Skip to main content

Buzz Cupcakes

Macheesmo Recipe by
(2 reviews)
Buzz Cupcakes
  • Prep Time 60 min
  • Total Time 2 hr 0 min
  • Servings 24
  • Pinterest
    80
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    80
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Buzz Cupcakes

A cupcake that's perfectly suitable for breakfast since it's laced with strong coffee! It's the perfect pick-me-up!

Ingredients

1
cup butter
1 1/2
cups sugar
1 1/2
cups cake flour
1/4
cup cocoa
4
teaspoons baking powder
1/2
teaspoon salt
1
cup + 1 tablespoon strong coffee, cold
1 1/2
teaspoons almond or vanilla extract
9
egg whites
3/4
cup sugar
1
cup (2 sticks) unsalted butter
4
cups powdered sugar
1/4
cup cocoa
1/4
teaspoon salt
2
teaspoons vanilla extract
1/2
cup strong coffee, cold

Directions

  • 1 Cream first two ingredients (butter and sugar) together in a mixer on medium-low speed until very light and fluffy, about 5 minutes.
  • 2 Combine dry ingredients (Cake flour, baking powder, first salt amount, first cocoa) in a medium bowl.
  • 3 Combine first coffee amount and first extract amount in a small bowl.
  • 4 With mixer on low, add 1/3 of dry ingredients to creamed butter. Mix until combined, then add 1/2 liquid mixture. Then 1/3 of dry followed by the rest of the liquids. Finish with the last of the dry ingredients and mix to combine. Scrape down the sides of the bowl to make sure it's combined well.
  • 5 Separate egg whites being careful not to mix in any yolk and add egg whites to a very clean mixing bowl. Whip on medium-high until it forms soft peaks, about 6 minutes. Then slowly mix in 70 grams of sugar and whip until smooth.
  • 6 Fold egg whites into cake batter. Be gentle and try to keep as much volume to the egg whites as possible.
  • 7 Once batter is together, fill cupcake tins 3/4 full and bake at 375°F for 16-18 minutes or until a tester comes out clean from the center.
  • 8 Let cupcakes cool while you prepare frosting.
  • 9 For frosting, beat butter on low speed with a paddle attachment until light and fluffy, about 3 minutes. Then sift in 1 cup of powdered sugar, sifted cocoa powder, and salt.
  • 10 Slowly add coffee and extract to mixer followed by the rest of the sifted powdered sugar. Mix on medium-low until frosting is fluffy but holds its shape. You might need to add more powdered sugar if it's too liquid.
  • 11 Frost cupcakes with either a pastry bag or a knife. Be generous with the frosting!
See Step By Step

Step By Step  

Buzz Cupcakes

As prepared by Macheesmo,

Who needs donuts, bagels, or eggs for breakfast when you can have a cupcake? Of course, most cupcakes won't cut it for a breakfast meal, but these buzz cupcakes, laced with strong coffee, do the trick just fine.

The key to making these cupcakes super-light and fluffy is to fold whipped egg whites into the batter to make them airy and yet still pack a coffee punch.

Buzz Cupcakes recipe

Like many batters, start by creaming sugar and butter together. You can use a hand mixer or stand mixer for this recipe. Just beat it on medium until it's light and fluffy.

Next, add your dry ingredients and wet ingredients in alternating batches. The correct order for this is dry-wet-dry-wet-dry. You'll end up with a dark batter that smells like, well, coffee.

It'll be tempting to just eat it like this and I won't lie, I succumbed to a small spoon of temptation.

Buzz Cupcakes recipe

Set this batter aside and separate about 9 eggs. I always go by weight when I'm making recipes like this so I get a consistent result. But 9 egg whites got me about to where I needed to be weight-wise.

Whip the egg whites on medium-high until they form soft peaks. Then add the sugar and continue to whip for another minute. The meringue should be light and slightly glossy.

Buzz Cupcakes recipe

Carefully fold the whites into the dark batter. The idea is to keep as many air bubbles in the batter as possible so the cupcakes bake up nice and light.

This was my finished batter!

Buzz Cupcakes recipe

Pour this into some cupcake tins (or you could actually just bake it as one big cake). If you do go the cupcake route though, be sure not to overfill the tins. About 2/3s-3/4s of the way full should be fine.

Bake at 375F for 16-18 minutes and you'll have some wonderful finished cakes.

Buzz Cupcakes recipe

Be sure to let the cupcakes cool before you try to frost them. This should give you plenty of time to whip up a coffee-packed frosting.

This is a really simple frosting to make. It's just butter, cocoa powder, powdered sugar, coffee, vanilla extract, and a pinch of salt. It's perfect with these cupcakes though.

You can either use a pastry bag with a large tip or just a knife to frost your cupcakes once they've cooled.

Buzz Cupcakes recipe

These cupcakes are made from scratch and I think it's worth it to do so. The finished product is light, coffee-packed, and delicious for any time you're craving a little coffee flavor!

Nick only frosts things going clockwise because he lives on the Northern Hemisphere. Follow his other blogging exploits at Macheesmo and be sure to check out his Tablespoon profile.
See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
323
Daily Value
Total Fat
16g
24%
(
Saturated Fat
10g
49%
)
Cholesterol
41mg
14%
Sodium
139mg
6%
Potassium
53mg
2%
Total Carbohydrate
46g
15%
(
Dietary Fiber
1g
3%
,
Sugars
38g
)
Protein
1g
Daily Value*:
Calcium
7%
7%
Iron
6%
6%
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (2)

Add a Review

From Around the Web

powered by ZergNet