Anyone have a good recipe for coffee flavored cupcakes?

Answer 1

Here's some that I made recently, I hope that you enjoy them, too!

Cappuccino Cupcakes
From 125 Best Cupcakes
Makes 12 Cupcakes

1 cup all purpose flour
1 tbsp finely ground coffee
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp instant coffee granules
1 tsp warm water
1 cup granulated sugar
1/4 cup vegetable oil
1 tsp vanilla
1 egg
2/3 cup sour cream
1/2 cup semisweet chocolate chips

1. In a small bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and ground coffee.
2. In a small bowl, whisk together instant coffee and water.
3. In a large bowl, whisk together sugar, oil and egg until smooth. Whisk in instant coffee mixture and vnilla. Alternately whisk in flour mixture and sour cream, making three additions of flour mixture and two of sour cream, beating until smooth. Mix in chocolate chips.
4. Scoop batter into prepared pan. Bake in preheated 350ºF oven for 20-25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Coffee Buttercream
Adapted from 125 Best Cupcakes
Makes enough to frost 12 cupcakes

2 sticks unsalted butter (The original uses 1 stick), at room temperature
1 1/2 cups confectioner's sugar
Pinch salt
1 tsp vanilla
1 tbsp instant coffee granules
1 tsp hot coffee (I just used hot water)
1 tsp coffee-flavored liqeuer, such as Kahlua

1. In a small bowl, using and electric mixer on low speed, beat together butter, sugar, and salt until well combined. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth.
2. In a small bowl, mix together coffee granules, hot coffee and liqeuer. Stir until dissolved and cool completely.
3. Add cooled coffee mixture to butter mixture, beating until smooth, creamy, and well mixed.
4. Spread icing over cooled cupcakes with knife or pipe decoratively.

Answer 2

Coffee Cupcakes:

If you prefer a single-layer cake to cupcakes, use a 9-inch square baking pan or round cake pan. Bake the cake at 350º for 25 minutes or until a wooden pick inserted in the center comes out clean.

Cupcakes:
2 tablespoons boiling water
4 teaspoons instant espresso granules or 8 teaspoons instant coffee granules
1/3 cup low-fat buttermilk
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
5 tablespoons butter, softened
2 teaspoons vanilla extract
2 large eggs

Espresso syrup:
1/4 cup granulated sugar
1/4 cup water
2 tablespoons instant espresso granules or1/4 cup instant coffee granules
2 tablespoons light-colored corn syrup
1/4 teaspoon vanilla extract
2 tablespoons powdered sugar

Preheat oven to 350°.

To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.

Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.

To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes. Cool completely on wire rack. Sprinkle with powdered sugar.

Yield: 1 dozen (serving size: 1 cupcake)

Answer 3

add 1/4 cup coffee brewed strong to the water for the cake mix