-
Nut Free
-
Vegetarian
Coffee Cupcakes with Simple Coffee Buttercream Frosting
Espresso infused cupcakes with espresso buttercream frosting and a hint of chocolate.
Coffee Cupcakes with Simple Coffee Buttercream Frosting
Espresso infused cupcakes with espresso buttercream frosting and a hint of chocolate.
Rate
Print
Save
Pin
Servings: 12
Calories: 638kcal
Equipment
- measuring cups
- Muffin pans
- hand mixer `
- Piping bag with tip
Ingredients
- ⅓ cup unsalted butter
- 2½ cups flour
- 1 cup sugar
- 1 tsp baking soda
- 100 ml espresso
- 1 tsp baking powder
- 1 large egg
- 150 ml vanilla yogurt
- 4 sticks unsalted butter
- ½ cup chocolate chips
- 1 cup cocoa
- 2 cups powdered sugar
- 2 tsp coffee
Instructions
- Mix the dry ingredients in a bowl: 2 1/2 cups of flour, 1 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 cup of sugar.
- In a separate bowl, mix together 150 ml of yogurt and 1 egg.
- Melt 1/3 cup of unsalted butter, in the microwave or over the stove in a pan.
- Preheat oven to 350F. Prepare your muffin sheets (you will need 2).
- Add the dry ingredients with the liquid ingredients. Combine well together.
- Add in the 100 ml of coffee. Mix all well.
- Put the batter into the cupcake paper holders in the muffin pan.
- In a pre-heated oven, bake the cupcakes for 12-15 minutes.
- Cream: Beat 2 sticks of unsalted butter (1 cup) softened. (Until smooth, with no clumps.)
- Add in 1/2 cup of cocoa and 1 cup of powdered sugar.
- Melt 1/4 cup chocolate chips in microwave or in pan, add to the butter mix.
- On low speed, beat in 1 teaspoon of dry coffee (fined). Cream will be smooth.
- Put the cream on the cupcakes using a cream pastry bag.
- Enjoy!
Nutrition
Calories: 638kcal | Carbohydrates: 72g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 152mg | Potassium: 476mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1124IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg