If you’re like me and need some chocolatey coffee in your morning, then these chocolate cupcakes with coffee buttercream are for you. So it’s OK to have cupcakes for breakfast if there’s coffee, right?! Right?
These are some darn good cupcakes, but the frosting is probably the best part. I’m still not the biggest coffee-lover (just a caffeine-lover), but the balance between coffee and chocolate is perfect. To dress them up a bit, I used a round tip to pipe the frosting and coated the it in chopped chocolate covered almonds. Plus, how cute are those cupcake liners?!
I used the chocolate cake recipe from my chocolate espresso cupcakes because the espresso added some extra richness to the cake, which pairs really well with the coffee frosting.
Coffee buttercream ingredients:
- 1 tbsp instant coffee
- 1 tbsp hot water
- 2 tsp vanilla extract
- 1 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1-2 tbsp milk
Bring water to a boil. Then combine the hot water water, coffee granules, and vanilla extract in a small bowl and stir until the coffee dissolves. Set aside to cool.
Beat the butter with a paddle attachment on medium speed for about 2 minutes until the butter is pale and fluffy. Add the powdered sugar a little at a time, scraping the bowl as you go, until fully mixed and airy, about 3 minutes. Mix in the coffee mixture followed by the milk until the frosting is fully mixed.