Coffee Overload Muffins

Coffee Overload Muffins
Prep 15 minutes
Cook 15 minutes
Serves 12

It’s too hot here to have my favourite beverage a nice hot mug of coffee, what’s a girl to do?! Well to resolve this dilemma I opened up the house, started the oven, and added a whole lot of coffee to these muffins. Not only is there added coffee in the cupcakes but also in the buttercream. 

I was really worried about the coffee flavour either not being strong enough, or being too strong and going bitter.  To combat the flavour not being strong enough I used coffee granules and crushed them in a tiny mortar and pestle so it was half powder. This meant there were still a lot of coffee granules floating around in the batter so in every bite you get tiny pieces of coffee.

Now to avoid any bitterness I added extra salt. Please don’t skimp on this part of the recipe as the salt counteracts the coffee so there is no bitterness in the flavour. Usually when I use salt in muffins it’s a tiny amount. I was a bit concerned so made sure to eat one without icing (in the name of research) to make sure there was no salt flavour and nope! No salt, just coffee! Glorious coffee! 

It took a bit longer than I expected to make the frosting as it’s unusually warm here so I had to chill it in the fridge before using but once chilled it wasn’t long before all the muffins were iced and I was enjoying one, and forcing them upon my husband!

Enjoy these! #datewithmykitchen

Servings

Change the number of servings you need and the system will recalculate the amount of ingredients you need.

Ingredients

Amount
Ingredient
1 1/2
cup
All- purpose flour
1 1/2
tsp
Baking powder
4
tbsp
Coffee granules, semi- ground
1/2
cup
Brown sugar
1/2
tsp
Salt
60
gm
Butter, melted
3/4
cup
Milk
1
tsp
Vanilla essence
60
gm
Butter, at room temperature
200
gm
Icing sugar
1-2
tsp
Coffee granules
1
tbsp
Hot water

Method

1.

Preheat oven to 200°C/ 180°C fan-forced. Place muffin cases in 12 cup muffin tin and grease if needed.

2.

In a medium bowl sift flour, baking powder. 

3.

Stir in coffee, brown sugar and salt. Set aside.

4.

In a large bowl mix the melted butter, egg, milk and vanilla essence until combined.

5.

Add the flour mixture to the butter mixture and stir until nearly combined.

6.

Spoon into muffin cases until they are just over 1/2 to 3/4 full. We want to give them room to rise but not too much. Flatten the tops.

7.

Bake for 10-15 minutes or until a toothpick inserted into the centre comes out clean. I check mine at exactly 10 minutes as my oven runs hot.

8.

Cool in pan for 10 minutes then remove to wire rack. Cool completely before icing.

9.

In a small bowl mix the hot water and coffee. Set aside to cool.

10.

In a large bowl whip butter with hand mixer on low speed until smooth.

11.

Add a sprinkle of about 2 tablespoons icing sugar to the butter then add the coffee on top, mix on low speed until combined. Continue to add remaining icing sugar.

12.

Check the consistency. You should be able to spoon out some frosting and not only will the indent remain the edges of the indent will not change. The dollop should not fall from the spoon.

13.

To decorate using piping bag prepare piping bag by inserting star tip. Half fill piping bag with frosting and twist the top. You want to have your dominant hand on the twist ready to squeeze and to keep the twist closed. Use the other hand to guide the tip where you want it to go.