Jordan’s Recipe

General Instructions

All in all, preheatoven to 350 degrees fahrenheit, make cupcake batter, line and or grease standard cupcake pan, fill tin ¾ full, cook for 20-25 minutes or until toothpick comes out clean. Make curd on stove, when able transfer to fridge to help set and cool (heat safe container). Make buttercream. When you take cupcakes out transfer to cooling rack and take a scoop out of center. Fill with curd (piping bag), pipe buttercream frosting ontop. Add *pizazz*

General Ingredients

Granulated Sugar: 2 cups

Icing sugar: 4.5 cup

All-purpose flour: 2 cups

Cocoapowder: 1 cup, 2 tablespoons

Baking powder and soda, Salt


Vanilla extract: 2.5 teaspoons 

Buttermilk: 1 cup OR Reg milk 1cup w/ 1 tablespoon viniger

Butter: 1 sticks

Brewedcoffee: 1 cup

Instant coffee: 3 tablespoons liquid

Vegetable or olive oil: ½ cup

For optionalrasberry curd filling:

Frozen or fresh raspberries: 2.5 cups

Butter: 1 stick

Egg yolks: 7

Lemon juice: 2-3 tablespoons

White sugar: ½-¾ cup 

Chocolate coffee cupcake recipe


  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs (room temperature) 
  • 1 cup buttermilk*
  • 1/2 cup oil
  • 2 teaspoons vanilla extract
  • 1/4  cup boiling water
  • ⅔ cup brewed coffee

*if buttermilk is not available then mix 1 cup of milk with a tablespoon of vinegar 

Coffee chocolate buttercream icing


  • 1 cup softened butter
  • 4 ¼ cups icing sugar
  • 2 tablespoons of cocoa powder
  • 1/2tsp vanilla extract
  • 3 tablespoon coffee
  • 3 tablespoons instant coffee
  • Extra: Bittersweet chocolate shavings (enough to top the cupcakes)

Raspberry curd filling


  • 2.5 cups of frozen or fresh raspberries
  • 1 stick of butter
  • 7 Egg yolks
  • Lemon juice 2-3 tablespoons of lemon juice
  • ½-¾ cup White sugar


  • Heat oven to 350°F. Grease and line cupcake pans
  • Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl
  • Add eggs, milk, oil,and vanilla; beat on medium speed of mixer for 2 minutes
  • Stir in boiling water (this helps the cocoa powder flavor) and coffee solution (the batter will be thin) slowly as to not cook eggs.
  • Line with cupcake liners and/or grease standard cupcake pan. Pour batter into prepared pan until ⅔ full
  • Bake at 350 degrees F. Bake for 20 to 25 minutes. Cool completely. Decorate.

Instructions for decoration and frosting:

  • Add hot water to the instant coffee powder and stir according to packet directions
  • In a mixer mix together the softened butter and icing sugar gradually on a high speed (not too high or else the powdered sugar will go flying everywhere)
  • Add cocoa powder (again slowly)
  • Add all coffee and vanilla gradually
  • Scoop middle of cupcake out with melon baller or utentsil, put curd into piping bag and fill.
  • Put icing into piping bag and frost
  • For *pizazz* Use a vegetable peeler or grater to shave the bittersweet chocolate on

Instructions for raspberry filling:

  • Combine raspberries, lemon juice, and a splash of water in a medium pot and cook over medium heat until they breakdown and simmer.
  • Put raspberry mixture through a sieve = make raspberry puree
  • Set the puree aside
  • In a medium pot, use medium heat, whisk butter and sugar until combined 
  • Then add eggyolks slowly while whisking (as to not cook eggs)
  • Keep on heat until thickens, continue stirring
  • Take off heat when thickened
  • When able, transfer into container and fridge
  • This will help thicken and cool the mixture