coffee syrup cup cakes
Cakes Cupcakes and Muffins

Coffee Syrup Cup Cake

Coffee Syrup Cup Cake

Recipe by Donna


Prep time


Cooking time



This is the same lovely coffee flavoured cake that has a great tasting coffee flavour, but made into large cup cakes and decorated with a smooth chocolate Swiss meringue butter cream.


  • 3 tsp dry instant coffee

  • 1 Tbsp hot water

  • 3 eggs

  • 3/4 cup (165 grams ) caster sugar

  • 1 Tbsp cocoa powder

  • 150 grams butter, melted

  • Coffee Syrup
  • 3/4 cup (165 grams) caster sugar

  • 3/4 cup ( 180 mls) water

  • 3 tsp instant coffee


  • Preheat oven to 160 C fan forced. Grease a large 6 pan muffin tin.
  • Combine coffee and water in a small jug , stir until dissolved.
  • Beat eggs in small bowl with electric mixer for about 8 minutes or until thick and creamy, gradually add sugar, beating until dissolved between additions. Fold in sifted flour and cocoa, then butter and coffee mix. Pour mix into pan.
  • Bake for 17 minutes. Stand in pan for 5 minutes. While cakes are still warm, reserve 1/4 cup of the syrup and drizzle the rest over the cakes.
  • Make Syrup
  • In a small pan stir ingredients over medium heat, without boiling, until sugar dissolves. Bring to a boil, transfer to a heat proof jug.
  • I decorated these cupcakes with a Swiss Meringue Buttercream. You just follow the directions to make this smooth buttercream.
  • To flavour your buttercream add what ever colours or flavours you like. I melted dark chocolate and then add this to the buttercream, to give a chocolate buttercream topping.


  • If you just want to make a simple chocolate icing you will need, 2 cups icing sugar, 2 tablespoon cocoa powder, 1 tablespoon butter, softened, 2 tablespoons of water and 1 teaspoon of vanilla extract. Mix all together making sure there are no lumps and the icing is smooth. Than ice top of cup cakes.

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