Coffee cupcakes on stand

Coffee cupcakes

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(22 ratings)

Prep: 30 mins Cook: 17 mins


Makes 18

These individual cupcakes with coffee frosting are easy to make and look great on a cake stand

Nutrition and extra info

  • Freeze un-iced cakes only

Nutrition: per serving

  • kcal268
  • fat17g
  • saturates11g
  • carbs26g
  • sugars21g
  • fibre0g
  • protein2g
  • salt0.4g
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  • 140g golden caster sugar
  • 140g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 140g self-raising flour
  • 2 tbsp instant espresso mixed with 1 tbsp water
  • few chocolate-coated coffee beans, to decorate (optional)

For the icing

  • 200g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g icing sugar
  • 2 tsp instant espresso mixed with 1 tbsp water
  • 50g plain chocolate, melted


  1. Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.

  2. To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

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Comments, questions and tips

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28th Jun, 2020
Really delicious. Used normal instant coffee. I used standard small fairy cake cases, not large muffin cases, and it made 18. I made 2/3 of the icing and that was plenty.
2nd Apr, 2020
These were fantastic. I made 12 cupcakes from the mix. It was just enough. I left the chocolate out of the icing and used a lot more instant coffee in mix and icing. They were delicious!
mrsliz's picture
18th Nov, 2018
Myself and my teenage daughter have both made these cakes, they are delicious, really light with a lovely coffee flavour. The cake mix makes 12 good sized cupcakes, I don't think you could get 18 out of it (maybe in mini cases) but the icing would definitely do 18! We love them and will be making them again!
12th Oct, 2018
Sweet muffins with a nice wee kick of coffee, they are delicious. I should have followed the recipe but I didn't have enough butter for the icing and it turned out to be a bit runny but still tasty!
1st Oct, 2018
Made these for a charity bake sale at work, turned out fantastic and received many compliments. Would definitely be making these again. Made 12 cupcakes, think it may be a stretch to get these to 18.
28th Aug, 2017
this tasted great! everyone loved it!
13th May, 2017
this tastes amazing and this is the second time I'm making it. I normally used just coffee instead of instant espresso mix.
19th Jan, 2017
The sponge and icing for these cupcakes were really nice, however, I had a few issues with the recipe. Firstly, the mixture is probably only good for about 12 cupcakes. I followed the recipe and made 18 but the cupcakes were really small even though I used the right measurements of ingredients. Also, I found the cupcakes stuck to the cases more than usual. Otherwise - tasty cupcakes with a nice coffee kick but definitely not enough mixture for 18!
7th Nov, 2016
I literally made an account so I could comment on this recipe which is fantastic! These cupcakes are packed with coffee flavour (I only used normal instant rather than espresso and they are still deliciously rich in flavour) and the mocha icing in particular is to die for! The perfect complement to the full coffee flavour of the cakes. I ended up with fewer cakes than the recipe estimate and rather more icing than I needed, but that is easily remedied by making some more, particularly as the first batch have been all but gobbled up already!
7th Feb, 2016
I used instant coffee instead of instant espresso and they were delicious. I used slightly more chocolate in the buttercream (approx 75g) then I piped swirls and added chocolate sprinkles. I think I'm going to re-name them as cappuccino cupcakes.


Rachel Ibbotson's picture
Rachel Ibbotson
5th Jun, 2020
I don't know if this is a silly question but do you use boiling water to mix with the coffee or cold as surely that won't mix in very well? Thanks
lulu_grimes's picture
8th Jun, 2020
Hi, Yes you are right, it's easier with boiling water. I hope this helps, Lulu
25th Mar, 2015
What does it mean by 'instant espresso' please? I have ground coffee that I use for coffee machine / cafetiere, will this do? Or should I use instant 'barista-style' coffee a la Nescafe Azera? thanks
19th Jun, 2013
I do not think think that we can get golden caster or granulated sugar here in Canada so would it be alright just to use regular caster sugar ? A lot of British recipes these days call for "golden"
28th Aug, 2013
I used normal caster sugar and mine have come out really well.
28th Aug, 2017
use less icing sugar!
24bullfinch's picture
2nd Sep, 2015
I used real ground coffee for my cakes (2 heaped tbs of coffee and 50ml of boiling water) and they turned out slightly runny however a little extra flour solves that problem.
29th Jun, 2014
If you use brown sugar instead of caster, you can get this lovely caramel taste and crust on the edges of cupcakes! Delish!
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