Moist, sweet and irresistible chocolate coffee cupcakes made with cold brewed coffee and frosted with coffee flavored buttercream. Now you can drink your coffee and eat it too!
I used to be a black tea lover, that is when my little princess took 2-3 naps a day and I had time to sit down and relax for a minute or two. But those days are over. There are no more naps, the to-do list is longer than ever and I’m always on the run. That’s when coffee came into the picture.
I drink coffee first thing in the morning, coffee after lunch and one more cup after dinner. 3 cups of coffee and lots of chocolate are what keeps me going day after day.
Enjoying a cup of coffee while watching my little princess playing hopscotch in front of the house the idea of adding coffee to a sweet treat came to mind. If you’ve been reading my blog for a while you know it’s not the first time I use coffee in sweet treats. From cupcakes to rolls and even brownies – I love eating my coffee, not just drinking it.
For these cupcakes I used a cup of cold brewed coffee in the batter and a few drops, just to add a little flavor, in the frosting as well.
I have always loved pairing chocolate with coffee but almost all the time I have used instant coffee to make sure the sweets I bake don’t have a bitter aftertaste due to the brewed coffee. But not this time. The never bitter Gevalia gave the cupcakes a wonderful coffee flavor, not even a slight of bitterness and the addition of cocoa powder for a chocolatey taste made these cupcakes absolutely irresistible.
Moist, sweet and irresistible chocolate coffee cupcakes made with cold brewed coffee and frosted with coffee flavored buttercream.
- 1/2 cup (113 grams) room temperature butter
- 1 cup (200 grams) sugar
- 2 eggs
- 1 cup Gelavia brewed cold coffee
- 1 3/4 cup (210 grams) all purpose flour
- 1/4 cup (20 grams) unsweetened cocoa
- 2 tsp baking powder
- 3/4 cup room temperature butter
- 3 cups powder sugar
- 1 tbsp Gelavia brewed cold coffee
- 2-3 tbsp heavy cream
- Heat the oven to 350F. Line two cupcake pans with 18 paper liners.
- In a mixing bowl cream the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl sift together the flour, cocoa and baking powder. Add the flour mixture alternately with the cold coffee to the creamed butter.
- Mix until just combined.
- Scoop the batter into the prepared cupcake pan and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Leave the cupcakes in the pan for 5 minutes before placing them on wire racks to cool completely.
- When the cupcakes are completely chilled, make the frosting.
- In a mixing bowl whisk the butter for about 2 minutes until light and fluffy.
- Add the powder sugar, 1/2 cup at the time, whisking well.
- When all the sugar is incorporated add the cold coffee and enough heavy cream to reach the desired consistency. Whisk for an additional minute.
- Spoon the buttercream into a piping bag and frost the cupcakes.
- Grate some chocolate on top or sprinkle some crushed candy (optional)
Sending love your way,