Coffee and Donuts Cupcakes by Always with Butter
Indulge in the delightful combination of coffee and donuts with these decadent cupcakes. They are perfect for coffee lovers and those with a sweet tooth. Each bite combines the rich flavors of coffee with the sweetness of a powdered sugar donut.
Instructions: Preheat your oven to 350F 175C. Line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Combine the brewed coffee and buttermilk in a separate container. Add a third of the dry ingredient mixture to the butter and sugar mixture, followed by half of the coffee-buttermilk mixture. Repeat, ending with the last third of the dry ingredients. Mix until just combined. Fold in the finely ground coffee beans to the cupcake batter. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, garnish each cupcake with a mini powdered sugar donut, a sprinkle of chocolate chips, and a pinch of crushed espresso beans. Serve and enjoy your Coffee and Donuts Cupcakes
Instructions: Preheat your oven to 350F 175C. Line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Combine the brewed coffee and buttermilk in a separate container. Add a third of the dry ingredient mixture to the butter and sugar mixture, followed by half of the coffee-buttermilk mixture. Repeat, ending with the last third of the dry ingredients. Mix until just combined. Fold in the finely ground coffee beans to the cupcake batter. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, garnish each cupcake with a mini powdered sugar donut, a sprinkle of chocolate chips, and a pinch of crushed espresso beans. Serve and enjoy your Coffee and Donuts Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup brewed coffee, cooled
- 1/2 cup buttermilk
- 1/4 cup finely ground coffee beans
- 12 mini powdered sugar donuts for garnish
- 1/4 cup chocolate chips for garnish
- 1/4 cup crushed espresso beans for garnish
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