Course: cupcakes, Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 cupcakes
Calories: 357kcal
These chocolate cupcakes with espresso buttercream frosting taste just like your favorite mocha latte!
Print Recipe
Kitchen Scale (optional)
Cupcake Tin
Stand Mixer (optional)
Hand Mixer (optional)
Piping Tip Set
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
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.
- 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.
Storage: Store mocha cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Serving: 1cupcake | Calories: 357kcal | Carbohydrates: 48g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 53mg | Potassium: 126mg | Fiber: 2g | Sugar: 37g | Vitamin A: 292IU | Calcium: 46mg | Iron: 1mg