Who doesn’t love a great coffee dessert? These coffee cupcakes with coffee buttercream are made for coffee lovers: tender coffee-infused cupcakes filled with whipped mocha ganache and finished with a rich coffee buttercream. They’re indulgent, well-balanced, and perfect for sharing.
If you enjoy coffee-flavored baking, try these other coffee treats mentioned in this post: coffee syrup, coffee cookies, and coffee jello shots. All pair nicely with a strong cup of coffee and are great ways to highlight coffee flavor in desserts.
Why You’ll Love This Recipe
- Homemade: A chocolate-coffee cupcake made from scratch, with homemade ganache and coffee buttercream.
- Customizable: Adjust the coffee intensity, switch chocolate types, or add mix-ins like chocolate chips or chopped nuts.
- Celebration-ready: These cupcakes are elegant enough for birthdays and special occasions.
Ingredients
See the ingredient groups below for everything you need to make the cupcakes, ganache, and coffee buttercream.
Cupcakes
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 1/2 tablespoons instant coffee
- 3 teaspoons water
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Ganache (Mocha)
- 1 cup milk chocolate chips (or semi-sweet)
- 1/4 cup heavy cream
- 1 tablespoon instant coffee
Coffee Buttercream
- 1 cup butter, room temperature
- 3 tablespoons instant coffee
- 3 teaspoons water
- 3 cups powdered sugar
- 2 tablespoons milk
- Chocolate covered espresso beans for garnish (optional)
Substitutions and Variations
- Caramel: Drizzle caramel and sprinkle sea salt on the frosting for a caramel macchiato twist.
- Chocolate chips: Fold chocolate chips into the batter for extra pockets of chocolate.
- Skip the ganache: If you prefer, skip filling the cupcakes and top them with frosting only.
- Hazelnuts: Chopped hazelnuts mixed into the batter add a pleasant crunch and pair well with coffee.
Note: Use the ingredient list and method below as written; other substitutions may affect texture and flavor.
How to Make Coffee Cupcakes with Coffee Buttercream Frosting
Make the Coffee Cupcakes
Preheat the oven to 350°F (177°C). Line a cupcake pan with paper liners.
- In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Add vanilla and eggs and mix on medium until the eggs lighten slightly, about 1 minute.
- In a small bowl dissolve the instant coffee in the water, then add it to the wet mixture. Stir in the sour cream until incorporated.
- Add baking powder, baking soda, salt, and flour. Mix just until the flour is combined—the batter will be somewhat loose.
- Spoon the batter into liners, filling each about 3/4 full. Bake 18–20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Let the cupcakes cool completely before filling and frosting.
Make the Mocha Ganache
- In a microwave-safe bowl combine the chocolate chips, heavy cream, and instant coffee. Microwave in short intervals (about 30 seconds), stirring between intervals, until smooth.
- Chill the ganache in the refrigerator until it firms up, about an hour. Then whip it with a hand or stand mixer until light and fluffy.
- Cut a small cone-shaped piece from the center of each cooled cupcake, leaving a bottom so the filling won’t fall out. Transfer whipped ganache to a piping bag and fill the cupcake centers.
Make the Coffee Buttercream Frosting
- Beat the room-temperature butter until smooth. In a small bowl dissolve the instant coffee in the water.
- With the mixer running on low, add the coffee mixture and powdered sugar to the butter. Once combined, add the milk and continue beating for about 2 minutes until the frosting is light and fluffy.
- Transfer the buttercream to a piping bag fitted with a star or round tip and pipe swirls on top of each filled cupcake. Garnish each cupcake with a chocolate covered espresso bean if desired.
Tips and Tricks
- Bring refrigerated ingredients like butter and eggs to room temperature for the best texture.
- Let cupcakes cool completely before frosting so the buttercream keeps its shape.
- Sift flour for lighter cupcakes; sift powdered sugar for a smoother buttercream.
- Don’t overbake—the cupcakes should be moist. Use a toothpick to check doneness.
How to Store and Freeze
Store cupcakes at room temperature for up to 2 days in a covered container, or refrigerate for 4–5 days. To freeze, place unfrosted cupcakes or frosted cupcakes in a freezer-safe container for 2–3 months. Thaw in the refrigerator or at room temperature before serving.
Recipe FAQs
Can I make these cupcakes ahead of time?
Yes — bake them a day ahead and keep in a covered container. Fill and frost the day you serve for best texture.
Can I use brewed coffee instead of instant coffee?
No — brewed coffee adds extra liquid and won’t concentrate the coffee flavor adequately in the small amounts used. Use instant coffee or espresso powder to intensify flavor without thinning the batter.
Can I omit the sour cream?
You can substitute plain Greek yogurt for sour cream; it helps keep the cupcakes moist and tender.
Notes
These coffee cupcakes balance coffee and chocolate flavors with creamy textures from the ganache and buttercream. Adjust the instant coffee amounts to taste if you prefer a stronger or milder coffee note. Enjoy warm with coffee or chilled for a denser texture.
If you try this recipe, leave a rating and share a photo — it’s always great to see your versions of these coffee cupcakes.