These mocha cupcakes feature a light, moist, chocolate and espresso cake that is topped with a divine mocha buttercream frosting. They are easy to make and a perfect way to start your morning!
Just like your favorite coffee drink, these mocha cupcakes have plenty of rich chocolate flavor along with a strong kick of caffeine to help get you going in the morning!
The cupcakes are so easy to make and stay fresh for days. Using real chocolate plus a generous amount of espresso powder in both the cake and the mocha buttercream frosting is key for the best flavor and texture!
Key Ingredients for Mocha Cupcakes:
Instant espresso powder: Espresso powder is the best way to add a ton of coffee flavor to the cupcakes and also the frosting. You can find it at most grocery stores in the coffee or baking section.
Cocoa powder: Natural unsweetened cocoa powder, sifted with the dry ingredients.
Chocolate: Adding melted chocolate to the batter gives these cupcakes a wonderful gooey texture. Semi-sweet or dark chocolate is best!
Strong-brewed hot coffee: The main purpose of the coffee in the batter is to dissolve the espresso powder and melt the chocolate. For strong-brewed coffee, use 1½ - 2 tablespoons of ground coffee for every cup of water. You can also use decaf coffee or just hot water.
Other Ingredients:
- All-purpose flour: Stir the flour around in the bag to loosen it up, lightly spoon it into your measuring cup, and then level it off with the flat side of a knife.
- Baking powder and baking soda: Leaveners that help the cupcakes rise.
- Salt: A little extra salt in this recipe really helps bring out the flavors and cut down on sweetness.
- Vegetable oil: In my recipe testing, the cupcakes made with oil consistently had a better texture than the ones made with butter.
- Sugar: Granulated sugar.
- Eggs: Room temperature. Room temperature eggs are a must for baking because they mix more easily and evenly into batter. You can quickly bring eggs to room temperature by placing them in a bowl of lukewarm water for a few minutes.
- Whole milk: Room temperature. Don't use low-fat or non-dairy milk, since they can be pretty watery and make the batter too thin.
How to Make Mocha Cupcakes:
Preheat your oven to 350°F and line a 12-count muffin pan with cupcake liners.
Sift the flour, baking powder, baking soda, cocoa powder, and salt together in a medium bowl.
Stir the hot coffee, instant espresso powder, and chocolate chips together in a small bowl and microwave in 15-second intervals, until the chocolate chips are melted and the mixture is smooth.
In a large bowl, whisk the granulated sugar, vegetable oil, and room temperature eggs. Add the coffee mixture and whole milk and whisk until smooth. Add the dry ingredients and whisk until the batter is smooth.
Divide the batter evenly between the cupcake liners and bake in the preheated oven for 16-17 minutes. The cupcakes should have large domed tops and a toothpick inserted into the center should come out clean.
Allow the cupcakes to cool slightly in the pan, then transfer them to a plate or a wire rack to cool completely before frosting.
Mocha Buttercream Frosting:
- Butter: Unsalted and softened to room temperature.
- Chopped chocolate or chocolate chips: Semi-sweet or dark chocolate, melted.
- Instant espresso powder: 2 full tablespoons gives the frosting plenty of strong coffee flavor.
- Heavy whipping cream: Very cold and whipped until slightly thick. Whipping the cream before adding it to the frosting allows you to add more of it without making the frosting too thin.
- Powdered sugar
- Cocoa powder: Just a couple of teaspoons for more depth of flavor. You may need to sift it first to break up any clumps.
- Salt: Brings out the flavors in the frosting and cuts down on sweetness. Leave it out if your butter is salted.
Make the Mocha Buttercream Frosting:
Set the butter out at room temperature for at least 1 hour to soften. It should be firm but easily pliable when gently pressed in.
Add the chopped chocolate or chocolate chips to a small bowl and microwave in 15-second intervals, stirring between, until melted and smooth. Add the instant espresso powder to the melted chocolate and stir to form a thick paste.
In a large bowl, use an electric mixer to beat the chocolate/espresso paste with the softened butter until smooth and creamy.
In a medium bowl, add the cold heavy whipping cream and mix with an electric mixer for 30-45 seconds, or until thick and fluffy.
Add half of the powdered sugar to the bowl with the butter mixture. Use an electric mixer to mix on low speed until just incorporated. Add the thickened cream, salt, cocoa powder, and the rest of the powdered sugar and mix on low speed until combined. Once all of the ingredients are added, turn the mixer up to medium and mix until the frosting is smooth and creamy. Wipe the sides of the bowl occasionally with a rubber spatula.
Add the frosting to a piping bag with a piping tip and frost the cupcakes with a classic swirl. For these cupcakes I used a Wilton 1M tip, which is a large open star tip. Add sprinkles or decorations right away before the frosting sets.
Tips for Frosting Cupcakes:
- Use an extra large piping tip for frosting cupcakes. You can get them at any craft store for about $1 each.
- To fill the piping bag with frosting: Insert the tip inside your piping bag and place the bag with the tip side down inside a tall glass. Fold the edges down around the outside of the glass and then use a rubber spatula to scoop the frosting into the bag down towards the tip. Pull the edges of the bag up and around the frosting, then squeeze the bag to push the frosting down towards the tip and get rid of any pockets of air.
- Only fill your piping bag about halfway with frosting. It's a lot easier to control the piping this way, and you're less likely to have the frosting come out the other end!
How to Store & Freeze Cupcakes:
Store cupcakes in an airtight container and keep them at room temperature for 2-4 days.
To freeze the cupcakes (unfrosted): Once the cupcakes have cooled, arrange them on a baking pan in a single layer and set the pan in the freezer for 1 hour or until the cupcakes are pretty solid. Add them to a large plastic bag and keep frozen for up to 3 months. Thaw overnight in the fridge and frost as normal.
To freeze cupcake batter: Add the batter to the cupcake liners in the muffin pan. Set the pan flat in the freezer overnight or until the batter is completely frozen solid. Remove the batter-filled cupcake liners from the pan and add them to a large plastic bag. Keep frozen for up to 3 months. When you're ready to bake the cupcakes, add the batter-filled liners to the muffin pan and bake in a 350°F oven until a toothpick inserted into the center comes out clean.
More Cupcake Recipes:
📖 RECIPE
Mocha Cupcakes
Equipment
- piping bag
- piping tip
Ingredients
Mocha Cupcakes:
- 1 and ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons natural unsweetened cocoa powder
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup strong-brewed hot coffee*
- 2 tablespoons semi-sweet or dark chocolate, chopped or chocolate chips
- 2 tablespoons instant espresso powder
- ½ cup whole milk, room temperature
Mocha Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 tablespoons dark or semi-sweet chocolate, chopped or chocolate chips
- 2 tablespoons instant espresso powder
- ¼ cup heavy whipping cream, cold
- 4 cups powdered sugar
- ½ teaspoon salt*
- 2 teaspoons unsweetened cocoa powder, sifted
Instructions
- Line a 12-count muffin pan with cupcake liners and preheat your oven to 350°F.
Make the Mocha Cupcakes:
- In a medium bowl, sift the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- Stir the hot coffee, semi-sweet chocolate, and espresso powder together in a small bowl. Microwave in 15-second intervals until the chocolate is melted and smooth.
- In a large bowl, whisk the vegetable oil, granulated sugar, and room temperature eggs until smooth. Add the coffee mixture, whole milk, and whisk until smooth. Add the dry ingredients and whisk until the batter is smooth.
- Pour the batter into the cupcake liners and bake the cupcakes for 16-17 minutes. A toothpick inserted into the center should come out clean. Allow the cupcakes to cool in the pan, then remove from the pan and cool completely on a plate or wire rack before frosting.
Make the Mocha Buttercream Frosting:
- Add the chocolate to a small bowl and microwave it in 15-second intervals until melted and smooth. Stir in the espresso powder to make a thick paste.
- In a large bowl, use an electric mixer to beat the softened butter with the chocolate/espresso paste until smooth. Add 2 cups of powdered sugar and mix on low speed until just incorporated.
- In a separate bowl, use an electric mixer to whip the heavy cream for 30-45 seconds until thick. Add it to the bowl of frosting along with the remaining 2 cups of powdered sugar, salt, and sifted cocoa powder. Mix until the frosting is smooth.
- Add the frosting to a piping bag with a large piping tip (I used a 1M tip) and frost the cupcakes with a classic swirl.
mary fout
oh my. just made these with my 4 yo great granddaughter. they are wonderful. everythings just right , thank you so much for giving your reciepe to others. they are so tasty especially with coffee or milk'' kiley says thanks also..
Molly Walcome
Thank you!! I'm glad you liked them!
Pam
I can’t get my cupcakes to dome, I have tried twice. My leavening agents are well within date and I’ve just had my oven checked, any suggestions?
Molly Walcome
What do you use to measure your ingredients? Over-measuring the liquid ingredients can make the batter too heavy and not rise properly. If you don't have one, I highly recommend using a kitchen scale, they aren't expensive and make baking so much easier!
Also, make sure you only fill the cupcake liners about ⅔ of the way full. Over-filling can cause them to rise too high at first and then deflate. I usually have some extra batter left after filling 12 liners.