Recipe of the month: Cappuccino Cupcakes!

This week I’ve decided to go with a dessert recipe, as all my past ones have been for savoury main dishes!

My mum used to make these cupcakes for me and one bite always brings a strong feeling of nostalgia. Everyone I make these cupcakes for loves them and so I thought I would spread the joy and share the recipe with you all.

These are sure to be a hit at any party, bake sale or with guests. If you make them let me know how they turned out!

Makes roughly 18 cupcakes depending on the size of cupcake cases.

For the cupcakes


  • 250g good quality butter

  • 2 cups self- raising flour

  • 2 tablespoons cocoa powder

  • 1 ¼ cup granulated sugar

  • 1 teaspoon bicarbonate of soda

  • 5 tablespoons strong instant coffee (like espresso) mixed with 4 tablespoons of hot water until dissolved and leave to cool.

  • 1 cup full fat milk

  • 4 eggs

  • Dash of vanilla essence


  1. Sieve the flour, cocoa powder, and bicarbonate of soda twice, then mix thoroughly with a spoon and set aside.

  2. Place the sugar in a large mixing bowl. Melt the butter in a small pan on a gentle heat, and when totally melted, add to the sugar. With a wooden spoon, stir the butter and sugar until semi-dissolved. Don’t worry if the sugar is not totally dissolved.

  3. Beat the eggs with the vanilla and set aside.

  4. Now add the flour mixture to the sugar and butter mixture and mix. It will be quite lumpy but don’t panic! Once it’s all mixed and even though it may still be lumpy, add the milk, and coffee.

  5. Keep mixing until some of the lumps have dissolved. Now add the beaten eggs and mix to a smooth consistency almost like how melted chocolate looks. It will be easier to get a smooth mixture now that you’ve added the eggs as there is more liquid.

  6. Spoon the mixture in the cupcake cases and bake at 180 degrees for 10-15 mins. The cooking time will really depend on your individual oven. When the skewer is clean, the cakes are cooked.

  7. Set aside to cool. DO NOT put the buttercream until the cakes have thoroughly cooled down.

Cappuccino Buttercream


  • 250g butter (Softened to room temperature)

  • 150-200g of sifted icing sugar (depending on how sweet you want it)

  • Vanilla essence

  • 3 tablespoons of strong instant coffee mixed with 3 tablespoons of boiling water and set aside to cool (this is optional, normal butter cream also pairs brilliantly with these cupcakes!)


  1. Whisk the butter till it’s slightly fluffy, then gradually add the icing sugar and coffee. DO NOT add the icing sugar or the coffee all at once or else the mixture will split.

  2. Once it’s smooth and creamy, you can pipe it on your cupcakes.

  3. Have fun and enjoy!

Chef’s notes:

  • Use a hand held electric whisk or a mixer to make the buttercream for a really smooth effect.

  • Use proper measuring cups and spoons for best results.

  • If you want it stronger, then just add more coffee to the hot water but make sure it’s not too thick

Please email me on if you want any other recipes, tips, or ideas.

All my love, Mariae xxx

If you want to see more pictures of our food and keep updated on all things Dapur Mariae, be sure to like our Facebook page and give us a follow on Instagram! 



6 views1 comment

Recent Posts

See All