I just love coffee… All kinds: espresso, cortado, latte macchiato, cappuccino… You get the picture ☕😘
So, I was very curious how I could transform my favorite coffee drinks into cupcake form. Below is my first attempt in doing so: I made latte macchiato mini-cupcakes with espresso buttercream frosting. The latte macchiato cupcake recipe is based on Miranda’s coffee cupcakes at Cookie dough and oven mitt,* while the espresso buttercream recipe is from Michelle at Brown Eyed Baker.
* I made my own changes to the recipe, i.e. using butter instead of vegetable oil and using buttermilk instead of sour cream.
Latte macchiato mini-cupcakes
(Adapted from Cookie dough and oven mitt)
Makes 48-72 mini-cupcakes
125 g unsalted butter, at room temperature
200 g granulated sugar
170 g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp vanilla extract
1 tbsp latte macchiato instant powder (i.e. Nescafe or Starbucks Via)
1 1/2 tbsp espresso instant powder
1 tbsp water
3-4 drops coffee essence (e.g. LorAnn Oils)
125 ml buttermilk
- Pre-heat oven to 175°C.
- In the bowl of an electric mixer, cream together the butter and sugar at medium-high speed until light and fluffy. Turn the speed to «high» and add the eggs one at a time, beating until well-blended.
- In a separate small bowl, mix together the coffee powders, vanilla extract, water, coffee essence and buttermilk. Set aside.
- In another bowl, mix and sift together the flour, baking powder, baking soda and salt. Set aside.
- Reduce the mixer speed to «low» and slowly add half of the buttermilk. Carefully add half of the flour and mix until combined. Scrape down the sides of the bowl if needed, then repeat the process of adding the rest of the buttermilk and flour. Beat at high speed until the batter becomes smooth.
- Line 3 mini-muffin pans with baking paper cups (or muffin forms). Scoop the batter into each cup, taking care that that they are not more than 1/2-2/3 full.** Bake in the pre-heated oven for 10-14 minutes, or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes in the pans before removing onto wire racks to cool completely.
Espresso buttercream frosting
(Adapted from Brown Eyed Baker)
250 g unsalted butter, softened
300-360 g powdered (confectioner’s) sugar
2 tsp pure vanilla extract (I used Nielsen-Massey)
1-2 tbsp espresso instant powder
4-6 drops coffee essence
pinch of salt (optional)
- In a small bowl, mix together the vanilla extract, coffee essence and espresso powder until the espresso is all dissolved. Set aside
- Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides and bottom of the bowl.
- Reduce the speed to «low», then add 300 g of the powdered sugar a little at a time, making sure the sugar is mostly incorporated into the mixture before adding more. Once all the sugar has been added, scrape the sides of the bowl and increase the speed to «medium-high», then whip the mixture until light and fluffy, about 1-2 minutes.
- Add the vanilla-espresso mixture and continue mixing at medium-high speed until well-blended, scraping the sides of the bowl as necessary.
- Check for the desired consistency; add the remaining powdered sugar if necessary.
- Taste the mixture, if it has become too sweet, add the salt and beat until completely combined.
- Spoon the finished frosting into piping bags (if using immediately), or store in suitable containers for later use.
- Frost each (completely cooled) cupcake with the prepared cream cheese frosting. You can use a piping bag fitted with your favorite nozzle (mine is a Wilton 31 for minis, and a Wilton 1M for standard-sized cupcakes), or you can simply spread the frosting on top—works either way.
- Top each cupcake with mocha beans (optional).
** I made the mistake of filling the cups about 3/4 full, and they overflowed during baking. The batter tends to rise a lot due to the baking powder and baking soda in the recipe.