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Coffee cake cupcakes cut open

Coffee Cake Cupcakes

Have you ever had Oreo stuffed Coffee Cake Cupcakes? Well you’re in for a treat with these scrumptious bite sized wonders!
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12

Ingredients
  

Streusel topping

  • 1/2 cup AP flour
  • 1/4 cup almond flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup melted unsalted butter

Coffee cake cupcakes

  • 2 cup cake flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3 egg whites room temperature
  • 1 tbsp instant coffee
  • 1 tbsp vanilla extract
  • 1/4 cup vegetable oil
  • 1/2 cup melted unsalted butter
  • 1 tbsp melted unsalted butter
  • 3/4 cup granulated sugar
  • 1 tbsp granulated sugar
  • 3/4 cup whole milk room temperature
  • 1 tbsp whole milk room temperature
  • 1 package of golden oreos

Cream cheese frosting

  • 1 1/2 cup unsalted butter room temperature
  • 1/2 cup full fat cream cheese room temperature
  • 5 cups powdered sugar
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 2 tbsp whole milk room temperature

Instructions
 

Streusel topping

  • Add all ingredients to a large microwave safe bowl. Microwave until butter is just melted. Pour melted butter over dry ingredients. Using a spatula, mix ingredients until well combined. The mixture should look crumbly.
  • Set aside.

Cupcake batter

  • Preheat oven to 350°F. Using a cupcake pan, add ½ tbsp of rice into the bottom of every other cupcake cup. The rice will keep the cupcake bottoms from browning. Then, add a liner to each cup filled with rice. In the cups that do not have rice, fill with water to about ⅓ full.
  • Sift all dry ingredients together and set aside.
  • Combine vanilla, instant espresso powder and egg whites together. Whisk with a fork until combined. Set aside.
  • In a large bowl, add melted butter, oil, and sugar. Whiz up with a hand or stand mixer using the paddle attachment. Mix on high for 3 mins. Scrape down sides.
  • Next, add the egg white mixture and mix on high for 3-4 mins occasionally scraping down the sides. The mixture should increase in volume and lighten in colour.
  • Next, add half your milk and dry ingredients to the mixture. Mix on low until it’s almost combined, then add the rest of your milk and dry ingredients. Continue to mix on low until the last streak of flour is gone.
  • Take your prepared cupcake pan and add an Oreo to each cupcake liner. Spoon the cupcake mixture over top of the Oreo. The liners should be just over half way filled.
  • Lightly pack the streusel on top of each cupcake.
  • Place in the oven to bake for 15-20 mins. To check doneness, insert a skewer. If the skewer comes out clean, they are done.
  • Once removed, let cool in pan for 15 mins before removing the cupcakes.
  • Repeat for the next batch. Remember to refill the cupcake pan with water.

Cream cheese frosting

  • Once the cupcakes are completely cooled, start making the frosting.
  • In a large bowl with a hand or stand mixer (paddle attachment), cream together butter and cream cheese on high speed for 3-4 mins. Be sure to scrape down the sides.
  • In three parts, add your icing sugar on low speed and scrape down sides between each addition.
  • Lastly, add salt, vanilla, and milk. Continue to mix on a medium speed until everything comes together and is smooth.
  • Add icing to a piping bag fitted with a Wilton 1M tip. Start piping the cupcake in the center and spiral outwards then upwards once you reach the outer rim of the cupcake. For the final touch, top each cupcake off with a coffee bean.
  • For storage, keep these cupcakes in the fridge until ready to serve.
  • Enjoy!