If you love coffee, you’ll love these Double Shot Coffee Cupcakes. They’re soft, fluffy, and full of rich coffee flavour — with a smooth coffee buttercream on top. Perfect for an afternoon pick-me-up or a sweet treat with your morning cuppa.
Ingredients (cupcakes):
- 110g self-raising flour, sifted
- 110g margarine, soft
- 110g caster sugar
- 1 tsp vanilla extract
- 2 large eggs
- pinch of salt
- 1 tbsp instant coffee
Method:
- Preheat the oven to 180°C.
- Line a cupcake tray with 12 cases
- In a little dish dissolve the coffee with a tbsp of warm water (doesn't have to be boiling as long as its hot enough to dissolve the coffee). Set to one side.
- In a mixer bowl add all the ingredients including the dissolved coffee you made.
- Mix on a low speed to start so it doesn't blow up in your face, then move up to medium for a minute or so or until the mixture is creamy smooth.
- Divide the mixture between the cases.
- Bake for 15-18 minutes or until a skewer comes out clean.
- Let them cool on a wire rack.
Ingredients (buttercream):
- 100g butter, soft
- 200g icing sugar, sifted
- 2 tbsp instant coffee (dissolved in hot water)
- Optional: If mixture is too stiff use a tbsp of milk
Method:
- In a mixing bowl cream the butter and add half the icing sugar. Beat for a minute or two until all incorporated.
- Repeat last step with last half of icing sugar and again beat for 1-2 minutes.
- Add the dissolved coffee and mix until incorporated.
- Then using a piping bag (or a spoon) decorate your cupcakes. I went with a piping bag and a round nozzle.
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