These mocha cupcakes are a decadent fusion of rich chocolate and robust coffee—perfect for anyone who swoons over a mocha latte. Moist, fluffy, and deeply flavorful, they’re crowned with a creamy espresso-spiked buttercream frosting that melts in your mouth. Ideal for coffee lovers, brunch spreads, or a sophisticated dessert table.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 mins12 standard cupcakes
For the Mocha Cupcakes
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar (light or dark)
⅓ cup vegetable oil (or melted butter)
2 large eggs (room temperature)
½ cup brewed strong coffee (cooled)
¼ cup whole milk
1 tsp vanilla extract
For the Espresso Frosting
1 cup unsalted butter, softened
2 ½ cups powdered sugar, sifted
1 tbsp instant espresso powder
1 tbsp hot water
1 tsp vanilla extract
Pinch of salt
Optional: chocolate shavings or cocoa powder for garnish
Preheat & Prep
1
Preheat oven to 350°F (175°C) .
Line a 12-cup muffin tin with cupcake liners.
Make the Cupcake Batter
2
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, combine both sugars and oil. Beat until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in the coffee, milk, and vanilla.
Gradually add dry ingredients to wet, whisking just until combined (do not overmix).
Bake
3
Divide the batter evenly among cupcake liners (about 2/3 full).
Bake for 18–22 minutes , or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Espresso Frosting
4
Dissolve the espresso powder in hot water; let cool slightly.
In a large bowl, beat the softened butter until creamy (about 2–3 minutes).
Gradually add sifted powdered sugar and beat on low speed.
Pour in espresso mixture, vanilla, and salt. Beat until light and fluffy.
Frost & Decorate
5
Once cupcakes are fully cooled, frost using a piping bag or offset spatula.
Garnish with chocolate curls, espresso beans, or a light dusting of cocoa powder if desired.
Pro Tips & Variations
6
Dairy-Free Option: Use plant-based milk and vegan butter alternatives.
Stronger Coffee Flavor: Add 1 tsp espresso powder to the batter for extra mocha depth.
Filling Idea: Add a soft ganache or coffee cream center for a gourmet surprise.
Ingredients 12 standard cupcakes
For the Mocha Cupcakes
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar (light or dark)
⅓ cup vegetable oil (or melted butter)
2 large eggs (room temperature)
½ cup brewed strong coffee (cooled)
¼ cup whole milk
1 tsp vanilla extract
For the Espresso Frosting
1 cup unsalted butter, softened
2 ½ cups powdered sugar, sifted
1 tbsp instant espresso powder
1 tbsp hot water
1 tsp vanilla extract
Pinch of salt
Optional: chocolate shavings or cocoa powder for garnish
Directions Preheat & Prep
1
Preheat oven to 350°F (175°C) .
Line a 12-cup muffin tin with cupcake liners.
Make the Cupcake Batter
2
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, combine both sugars and oil. Beat until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in the coffee, milk, and vanilla.
Gradually add dry ingredients to wet, whisking just until combined (do not overmix).
Bake
3
Divide the batter evenly among cupcake liners (about 2/3 full).
Bake for 18–22 minutes , or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Espresso Frosting
4
Dissolve the espresso powder in hot water; let cool slightly.
In a large bowl, beat the softened butter until creamy (about 2–3 minutes).
Gradually add sifted powdered sugar and beat on low speed.
Pour in espresso mixture, vanilla, and salt. Beat until light and fluffy.
Frost & Decorate
5
Once cupcakes are fully cooled, frost using a piping bag or offset spatula.
Garnish with chocolate curls, espresso beans, or a light dusting of cocoa powder if desired.
Pro Tips & Variations
6
Dairy-Free Option: Use plant-based milk and vegan butter alternatives.
Stronger Coffee Flavor: Add 1 tsp espresso powder to the batter for extra mocha depth.
Filling Idea: Add a soft ganache or coffee cream center for a gourmet surprise.
Mocha Cupcakes with Espresso Frosting
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