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Buzz Cupcakes

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Macheesmo
Updated Oct 5, 2017
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A cupcake that's perfectly suitable for breakfast since it's laced with strong coffee! It's the perfect pick-me-up!

More About This Recipe

  • 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. 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!

Buzz Cupcakes

  • Prep Time 60 min
  • Total 2 hr 0 min
  • Servings 24
  • Ingredients 16
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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

Instructions

  • Step 
    1
    Cream first two ingredients (butter and sugar) together in a mixer on medium-low speed until very light and fluffy, about 5 minutes.
  • Step 
    2
    Combine dry ingredients (Cake flour, baking powder, first salt amount, first cocoa) in a medium bowl.
  • Step 
    3
    Combine first coffee amount and first extract amount in a small bowl.
  • Step 
    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.
  • Step 
    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.
  • Step 
    6
    Fold egg whites into cake batter. Be gentle and try to keep as much volume to the egg whites as possible.
  • Step 
    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.
  • Step 
    8
    Let cupcakes cool while you prepare frosting.
  • Step 
    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.
  • Step 
    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.
  • Step 
    11
    Frost cupcakes with either a pastry bag or a knife. Be generous with the frosting!

Nutrition

No nutrition information available for this recipe
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