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.
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.
These coffee caramel cupcakes are intensely flavoured and as such, they are quite vibrantly coloured too. They are a must for those who enjoy coffee.
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 for the ultimate coffee extravaganza.
Ingredients
If you love baking and you love coffee, then the list of ingredients for these coffee caramel cupcakes 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.
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 to the cake batter, buttercream and caramel.
Dark muscovado sugar makes an appearance in the batter for these coffee cupcakes. It not only delivers an intense burst of mellow sweetness, it also helps keep the colour of the sponge cake beautifully deep.
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 cupcakes.
I’ve added a little cream to the coffee buttercream to add a touch of luxury to it 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
These coffee cupcakes have several components to make, so the recipe is broken down into stages detailing how to make the coffee flavoured sponge cupcakes, the coffee caramel and the coffee buttercream, plus how to decorate them.
Stage 1: Make the cupcakes
a) Dissolve the coffee granules in 1 tablespoon of freshly boiled water
b) Use electric beaters to cream the butter and sugars together
c) Add the eggs, one at a time, beating well between each addition
d) Beat in the coffee and yoghurt
e) Sieve the flour, cocoa powder and baking powder into the bowl and mix in
f) Divide the cake batter between the cupcake cases (filling each one around ⅔ full) then bake for approximately 20 minutes
g) Transfer to a wire rack and let the cakes cool completely
Stage 2: Prepare the coffee caramel
a) Dissolve the coffee granules in 10ml freshly boiled water
b) 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
c) 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)
d) Next add the butter, cream, coffee and salt (the mixture may splutter slightly, so be careful)
e) Heat gently until the caramel returns to a smooth consistency then pour into a heatproof jug or bowl and allow to cool
Stage 3: Make the coffee buttercream
a) Dissolve the coffee in 1 tablespoon freshly boiled water
b) Use electric beaters to beat the butter until smooth
c) Add the icing sugar, a little at a time, and beat until smooth
d) Beat in the coffee and double cream. Keep on mixing until all ingredients are well blended and the icing looks smooth and thick
Stage 4: Assemble the cakes
- 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
Baking Tips
- 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
Frequently asked questions
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.
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.
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
More recipes involving coffee
Have you made these coffee cupcakes with coffee caramel? I hope you enjoyed them. Please consider leaving a rating or comment below as I love to hear how you got along with my recipes.
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Coffee Cupcakes with Coffee Caramel
Equipment
- Cupcake tin with standard-sized holes
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
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
Sandy
Grams? Really? Oh well, guess that’s what scales are for…
Jane Saunders
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 🙂