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Chocolate Cupcakes with Coffee Buttercream 1

Chocolate Cupcakes with Coffee Buttercream

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Global


Chocolate Cupcakes with Coffee Buttercream Frosting is a chocolate cupcake flavoured with espresso then topped with even more espresso infused into the buttercream frosting.




  • 1 1/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup full cream milk
  • 1/2 cup strong brewed coffee, room temperature
  • 2 tsp instant coffee
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 egg

Coffee Buttercream Frosting



  1. Combine flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl.
  2. In a large measuring cup mix together strong brewed coffee and instant coffee, mix until instant coffee is totally dissolved then add milk and vanilla, set aside.
  3. Using a hand mixer combine butter and sugar until fluffy. Add the eggs and continue to beat until combined. Slowly add a bit of the flour mixture and a bit coffee/milk mixture in an alternating manner while slowly beating until everything is well combined.
  4. Place in a muffin pan lined with cupcake liners and bake in a 180C preheated oven for 20 minutes until a toothpick inserted in the centre of a cupcake comes out clean.
  5. Remove from oven, let it cool before applying the frosting.


  1. Combine vanilla and instant coffee together, mix until dissolved then set it aside.
  2. Using a hand mixer whip butter on high speed for 4-5 minutes, add the confectioners’ sugar 1/2 cup at a time and continue to beat this time in low speed. Whip until fluffy and light in colour.
  3. Add the vanilla coffee mixture and continue to whip until frosting is even in consistency and colour.
  4. Place frosting on a piping bag and pipe over to your cupcake, sprinkle some chocolate shavings on top.