 Even if you don’t like coffee, you’ll love these coffee cupcakes with a depth of caramel-like flavor from instant coffee, brown sugar, and sour cream. My Coffee Confession I have a coffee confession to make. I don’t like to drink coffee...or tea...or hot chocolate. Drinking hot water makes no sense to me. Why not have soup? But I do like the smell of coffee and had to try baking with coffee. This small batch of 9 coffee cupcakes, made with instant coffee, layers on the flavor without weighing down the cupcakes. There are two icings to decorate these cupcakes: a plain white icing and a coffee icing. You can decorate the coffee cupcakes by piping lines of the coffee icing over the wet white icing, then use a skewer or toothpick to draw through the lines for a feathering effect. Coffee Cupcakes with Instant Coffee Video 🖨️ PRINT RECIPE Coffee Cupcakes with Instant Coffee Ingredients
Coffee Cupcake Icings (makes 2 icings)
How to Make the Coffee Cupcakes with Instant Coffee (9 cupcakes) Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).  Place paper liners in a muffin pan. While you’re only making 9 cupcakes, line all 12 muffin cups to protect your pan in the oven. Measure and set aside the cupcake ingredients. Let the cold items come to room temperature. Boil water for the coffee granules. In a coffee cup, add the 1 tablespoon of instant coffee granules. You can find instant coffee packets in the grocery store or on Amazon. Then, add 1 tablespoon of boiling water, and stir until dissolved. Let cool slightly (about 2 minutes).  In a large bowl, add the butter, brown sugar, and eggs. (Do not mix yet. I know. It is unusual.)  Then, sift the flour and baking powder into the large bowl. Then, beat all these ingredients together until smooth.  Add the dissolved coffee and sour cream to the large bowl. Beat together until well-mixed.  Scoop the batter into the paper liners until two-thirds full.  Bake on the middle rack in the oven for 20 minutes or until well-risen and golden brown.  Transfer pan to a wire rack for 5 minutes. Then, carefully remove cupcakes from pan to cool completely on the wire rack. While the cupcakes cool, make the two icings.  For the white icing: Warm a ½ cup of water in a glass measuring cup in the microwave. In a small bowl, sift only 1¼ cup of the powdered sugar. Then, gradually mix in one teaspoon of warm water at a time to a consistency that will coat the back of a spoon. For the coffee icing: Boil water for the coffee granules. In a coffee cup, add 1 teaspoon of coffee granules, then add 2 teaspoons of the boiling water, and stir until dissolved. In a separate small bowl, sift the remaining ¾ cup of powdered sugar. Then, stir in the dissolved coffee granules. Spoon coffee icing into pastry bag fitted with a narrow round piping tip. After cupcakes have cooled completely (about an hour), place a piece of parchment paper under the wire rack to catch any drips of icing.  Dip and smooth the tops of the cupcakes with the white icing.  Then, quickly pipe parallel lines with the coffee icing over the wet white icing.  Use a toothpick to draw across the piped lines of coffee icing for a feathering effect.  Let the icing set before serving. The cupcakes can be stored in an airtight container at room temperature for up to 3 days.  See more Recipes to Bake: Chocolate Marshmallow Pies Blackberry Lemon Cake Banana Chocolate Chip Muffins Mini Chocolate Tarts Wild Blueberry Muffins Raspberry Buttermilk Cake  Comments are closed.
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