Name: Mocha Cupcakes with Espresso Buttercream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 1/8 cup all-purpose flour; 1 cup granulated sugar; 3/8 cup cocoa powder ((Dutch processed or natural unsweetened)); 1 teaspoon baking powder; 1 teaspoon espresso powder; 3/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 3 ounces whole milk; 1/4 cup vegetable oil; 2 Tablespoons full-fat sour cream; 1 large egg (lightly beaten); 1 teaspoons vanilla extract; 1/2 cup hot coffee; 1 1/2 Tablespoons hot coffee; 3/4 teaspoon espresso powder, (plus more for garnish); 3/4 cup unsalted butter (room temperature); 1 1/2 teaspoons vanilla extract; 1 pinch fine sea salt; 3 cups confectioners' sugar; whole coffee beans (for garnish (optional))

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.

A mocha cupcake topped with frosting and a sprinkle of espresso powder surrounded by more cupcakes.

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
Ingredient Notes & Substitutions
Special Equipment
Step-By-Step Recipe Instructions
Allison's Top Tips
Storage Instructions
More Chocolatey Dessert Recipes
Recipe
Comments

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

Recipe ingredients with labels on a white background.

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.

Dry ingredients whisked together in a glass mixing bowl.

Step 1: Make the cupcake batter. Whisk together flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.

Cake batter in a glass mixing bowl with a wooden spoon.

Step 2: Add milk, oil, sour cream, egg, and vanilla. Stir until well combined. The batter will be thick.

Cake batter with coffee in a glass mixing bowl.

Step 3: Add hot coffee to the batter, carefully mixing with a whisk until well blended. The batter will become very thin.

Baked chocolate cupcakes in a light metal cupcake pan.

Step 4: Bake the cupcakes. Line a cupcake pan with paper liners and fill each ⅔ 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.

Whipped buttercream frosting in the bowl of a stand mixer.

Step 6: Beat butter, salt, and vanilla until smooth. Add sugar slowly and scrape the bowl often.

Buttercream frosting with blended coffee in the bowl of a stand mixer.

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.

Allison's Top 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.

A bitten chocolate cupcake topped with buttercream on a speckled white plate.

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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