High Energy Coffee Cupcakes

Who says cupcakes are only for kids? Cupcakes are just as fitting to celebrate an adults birthday, especially when they are made with more adult-friendly flavors.


These cupcakes are flavored with coffee and topped with a homemade whipped cream. They have a sophisticated touch that would make any birthday extra special. 

Ingredients
  • Coffee Cupcakes:
  • 1 1/2 cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cups Sugar
  • 1 Egg
  • 1 Vanilla Bean, Seeds scraped and Vanilla Bean Discarded
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Milk
  • 2 tablespoons Instant Coffee, dissolved into 2 tablespoons Water
  •  
  • Whipped Cream Topping:
  • 2 cups Heavy Cream
  • 2 tablespoons Confectioners Sugar
  • Cocoa Powder, for dusting on top of each cupcake
Directions

To make the coffee cupcakes, preheat the oven to 350 degrees F. Line 1 cupcake pans with baking liners, set aside until needed.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the egg and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Increase the speed to medium and beat until the batter is smooth.  Mix in the coffee and beat until fully incorporated.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the whipped cream topping. Place the heavy cream in the bowl of a stand mixer. Begin whisking the heavy cream on low speed and slowly increase to medium-high speed.  When the cream reaches soft peaks, add in the confectioners sugar, and continue whisking until stiff peaks form.

To frost the cupcakes, place a large dollop of whipped cream on top of each cupcake. Finish off the cupcakes with a small dusting of cocoa powder.  Serve and enjoy!

These cupcakes last up to 5 days in a sealed container in the refrigerator.

Makes: 12 Cupcakes

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