Wake Up and Smell the Hawaiian Coffee Chocolate Cupcakes

hawaii travel foodie hawaiian kona coffee

Before you leave Hawaii, besides chocolate covered macadamia nuts, be sure to pick up Hawaiian coffee butter. The Kona spread when mixed with powdered sugar transforms into luxurious buttercream. Atop chocolate mini cupcakes, you can wake up and smell the Hawaiian coffee…And know you are in Aloha paradise. 

Ingredients: 

Cupcakes:

  • Chocolate Cake Mix (I used Duncan Hines Devil's Food)
  • 1 Cup lukewarm Kona Coffee 
  • 1/3 Cup Coconut Oil
  • 3 Large Eggs
  • 1 teaspoon vanilla extract

Coffee Buttercream:

  • 1/2 cup Hawaiian Coffee Butter
  • 1/2 shortening (I used a Crisco Butter-Flavor Baking Stick)
  • 4 cups powdered sugar
  • 2-3 tablespoons lukewarm Kona Coffee
  • 1 teaspoon vanilla extract
Directions: 

Cupcakes:

  1. Preheat oven to 350°F (180°C) for metal and glass pans, or 325°F (165°C) for dark or coated pans.
  2. Blend cake mix, coffee, coconut oil, eggs and extract in a Kitchen Stand mixer on low speed. Beat for 2 more minutes at medium speed or unti all ingredients are combined.
  3. Divide the batter in cupcake pans lined with cupcake cases.
  4. Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool the cupcakes before frosting.

Coffee Buttercream:

  1. Combine the Hawaiian Coffee Butter and shortening on high speed in a Kitchen Stand mixer until completely combined and smooth. 
  2. Slowly add the powdered sugar.
  3. Add the Kona Coffee and vanilla when the mixture is stiff. (If the mixture becomes too soft, add more powdered sugar.)
  4. Frost the cooled cupcakes. 
  5. Garnish with macademia nuts if desired.