Coffee and chocolate lovers, these are for us! Moist cupcakes with deep chocolate flavor and a hint of espresso are topped with an ultra-creamy coffee buttercream in this epic mocha cupcakes recipe.
Forget espresso martinis! This mocha cupcake recipe combines moist, easy-to-make chocolate cupcakes with a rich and creamy espresso buttercream for a delectable nightcap.
Come to think of it, they'd be a pretty great way to start the day, too!
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Why This Recipe Works
These cupcakes are made using my beloved chocolate cake recipe, so you know they're going to be delicious! The cake batter already includes coffee, but a bit of added espresso powder gives the cupcakes a perfectly balanced coffee flavor.
The moist and fudgy chocolate cupcakes are topped with my recipe for simple American buttercream flavored with coffee and espresso. The frosting takes just minutes to make and creates a frosting that's rich and creamy with a robust coffee flavor.
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Mocha Cupcake Ingredients
Cocoa Powder - The rich chocolate flavor of these cupcakes comes from cocoa powder. I recommend Dutch process for a smooth dark chocolate flavor, but you can use natural unsweetened for a classic chocolate flavor.
Whole Milk - Milk adds moisture and richness to the cake batter. You can substitute a lowfat milk if you prefer, though I always recommend whole milk for baking.
Vegetable Oil - Vegetable oil is used instead of butter in this recipe to create cupcakes with a more tender crumb.
Sour Cream - Sour cream activates the baking soda and helps to create a moist cupcake batter.
Hot Coffee - Hot coffee blooms the cocoa powder and enhances the chocolate flavor in these cupcakes.
Espresso Powder - Espresso powder adds a delicious, not-too-strong coffee flavor to the cupcakes.
Coffee Buttercream Ingredients
Butter - Unsalted butter is the base of this buttercream frosting. Let the butter come to a cool room temperature before you begin.
Confectioners’ Sugar - Confectioners’ sugar adds sweetness and structure to the frosting. Do not substitute granulated sugar for confectioners' sugar; its larger crystals will lead to gritty frosting.
Coffee - Brewed coffee flavors this frosting. Use whatever form of liquid coffee you like or have available, whether it's home brewed, instant coffee dissolved in water, or a cup purchased from a coffee shop.
Espresso Powder - A tiny bit of espresso powder enhances the coffee flavor without adding additional liquid to the frosting.
Special Equipment
In addition to essential baking equipment (like a mixing bowl and whisk), I recommend some special tools for making this recipe.
- A cupcake pan, for baking the cupcakes.
- A stand mixer or electric hand mixer, for mixing the frosting.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Make the cupcake batter. Whisk together flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
Step 2: Add milk, oil, sour cream, egg, and vanilla. Stir until well combined. The batter will be thick.
Step 3: Add hot coffee to the batter, carefully mixing with a whisk until well blended. The batter will become very thin.
Step 4: Bake the cupcakes. Line a cupcake pan with paper liners and fill each ¾ full with batter. Bake the cupcakes at 350º F for 18-20 minutes.
Step 5: Make the frosting. Brew a cup of coffee. Dissolve espresso powder into 1 ½ Tablespoons of the hot coffee. Let cool to room temperature or chill.
Step 6: Beat butter, salt, and vanilla until smooth. Add sugar slowly and scrape the bowl often.
Step 7: Add cooled coffee and beat on high speed until the frosting is light and fluffy.
Step 8: Spread frosting onto cupcakes. Garnish with a sprinkle of espresso powder and whole coffee beans, if desired.
Recipe Tips
When the dry ingredients are added to the wet ingredients, the cupcake batter will be thick. When the hot coffee is added, it will seem like it won't blend into the batter. Keep mixing; it will eventually come together and the batter will be thin and pourable.
When mixing the frosting, be sure to let the coffee cool completely before adding to the frosting so it doesn't melt the butter.
Storage Instructions
Room Temperature: Cupcakes can be stored at room temperature, sealed in an airtight container, for up to 3 days.
Freezing: Unfrosted cupcakes can be frozen, sealed in an airtight container, for up to 2 months. Defrost cupcakes at room temperature before frosting and eating.
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Recipe
Mocha Cupcakes with Espresso Buttercream
Special Equipment
- Cupcake pan
- Stand mixer or electric hand mixer
Ingredients
Mocha Cupcakes
- 1 cup (125 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- ⅜ cup (32 grams) cocoa powder (Dutch processed or natural unsweetened)
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (1 grams) espresso powder
- ¾ teaspoon (3 grams) baking soda
- ½ teaspoon (3 grams) fine sea salt
- 3 ounces (85 grams) whole milk
- ¼ cup (54.5 grams) vegetable oil
- 2 Tablespoons (24 grams) full-fat sour cream
- 1 large egg, lightly beaten
- 1 teaspoons (4 grams) vanilla extract
- ½ cup (119 grams) hot coffee
Coffee Buttercream
- 1 ½ Tablespoons (22 grams) hot coffee
- ¾ teaspoon (0.75 grams) espresso powder, plus more for garnish
- ¾ cup (170 grams) unsalted butter, room temperature
- 1 ½ teaspoons (6 grams) vanilla extract
- 1 pinch fine sea salt
- 3 cups (360 grams) confectioners' sugar
- whole coffee beans, for garnish (optional)
Instructions
Make the cupcake batter.
- Preheat oven to 350º F. Line cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- To the dry ingredients add milk, oil, sour cream, egg, and vanilla. Stir until well combined. The batter will be thick.
- Add hot coffee to the batter, carefully mixing with a whisk until well blended. The batter will become very thin.
Bake the cupcakes.
- Fill each well of the cupcake pan ¾ full with batter.
- Bake the cupcakes for 18-20 minutes, or until the tops spring back when gently poked. Let cool completely.
Make the frosting.
- Brew a cup of coffee. Combine 1 ½ Tablespoons of the hot coffee with the espresso powder and stir until the espresso powder is dissolved. Let cool to room temperature or chill.
- In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric hand mixer), beat butter on medium-high speed until smooth.
- Add vanilla and salt and beat on medium-high speed until blended.
- Add sugar slowly – one cup at a time – beating well on medium speed and scraping the bowl often. When all sugar is added the frosting will be slightly dry.
- Add cooled coffee and beat on high speed until the frosting is light and fluffy.
- Frost the cupcakes and garnish with a sprinkle of espresso powder and whole coffee beans, if desired.
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