Real Recipes From Real Home Cooks ®

chocolate cupcakes with coffee buttercream

(3 ratings)
Blue Ribbon Recipe by
Denise Fisher
Santa Rosa, CA

I make a lot of cupcakes. People buy them from me for weddings, birthdays, events, etc. These are a favorite of everyone.

Blue Ribbon Recipe

Thanks to sour cream and buttermilk, these chocolate cupcakes are so moist! We love that this recipe only makes 12 cupcakes too. The coffee buttercream is the perfect complement to the chocolaty cupcake. It's not an overpowering coffee flavor. If the buttercream doesn't have enough coffee flavor for you, add a little bit of coffee extract. We garnished the cupcakes with couple chocolate covered espresso beans. Yum!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 35 Min
cook time 20 Min
method Bake

Ingredients For chocolate cupcakes with coffee buttercream

  • 1 1/4 c
    all-purpose flour
  • 1/2 c
    cocoa powder
  • 3/4 tsp
    baking soda
  • 1/4 tsp
  • 3/4 c
    buttermilk (room temp)
  • 1 c
  • 1 lg
    egg (room temp)
  • 2 Tbsp
    sour cream
  • 1 tsp
    vanilla extract
  • 1/3 c
    canola oil
  • 2 stick
    unsalted butter, room temp
  • 5-6 c
    powdered sugar, sifted
  • 1/4 c
    strong brewed coffee (or more to taste)

How To Make chocolate cupcakes with coffee buttercream

  • Flour, cocoa powder, baking soda, and salt in a bowl.
    Preheat oven to 350. Sift flour, cocoa powder, baking soda, and salt into a bowl.
  • Sugar, egg, oil, sour cream, and vanilla in a bowl.
    In another large bowl, whisk together sugar, egg, oil, sour cream, and vanilla until well mixed.
  • Whisking dry and wet ingredients together.
    Stir or whisk a third of the dry ingredients into sugar mixture until just mixed.
  • Pouring buttermilk into batter.
    Next, stir or whisk in half of the buttermilk until just mixed.
  • All batter ingredients whisked together.
    Repeat this step ending with the dry ingredients.
  • Cupcake batter in cupcake tins.
    Spoon batter into lined cupcake pans 2/3 full.
  • Chocolate cupcakes baking in the oven.
    Bake for 17 minutes.
  • Chocolate cupcakes cooling.
    Let cool.
  • Beating butter and powdered sugar together.
    For the Coffee Buttercream: Using a stand mixer or hand mixer beat butter and 5-6 cups of sifted powdered sugar until creamy but stiff.
  • Adding coffee to the buttercream.
    Add coffee.
  • Beating buttercream to proper consistency.
    Beat until spreading or piping consistency. It should be creamy but stiff enough to pipe or spread and hold shape. You may need to add a little more powdered sugar.
  • Buttercream in a piping bag.
    Pipe or spread buttercream onto cooled cupcakes and enjoy.