Double Shot Coffee Cupcakes

Calling all coffee lovers! These Double Shot Coffee Cupcakes are the perfect blend of rich coffee flavour and sweet, fluffy goodness. Packed with two shots of espresso for that extra kick, these cupcakes are the ultimate treat for anyone who loves a bit of caffeine in their dessert. Topped with a creamy coffee frosting, they’re the perfect pick-me-up for your day—or for any special occasion that calls for a delicious, coffee-flavoured indulgence!

Ingredients (cupcakes):
110g self-raising flour, sifted
110g margarine, soft
110g caster sugar
1 tsp vanilla extract
2 large eggs
pinch of salt
1 tbsp instant coffee

Method:

1. Preheat the oven to 180°C.

2. Line a cupcake tray with 12 cases

3. In a little dish dissolve the coffee with a tbsp of warm water (doesn't have to be boiling as long as its hot enough to dissolve the coffee). Set to one side.

4. In a mixer bowl add all the ingredients including the dissolved coffee you made.

5. Mix on a low speed to start so it doesn't blow up in your face, then move up to medium for a minute or so or until the mixture is creamy smooth.

6. Divide the mixture between the cases.

7. Bake for 15-18 minutes or until a skewer comes out clean.

8. Let them cool on a wire rack.

Ingredients (buttercream):

100g butter, soft

200g icing sugar, sifted

2 tbsp instant coffee (dissolved in hot water)

Optional: If mixture is too stiff use a tbsp of milk

Method:

1. In a mixing bowl cream the butter and add half the icing sugar. Beat for a minute or two until all incorporated. 

2. Repeat last step with last half of icing sugar and again beat for 1-2 minutes.

3. Add the dissolved coffee and mix until incorporated.

4. Then using a piping bag (or a spoon) decorate your cupcakes. I went with a piping bag and a round nozzle.