Coffee Cupcakes Recipe

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Ingredients

Cost per recipe $2.06 view details

Directions

  1. Preheat the oven to 325°F. Line cupcake pans with liners.
  2. Combine the egg whites, espresso, lemon juice, cream of tartar, vanilla, and almond extract. With an electric mixer on high speed beat until mixture is foamy with tiny bubbles, 2-3 minutes. Add 3/4 cup sugar gradually until the foam is creamy white. Do not over beat.
  3. In a separate bowl combine 3/4 cup sugar, flour, espresso beans, and salt.
  4. Fold the dry ingredients into the egg mixture. Gently mix with a rubber spatula or wooden spoon until completely integrated.
  5. Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
  6. Hazelnut coffee cupcake: Substitute hazelnut flavored coffee for espresso and ground coffee for ground espresso. Fold in 1 cup chopped hazelnuts after wet and dry ingredients are fully integrated. Java chip cupcakes: Fold in 1 cup chopped dark chocolate after wet and dry ingredients are fully integrated.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 497g
Calories 1647  
Calories from Fat 11 1%
Total Fat 1.31g 2%
Saturated Fat 0.24g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1174mg 49%
Potassium 715mg 20%
Total Carbs 399.29g 106%
Dietary Fiber 3.4g 11%
Sugars 301.23g 201%
Protein 13.03g 21%
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