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  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 24

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

Macheesmo Macheesmo
November 25, 2014

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

Steps

Hide Images
  • 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!
 

Nutrition Information

No nutrition information available for this recipe
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.

    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.

    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.

    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.

    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!

    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.

    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.

    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.

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