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Home » Baking » Cakes

Coffee Cupcakes with Coffee Caramel

October 20, 2021 by Jane Saunders 2 Comments

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A coffee cupcake on a wire rack with caramel dripping off a knife alongside it with text overlay.
A coffee cupcake topped with coffee buttercream, caramel sauce and chocolate plus text overlay.
A part eaten coffee cake in its paper wrapper with text overlay.
A coffee cupcake topped with coffee buttercream, caramel sauce and chocolate plus text overlay.

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.

A small cake with coffee buttercream and coffee caramel drizzled on top.
Contents hide
1 What makes these cakes special
2 Ingredients notes
3 Step-by-step instructions
4 Baking Tips
5 Frequently asked questions
6 Variations
7 More recipes involving coffee
8 Coffee Cupcakes with Coffee Caramel

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.

A part eaten coffee cupcake with coffee buttercream and coffee caramel drizzle.

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.

Ingredients for coffee flavoured cakes.

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.
Collage of images showing sponge cake batter being made.

Prepare the coffee caramel

  1. Dissolve the coffee granules in 10ml freshly boiled water.
  2. 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.
  3. 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).
  4. Next, add the butter and whisk with a small handheld whisk.
  5. Then add the cream, coffee and salt (the mixture may splutter slightly, so be careful).
  6. Heat gently until the caramel returns to a smooth consistency then pour into a heatproof jug or bowl and allow to cool.
Collage of images showing caramel being made.

Make the coffee buttercream

  1. Dissolve the coffee in 1 tablespoon of freshly boiled water.
  2. Use electric beaters to beat the butter until smooth.
  3. Add the icing sugar, a little at a time, and beat until smooth.
  4. 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

  1. Put the buttercream into an icing bag fitted with a suitable nozzle and pipe a generous amount onto each cupcake.
  2. Drizzle the (cold) caramel sauce over each cupcake.
  3. 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.

Frequently asked questions

Can I just sprinkle the instant coffee in?

I’m afraid not. Instant coffee begins to dissolve when it mixes with liquid and as such, adding it directly to the cake batter or buttercream will not give satisfactory results. You would end up with streaky batter (unless you beat it for quite a while, which would lead to rubbery cakes). Do yourself a favour and dissolve the instant coffee in just boiled water before proceeding with the recipe.

Can I use instant espresso powder?

Instant espresso powder can, however, be mixed directly into the cake batter, buttercream and caramel. It typically has a bolder flavour than instant coffee. Either keep the same quantities if you don’t mind that richer coffee flavour, or for a milder flavour, try it using just half.

Can I freeze them?

Although these coffee cupcakes will stay fresh for up to 3 days when stored in an airtight container at room temperature, they are also suitable for freezing. They can be frozen before or after decorating.

If intending to freeze fully decorated cupcakes, it’s best to do this by freezing them in an airtight container or on a plate. Once frozen, wrap each one individually in clingfilm. When ready to defrost, remove the cling film as soon as the cupcakes are taken out of the freezer. This method causes the least damage to the decoration during the freezing and defrosting processes.

Variations

  • Increase the cocoa powder to turn them into mocha cupcakes – replace 1 tablespoon of flour with an additional tablespoon of cocoa powder.
  • Make double coffee caramel cupcakes – prepare a double batch of the caramel, scoop a little sponge cake out in the centre of each cupcake and fill with the caramel before topping with buttercream and more caramel.
  • Go fancy by using coffee-flavoured Swiss meringue buttercream
  • Make gingerbread latte cupcakes – replace the coffee in the buttercream with 1 tablespoon of gingerbread syrup.
  • Not into buttercream? Top the coffee cupcakes with whipped cream spiked with Baileys instead. You can still add the decadent drizzle of caramel sauce.
  • Find some eye-catching chocolates to use as a showstopping garnish (the pine cones pictured are from M&S).
A coffee cupcake on a stand. The cake is topped with buttercream, caramel and a chocolate.

More recipes involving coffee

Triple Layer Coffee Cake with Swiss Meringue Buttercream
Check out this recipe
Coffee flavoured cake cut open to reveal three layers inside
Gingerbread Latte (with Optional Alcohol)
Check out this recipe
Close-up of a gingerbread latte with cream and sprinkles.
Coffee Date Rye Bread
Check out this recipe
Coffee Date Rye Bread
Baileys Irish Coffee Cake
Check out this recipe
Closeup of a Baileys irish coffee cake topped with whipped cream.

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.

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A coffee cupcake on a wire rack with caramel dripping off a knife alongside it.

Coffee Cupcakes with Coffee Caramel

Jane Saunders
These decadent coffee cupcakes come topped with smooth coffee buttercream and a luscious coffee caramel drizzle. They are a special treat for all coffee lovers.
5 from 1 vote
Print Pin Rate
Course: Baking
Cuisine: Worldwide
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 9
Calories: 574kcal

Equipment

  • Cupcake tin with standard-sized holes
Prevent your screen from going dark

Ingredients

For the Cupcakes

  • 120 g Butter unsalted, softened
  • 60 g Caster sugar
  • 60 g Dark muscovado sugar
  • 120 g Plain flour (all-purpose)
  • 1 tablespoon Cocoa powder
  • 1 teaspoon Baking powder
  • 2 tablespoons Plain yoghurt full fat
  • 2 egg large, free-range
  • 1 tablespoon Instant coffee granules

For the Coffee Caramel

  • 50 g Caster sugar
  • 20 ml Double cream (heavy)
  • ¾ teaspoon Instant coffee granules
  • 15 g Butter
  • ⅛ teaspoon Salt

For the Coffee Buttercream

  • 180 g Butter unsalted, softened
  • 360 g Icing sugar
  • 2 teaspoons Instant coffee granules
  • 3 tablespoons Double cream (heavy)

Optional Extras for decoration

  • 1 tablespoon Dark chocolate – roughly chopped
  • 1 tablespoon Sprinkles
US Customary – Metric

Instructions

Make the Cupcakes

  • Preheat oven to 170C/ 325F/ GM3 and line a cupcake tin with paper cupcake cases
  • Dissolve the coffee granules in 1 tablespoon of freshly boiled water – stir until fully dissolved
  • Use electric beater to cream the butter and sugars together until light and fluffy (2-3 minutes)
  • Add the eggs, one at a time, beating well between each addition. Don't worry if the mixture looks curdled, the cakes will still bake nicely
  • Beat in the coffee and yoghurt
  • Sieve the flour, cocoa powder and baking powder into the bowl and mix in (it's best to use a large metal spoon to fold the ingredients together until just combined)
  • Divide the cake batter between the cupcake cases (filling each one around ⅔ full) then bake for approximately 20 minutes (a cocktail stick poked into the centre should come out clean)
  • Transfer to a wire rack and let the cakes cool completely

Make the Coffee Caramel

  • Dissolve the coffee granules in 10ml freshly boiled water
  • Spread the sugar out in a small, heavy-based saucepan in an even layer. Set the pan over a low heat and allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it
  • Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely amber colour (but keep a close eye on the caramel as it can burn easily)
  • Next add the butter, cream, coffee and salt (the mixture may splutter slightly, so be careful)
  • Heat gently until the caramel returns to a smooth consistency then pour into a heatproof jug or bowl and allow to cool. There is no need to boil it to a certain temperature as we do not want the caramel to get too thick to pour when cold

Make the buttercream

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

Assemble Cupcakes

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

Notes

  • Always use digital scales for this recipe 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 but remember to omit the baking powder as self-rasing flour already contains this
  • Cupcake tin sizes may vary. I easily made 9 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, 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 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
 
Freezing Instructions
Although these coffee cupcakes will stay fresh for up to 3 days when stored in an airtight container at room temperature, they are also suitable for freezing. They can be frozen before or after decorating.
If intending to freeze fully decorated cupcakes, it’s best to do this by freezing them in an airtight container or on a plate. Once frozen, wrap each one individually in clingfilm. When ready to defrost, remove the cling film as soon as the cupcakes are taken out of the freezer. This method causes the least damage to the decoration during the freezing and defrosting processes.

Nutrition Per Serving (Approximate)

Serving:1cupcake | Calories:574kcal | Carbohydrates:70g | Protein:4g | Fat:32g | Saturated Fat:20g | Polyunsaturated Fat:1g | Monounsaturated Fat:9g | Trans Fat:1g | Cholesterol:122mg | Sodium:304mg | Potassium:135mg | Fiber:1g | Sugar:58g | Vitamin A:1036IU | Vitamin C:1mg | Calcium:52mg | Iron:1mg
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  1. Sandy

    October 22, 2021 at 4:34 pm

    Grams? Really? Oh well, guess that’s what scales are for…

    Reply
    • Jane Saunders

      October 22, 2021 at 4:58 pm

      Hey there Sandy – are you in a country that uses cup measurements? I’m in the UK and cups are not standard here – but grams are! I try to convert to cups when it gives sensible conversions bakers would be able to use, but in this case there were a couple of measures that didn’t work out well, so I wasn’t able to convert it this time (but I’ve put ounces down if that’s any help). However, you mention scales – they give the very best results for baking recipes because it’s the most accurate form of weight measurement. I have some fab (and cheap) digital scales and I wouldn’t be without them. Hope you’re not too put off by those pesky grams and tempted to give these cupcakes a try 🙂

      Reply

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