White Chocolate Coffee Cupcakes Recipe – Easy Baking Guide

Last Updated on 4 months by Neha Deshmukh

White Chocolate Coffee Cupcakes Recipe – Easy Baking Guide

Hey everyone! If you’re anything like me, a good cup of coffee and something sweet are the perfect pick-me-up. And what’s better than combining the two? These White Chocolate Coffee Cupcakes are seriously divine – fluffy, moist, and with just the right amount of coffee kick. I first made these for a friend’s birthday, and they were a huge hit! I’m so excited to share the recipe with you.

Why You’ll Love This Recipe

These aren’t just any cupcakes. They’re a little slice of heaven, honestly! The white chocolate and coffee flavours are a match made in dessert paradise. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re perfect for a weekend baking session, a birthday treat, or just because you deserve something delicious. And who doesn’t?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 Eggs
• 125 gms Unsalted butter, softened
• 1 cup Caster sugar
• 0.5 cup Milk
• 2 cups Self-raising flour
• 100 gms White chocolate, grated
• 2 tsp Instant coffee powder
• 1.5 cups Icing sugar
• 125 gms Unsalted butter (for icing), softened
• 1 heaped tsp Instant coffee powder (for icing)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Self-raising flour: This is key for that lovely, light and fluffy texture. If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every cup of plain flour.
• White chocolate: Don’t skimp on the quality here! A good quality white chocolate will melt beautifully and give you that creamy, dreamy flavour. I prefer using a brand with a higher cocoa butter content.
• Coffee powder: I’ve used instant coffee powder for convenience, but if you’re a real coffee connoisseur, you can use finely ground coffee instead. Just reduce the amount slightly, as it will have a stronger flavour. About 1 tsp of finely ground coffee would be perfect.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 175°C. Line a 12-cup cupcake pan with liners. This is important – nobody likes a cupcake stuck to the pan!
2. In a bowl, beat the eggs until they’re nice and light. Then, add the softened unsalted butter and caster sugar. Beat until the mixture is fluffy and pale. This usually takes about 3-5 minutes.
3. Now, gently stir in the milk, self-raising flour, grated white chocolate, and coffee powder. Beat with an electric mixer for another 2 minutes, until everything is well combined. Don’t overmix, though!
4. Divide the batter evenly into the cupcake liners. I like to use an ice cream scoop to make sure they’re all the same size.
5. Bake for 18-20 minutes, or until the cupcakes are firm to the touch and a toothpick inserted into the centre comes out clean.
6. Let the cupcakes cool completely on a wire rack before frosting. Trust me, you don’t want to try frosting warm cupcakes – it’s a messy business!

For the Icing:

1. While the cupcakes are cooling, let’s make the icing. In a separate bowl, combine the icing sugar, softened unsalted butter (for icing), and coffee powder.
2. Beat until the icing is light and fluffy. Add a splash of milk if it’s too thick.
3. Once the cupcakes are completely cool, spread the icing on top and decorate with white chocolate curls. I love using a vegetable peeler to create the curls from a block of white chocolate.

Expert Tips

• Softened butter is your friend: Make sure your butter is properly softened, but not melted. It should be soft enough to easily press a finger into, but still hold its shape.
• Don’t overbake: Overbaked cupcakes are dry cupcakes. Keep a close eye on them and take them out of the oven as soon as they’re golden brown and a toothpick comes out clean.
• Cool completely: I can’t stress this enough! Frosting warm cupcakes will result in a melty, messy disaster.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: You can easily make these vegan by using an egg replacer (like flax eggs) and plant-based butter.
• Gluten-Free Adaptation: Simply swap the self-raising flour for a gluten-free self-raising flour blend.
• Spice Level: Adjust the amount of coffee powder to suit your taste. My husband loves a strong coffee flavour, so I often add an extra half teaspoon for him.
• Festival Adaptations: These are perfect for birthdays, tea-time celebrations, or even Diwali! You can decorate them with festive sprinkles or edible glitter. My aunt always makes these for Diwali and everyone loves them.

Serving Suggestions

These cupcakes are delicious on their own, but they’re even better with a cup of coffee or tea. They also pair well with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

• Room Temperature: Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, you can store them in the refrigerator for up to 5 days.

FAQs

Can these cupcakes be made ahead of time?

Yes! You can bake the cupcakes a day or two in advance and store them in an airtight container. Frost them just before serving.

What is the best way to store leftover cupcakes?

Store them in an airtight container at room temperature or in the refrigerator.

Can I use a different type of chocolate instead of white chocolate?

Absolutely! Milk chocolate or dark chocolate would also be delicious.

My cupcakes are dry, what went wrong?

Overbaking is the most common cause of dry cupcakes. Make sure you’re not baking them for too long. Also, ensure you’re measuring your ingredients accurately.

Can I freeze these cupcakes, frosted or unfrosted?

You can freeze unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Thaw them overnight in the refrigerator before frosting. I don’t recommend freezing frosted cupcakes, as the icing can become grainy.

Enjoy baking (and eating!) these White Chocolate Coffee Cupcakes. Let me know how they turn out in the comments below!