3 Ingredient Coffee Cupcakes With Coffee Icing Recipes
3 INGREDIENT COFFEE CUPCAKES WITH COFFEE ICING
Did you ever feel like making a cake, but you didn't have any eggs or oil so you figured you were out of luck? Think again. I made a cake instead of cupcakes, and I used chocolate frosting instead of white. Easy and delicious. Recipe courtesy of Budget Savvy Diva. Serving size is estimated.
Provided by AmyZoe
Categories Dessert
Time 38m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 (or as directed on box).
- In a small bowl mix dry cake mix and 8 to 10 ounces of coffee.
- Do not add eggs, oil, or water.
- Mix well. If you have to use more coffee--that is fine. It should look like a normal batter.
- Line a cupcake tray with cupcake liners and fill each one to the 3/4 mark on the liner.
- Cook until toothpick in middle of cake comes out clean--19 to 23 minutes.
- Put half a can of frosting in a small bowl and slowly add in coffee (around 4 ounces). You want to lightly flavor the frosting and mix until well combined.
- Frost each cupcake when they are cooled and enjoy.
Nutrition Facts : Calories 139, Fat 3.6, SaturatedFat 0.5, Sodium 216.8, Carbohydrate 25.4, Fiber 0.3, Sugar 17.8, Protein 1.5
IRISH COFFEE CUPCAKES
In celebration of St. Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate Irish Coffee Cupcakes are flavored with espresso and brown sugar and topped with billowy whipped-cream frosting spiked with whiskey. A dusting of espresso powder makes a festive finish. If you don't have two muffin tins, bake these cupcakes in batches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 15
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
- Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
- Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
- Top each cupcake with 2 tablespoons frosting; dust with espresso powder.
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- To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.
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