Mocha cupcakes are an easy homemade cupcake recipe that’s full of chocolate and espresso. Coffee lovers rejoice! We’ve found your perfect cupcake.
Chocolate Coffee Cupcakes
These mocha cupcakes taste just like your favorite morning mocha! Chocolate-y cupcakes with a espresso/coffee buttercream will definitely add a kick to dessert time.
These are moist, full of chocolate flavor, and easy to make. It’s the perfect cupcake for coffee lovers!
Why You’ll Love this Mocha Cupcake Recipe:
- Easy to Make: These mocha cupcakes are decadent but easy to make. The cupcake and frosting are both basic simple enough for even beginner bakers.
- Moist & Tender: The cupcakes are soft and tender and literally melt in your mouth.
- Coffee Buttercream: The frosting on these mocha cupcakes is flavored with instant coffee powder and prepared espresso, giving them an amazing flavor.
How to Make Easy Mocha Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the flour, baking powder, and sugar.
- Whisk together the eggs, vegetable oil, buttermilk, and vanilla.
- Mix the wet ingredients into the dry ingredients until no lumps remain.
- Pour the batter into a prepared muffin tin.
- Bake for 15 minutes.
- Make the frosting by creaming the butter until fluffy.
- Mix in the instant coffee powder.
- Add in the powdered sugar and then the espresso.
- Frost the cooled cupcakes with the buttercream.
Mocha is a coffee drink that combines freshly brewed espresso, steamed milk, and chocolate syrup. These cupcakes take that concept and transfer it into delicious cupcakes.
You need 3 tablespoons of freshly brewed espresso for the coffee buttercream. You can use instant espresso or even hot coffee in place of the fresh espresso.
I recommend using unsweetened Dutch-process cocoa powder in these cupcakes because they do not contain any baking soda to neutralize the acidity of natural cocoa powder.
You can place any leftover coffee-flavored cupcakes in an airtight container, such as a Tupperware. You can keep them on the counter or in the refrigerator.
Recipe Tips and Tricks
- Make sure to use high-quality cocoa powder for these cupcakes. The better the cocoa powder, the better flavor your cupcakes will be.
- You will want to make sure your butter is softened, not melted, for the buttercream frosting.
- Feel free to use homemade vanilla extract or your favorite store-bought version.
If you love the flavor combination of chocolate and coffee, these mocha cupcakes are for you! They are easy to make, soft and tender, and topped with a delicious coffee buttercream.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Mocha Cupcakes Recipe
Ingredients
For the Cupcakes
- 1 cup all-purpose flour 120 grams
- ½ cup unsweetened cocoa powder 42 grams
- 1 teaspoon baking powder 4 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs 100 grams
- ½ cup vegetable oil 100 grams
- ½ cup milk 114 grams
- 1 teaspoon pure vanilla extract 4 grams
For the Frosting
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 2 tablespoons instant coffee powder 14 grams
- 2 cups powdered sugar 226 grams
- 3 tablespoons brewed espresso or black coffee 43 grams
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Hand Mixer (optional)
Instructions
For the Cupcakes
- Preheat oven to 350°F. Grease a 12-count cupcake tin with nonstick spray or line with paper liners. Set aside.
- In a large bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and sugar.1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 cup granulated sugar
- In another bowl, whisk together the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract.2 large eggs, ½ cup vegetable oil, ½ cup milk, 1 teaspoon pure vanilla extract
- Add the wet ingredients to the dry ingredients and fold them to combine– mix just until no large lumps of flour remain.
- Fill each cupcake tin ¾ of the way full (I used a ¼ cup cookie scoop to ensure they’re all the same size) and bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 minutes.
- Allow the cupcakes to cool before frosting.
For the Frosting
- Using a stand or hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes.½ cup unsalted butter
- On low speed, add in the coffee powder and continue to beat until well-incorporated.2 tablespoons instant coffee powder
- With the mixer still on low speed, slowly add the powdered sugar.2 cups powdered sugar
- Add in the espresso and turn the mixer to high speed. Beat until the icing is light and fluffy, about 2 minutes.3 tablespoons brewed espresso or black coffee
- Transfer the mixture to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
Notes
- Make sure to use high-quality cocoa powder for these cupcakes. The better the cocoa powder, the better flavor your cupcakes will be.
- You will want to make sure your butter is softened, not melted, for the buttercream frosting.
- Feel free to use homemade vanilla extract or your favorite store-bought version.
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