Coffee-chocolate cupcakes with chocolate-coffee buttercream frosting

“There’s nothing a cupcake and coffee can’t solve.”
– Marie Williams Johnstone

The chocolate cupcake is reimagined with the addition of coffee to both the baked product and the frosting. Coffee adds a depth of flavor to the chocolate that must be tasted to be believed! This is an extraordinary twist on the classic cupcake, elevating the quintessential snack into a complex, dinner-party ready dessert. Enjoy!



For the cupcakes:

1 cup brewed coffee, chilled

1 teaspoon vanilla extract

1/2 cup butter (room temperature and cut into small pieces)

1 cup of sugar

2 eggs

1 & 3/4 cups flour

1/4 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon salt

For the frosting:

3/4 cup butter (room temperature and cut into small pieces)

3 cups confectioners sugar (to personal taste, use more (or less) if needed)

1 tablespoon brewed coffee, chilled

1 teaspoon vanilla extract

3 tablespoons heavy cream (to personal taste, use more (or less) if needed)

1/2 cup unsweetened cocoa (dark if available)

Makes 12 extra-large cupcakes.


For the cupcakes:

1) Preheat the oven to 350ºF.

2) Cream the butter and the sugar for 3 – 6 minutes, just until fluffy. Then add eggs one at a time, mixing in between each addition.


3) While your butter is creaming, sift the rest of your dry ingredients (flour, cocoa, baking powder, salt) in a separate bowl.


4) Alternate adding the cold coffee and the dry mixture into the butter. Continue mixing until the batter is smoothly combined.


5) Scoop the batter into panned cupcake wrappers until each one is approximately 3/4 of the way filled.

6) Bake for 20 minutes and test the batter to see if done. (It is fully baked when an inserted toothpick comes out clean.) If you need to continue baking do so for 2 minutes at a time until done.


7) You can frost your cupcakes once they have completely cooled.

For the frosting:

1) Whisk the cocoa making sure to remove all lumps.

2) In a separate bowl whisk the butter and vanilla extract until it is light and fluffy.

3) Combine the cocoa and confectioners sugar with the butter 1/3 of a cup at a time, mixing in between each addition.

4) Add the coffee and cold cream one tablespoon at a time until you achieve the desired consistency.

5) Pipe the buttercream atop the completely cooled cupcakes.


6) Add extra garnish if you like – chocolate curls or decorative sprinkles would work great!

7) Enjoy!


If you try the recipe at home please let us know by commenting on this post. We love the feedback!

This recipe is based on a collection of  many classic chocolate cupcake and chocolate buttercream recipes, special thanks to:

The Encyclopedia of Creative Cooking

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