Coffee Cupcakes with Coffee Caramel

These decadent coffee cupcakes come topped with smooth coffee buttercream and a luscious coffee caramel drizzle. These little cakes are a special treat for all coffee lovers.

Try a caramel mocha latte alongisde these cakes – it’s the perfect partner.

Want to Save This Recipe?

Enter your email and we’ll send the link straight to your inbox. Plus, you'll receive my trusted recipes each week!

I agree to receive emails from LittleSugarSnaps

Calling all coffee appreciators. These decadent coffee cupcakes are loaded with coffee flavour. I’ve added coffee directly to the sponge cakes, but each cupcake also includes a deliciously punchy flavoured coffee buttercream and comes drizzled with homemade coffee caramel sauce.

This coffee cupcake recipe makes intensely flavoured sponge cakes and as such, they are quite vibrantly coloured too. They are a must for those who enjoy coffee.

I have plenty of other coffee cakes including coffee & Baileys cake, spiced mocha cake, coffee and walnut loaf cake and a triple layered coffee cake.

What makes these cakes special

These coffee cupcakes are clearly impressive to look at but there are also plenty of other reasons to make them:

• They are boldly flavoured – there’s no mistaking the coffee theme.
• It’s a flavour grown-ups will particularly enjoy.
• But with the fun of buttercream.
• They are easy to make.
• And the coffee caramel drizzle really turns them into a special treat.

Try one with a mug of my white mocha or a café con leche (Spanish latte)for the ultimate coffee extravaganza.

Ingredients notes

If you love baking and you love coffee, then the list of ingredients for this coffee cupcake recipe should not look too surprising. All ingredients should be easy to pick up in a supermarket if you don’t already have them to hand in your pantry.

Coffee: note that I’ve elected to use instant coffee granules in this recipe. It must be dissolved in a small amount of hot water to make a strong flavoured liquid before adding it to the cake batter, buttercream and caramel.

Sugar: dark muscovado sugar makes an appearance in the batter for these coffee cupcakes. It not only delivers an intense burst of mellow sweetness but it also helps to keep the colour of the sponge cake beautifully deep.

Cocoa powder: I’ve also added a small amount of cocoa powder to the sponge cake. Chocolate is by no means a dominating flavour here, but the faint hint that this ingredient provides adds an extra element of interest to these delicious coffee cupcakes.

Yoghurt: this ingredient helps deliver a soft-as-velvet texture to the sponge cakes in this coffee cupcake recipe.

Cream: mixing a little cream into the coffee buttercream adds a touch of luxury to it, which is perfect for these decidedly adult-friendly cakes. Ensure you use double cream here rather than single cream, as the latter would give the buttercream a looser consistency that would not hold its shape well.

Step by step instructions

This coffee cupcake recipe has several components to make, so I’ve broken it down into 4 stages:

1. Making the coffee-flavoured sponge cupcakes.
2. Cooking the coffee caramel.
3. Making the coffee buttercream.
4. Decorating the cupcakes.

Make the cupcakes

1. Dissolve the coffee granules in 1 tablespoon of freshly boiled water.
2. Use electric beaters to cream the butter and sugars together.
3. Add the eggs, one at a time, beating well between each addition.
4. Beat in the coffee and yoghurt.
5. Sieve the flour, cocoa powder and baking powder into the bowl and mix in.
6. Divide the cake batter between the cupcake cases (filling each one around ⅔ full) then bake for approximately 20 minutes.
7. Transfer to a wire rack and let the cakes cool completely.

Prepare the coffee caramel

8. Dissolve the coffee granules in 10ml freshly boiled water.
9. Spread the sugar out in a small, heavy-based saucepan in an even layer. Set the pan over low heat and allow the sugar to gradually melt. Do not stir it.
10. Once the sugar has melted let the caramel cook until it reaches a lovely amber colour (but keep a close eye on the caramel as it can burn easily).
11. Next, add the butter and whisk with a small handheld whisk.
12. Then add the cream, coffee and salt (the mixture may splutter slightly, so be careful).
13. Heat gently until the caramel returns to a smooth consistency then pour into a heatproof jug or bowl and allow to cool.

Make the coffee buttercream

14. Dissolve the coffee in 1 tablespoon of freshly boiled water.
15. Use electric beaters to beat the butter until smooth.
16. Add the icing sugar, a little at a time, and beat until smooth.
17. Beat in the coffee and double cream. Keep on mixing until all ingredients are well blended and the icing looks smooth and thick.

Decorate the cakes

18. Put the buttercream into an icing bag fitted with a suitable nozzle and pipe a generous amount onto each cupcake.
19. Drizzle the (cold) caramel sauce over each cupcake.
20. Optional: scatter chocolate or sprinkles over the top.

Baking tips

• Always use digital scales when baking as they are so much more accurate than the cup system. Cups are notoriously inaccurate because they can vary in size and one person’s method of filling a cup can be quite different to another person’s.
• It’s fine to use self-raising flour instead of plain (all-purpose) flour. Do, however, remember to omit the baking powder as self-rasing flour already contains this.
• Cupcake tin sizes may vary. I easily made 9 coffee cupcakes from the recipe specified below in standard-sized cupcake cases in my standard-sized tin. If your tin/ cases are larger or smaller than typical, expect this recipe to make less/ more than the amount specified.
• Preheat the oven and prepare the baking tins before baking commences. Cake batter should always go into the oven as soon as it is ready as the raising agents are already active at this point.
• Only make ingredient substitutions if you are an experienced baker and are confident the alternative will work. If in doubt send me a message as I may be able to advise.
• If you do not own a small (milk) pan for making the caramel consider doubling the recipe to avoid running into the issue of the caramel burning as it cooks in a larger pan. Leftovers can be stored in the fridge for a week and used to top ice cream.
• Never put buttercream onto cupcakes while they are still warm as the icing will melt.
• Similarly, do not pour the coffee caramel over the top while it is still warm as it will also result in melted buttercream.
• The quantity of coffee buttercream specified in the recipe is enough to generously top each cupcake as shown in the pictures. Feel free to adjust the recipe up/ down depending on how much frosting you enjoy on your cupcakes.

More recipes involving coffee

Have you made this coffee cupcake recipe? How did you top them – I’d love to see, so why not post a picture on instagram and tag me #jane_littlesugarsnaps. Please also consider leaving a rating or comment below to let me know how you got along with this recipe.