Updated on June 19, 2015
Coffee Bean Cupcakes //
If you’re anything like me, the day doesn’t start until you’ve had a hearty cup of coffee. Or three. I’m a self-confessed caffeine addict. I’ve cut back a lot but I still need that first shot in the morning. And the afternoon.
These coffee bean cupcakes are almost as good as quick cup o’ joe. And they’re even better served with coffee for a double espresso shot. Mmmm.
2 tbsp instant coffee
80g unsalted butter
200g caster sugar
80g light brown sugar
240g plain sugar
1 tbsp baking powder
2 large eggs
pinch of salt
. Pre-heat the oven to Gas Mark 5/190c. Fill a cupcake tray with cases.
. Gently heat the milk, either in a pan or the microwave, and dissolve the instant coffee into. Beat together the butter, sugar, flour, salt and baking powder until they are combined and resemble breadcrumbs.
. Whisk your eggs and add the cooled milk/coffee mix to it, and mix together. Pour half into the breadcrumb mix and mix until well combined, scraping down the sides as you go. Pour in the rest of the mixture and mix until well combined and you have a lovely smooth batter.
. Fill your cupcake cases about 3/4 full, and put in the oven for 20 minutes, or until the sponge bounces back when touched and a skewer comes out clean. Leave to cool in the tin for a few minutes, then tip out onto a wire rack to cool completely.
Frosting Recipe –
1 tbsp instant coffee
250g icing sugar
100g unsalted butter
75g full-fat cream cheese
chocolate covered coffee beans, to decorate
. Gently warm the milk, and dissolve the coffee into it. Leave to cool.
. Combine together the icing sugar, butter and cream cheese slowly until mixed. Add the milk slowly, to slacken the mixture (you might not need it all – use your judgement) then beat on a high setting for at least a couple of minutes, until you have a lovely fluffy buttercream.
. Using a palette knife, spoon a dollop onto your cupcake and spread to the edges, covering your cupcake. Decorate with chocolate covered coffee beans and a sprinkle of cocoa.