Little coffee cakes

Little coffee cakes

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(14 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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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5th Oct, 2013
5 stars! These are so easy to make and taste gorgeous. Will be a bake often favourite.
28th Aug, 2013
Made this recipe today. Cakes taste absolutely gorgeous! I used coffee essence rather than ground coffee and the taste is just fantastic. Will definitely be making more.
23rd Jul, 2013
These are delicious, light and fluffy cupcakes. I am very pleased with the outcome! The icing is delicious, however, I only used half the icing that the recipe calls for; and that was generously iced for me. Of course, it all comes down to personal preference! Will definitely save the recipe for later use! 5 stars.
22nd Dec, 2012
Has someone made an error with this recipe and written 2 tbsp of instant espresso rather than 2 tsp? Just seemed an awful lot of coffee to use, especially as the icing recipe only uses 2 tsp of espresso? I made the cakes with 2 tsp instant espresso and 1 tbsp water and they came out lovely! The icing is delicious and finishes the cakes off brilliantly. Have made some for family for christmas.
18th Apr, 2012
Oh, so yummy! I too had no little chocolate beans but I did chop up some walnuts and add them to the cake mix - as well as popping one on top of each! As I said, YUMMY!
19th Mar, 2012
I made these Sunday Morning as a mothers day treat. Really easy to make and tasted lovely especially the icing. I didn't have any chocolate coated coffee beans so just used good old walnuts. They went down a storm. Will be making these again and can see them being a firm favourite.


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