Caramel Coffee Cupcakes
Preparation time
Cooking time
Total time
Caramel Coffee Cupcakes a delicious and quick to mix together caramel cake topped with a coffee icing but quite easily could be served with a sprinkling of icing sugar for non-icing lovers, or with either or both of the two coffee icings below.
Recipe type: Cakes
Cuisine: American
Servings: 12
  • 125g butter softened
  • 100g caster sugar
  • 75g dark muscovado sugar, squash out the lumps
  • 175g self-raising flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 62.5ml milk
  • 2 heaped teaspoons instant coffee powder
  • Coffee Icing
  • Use whichever icing recipe you prefer, one will be runny to spread over the cupcake and the other can be piped to house a chocolate-covered coffee bean. This is optional you make want a big buttercream swirl or just the flat runny icing.
  • Coffee Butter Cream
  • The recipe below only makes a small amount of icing enough for the small dollop shown in the photo. For full coverage with a big swirl triple the recipe.
  • 25g softened butter
  • 85g icing sugar sifted
  • 1 teaspoon coffee powder
  • ½ teaspoon milk
  • Spreadable Coffee Icing for 12 cupcakes
  • 25g softened butter
  • 85g icing sugar sifted
  • 1 teaspoon coffee powder
  • 1 tablespoon milk
  • Optional:
  • Chocolate covered coffee beans
  1. Preheat the oven to 180 degrees Celsius.
  2. Line a 12 hole cupcake tin with cupcake paper cases.
  3. In a medium bowl add the eggs and coffee to a bowl and beat until the coffee has dissolved.
  4. Add all the ingredients and beat until just combined.
  5. Fill each cupcake ¾ of the way up the case.
  6. Bake for 15 minutes or until a skewer inserted comes out clean.
  7. Optional Icing
  8. While the cupcakes are baking make the icing:
  9. Decide how you would like to top the cupcakes with a combination of spreadable icing or a buttercream swirl.
  10. If you would like both make a batch of each or triple the butter icing recipe for a bigger swirl.
  11. Buttercream Icing method:
  12. Add the icing sugar and butter to a medium-sized bowl.
  13. Add the milk into a small cup and microwave til warm for a few seconds.
  14. Dilute the coffee in the warm milk and add the coffee milk to the icing and butter bowl.
  15. Spreadable Coffee Icing Method
  16. As above this will just be runnier due to the amount of milk you have added.
  17. To thin or thicken the recipe add more coffee milk or icing sugar.
Chocolate Covered Coffee beans can be found in some coffee shops
Chocolate coffee shaped beans can be found in the supermarket baking aisle.

To thin the icing recipes add more coffee milk.
To thicken the icing add more icing sugar.

Taste the icing if you want a more intense coffee taste dilute a little more coffee.
Recipe by Marissa's Recipes & Ideas at