Morning After Coffee and Donut Cupcake

By August 4, 2018Blog, Cupcake Recipes
Sexy Baker
coffee and donut cupcake from man candy and cupcakes

This coffee and donut cupcake with coffee frosting and coffee-glazed mini donut toppers will whet your appetite. It’s the perfect pick-me-up to enjoy after a long, hot steamy night. This decadent dessert may put you in the mood for an encore performance. 

COFFEE CUPCAKES (Makes 12)
1/2  cups all-purpose flour
1 teaspoon baking powder
1/2  teaspoon salt
1/2 cup brewed coffee
1/8 cup milk
1/2  cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
2. In a medium bowl, whisk together flour, baking powder and salt and set aside.
3. In a separate bowl, combine the coffee and milk and set aside.
4. In a large bowl, beat butter and sugar with a mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add vanilla and mix again.
5. Reduce mixer speed to low. Gradually add the dry ingredients to the butter mixture, alternating with the coffee and milk mixture, and mix until all is combined.
6. Evenly fill muffins cups with batter and bake for 20-22 minutes or until a toothpick inserted into the center come out clean. Let cool completely before frosting.

COFFEE FROSTING
1/2  cup (1 stick) unsalted butter, room temperature
3 cups confectioners’ sugar
3 tablespoons brewed coffee
1/2 teaspoon vanilla extract

1. In a medium bowl, beat the butter with a mixer until creamy. Add sugar, one cup at a time, beating after each addition. Add coffee and vanilla and mix until light and fluffy.

COFFEE-GLAZED MINI DONUT TOPPERS

1/4cup whipping cream
1 tablespoon Bailey’s Irish Cream (or any coffeeflavored liqueur
2 teaspoons espresso powder or instant coffee2 cups confectioners’ sugar
12 mini donuts
Water, as needed
Chocolate sprinkles

1. In a medium bowl, whisk together cream, coffee liqueur and espresso powder until smooth. Stir in the sugar until combined. If the glaze is too thick, stir in water, a quarter of a teaspoon at a time.
2. Dip the top of each mini donut into the mixture and top with chocolate sprinkles. Place on a lined baking sheet and allow the glaze to set.

ASSEMBLY

Once cupcakes have cooled, spread a layer of the coffee frosting on top and add a glazed donut.

Leave a Reply