Coffee Cupcakes Recipe

Espresso Cupcakes: moist coffee cupcakes crowned with strong espresso buttercream. If you like coffee, you’ll love those cupcakes.

We start off with a completely unique coffee cake batter. subsequent, I  top them with coffee buttercream and fill them with wealthy chocolate ganache. last, however now not least we add a chocolate included coffee beans on pinnacle.

Can freeze cupcakes?

This coffee cupcake recipe may be frozen. you could additionally make a double batch to freeze for later. shop in an tight container for up to three months. make certain to thaw within the fridge earlier than enjoying.

A way to shop espresso Cupcakes

These chocolate coffee cupcakes need to be saved in the fridge if the usage of ganache filling. Ganache holds up satisfactory in the fridge particularly in the summer season months. in case you simply make coffee cupcakes with espresso buttercream you may keep at room temp. be sure to store the cupcakes in an airtight container.

INGREDIENTS:

For the Coffee Cupcakes:

• 1/2 Cup Canola Oil
• 1 Cup White Sugar
• 1 tablespoon Vanilla Extract
• 2 Eggs
• 2 1/2 tablespoons Instant Coffee
• 3 teaspoons Water
• 1/2 Cup Sour Cream
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 1 1/2 Cups All Purpose Flour

For the Chocolate Ganache:

• 1 1/2 Cups Semisweet Chocolate Chips
• 3/4 Cup Heavy Whipping Cream

For the Coffee Buttercream:

• 1 Cup Butter Softened
• 3 tablespoons Instant Coffee
• 3 teaspoons Water
• 3 Cups Powdered Sugar
• 2 tablespoons Heavy Whipping Cream
• 12 Chocolate Covered Espresso Beans For garnish

INSTRUCTIONS:

For the Cupcakes:

1. Preheat oven to 350 degrees F ,and line a cupcake pan with paper liners.
2. In a large bowl, combine canola oil, and sugar. Mix in the sour cream, eggs and vanilla, until combined.
3. In a small bowl, whisk together the water and instant coffee until the granules are dissolved. Mix in batter.
4. In a large bowl, whisk together the flour, baking soda, baking powder and salt until combined. Gradually add to batter a little at a time until just combined. Do not over mix.
5. Fill cupcake liners 3/4 full. Bake for 21-23 minutes. Cool completely

For the Chocolate Ganache:

• In a small saucepan, heat up the heavy whipping cream until simmering.
• Pour the chocolate chips into a heat safe glass dish.Pour the simmering heavy whipping cream over the chocolate chips. Allow to sit for 1 minute.
• Whisk until smooth. Scoop into piping bag.
• Core out about 1/4 inch of the center of the cupcakes.
• Pipe ganache into the center of the cupcake.

For the Frosting:

1. In a small bowl, whisk together the instant coffee and water until the granules are dissolved.
2. In a large bowl, beat together the butter, powdered sugar, coffee mixture and heavy whipping cream until stiff peaks form.
3. Pipe or spread onto cupcakes. I used a disposable piping bag with a star tip.
4. Garnish with a chocolate covered espresso bean if desired. 

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