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Cappuccino cupcakes

Cappuccino cupcakes


These treats, made with Co-op Fairtrade coffee and cocoa powder, are ethically sourced as well as delicious

  • Feeds 12 Feeds 12
  • Ready in 30 minutes

Each serving contains

  • Energy
    1466kj 351kcal
  • Fat
    High 30%
  • Saturates
    High 63%
  • Sugar
    High 30%
  • Salt
    Low 30%

% of adult’s reference intake | Carbohydrates per serving : 38g


  • For The Cakes:
  • 2 tsp Co-op Irresistible Fairtrade Colombian instant coffee
  • 175g Co-op unsalted butter
  • 175g Co-op Fairtrade golden caster sugar
  • 3 Co-op British eggs, beaten
  • 175g Co-op self raising flour
  • 2 tbsp Co-op semi-skimmed milk
  • For The Topping:
  • 2 tsp Co-op Irresistible Fairtrade Colombian instant coffee
  • 100g Co-op unsalted butter
  • 150g Fairtrade icing sugar
  • 1 tbsp Co-op Fairtrade cocoa powder


  1. Preheat the oven to 180°C/fan 160°C/Gas 4 and line a 12-hole cupcake tin with paper cases
  2. Mix the coffee with 1 tbsp boiling water and then leave to cool
  3. Cream the butter and sugar until pale and fluffy
  4. Add the coffee and beat again, gradually adding the eggs, along with a little of the flour
  5. Add the milk and remaining flour and mix together
  6. Spoon into the cases and bake for 10-15 mins, until a knife inserted comes out clean
  7. Take out of the tin and cool on a wire rack
  8. Meanwhile, mix the coffee for the topping with 1 tsp boiling water, then cool
  9. Beat the butter, sugar and coffee together to make the icing
  10. Spoon on top of the cakes and dust with the cocoa powder