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mocha cupcakes

Mocha Cupcakes Recipe

Course: cupcakes, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 cupcakes
Calories: 357kcal
These chocolate cupcakes with espresso buttercream frosting taste just like your favorite mocha latte!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Cupcake Tin
  • Stand Mixer (optional)
  • Hand Mixer (optional)
  • Piping Tip Set

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

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
    chocolate batter in a bowl on a white surface.
  • 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
    a bowl of yellow liquid on a white background.
  • Add the wet ingredients to the dry ingredients and fold them to combine-- mix just until no large lumps of flour remain.
    chocolate batter
  • 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.
    cupcake tin filled with batter, before baking
  • Allow the cupcakes to cool before frosting.
    chocolate cupcakes in a muffin tin.

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
    whipped cream in a metal mixing bowl on a white background.
  • On low speed, add in the coffee powder and continue to beat until well-incorporated.
    2 tablespoons instant coffee powder
    chocolate batter in a mixing bowl on a white surface.
  • With the mixer still on low speed, slowly add the powdered sugar.
    2 cups powdered sugar
    chocolate cookie dough in a mixing bowl on a white background.
  • 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
    mocha frosting
  • Transfer the mixture to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
    chocolate cupcakes on a cooling rack.

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.
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.

Nutrition

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