ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coffee Cupcakes

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Yield 1 dozen (serving size: 1 cupcake)
Get your caffeine fix in the morning with these coffee cupcakes. If you prefer a single-layer cake to cupcakes, use a 9-inch square baking pan or round cake pan. Bake the cake at 350º for 25 minutes or until a wooden pick inserted in the center comes out clean.

Ingredients

  • Cupcakes:
  • 2 tablespoons boiling water
  • 4 teaspoons instant espresso granules or 8 teaspoons instant coffee granules
  • 1/3 cup low-fat buttermilk
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 5 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • Espresso syrup:
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons instant espresso granules or1/4 cup instant coffee granules
  • 2 tablespoons light-colored corn syrup
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar

Nutrition Information

  • calories 192
  • caloriesfromfat 27 %
  • fat 5.8 g
  • satfat 3.3 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 31.8 g
  • fiber 0.4 g
  • cholesterol 49 mg
  • iron 0.9 mg
  • sodium 173 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.

  4. Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.

  5. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.

  6. To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes. Cool completely on wire rack. Sprinkle with powdered sugar.