Coffee Cupcakes with Brown Sugar Frosting

I’m actually not a big coffee drinker, but I do occasionally indulge in the overly sugary coffee concoctions you find at Starbucks and Coffee Bean. They’re sweet enough to be cupcakes as it is, may as well make a coffee cupcake!
Ingredients for 2 dozen cupcakes:
• 2 cups flour
• 1 1/2 cups sugar
• 1/4 tsp. salt
• 1 cup butter
• 3 tbs instant coffee
• 1/2 cup buttermilk
• 2 eggs
• 1 tsp baking soda
• 2 tsp vanilla extract

Preheat oven to 350F.
Boil about 8oz. of water over medium heat and add the instant coffee.
Mix in the butter and stir until the butter is melted into the coffee.
Turn off heat and place coffee/butter mixture into a heat safe bowl, set aside.
In a large bowl, mix the flour, salt and baking soda.
Pour the coffee/butter into the flour mixture.
In a separate bowl, toss in the eggs, buttermilk and vanilla extract.
Toss the egg mixture into the coffee/flour mixture and blend well.
Fill up the cupcake foils about 3/4 and bake 20-25 minutes.
Once an inserted tooth pick comes out clean, take the cupcakes out and allow them to cool.

Onward, to the brown sugar frosting!
• 3 tbs butter
• 1 cup packed brown sugar
• 1/8 tsp. salt
• 3-4 cups powdered sugar
• 1 tsp. vanilla extract
• 3-4 tbs heavy whipping cream

Melt the butter in a medium saucepan, stir in the brown sugar and salt. Bring to boil, while stirring constantly.
Once the brown sugar seems to be well dissolved and you smell a caramel-like scent, it’s time to remove from heat and cool slightly in a heat-safe bowl.
Pour the brown sugar butter into a large mixing bowl.
Add the vanilla extract, then alternate beating in the cups of powdered sugar and tbs. of heavy whipping cream until you reach your desired consistency.
Frost your cupcakes and just to add a little something extra… I pounded up some chocolate covered espresso beans and sprinkled them on top!

22 thoughts on “Coffee Cupcakes with Brown Sugar Frosting

      • svenddottir says:

        Yes, so nice to see a cupcake without beehive frosting on top!

        Lovely photos, especially the one of the frosting whipped in the bowl. I bet that’s part of why we all keep talking about it in the comments.

  1. the usual bliss says:

    YUM- I love coffee and these look decadent. Do you strain out the grounds? Or does it give the cupcake texture? Sometimes in other recipes, they call for instant coffee which dissolves. Just want to clarify- thanks for posting!

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