Coffee Blog

Coffee Cupcakes

Coffee Cupcakes

Have you ever wanted to have your coffee… and then eat it too? We once again have the solution for you, ready… Coffee Cupcakes. Sweet delicious and plenty to share if you really want too.

(makes 24)


  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • Pinch of salt
  • Pinch of cinnamon
  • 3 tablespoons of instant espresso powder
  • 2 cups of raw sugar
  • ½ cup vegetable oil
  • ¾ cup milk of your preference
  • 1 cup of good quality espresso (we used the Jamaica Blue Signature Blend)
  • 2 eggs
  • Dash of vanilla

Mocha Buttercream Icing

  • 225grams of unsalted butter
  • 3 ½ cups of icing sugar
  • ¼ cup of heavy cream
  • ¼ cup of brewed espresso (we used the Jamaica Blue Signature Blend)
  • 2 tablespoons cocoa powder
  • Chocolate flakes for decoration


Preheat over to 175 degrees  (160 fan forced) and line a cupcake tin with patty cases.

Mix all dry ingredients in a medium sized bowl. Whisk together the oil, milk, brewed espresso, eggs and vanilla in a large bowl. Slowly add the dry mixture to the wet mixture and mix to combine. Distribute the batter among the patty cases.   

Bake the cupcakes for 25-30 minutes, or until a skewer inserted into the middle comes out clean. Allow the cupcakes to rest in the tins for 5 minutes before turning them out onto a cooling rack.

Mocha Buttercream Icing

Cream the butter until light and fluffy, slowly add the icing sugar. Mix the cream, brewed coffee and cocoa powder together and then add to butter while continuing to beat the mixture. Frost each cupcake once cooled and grate chocolate to decorate.

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