Coffee Cupcakes with Mocha Buttercream
Coffee Cupcakes with Mocha Buttercream are delicious. Moist coffee cupcakes, with velvety smooth chocolate coffee icing. A lovely treat for any occasion, and super easy to make!
Servings 12 Cupcakes
Calories 361kcal
Ingredients
For the Coffee Cakes
- 120 g Butter or Margarine At room temperature
- 120 g Caster Sugar
- 2 Large Eggs
- 2 tablespoon Instant Coffee Dissolved in a splash of boiled water and left to cool
- 140 g Self Raising Flour
For the Mocha Buttercream
- 150 g Butter At room temperature
- 300 g Icing Sugar
- 30 g Cocoa
- 2 tablespoons Instant Coffee Dissolved in a splash of boiled water and left to cool
Instructions
For the Cakes
- Preheat the oven to 170 degrees (fan assisted) and place 12 cupcake cases in a cupcake tin.
- Cream together the butter and sugar for 2-3 minutes until light and fluffy (longer if mixing by hand).
- Add the eggs, mixing in one at a time.
- Stir in the cooled coffee.
- Sift in the flour and mix until combined.
- Add a spoon of cake batter to each cupcake case.
- Bake in the oven for 12-15 minutes, taking out when a skewer comes out clean, or the centre is firm, without a wobble.
- Carefully remove from the tin and cool fully on a wire rack.
For the Mocha Buttercream
- Beat the butter until smooth.
- Add the icing sugar and cocoa and beat until there are no lumps.
- Pour in the coffee and stir through thoroughly.
- Once the cakes are completely cool, pipe or spoon on the buttercream.
Notes
- If your buttercream is too stiff, add a tiny bit of milk, stirring through well before adding more.
- The coffee can be warm to the touch, but no hotter as this will cause the mixture to split.
- Check your cakes after 12 minutes, but they may need longer.