I like to try to find the perfect cupcake flavor for any given activity/holiday/event. It’s a fun littlle game I like to play- and it’s kind of a challenge, which is fun, too.
Example? Well, donut cupcakes on National Donut Day, red, white, and blue cupcakes for the Fourth of July, and pecan pie cupcakes for my dad for Father’s Day all come to mind. Oh, and Biscoff cupcakes for…well…a Monday (don’t judge me).
Last week was no different. Though there was no holiday or significant event, it was “scheduling time” at work. See, I don’t teach at a “school,” per se, and we have classes year-round with a 2-week break between semesters. In that time, all the instructors and my boss bust our butts to get the new schedules out, as well as planning our new classes and getting our rooms in order. Yes, it’s a lot to do. Coffee is consumed in mass quantities. Sooo…
Coffee cupcakes! Perfect.
These cupcakes turned out pretty good. The flavor of them was excellent, but they were a little dry. Perhaps I cooked them a bit too long or maybe it’s just the way the recipe is- who knows? I did double the original recipe, so maybe that was the issue. Regardless, they were a big hit among my coworkers and the caffeine/sugar combo got us through the day, so mission accomplished!
(Please note the amounts listed below are the originals, not the doubled.)
Coffee Cupcakes with Coffee Buttercream
Makes 12 cupcakes
Recipe from Recipe.com
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 sticks butter, softened
3/4 cup sugar
1/2 cup brewed coffee
**This is not the frosting used in the original recipe**
2 sticks butter, softened
1 tablespoon plus 1 teaspoon instant espresso
1 1/2 tablespoons hot water
1 tablespoon vanilla
6 cups powdered sugar
To make the cupcakes: Preheat the oven to 350 degrees. Line a cupcake tin with liners and set aside.
In a medium bowl, whisk flour, baking powder, allspice, cinnamon, and salt; set aside.
Beat the butter and sugar in a large bowl of a stand mixer for about 2 minutes, or until light-colored and smooth. Add the eggs, one at a time, beating well after each addition. On low speed, alternate adding the flour mixture and the brewed coffee.
Divide the batter among the liners, and bake for about 25 minutes or until the tops are firm and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pans for a few minutes, then remove them to wire racks to cool completely.
To make the frosting: Mix the instant espresso, hot water, and vanilla together and set aside.
Using a stand mixer, beat the butter on medium speed for about 1 minute. Reduce the speed to low and add sugar, 1 cup at a time, mixing well after each addition. Beat on medium speed for 3 minutes. Reduce the speed again to low; add the coffee and mix until blended. Increase the speed to medium and beat until the frosting is fluffy.
Pipe onto cooled cupcakes.