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Coffee & Donut Cupcakes

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Coffee and Donut Cupcakes
2011-05-27 Desserts
4 83

All-purpose and self-rising flours combine with cinnamon and buttermilk in this cupcake batter, layered with cinnamon-sugar, and topped with a mocha frosting.

  • Servings: 12


½ cup Butter, softened
1¼ cups Granulated Sugar, divided
2 Eggs
¾ cup Self-rising Flour
¾ cup All-purpose Flour
½ cup Buttermilk
½ tsp Pure Vanilla Extract
2 tsp Cinnamon
Mocha Butter Cream:
½ cup Butter, softened
6 cups Powdered Sugar, or more, if needed
⅓ cup Plus 2 Tbsp Unsweetened Cocoa Powder
½ cup Strong Brewed Coffee, or 1 tsp. instant coffee crystals and ½ cup hot water
Multi-colored Sprinkles, optional


Preheat oven to 350 degrees. Line 12 muffin cups with papers. Combine the first 1/2 cup of softened butter and 1 cup of the sugar in a large mixing bowl; mix on medium to high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each one. Slowly add both flours and mix well at low speed, scraping the sides of the bowl when necessary. Add the buttermilk and vanilla, then mix on medium until thoroughly combined. In a separate bowl, combine the remaining sugar and 2 teaspoons cinnamon, then mix well. Using a small ice cream scoop, place one scoop of batter into each of the 12 papers. Sprinkle about 1/2 tsp of the cinnamon-sugar mixture over the batter in each cup. Place one more scoop of batter on top of the cinnamon-sugar mixture. Bake for 18-20 minutes, or until a toothpick or tester inserted near the center comes out clean. Transfer to a wire cooling rack to cool completely.

While the cupcakes are cooling, prepare the Mocha Butter Cream. Place the remaining softened butter in a large mixing bowl and beat until light and fluffy. Meanwhile, sift the powdered sugar and cocoa together into a bowl. Slowly add the powdered sugar and cocoa mixture to the mixer and mix on low until it thoroughly incorporated. Gradually add coffee and mix on medium-low speed until smooth and spreadable. Add more powdered sugar, if necessary. Place the butter cream in a piping bag or a plastic bag with one corner snipped off; pipe a generous amount of butter cream on the cooled cupcakes. Top cupcakes with multi-colored sprinkles, if desired, for a true "donut" effect. Refrigerate any leftover frosting for another use.

Helpful Tips:

This is one of my favorite cupcake recipes. You get the best of both worlds, a moist, rich buttery cinnamon-sugar donut-like cake, with a smooth coffee-flavored frosting. It's like having your favorite donut shop duo in one delicious cupcake.