Dramatic peaks of coffee-flavored seven-minute frosting and a single coffee bean crown mocha cupcakes; the coffee variation of Swiss meringue buttercream and chocolate-covered espresso beans would be delicious substitutions.
Ingredients
- 2¼ cups cake flour (not self-rising), sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- ½ cup (1 stick) unsalted butter, room temperature
- 1½ cups packed light-brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ½ cup sour cream, room temperature
- ¾ cup freshly brewed espresso
- 1 tablespoon instant espresso powder (not instant coffee)
- Seven-Minute Frosting (coffee variation)
- Coffee beans, for garnish
How to Make It
- Preheat oven to 325°F. Line standard muffin tins with paper liners. Whisk together cake flour and cocoa. With an electric mixer on medium-high speed, cream butter until smooth and light. Add the brown sugar and eggs; beat until fluffy, scraping down sides of bowl as needed. Add the vanilla, baking soda, and salt; beat to combine thoroughly.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Mix together brewed espresso and espresso powder; add to batter, and beat until smooth.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small spoon to dollop cupcakes generously with frosting and make decorative peaks. Garnish each cupcake with a coffee bean before serving.