the sour cream, eggs and vanilla, until combined.
  • In a small bowl, whisk together the water and instant coffee until the granules are dissolved. Mix in batter.
  • In a large bowl, whisk together the flour, baking soda, baking powder and salt until combined. Gradually add to batter a little at a time until just combined. Do not over mix.
  • Fill cupcake liners 3/4 full. Bake for 21-23 minutes. Cool completely

*Chocolate Ganache*

  • In a small saucepan, heat up the heavy whipping cream until simmering.
  • Pour the chocolate chips into a heat safe glass dish. Pour the simmering heavy whipping cream over the chocolate chips. Allow to sit for 1 minute.
  • Whisk until smooth. Scoop into piping bag.
  • Core out about 1/4 inch of the center of the cupcakes.
  • Pipe ganache into the center of the cupcake.

*Frosting*

  • In a small bowl, whisk together the instant coffee and water until the granules are dissolved.
  • In a large bowl, beat together the butter, powdered sugar, coffee mixture and heavy whipping cream until stiff peaks form.
  • Pipe or spread onto cupcakes.
  • Garnish with a chocolate covered espresso bean if desired.

Notes

Times are approximate.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Coffee Cupcakes
Amount per Serving
Calories
904
% Daily Value*
Fat
 
54
g
83
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
15
g
Cholesterol
 
104
mg
35
%
Sodium
 
286
mg
12
%
Potassium
 
409
mg
12
%
Carbohydrates
 
97
g
32
%
Fiber
 
5
g
21
%
Sugar
 
72
g
80
%
Protein
 
8
g
16
%
Vitamin A
 
844
mcg
94
%
Vitamin C
 
1
mg
1
%
Calcium
 
110
mg
11
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!




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