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Coffee cupcakes recipe

Coffee cupcakes

Rachi Fernandopulle
Coffee flavoured cupcakes with coffee caramel frosting
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 8 people


  • Oven


Cake batter

  • 100 g All-purpose flour
  • 1 1/2 tsp Baking powder
  • 110 g Brown sugar
  • 110 g Butter
  • 2 Eggs
  • 10 g Milk
  • 1/4 tsp Salt Table salt
  • 1 1/2 tbsp Instant Coffee


  • 100 g Sugar White
  • 30 g Butter
  • 60 g Cream
  • 3 tbsp Instant coffee


  • 150 g Butter Soft
  • 150 g Icing sugar
  • 150 g Caramel


  • Preheat oven to 175C Conventional oven
  • Line a muffin pan with cupcake liners. Set aside. ( 8 big cupcakes or 16 small cupcakes)
  • In a small bowl mix coffee and milk together and leave aside ( Skip this step if add coffee directly to the batter, see notes above to understand if you should or should not) if not dissolving then add the instant coffee directly to the flour mixture
  • In a separate bowl Sift flour & baking powder and then add salt, sugar together and leave aside
  • Whisk butter and sugar together until well mixed
  • Add eggs and beat for 1 minute
  • Reduce speed, then add in the flour mixture
  • Add in the coffee and milk mixture
  • Pour batter into cup cake
  • Evenly divide the batter into the cupcake liners (about 1 tbsp, which should be about ⅔ of the way up the cupcake liners).
  • Bake in the oven for 10-12 minutes
  • Remove the cupcakes from the oven and let them cool slightly for a couple of minutes. Then carefully remove them from the muffin pan, and place them on a cooling rack to cool completely.

How to make the caramel

  • Dissolve cream and coffee together and leave aside
  • prepare and weigh all ingredients and keep near you when making the caramel ( The recipe needs to be done fast and you cannot move away from the pan when making it)
  • Melt the white sugar in low fire and let it turn brown ( Carefully monitor the sugar, it needs to caramelize but not burn)
  • When the sugar is turning brown add the butter cubes and whisk well until incorporated, then add in the cream mixture, mix well let it cook on a low heat for 1 minute.
  • Leave aside to cool down


  • Whisk butter and icing sugar together
  • Add the caramel sauce ( The thickness of the caramel will vary from person to person)
  • If too thick add a little cream and whisk for 1 minute
  • Frost with the buttercream once the cupcakes have cooled down completely


  • The caramel is a highly technical to make, so make sure you stand near the pan when making this recipe
  • the caramel can get solid if the cream or butter is added before it is all melted
  • After the Sugar has dissolved it needs to be whisked constantly 
  • when the sugar is dissolving avoid stirring the sugar, let it melt and caramelize on its own
  • If you wish to use a simple coffee cream, then use the same buttercream recipe and instead of caramel add in 3 tbsp of coffee mixed with the cream.
  • The buttercream will be sweet because of the caramel, if you wish, you can reduce the amount of caramel.