• Chocolate coffee cupcakes                                                     
  • 1/2 cup (113 grams) room temperature butter
  • 1 cup (200 grams) sugar
  • 2 eggs
  • 1 cup Gelavia brewed cold coffee
  • 1 3/4 cup (210 grams) all purpose flour
  • 1/4 cup (20 grams) unsweetened cocoa
  • 2 tsp baking powder
  • Coffee buttercream frosting
  • 3/4 cup room temperature butter
  • 3 cups powder sugar
  • 1 tbsp Gelavia brewed cold coffee
  • 2-3 tbsp heavy cream


Chocolate coffee cupcakes 

  1. Heat the oven to 350F. Line two cupcake pans with 18 paper liners.
  2. In a mixing bowl cream the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  3. In a separate bowl sift together the flour, cocoa and baking powder. Add the flour mixture alternately with the cold coffee to the creamed butter.
  4. Mix until just combined.
  5. Scoop the batter into the prepared cupcake pan and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  6. Leave the cupcakes in the pan for 5 minutes before placing them on wire racks to cool completely.
  7. When the cupcakes are completely chilled, make the frosting.

Coffee buttercream frosting  

  1. In a mixing bowl whisk the butter for about 2 minutes until light and fluffy.
  2. Add the powder sugar, 1/2 cup at the time, whisking well.
  3. When all the sugar is incorporated add the cold coffee and enough heavy cream to reach the desired consistency. Whisk for an additional minute.
  4. Spoon the buttercream into a piping bag and frost the cupcakes.
  5. Grate some chocolate on top or sprinkle some crushed candy (optional) Recipe Credits

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