Espresso cupcakes

Espresso cupcakes

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • Makes 12
  • Easy
  • 15 minutes
  • 15 minutes


  • 140 g caster sugar
  • 140 g butter
  • 3 free-range eggs
  • 140 g self-raising flour
  • 2 T instant coffee dissolved in 1 T hot water
  • For Icing
  • 250 g butter
  • 250 g icing sugar sifted
  • 2 T instant coffee
  • 1 T hot water

Cooking Instructions

1 Preheat the oven to 180°C. Line a 12-hole muffin pan with cupcake cases.

2 Cream the sugar and butter until pale and fluffy. Add the eggs one at a time, then mix in the flour and coffee. Spoon the mixture into the cupcake cases until three-quarters full.

3 Bake for 10–15 minutes, then allow to cool.

4 To make the icing, cream the butter and icing sugar. Divide the icing in half and add the coffee to one bowl of icing and mix well.

5 Spoon the icing into a piping bag fitted with a rose-tip nozzle, alternating the two colours, then pipe onto the cupcakes.

Find more coffee recipes here. 

Photographs: Andrea van der Spuy
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Marizen Smit

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

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.

Social Media

Related Recipes