Black Eye Coffee House Cupcakes Zoom

Black Eye Coffee House Cupcakes Recipe

If you love coffee and a caffeine buzz, these are the cupcakes for you! These cupcakes are named after the popular coffee house drink, the Black Eye, made by pouring two shots of espresso into a cup of drip-brewed java. The drink was named for the way the espresso ring looked while being poured into the coffee. Delicious and fragrant, these cupcakes are for true coffee lovers!
Makes: About 24 cupcakes
Skill Level: Intermediate

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Step 1

Preheat oven to 350┬║F. Line muffin pan with baking cups.

Step 2

In small bowl, heat milk in the microwave until steaming. Whisk in espresso powder until dissolved. Cool.

Step 3

In large bowl, sift together flour, baking powder, baking soda and salt.

Step 4

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour mixture alternately with espresso mixture, beating well after each addition. Continue beating one minute.

Step 5

Fill baking cups 2/3 full with batter. Bake 18-20 minutes or until toothpick inserted in cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.

Step 6

Espresso Filling Set a fine mesh strainer inside a small bowl.

In small saucepan, stir together sugar, espresso powder, cornstarch and salt. In medium bowl, whisk together milk, cream and egg yolks. Stir into saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Push through strainer. Cover top of filling directly with plastic wrap. Chill completely.

Step 7

Espresso Icing In small bowl, whisk together espresso powder and milk.

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Alternately add sugar, one cup at a time, with milk mixture, scraping sides and bottom of bowl often. Beat until fluffy.

Step 8

To Assemble Pipe a ring of espresso icing around the outer edge of the cupcake. Using a Bismarck tip #230, fill cupcakes with espresso filling, letting it mound up and fill in the center of the icing ring.

Step 9

Convenience TipFor filling, substitute instant chocolate pudding mix for Espresso Filling. Whisk 2-1/2 tablespoons instant espresso powder into milk before adding to mix.

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milk (1-1/4 cups for cupcake batter, 3/4 cup for filling, 1/4 cup for icing)

instant espresso powder

instant espresso powder (1/3 cup for cupcake batter, 2-1/2 tablespoons for filling, 2 tablespoons for icing)

sifted cake flour

3 cups sifted cake flour

baking powder

1 teaspoon baking powder

baking soda

1 teaspoon baking soda


salt (1/2 teaspoon for cupcake batter, a pinch for filling)

butter, softened

butter, softened (10 tablespoons (1-1/4 stick) for cupcake batter, 1/2 cup (1 stick) for icing)

granulated sugar

granulated sugar (1-1/2 cups for cupcake batter, 1/4 cup for filling)


2 eggs


1-1/4 teaspoons cornstarch

heavy whipping cream

2 tablespoons heavy whipping cream

egg yolks

3 egg yolks

solid vegetable shortening

1/2 cup solid vegetable shortening

sifted confectioners' sugar

4 cups sifted confectioners' sugar (about 1 lb.)





small bowl

small bowl

medium bowl

medium bowl



Fine mesh strainer

Fine mesh strainer

Small saucepan

Small saucepan

large bowl

large bowl

Another very easy way to construct a tier cake. The Wilton Basic Tall Tier Cake Stand Set includes 5 twist-apart columns with one bottom and one top bolt, an 18 in. footed base plate, 8, 10, 12, 14 and 16 in. separator plates.

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