Coffee cupcakes

Coffee cupcakes

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  • Makes 12
  • Easy
  • 30 minutes
  • 18 minutes

“You can freeze these cupcakes, ready to add the frosting when you receive unexpected guests. They're also great for planning a party ahead of time.” – Abigail Donnelly


  • 2⁄3 cup, plus 1 T milk
  • 2 T espresso powder
  • 3 T ground coffee
  • 125 g caster sugar
  • 125 g brown sugar
  • 190 g butter
  • 2 1⁄2 T oil
  • 4 large free-range eggs
  • 170 g cake flour
  • 3 T baking powder
  • For the dalgona buttercream:
  • 2 T instant coffee
  • 2 T hot water
  • 2 T sugar
  • 5 large free-range egg whites
  • 300 g caster sugar
  • 500 g butter
  • 1 t vanilla extract

Cooking Instructions

1. Preheat the oven to 160°C. Boil the milk and coffees.

2. Cream the sugars, butter and oil together in a stand mixer using the paddle attachment.

3. Slowly beat in the eggs, then add the coffee mixture. Sift the flour and baking powder together, then fold into the egg-and-coffee mixture.

4. Line a muffin pan with cupcake liners and spoon in the batter. Bake for 25–30 minutes. To make the buttercream, beat all the ingredients for 5 minutes, or until frothy. Use your desired nozzles to pipe onto the cupcakes.

Find more cupcake recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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