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.
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Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
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In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate large bowl, combine both sugars and oil. Beat until smooth.
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Add eggs one at a time, mixing well after each addition.
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Stir in the coffee, milk, and vanilla.
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Gradually add dry ingredients to wet, whisking just until combined (do not overmix).
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Divide the batter evenly among cupcake liners (about 2/3 full).
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Dissolve the espresso powder in hot water; let cool slightly.
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In a large bowl, beat the softened butter until creamy (about 2–3 minutes).
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Gradually add sifted powdered sugar and beat on low speed.
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Pour in espresso mixture, vanilla, and salt. Beat until light and fluffy.
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Once cupcakes are fully cooled, frost using a piping bag or offset spatula.
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Garnish with chocolate curls, espresso beans, or a light dusting of cocoa powder if desired.
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Dairy-Free Option: Use plant-based milk and vegan butter alternatives.
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Stronger Coffee Flavor: Add 1 tsp espresso powder to the batter for extra mocha depth.
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Filling Idea: Add a soft ganache or coffee cream center for a gourmet surprise.
Ingredients
Directions
-
Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
-
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).
-
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.
-
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.
-
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.
-
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.