Good morning guys! We’re back today with another small batch recipe, and I’m obsessed with this one. If you’re a coffee person, this one is for you.
This recipe makes six coffee cupcakes, topped with a crunchy crumb topping and a fluffy coffee frosting. We’re using a few different forms of coffee in this recipe, and it creates a really yummy, not too bitter coffee flavored cake. Let’s get to it!
You can make these cupcakes completely by hand, and it’s super simple. We’re using instant coffee granules here instead of instant espresso powder or normal coffee granules. It’s kind of an odd ingredient, but it makes for a light coffee flavor without much bitterness.
Start by whisking up the melted butter, oil, and sugar until combined, and then stirring in the egg. Then, we’re starting to add in the dry ingredients and wet ingredients in alternating additions, starting and ending with the dry ingredients. Your batter should look something like this- the more it sits, the more the coffee granules will dissolve, but it’s totally fine to have flecks running throughout.
The crumb is super simple, and you just want to stir all the ingredients together with a fork until you’ve got a crumbly mixture to sprinkle over the tops of each cupcake before baking.
Finally, top the cupcakes with a fluffy buttercream, flavored with coffee and instant espresso powder (optionally), and any sprinkles you prefer!
I love recipes that can be mixed entirely by hand, and this is one of them! I’ve still got a few tips and tricks to help you along the way.
Hope you guys enjoy this one!
Preheat your oven to 350 degrees and line a cupcake pan with 6 paper liners.
In a large bowl, whisk together the sugar, melted butter, and oil until combined. Whisk in the egg until just combined. In a small bowl, whisk together the flour, coffee granules, salt, baking powder, and baking soda. In another small bowl, stir together the milk and coffee. Add about 1/3 of the flour mixture into the sugar mixture and whisk until just combined. Then add about half of the milk mixture and whisk until just combined. Repeat until you've added all of the flour and milk to the large bowl. The mixture will look a bit streaky from the coffee granules, but that's ok!
Divide the batter evenly into your prepared 6 cupcake cups. They should be fairly full, and you should use all of the batter here.
In a small bowl, stir together the oil, flour, brown sugar, salt, and instant coffee granules using a fork until combined. The mixture should form small crumbs. Sprinkle the crumb topping on top of each cupcake and spread evenly. Bake the cupcakes for 15-18 minutes, or until a cake tester comes out clean. Cool completely before frosting!
In a large bowl, beat together the butter and sour cream until light and fluffy. Slowly add in the powdered sugar and beat for several minutes. The mixture should be very thick. Beat in the vanilla extract, instant espresso powder if you're using it, and salt. Then, slowly add in about 1 tsp at a time of the coffee, beating well between each addition, until the frosting has reached a fluffy, soft, pipe-able texture. You can't really over-beat the frosting, and it gets fluffier as you go! Frost cupcakes as desired, and enjoy!