These super soft and moist coffee cupcakes are topped with ultra creamy coffee mascarpone frosting. These cupcakes are a coffee lover's dream! They are easy to make and perfect for any occasion. By the way, have you tried my tiramisu cake and Italian tiramisu?
Step-by-step video tutorial
In a small bowl, combine strong brewed coffee and espresso powder. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, beat the butter and sugar until fluffy. Then add egg and vanilla and stir to combine. Alternately add dry and wet ingredients and stir to combine.
To make the frosting, in a large bowl, mix mascarpone until soft and creamy, for about 1-2 minutes. Add powdered sugar until smooth and stiff peaks form. Add coffee and mix just until creamy and combined. Then, add heavy cream and mix until stiff peaks form.
Notes on coffee
- I usually pick up espresso at my favorite coffee shop as I can't replicate the taste of a professional coffee machine at home. However, if you have an awesome coffee machine at home, you can absolutely use your favorite strong-brewed coffee instead.
- Also, coffee granules or instant coffee dissolved in hot water work. Actually every type of coffee works for this recipe. Since coffee is such an integral part of this dessert, only use coffee that you like the taste of.
- If you want to serve this dessert to kids or people that are sensitive to caffeine, use de-caffeinated coffee instead.
Expert tips for success
- The batter is enough for about 16-17 cupcakes. Be careful not to fill the muffin cases with too much batter. Fill them about ⅔ - ¾ full so they don't sink or spill over the sides.
- Buttermilk makes the cupcakes extra soft and tender. However, if you don't have buttermilk available, this recipe works with milk as well.
- Please make sure that you use full-fat mascarpone and no low-light or substitute product. Also, don't interchange it with ricotta.
How to successfully make mascarpone frosting
Mascarpone may curdle and looks like cottage cheese within a couple of seconds after starting mixing. It can be very quickly overmixed because of its high-fat content. This can happen to everybody and is not related to this recipe, particularly. Here are my recommendations to successfully make mascarpone frosting:
- Mascarpone should be used cold and straight out of the fridge.
- Use a large mixing bowl that you have enough place to mix the mascarpone.
- Mix the frosting on medium speed and just long enough until smooth and combined.
- Make sure all frosting ingredients are cold.
Storing and freezing instructions
- Storing: Store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.
- Freezing: Wrap in plastic wraps individually and place in freezer bags or containers. Freeze for up to 3 months. To thaw, unwrap and place on the counter for 1-2 hours.
More cupcake recipes to try
- Brownie Cupcakes
- Banana Cupcakes
- S'mores Cupcakes
- White Chocolate Cupcakes
- Chocolate Orange Cupcakes
- Salted Caramel Cupcakes
Coffee Cupcakes Recipe (made with Espresso)
- ½ cup strong brewed coffee - preferably espresso, at room temperature
- 1 tablespoon espresso powder
- 1 ¾ cups all-purpose flour, spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Coffee Mascarpone Frosting
- 2 ¼ cups mascarpone, cold
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup strong brewed coffee - preferably espresso, chilled
- ¼ cup heavy cream, cold
- Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 16-17 cupcake liners (this recipe yields 16-17 cupcakes - I got 16 cupcakes). Set aside.
- Cupcakes: In a small bowl, stir coffee and espresso powder to combine. Set aside. In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat butter and sugar until creamy, about 1-2 minutes. Add egg and vanilla and stir to combine. Alternately add dry ingredients, coffee, dry ingredients, buttermilk, and dry ingredients to the batter and mix on medium-low speed just until combined. Spoon batter into the liners and fill about ⅔ – ¾ full that your cupcakes don't sink or spill over the sides. Watch the 1-minute video for better understanding. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
- Frosting: In a large mixing bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, beat mascarpone until creamy. Sift in powdered sugar and mix until combined and sugar is dissolved. Add vanilla and coffee and stir until incorporated. Stir in heavy cream and mix until creamy. If the frosting is too soft, add more powdered sugar little by little (up to ½ cup). If it is too firm, add 1-2 tablespoon of heavy cream to lighten it up. When adding more powdered sugar, you may want to add a pinch of salt to cut down the sweetness.
- Pipe or spread frosting on top of cooled cupcakes. Store in an airtight container in the fridge up to 3 days.
You can find the video in the post above. If you don't see a video, please check your browser settings.
What could be substituted for eggs. We don't use eggs
I've never tried this cake without eggs. You could try to use your favorite egg substitutes, but I don't know how it will turn out.
Great recipe, cupcakes turned out moist, soft with a good coffee flavour. I used instant coffee in place of espresso powder, and made coffee cream cheese frosting instead. Thank you for sharing this recipe! I intend to bake another batch as a gift for a friend ?
Hello Sabine...love your recipe. Will surely bake these lovely coffee cupcakes ( & yes i love coffee too) and get back to you... Thanks again....love from India
Hi Smita, Thank you so much for your nice comment! I hope you love these cupcakes as much as I do. Have a wonderful day, Sabine
Hi, Sabine. I only have a 9-cup muffin pan. Can I maybe bake those 9 first and wait until 1st batch is done and I bake the next batch? Thank you.
Yes, that is absolutely fine!
These cupcakes look so delicious and so beautiful, you created such a lovely atmosphere in these photos, I love the soft focus book. Thank you for sharing! 🙂
Thank you so much, Nicole! I'm happy that you like it!