Coffeeholics Annonamous

So today I had the sudden urge to do some baking. Im sure that a large part of it had to do with me craving something sweet and not feeling like going to buy a candy bar or anything. LoL So I decided that I was going to try some coffee cupcakes. They are for sure not the kind of cupcake that you would sit down and eat with your coffee in the morning. Those are more of a crumb cake kinda ordeal. Instead I wanted to make cupcakes that actually made with coffee.




The result was really yummy. I probably could have made the coffee stronger. I have heard different things, like using instant coffee is the best for a strong cake, or using espresso is really good too. Well I only have a plain ol' coffee maker. But I do buy good coffee at least.

I frosted them with some cream cheese butter cream frosting. And it turned out super yummy too and was such a great contrast to the coffee flavoring. Now something that I learned by making them this time is DO NOT put them in cup cake liner papers. They stick like a Mo-Fo! It was insane how bad the stick. Better to just grease and flour the pans. :)


Actual Coffee Cupcakes

2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
2 sticks Butter
3 Tablespoons Instant Coffee Crystals
1/2 cup Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
2 teaspoons Vanilla


Preparation Instructions
Preheat oven to 350 degrees.

In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.

Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.

Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.

Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.

Add in the egg mixture and stir gently until well combined. Then pour into muffin pan. Bake for 20 to 22 minutes or until set.

Allow to cool completely.



Cream Cheese Buttercream Frosting


8 ounce package of cream cheese
3/4 cup butter softened
3 cups confectioner's sugar (powdered sugar)
1 tsp vanilla extract

Whip cream cheese and butter until very smooth.
Add sugar 1/2 cup at a time, stopping to scrape the sides of the bowl as you go.
Mix until fluffy.
Stir in Vanilla.