When it comes to combining two unforgettable flavors into a tiny handheld treat, these mocha cupcakes take the win! These moist, fluffy cupcakes combine moist chocolate cake and creamy, fluffy coffee buttercream to create an irresistible dessert you can enjoy anytime.
Best Mocha Cupcakes Recipe
These mocha cupcakes are a dream come true for coffee and chocolate lovers! They are made with my delicious chocolate sponge cake and coffee buttercream, creating a flavor and aroma explosion that will indulge your senses and have your mouth watering the second you get your hands on them!
I use the highest-quality ingredients and baking techniques to make these mocha cupcakes the best you have ever tried. Unlike some chocolate cake recipes, I use oil in the batter to create the most melt-in-your-mouth, moist cake texture. I also use brown sugar in addition to regular sugar to sweeten the batter and add a delicious hint of molasses flavor that perfectly complements the coffee and chocolate flavors.
The ingredients and equipment I use in my recipe for mocha cupcakes are essential, everyday household items that most people already have in their pantry. That means you can quickly whip up this recipe on a whim without first having to run around town to get what you need to make it!
Whether you’re new to baking or have been doing this for some time, this recipe is super simple and easy to follow yet detailed enough to help you understand the science behind baking. I even provide expert tips and tricks to help you have a flawless baking experience the first time!
Make The Chocolate Cupcake Batter
Start by preheating your oven to 175℃ / 347℉. Do not use a fan while the oven heats up. In the meantime, line your cupcake tin with cupcake liners.
Using an electric hand mixer or hand wish, whisk together the egg, vegetable oil, freshly brewed coffee, milk, vanilla extract (a/k/a your “wet ingredients”), and granulated sugar and brown sugar for 1-2 minutes. The egg, coffee, and milk must all be at room temperature to emulsify effectively.
Sift together your dry ingredients (all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and salt) in a small bowl. Do not skip the salt; it is vital in balancing the sweetness and enhancing the flavor! Then, mix the wet ingredients into dry ingredients just until combined.
Bake It
Use a spoon or a piping bag to evenly distribute the batter into the cavities of the cupcake tin. To give the cupcakes space to rise, only fill them until they are about ¾ full.
Place the tray in the preheated oven and bake for approximately 20-22 minutes or until it passes the “toothpick test” (a toothpick inserted in the center comes out clean).
Move the cupcakes to a cooling rack to cool completely to room temperature. Do not try to frost the cupcakes before they cool. Otherwise, the frosting will melt!
Prepare The Coffee Buttercream Frosting
Use a stand mixer or an electric hand mixer to cream the room-temperature butter on medium-high speed for approximately three minutes until it becomes lighter in color and fluffy. Use unsalted butter to avoid salty buttercream. The butter must be soft for this step!
Next, switch the mixer to low speed (to avoid a huge powdered sugar cloud) and slowly add the powdered sugar one tablespoon at a time. Sift the powdered sugar first to avoid lumps in the batter.
After adding all the sugar, return the mixer to medium-high speed. Whip the mixture for approximately four minutes until it becomes light, fluffy, and voluminous.
In a small bowl, mix the espresso powder (also known as instant espresso powder) with the heavy cream until it fully dissolves. If you do not have expresso powder, you can use one of these espresso powder substitutes.
Lower the mixer back to low speed, then add the vanilla extract, salt, and the heavy cream and coffee mixture. Whip for another minute until the texture becomes smooth and silky.
Assemble The Mocha Cupcakes
Transfer your espresso buttercream frosting into a piping bag fitted with a piping nozzle. Once the cupcakes have completely cooled to room temperature, frost each one and decorate to your preference.
I recommend decorating them with chocolate-covered espresso beans, chocolate chips, or a dusting of cocoa powder for a tasty and eye-catching finish!
Storing & Freezing
The mocha cupcakes and buttercream taste best and have the best texture when served fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to three days. Allow them to come to room temperature before you enjoy them so that the buttercream frosting can soften.
To freeze, place the cupcakes in a freezer-safe plastic bag. They will keep for up to three months. Thaw them at room temperature, preferably overnight.
See my guide on how to store cupcakes with frosting for more tips.
Flavor Variations
One of the best things about these coffee mocha cupcakes is that you can enhance the flavor even more with different flavors and toppings!
For a unique flavor, swap out the vanilla extract with orange extract to add a citrusy flavor to the chocolate or with peppermint extract to make delicious peppermint mocha cupcakes.
Add spices such as ground cinnamon to the dry ingredients for a warm flavor, or spice things up with a sprinkle of cayenne pepper.
You can also swap out the mocha buttercream for my vanilla, chocolate, raspberry, or Oreo frosting.
To have even more fun with this recipe, see my guide on filling cupcakes.
Ingredient Substitutions
Some mocha cupcakes recipes use freshly brewed instant coffee instead of espresso powder to make buttercream. You can do the same in this recipe; however, the key is to allow the coffee to completely cool to room temperature to blend properly with the other ingredients. If you use freshly brewed coffee, consider adding the liquid very slowly and stopping before the buttercream turns into a soup.
If you have a gluten allergy, try this recipe with almond flour instead of the all-purpose flour. For vegan-friendly, dairy-free cupcakes, you can use high-fat vegan butter and heavy cream and replace the egg with one of these egg substitutes. Keep in mind that the flavor will slightly differ from that of dairy products.
However, if you leave out or substitute any ingredients, you will likely have to reformulate the entire recipe to maintain the balance in flavor and texture. Unfortunately, I cannot provide substitutes for all allergies and diets.
Expert Tips To Make The Mocha Cupcakes
- Always use high-fat, high-quality ingredients for the best flavor and texture of the cupcakes and buttercream. In my mocha chocolate cupcake recipe, I use 3% whole milk, 82% European-style butter, and 36% heavy cream. You also want to use the highest-quality vanilla you can find. Try making my homemade vanilla extract!
- Only use a rubber spatula to fold the wet and dry ingredients together. The spatula helps prevent overmixing the batter, which can result in dry, dense cupcakes.
- Not all ovens are created equal! To avoid overbaking and dry cupcakes, use the toothpick test to check for doneness rather than the time.
- A successful buttercream is dependent on the correct temperature of the butter. It must absolutely be softened and at room temperature to prevent it from being too runny or grainy. See my guide on softening butter quickly to achieve the right texture without last-minute microwaving.
- If you follow the recipe as written, the coffee buttercream should have a perfect, fluffy, and pipeable texture. However, if it is too thick, add one tablespoon of heavy cream at a time until it reaches the right texture. If it is too thin, add powdered sugar one tablespoon at a time.
What Equipment To Use
You should always use a digital scale when baking to ensure the most accurate measurements and a pleasant experience. A digital thermometer is also helpful, guaranteeing an accurate oven temperature.
When making the buttercream, it is best to use a stand mixer to cream the butter and sugar together. Alternatively, you can use an electric hand mixer.
Always use a rubber spatula when the recipe calls for folding the dry ingredients into the batter, as it prevents overmixing.
Lastly, you will need a 12-cup muffin pan and a cooling rack to help the cupcakes cool evenly and completely.
Try Some Of My Other Cupcake Recipes
If you love chocolate as much as I do, you will want to try my other decadent chocolate-based cupcakes:
- Chocolate Raspberry Cupcakes
- Chocolate Caramel Cupcakes
- White Chocolate Raspberry Cupcakes
- White Chocolate Cupcakes
- Oreo Cupcakes
But that’s not all! Check out my roundup of 50+ Cupcake Recipes, from classic favorites to unique flavors!
Have You Tried This Recipe?
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Mocha Cupcakes
Ingredients
Chocolate Cupcakes
- 100 g (½ cups) Granulated Sugar
- 100 g (½ cups) Brown sugar
- 80 g (⅓ cups) Vegetable Oil
- 120 g (½ cups) Whole milk room temperature
- 120 g (½ cups) Freshly brewed coffee room temperature
- 1 teaspoon Vanilla extract
- 1 Egg room temperature
- 180 g (1½ cups) All purpose flour
- 50 g (½ cups) Cocoa powder
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Baking soda
Coffee Buttercream Frosting
- 226 g (1 cups) Unsalted butter 82% fat content European-style butter, use it softened
- 240 g (2 cups) Powdered sugar Sifted
- ½ tablespoon Vanilla extract
- ¼ teaspoon Salt
- 3 tablespoons Heavy cream 36% fat content
- 1 teaspoon Espresso powder
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Chocolate cupcakes
- Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 347℉ (no fan).
- With an electric hand mixer, whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee, milk, and vanilla extract.
- Sift dry ingredients together; flour, baking powder, baking soda, cocoa powder, salt then pour the wet ingredients into dry ingredients and fold just until combined.
- Spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.
- Bake the chocolate cupcake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.
- Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.
Coffee Buttercream Frosting
- Using your stand mixer or electric hand mixer, cream the room-temperature softened butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
- Add in the powdered sugar tablespoon by tablespoon on low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume.
- Mix the espresso powder with the heavy cream until fully dissolved.
- Lastly, while the mixer is on at low speed, add vanilla extract, salt, and heavy cream & coffee mixture and continue whipping for another minute until it is smooth and silky.
- Move the frosting into a piping bag fitted with a piping nozzle. Frost the cupcakes with the coffee buttercream, and decorate according to your liking eg. with coffee beans or a hint of cocoa powder.
- The cupcakes are best served fresh. Any leftovers can be stored refrigerated for 2-3 days in an air-tight container. Bring them back to room temperature before serving for the frosting to soften.
Notes
- Measure your ingredients with a Digital scale for accuracy.
- All cupcake ingredients must be at room temperature to properly emulsify: eggs, coffee, and milk.
- Use high-fat (36%) heavy cream and good quality high-fat (82%) butter for making buttercream.
- It is key to use high-quality vanilla for the best flavor; feel free to try my homemade vanilla extract.
- Espresso powder, also known as instant espresso, comes from darkly roasted espresso beans that undergo grinding, brewing, drying, and a subsequent fine grinding process. This creates a concentrated powder that easily dissolves in liquid. Alternatively, use one of these espresso powder substitutes.
- Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- A digital scale is required for a consistent, happy baking experience.
- Do not overwork the cupcake batter. After whipping the wet ingredients, switch to a rubber spatula to incorporate the dry ingredients.
- Always preheat your oven and consider using a digital oven thermometer for the best results.
- Baking these cupcakes takes 22 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaked cupcakes. Do not overbake them, as that will result in a dry texture.
- When making the buttercream, the temperature and texture of the butter is key. Wait until it is soft, however, avoid last-minute microwaving.
- When adding the powdered sugar, reduce the speed of the mixer to avoid creating a huge powder sugar cloud.
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This coffee frosting should have the perfect pipeable fluffy texture, but if, for some reason, it is too thick, add some more cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (1 tablespoons at a time).
- Note that the coffee buttercream texture is best straight after making it when the butter is at the right temperature (room temperature), and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it and might need to give it another minute or two to whip in the stand mixer to increase the volume again.
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