Ingredients
For the Coffee Cupcakes
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, softened
- 2 Large Eggs
- 1/2 cup Milk
- 2 tbsp Espresso Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 tsp Vanilla Extract
For the Coffee Buttercream
- 1 cup Unsalted Butter, softened but still cool
- 1 (14 oz) can Sweetened Condensed Milk
- 1 tbsp Espresso Powder
- 1 tsp Vanilla Extract
Make the Cupcakes
Set your oven to 350F and line a 12-cup muffin tin with paper liners.
In a small bowl, warm the milk slightly in the microwave and dissolve the espresso powder in it. Set it aside to cool.
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until the mixture is light and fluffy, which usually takes a few minutes.
Add the eggs one at a time, beating well after each one. Then, mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Pour in the coffee-milk mixture and mix again. Finish by adding the remaining dry ingredients and mixing until the batter is smooth.
Divide the batter evenly among the cupcake liners, filling each one about two-thirds full.
Bake for ~18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the Coffee Buttercream
This buttercream relies on the butter being at the right temperature – softened, but not warm or greasy. It should still feel cool to the touch.
In a stand mixer fitted with the whisk attachment, beat the butter on high speed for about 5 minutes. The butter will become very pale and airy.
In a small bowl, dissolve the espresso powder in the vanilla extract to form a paste.
Reduce the mixer speed to low and slowly drizzle in the sweetened condensed milk. Once it’s all added, scrape down the sides of the bowl.
Add the espresso-vanilla paste and mix to combine. Then, increase the speed to high and beat for another 2-3 minutes until the buttercream is thick and silky.
Frost the cooled cupcakes as desired. A simple swirl with an offset spatula or a star tip works well.
Coffee Cupcakes
Ingredients
For the Coffee Cupcakes
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter softened
- 2 Large Eggs
- 1/2 cup Milk
- 2 tbsp Espresso Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 tsp Vanilla Extract
For the Coffee Buttercream
- 1 cup Unsalted Butter softened but still cool
- 1 can Sweetened Condensed Milk 14 oz
- 1 tbsp Espresso Powder
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350F and line 12-cup muffin tin with paper liners.
- Warm milk, dissolve espresso powder in it, set aside to cool.
- Beat butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla extract.
- Whisk together flour, baking powder, baking soda, and salt.
- Mix half dry ingredients into butter mixture, add coffee-milk, then remaining dry ingredients until smooth.
- Fill cupcake liners 2/3 full.
- Bake 18-20 minutes until toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack until completely cool.
- For buttercream, beat cool softened butter on high 5 minutes until pale.
- Mix espresso powder with vanilla to form paste.
- Slowly add sweetened condensed milk to butter on low speed.
- Add espresso-vanilla paste, beat on high 2-3 minutes until thick and silky.
- Frost cooled cupcakes with buttercream.