Coffee lovers, prepare yourselves. My son and I created this breakfast cupcakes that will make you swoon for its deliciousness. I call it breakfast cupcake because it’s like having cinnamon roll, coffee cake, and coffee all rolled into one. Mm…sounds good already! 🙂
My eldest son and I were talking about cupcakes one morning during breakfast. I was ranting about names for my cupcakes. He then blurted out “why don’t you make coffee cupcake for daddy” with a big smile on his face. My brain immediately went to work and I could see pictures in my head and the ingredients I would need to create it. Oh, my goodness! This is going to be a hit! Well, if you love coffee and cupcakes that is. I told my son it was a brilliant idea. He went on and recommended making a fondant cup of coffee design for decorations, but I declared it’s too much work. Well, I found some chocolate coffee beans, so it was perfect for decorations. So, I spent half day in the kitchen trying to create it…and oh, boy what a creation! These cupcakes were so moist. My son and I were very much delighted with the result.
- 1 1/4 cup + 2 tablespoons all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs at room temperature
- 1/2 cup buttermilk
- 1 tablespoon coffee extract
- 1/4 cup strong coffee + 16 teaspoons (1 teaspoon for each cupcake)
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees.
- Line the cupcake baking pan with cupcake liners. Set aside.
- In a large bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, mix together the buttermilk, oil, coffee extract, vanilla extract, and coffee. Set aside.
- In a stand mixer, creamed together the eggs and sugar in low speed.
- Alternately, add half of the flour mixture to the egg mixture and beat until just combined, then add half of the buttermilk mixture and beat until just combined. Repeat for the remaining mixtures and beat in low speed for 2 minutes until smooth, scraping the sides and bottom of the bowl at times. Do not over beat.
- Fill the cupcake liners 2/3 full of the batter and bake for 17 to 19 minutes*. Let cool for 10 minutes before transferring the cupcakes to the cooling rack.
- Prepare the icing.
*Note: Due to variations on all ovens, baking time may require adjustments. Recipe Yields 16 cupcakes.
Cinnamon Roll Frosting
- 1 packet of Duncan Hines Cinnamon Roll flavor frosting mix.
- 1/2 lb. cream cheese
- 1 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon powdered sugar
- 3/4 teaspoon cinnamon
- 3 tablespoons butter, softened
In a stand mixer, beat cream cheese and butter in high speed until smooth. Add the vanilla extract and beat until well combined. Turn off the mixer and scrape the sides and bottom of the bowl. Add the powdered sugar and cinnamon. Beat in slow speed. Gradually, turn the mixer to high speed and beat until smooth and fluffy about 5 minutes. Set aside.
Poke the cupcakes with a toothpick halfway to the bottom to create small holes being careful not to poke through the cupcake liner.
Gradually, add 1/4 teaspoon of coffee at a time until you use 1 teaspoon of coffee. Do the same with the remaining cupcakes. Set aside.
Fill the piping bag with the icing and frost the cupcakes using 1M decorator tip. Sprinkle the cupcake with cinnamon and decorate with chocolate coffee bean on top.
Devour with a cup of coffee or tea. 🙂
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