I received some new paper liners for muffins from Laura, so I put them straight to work with some coffee cupcakes. I've made the recipe a few times, especially when I feel like something quick with a more intense flavor, for breakfast or a snack. They are not complicated and don't make much mess. If you're in the mood for a coffee-flavored dessert and don't want to waste time on elaborate creams, this is the right recipe.
Quick Info
Total time: about 40-45 minutes
Preparation time: 15-20 minutes
Baking time: 25 minutes
Servings: 10-12 cupcakes (depends on the size of the liners)
Difficulty: easy
Recipe type: quick dessert, homemade pastries, coffee snack
Ingredients
For the cupcakes:
2 eggs
100 g melted butter
200 g flour
140 g sugar
6 tablespoons liquid coffee (strong coffee, already cooled)
1 teaspoon baking powder
a pinch of salt
For the cream:
150-200 ml sweetened liquid cream
1 teaspoon instant coffee (Nescafé)
1 teaspoon powdered sugar
1 teaspoon hot water
Preparation method
1. Preheat the oven to 175°C. Prepare the muffin tray with special cupcake liners.
2. Crack the eggs into a bowl. Add a pinch of salt over them and beat with a mixer on medium speed until they become lighter in color.
3. Add the sugar and vanilla sugar (if you have it) over the eggs. Continue mixing for 3-4 minutes until the sugar dissolves and you get a fluffy mixture.
4. Slowly pour in the melted butter (it should be warm, not hot) while continuing to mix.
5. Gradually add the liquid coffee, mixing after each addition. The coffee should be cold or at most slightly warm.
6. Incorporate the flour mixed with the baking powder, sifted over the mixture. Mix gently on low speed or with a spatula, just until homogeneous.
7. Divide the mixture into the prepared liners, filling about three-quarters of each liner.
8. Place the tray in the preheated oven and bake for 25 minutes. Once they have risen and are slightly golden, do the toothpick test: if it comes out clean, they are ready.
9. Remove the cupcakes from the oven and let them cool completely, first in the tray for a few minutes, then on a rack or cutting board.
10. For the cream, whip the liquid cream (if it's already sweetened, don't add sugar). It should have a firm consistency but not be over-whipped.
11. In a small cup, dissolve the instant coffee with the powdered sugar and a teaspoon of hot water, mixing well until everything dissolves. Let it cool for a few seconds.
12. Pour the coffee mixture over the whipped cream and mix briefly until combined.
13. Put the cream in a piping bag or a bag with the corner cut off and decorate each cupcake when they are completely cool.
Why I make this recipe often
These coffee cupcakes are quick to make, don't require special techniques, and I can adapt them based on what I have at home. I like that I don't have to wait long for them to cool, and I can choose whether or not to add cream, depending on my mood. They are good and simple, but also with whipped cream or buttercream.
Tips and Variations
Tips
It's important that the butter is not hot when you add it to the mixture.
If you use strong coffee, the flavor will be more pronounced. If you want something lighter, you can use weaker coffee.
Don't whip the cream too much, or it will turn into butter.
Let the muffins cool well before decorating them, otherwise, the cream will melt.
Substitutions
You can replace the whipped cream with a butter and coffee cream if you want something more stable or sweeter.
Liquid cream can be replaced with whipping cream (minimum 30% fat), also sweetened.
Variations
If you want, you can add a little grated chocolate or some chopped nuts to the mixture.
You can also use brown sugar for a more caramelized flavor.
For an even more intense taste, you can drizzle the cupcakes with a little coffee as soon as they cool.
Serving Ideas
They are great with morning coffee, at a brunch, or as a dessert at the office. They can be served plain, without cream, or with a thin layer of cream, depending on preference.
Frequently Asked Questions
1. Can I make the coffee cupcakes with decaffeinated coffee?
Yes, if you don't want caffeine, use decaffeinated coffee. The taste remains almost the same.
2. What can I use if I don't have special muffin liners?
You can grease the molds with a little butter and dust with flour, but they are easier to remove if you use special liners.
3. Can the recipe be doubled?
Yes, the ingredients can be doubled without any problems. Just adjust the baking time if you're using larger molds.
4. What do I do if I don't have a mixer?
You can beat the eggs with a whisk, but it takes a little longer. It's important to mix well at the beginning to get the fluffy mixture.
5. Can I make them with another type of cream?
Yes, you can use a buttercream with coffee, or even a thin glaze with powdered sugar and coffee if you want something simpler.
Nutritional Values
Approximately, a cupcake with cream has around 220-250 kcal.
Proteins: 3-4 g
Carbohydrates: 25-28 g
Fats: 12-14 g
The values are indicative and depend on how much cream you use, the type of cream, and how big the molds are.
Storage and Reheating
The cupcakes store well in the fridge for 2-3 days, especially if they have cream. Without cream, you can leave them at room temperature in a closed box for 1-2 days. They are not suitable for reheating, but if you take them out of the fridge a little while before serving, they come back well to room temperature. The cream does not freeze well.
Quick Info
Total time: about 40-45 minutes
Preparation time: 15-20 minutes
Baking time: 25 minutes
Servings: 10-12 cupcakes (depends on the size of the liners)
Difficulty: easy
Recipe type: quick dessert, homemade pastries, coffee snack
Ingredients
For the cupcakes:
2 eggs
100 g melted butter
200 g flour
140 g sugar
6 tablespoons liquid coffee (strong coffee, already cooled)
1 teaspoon baking powder
a pinch of salt
For the cream:
150-200 ml sweetened liquid cream
1 teaspoon instant coffee (Nescafé)
1 teaspoon powdered sugar
1 teaspoon hot water
Preparation method
1. Preheat the oven to 175°C. Prepare the muffin tray with special cupcake liners.
2. Crack the eggs into a bowl. Add a pinch of salt over them and beat with a mixer on medium speed until they become lighter in color.
3. Add the sugar and vanilla sugar (if you have it) over the eggs. Continue mixing for 3-4 minutes until the sugar dissolves and you get a fluffy mixture.
4. Slowly pour in the melted butter (it should be warm, not hot) while continuing to mix.
5. Gradually add the liquid coffee, mixing after each addition. The coffee should be cold or at most slightly warm.
6. Incorporate the flour mixed with the baking powder, sifted over the mixture. Mix gently on low speed or with a spatula, just until homogeneous.
7. Divide the mixture into the prepared liners, filling about three-quarters of each liner.
8. Place the tray in the preheated oven and bake for 25 minutes. Once they have risen and are slightly golden, do the toothpick test: if it comes out clean, they are ready.
9. Remove the cupcakes from the oven and let them cool completely, first in the tray for a few minutes, then on a rack or cutting board.
10. For the cream, whip the liquid cream (if it's already sweetened, don't add sugar). It should have a firm consistency but not be over-whipped.
11. In a small cup, dissolve the instant coffee with the powdered sugar and a teaspoon of hot water, mixing well until everything dissolves. Let it cool for a few seconds.
12. Pour the coffee mixture over the whipped cream and mix briefly until combined.
13. Put the cream in a piping bag or a bag with the corner cut off and decorate each cupcake when they are completely cool.
Why I make this recipe often
These coffee cupcakes are quick to make, don't require special techniques, and I can adapt them based on what I have at home. I like that I don't have to wait long for them to cool, and I can choose whether or not to add cream, depending on my mood. They are good and simple, but also with whipped cream or buttercream.
Tips and Variations
Tips
It's important that the butter is not hot when you add it to the mixture.
If you use strong coffee, the flavor will be more pronounced. If you want something lighter, you can use weaker coffee.
Don't whip the cream too much, or it will turn into butter.
Let the muffins cool well before decorating them, otherwise, the cream will melt.
Substitutions
You can replace the whipped cream with a butter and coffee cream if you want something more stable or sweeter.
Liquid cream can be replaced with whipping cream (minimum 30% fat), also sweetened.
Variations
If you want, you can add a little grated chocolate or some chopped nuts to the mixture.
You can also use brown sugar for a more caramelized flavor.
For an even more intense taste, you can drizzle the cupcakes with a little coffee as soon as they cool.
Serving Ideas
They are great with morning coffee, at a brunch, or as a dessert at the office. They can be served plain, without cream, or with a thin layer of cream, depending on preference.
Frequently Asked Questions
1. Can I make the coffee cupcakes with decaffeinated coffee?
Yes, if you don't want caffeine, use decaffeinated coffee. The taste remains almost the same.
2. What can I use if I don't have special muffin liners?
You can grease the molds with a little butter and dust with flour, but they are easier to remove if you use special liners.
3. Can the recipe be doubled?
Yes, the ingredients can be doubled without any problems. Just adjust the baking time if you're using larger molds.
4. What do I do if I don't have a mixer?
You can beat the eggs with a whisk, but it takes a little longer. It's important to mix well at the beginning to get the fluffy mixture.
5. Can I make them with another type of cream?
Yes, you can use a buttercream with coffee, or even a thin glaze with powdered sugar and coffee if you want something simpler.
Nutritional Values
Approximately, a cupcake with cream has around 220-250 kcal.
Proteins: 3-4 g
Carbohydrates: 25-28 g
Fats: 12-14 g
The values are indicative and depend on how much cream you use, the type of cream, and how big the molds are.
Storage and Reheating
The cupcakes store well in the fridge for 2-3 days, especially if they have cream. Without cream, you can leave them at room temperature in a closed box for 1-2 days. They are not suitable for reheating, but if you take them out of the fridge a little while before serving, they come back well to room temperature. The cream does not freeze well.