Mocha Cupcakes
These mocha cupcakes are rich, chocolatey, and just the right amount of coffee-forward. Brewed coffee in the batter deepens the chocolate flavor without overpowering it, and the result is a moist, tender cupcake that always gets repeat requests.
The mocha frosting brings it all together—made with espresso powder and a little cocoa, it’s smooth, creamy, and easy to pipe. Even people who don’t usually go for coffee desserts tend to come back for another.
And yes, they pair perfectly with a cup of coffee. Let’s bake some cupcakes!
Ingredients
Cupcakes:
Frosting:
Steps to make Mocha Cupcakes
1. Preheat oven to 350°F. Line standard muffin tins with cupcake liners.
2. In a stand mixer bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add eggs, coffee, sour cream, buttermilk, and oil to the dry ingredients.
4. Mix on low speed until combined, scraping down the sides frequently.
5. Fill each cupcake liner about half full with batter.
6. Bake for 14-16 minutes until centers are set. Cool completely before frosting.
7. Prepare frosting by combining softened butter with half the powdered sugar, vanilla, salt, espresso powder, and cocoa powder on low in a stand mixer or with a handheld mixer.
8. Add remaining powdered sugar and coffee. Mix on low until incorporated.
9. Increase to medium speed and whip until frosting becomes smooth and fluffy.
10. Transfer frosting to a piping bag fitted with a large star tip.
11. Pipe frosting onto cooled cupcakes and top each with a chocolate covered coffee bean.
Storage: Keep in an airtight container in the refrigerator for up to 3 days.
Mocha Cupcakes
Mocha Cupcakes with bold coffee and chocolate flavor
Ingredients
Cupcakes:
- 3 cups flour
- 2½ cups sugar
- ½ cup cocoa powder
- 2 teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- ½ cup sour cream
- 1½ cups fresh brewed coffee or cold brew
- ½ cup oil
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon espresso powder
- 1 teaspoon vanilla
- 2-3 tablespoons coffee (room temperature or cold)
- ½ teaspoon salt
- Optional garnish: chocolate covered coffee beans
Instructions
- Preheat oven to 350°F. Line standard muffin tins with cupcake liners.
- In a stand mixer bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, coffee, sour cream, buttermilk, and oil to the dry ingredients.
- Mix on low speed until combined, scraping down the sides frequently.
- Fill each cupcake liner about half full with batter.
- Bake for 14-16 minutes until centers are set. Cool completely before frosting.
- Prepare frosting by combining softened butter with half the powdered sugar, vanilla, salt, espresso powder, and cocoa powder on low in a stand mixer or with a handheld mixer.
- Add remaining powdered sugar and coffee. Mix on low until incorporated.
- Increase to medium speed and whip until frosting becomes smooth and fluffy.
- Transfer frosting to a piping bag fitted with a large star tip.
- Pipe frosting onto cooled cupcakes and top each with a chocolate covered coffee bean.
Notes
Keep in an airtight container in the refrigerator for up to 3 days.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 200mgCarbohydrates: 36gFiber: 1gSugar: 27gProtein: 2g
