Coffee cupcakes
Moist and fluffy coffee-chocolate cupcakes topped with creamy coffee icing. These bakery-style treats are easy to make at home - perfect for coffee lovers and special occasions.
Updated : 05 November, 2025
Easy
About 20 min.
Ingredients
For the coffee cupcakes
75 grams
Sugar
75 grams
Brown sugar
175 grams
Flour
50 grams
Almond flour
1 tablespoon
Cocoa powder
1 teaspoon
Baking powder
125 grams
Butter
2
Eggs
2 tablespoon
Instant coffee
For the icing
250 grams
Butter
400 grams
Powdered sugar
1 tablespoon
Instant coffee
1 teaspoon
Vanilla extract
2 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the cupcakes, preheat the oven to 190°C and line a 12-hole muffin tin with paper cases.
Step 2
Melt the butter and let it cool. Dissolve instant coffee granules in 2 tbsp of boiling water.
Step 3
Add the sugars, flour, ground nuts, cocoa, baking powder, melted butter, and eggs to a large mixing bowl. Pour in the coffee as well. Beat everything together with an electric whisk until the batter is smooth and well combined.
Step 4
Spoon the mixture evenly into the paper cases, then bake for 16-18 minutes, or until the cupcakes have risen and feel springy when lightly touched. Allow them to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Step 5
To make the icing, place the butter in a large bowl and sift in the icing sugar. Combine the coffee (dissolve the granules in 2 tbsp of boiling water), vanilla, and milk in a small bowl or jug, then pour this liquid mixture into the butter and sugar. Beat with an electric whisk for a few minutes until pale, fluffy, and creamy.
Step 6
Swirl or pipe the icing generously over each cooled cupcake, then finish by decorating with a few coffee beans and a light dusting of cocoa powder. Enjoy!