Whipped Coffee Cupcakes!
Inspired by the popular Tik Tok trend, these whipped coffee infused cupcakes are the perfect treat for coffee lovers. These cupcakes are made of a light, airy whipped coffee base and then topped with a rich and delicious coffee flavoured buttercream frosting. These sweet treats are a tasty twist on the classic Dalgona Coffee. It’s tasty, sweet, and aesthetically pleasing!
Prep Time: 35 minutes Cook Time: 17 minutes Yields: 16 cupcakes
Ingredients
​Whipped Coffee
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3 tbsp granulated sugar
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3 tbsp instant coffee powder
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3 tbsp hot water
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Cupcake Base
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2 tbsp instant coffee powder
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½ cup milk (preferably whole)
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1 tsp vanilla extract
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1 ½ all purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup butter (at room temp.)
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½ cup granulated sugar
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½ cup light brown sugar
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1 egg (at room temp.)
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Buttercream Frosting
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1 ½ tsp vanilla extract
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1 ½ tsp instant coffee
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1 cup unsalted butter (room temp.)
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2 ½ cups powdered sugar
Directions
Cupcakes
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Preheat the oven to 350°F. Line a standard-size muffin tin with paper liners.
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In a small mixing bowl whisk together the 3 tbsp granulated sugar, instant coffee powder, and hot water. Whisk until peaks form. Add milk and vanilla extract, whisk until incorporated; set aside
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In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
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With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add egg and beat until combined.
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Reduce the mixer speed to low and add the flour mixture in three parts, and two parts coffee mixture, alternating between the two (i.e. â…“ flour mix, ½ coffee mix, â…“ flour, etc.), mixing each until combined.
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Using a rubber spatula, stir the batter to ensure everything is incorporated.
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Fill each muffin cup with about two-thirds full with the batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let it cool completely.
Buttercream Frosting
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In a small bowl, whisk the instant coffee powder and vanilla extract until fully dissolved; set aside.
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Using a hand mixer, or stand mixer with whisk attachment, whip butter on medium-high speed for 5 minutes, stopping once or twice to scrape the sides of the bowl.
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Reduce mixer speed to low and add the powdered sugar a little at a time, waiting until it is incorporated before adding more. Once all the powdered sugar is added, scrape sides of the bowl and increase speed to medium-high and whip until fluffy, about 1 to 2 minutes.
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Add the coffee and vanilla mixture and continue to mix on medium-high until it's completely incorporated. Scrape sides if needed.
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Once cupcakes are cool, frost with the buttercream.
