This recipe for Mocha Cupcakes with espresso buttercream will be everyone’s favorite chocolate cupcake. It is sweet and delicious with the perfect flavor.
The wonderful combination of Chocolate Cupcakes and coffee come together in this tasty cupcake recipe. The chocolate flavor is not overwhelming, and the espresso frosting is so decadent. I have made it for Easy Graduation Desserts.
I love to make this for parties along with Red Velvet Cupcakes, Ice Cream Cone Cupcakes , Cherry Limeade Cupcakes or Margarita Cupcakes. You can also use these to make Graduation Cupcakes.
For more coffee flavor, try these delicious Coffee Cookies.
Table of contents
What does Chocolate Mocha Cupcakes taste like?
It is the best combination of two amazing flavors. The coffee flavor is subtle in the cupcakes and perfectly balanced with the chocolate.
The frosting is a delicious blend of espresso and other ingredients that result in the best coffee taste. The cupcake and frosting combine into a great dessert.
Ingredients
Cupcakes
- All Purpose Flour
- Unsweetened Cocoa Powder
- Instant Espresso Powder
- Brown Sugar
- Sour Cream (room temperature)
- Large Eggs
- Strong Coffee
- Vegetable Oil
Espresso Buttercream
- Unsalted Butter (room temperature)
- Powdered Sugar
- Instant Espresso Powder
- Milk
Find the complete list of ingredients at the bottom of the post.
Variations and Substitutions
- Chocolate Filling. For another fun flavor twist, try stuffing these cupcakes with chocolate ganache. Use a cupcake corer or paring knife to remove the center. Then fill with ganache.
- Decaf. If you are concerned about the caffeine, you can substitute decaf coffee in the cupcakes.
- Instant Coffee. You can substitute instant coffee for espresso powder. However, the flavor will not be as strong and the granules do not mix together as smoothly in the frosting.
- Topping. Sprinkle mini chocolate chips on top of the buttercream frosting for an extra touch.
- Frosting. For a different flavor, try Peanut Butter Frosting Recipe or Salted Caramel Frosting.
How to make chocolate mocha cupcakes
- Step 1. Preheat the oven. Preheat the oven to 350 degrees Fahrenheit and line to cupcake tins with cupcake liners.
Step 2. Combine the dry ingredients. In a large bowl whisk together the flour, cocoa powder, instant espresso powder, salt, baking soda and baking powder together.
Step 3. Next, get out a separate bowl. Stir together the sugar, brown sugar, eggs, coffee, milk, water and vegetable oil.
Step 4. Combine the dry ingredients and wet ingredients until just combined.
Step 5. Fill the cupcake batter into the cupcake pans. Bake for 15-20 minutes until a toothpick inserted comes out clean.
Step 6. While the cupcakes are cooling, make the frosting. Beat together the butter and powdered sugar until light and fluffy using a stand mixer. Mix in the espresso and combine.
Step 7. Pipe the frosting onto the cupcakes using a piping tip. Then serve and enjoy!
Storage
Refrigerator
Refrigerate the leftover cupcakes for up to 3 days. Cover the cupcakes with plastic wrap or place inside a storage container so they stay fresh.
Allow to come to room temperature before serving. I like to sit the cupcakes on the counter about an hour before serving.
Freezer
Freeze the cupcakes up to 2 to 3 months. I suggest flash freezing the cupcakes for 1 to 2 hours on a baking sheet so the frosting stays intact.
Then wrap in plastic wrap and transfer the cupcakes to a freezer container. This should help to keep the cupcakes fresh and still looking great.
Tips for Success
- Measure the flour accurately. Spoon the flour into the measuring cup instead of scooping it inside. Scooping can lead to the flour being packed inside which leads to excessive flour.
- Room temperature butter. Make sure the butter is room temperature before making the frosting. It is easier to blend and will also result in a smoother consistency.
- Do not substitute ground espresso or ground coffee. You absolutely cannot substitute ground espresso or ground coffee for instant espresso. It will be grainy.
- Portion the cupcake batter easily. Just use a large cookie scoop to fill the cupcakes and each one will be the same size. You can also use an ice cream scooper or even a measuring cup. It will make it fast and easy while being the same size.
- Combine the frosting thoroughly. When you first add the espresso, it might look grainy but continue to mix. It will combine perfectly into a smooth and creamy buttercream.
- Piping bag. It is easiest to decorate these cupcakes using a piping bag and your preferred tip. However, you can use a ziplock bag to pipe the frosting if needed.
Fill the bag with frosting and seal. Cut off the corner and pipe the frosting as normal.
What is Instant Espresso Powder?
It is similar to instant coffee but with a more intense coffee flavor. It is powder that you combined with water, and it makes espresso.
The strong flavor is delicious in these cupcakes. You can also use it in other baked goods such as brownies. It is an easy way to add a new flavor to your baked goods.
More Easy Cupcakes to try
- Caramel Apple Cupcake
- Cherry Almond Cupcakes
- Peanut Butter Cupcakes
- Chocolate Peanut Butter Cupcakes
- Nutella Cupcakes
- Black Forest Cupcakes
Once you make this mocha cupcake recipe, you will be hooked. Don’t forget to come back and leave a comment once you do.
Mocha Cupcakes
Ingredients
For the Cupcakes:
- 3 cups All Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1 Tablespoon Instant Espresso Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Baking Soda
- 2 teaspoons Baking Powder
- 1 1/4 cup Granulated Sugar
- 1 1/4 cup Brown Sugar
- 1/2 cup Sour Cream room temperature
- 3 Large Eggs
- 1 cup Strong Coffee
- 1 cup Milk
- 1/2 cup Water
- 3/4 cup Vegetable Oil
For the Espresso Buttercream:
- 1 cup Unsalted Butter room temperature
- 2 1/2 cups Powdered Sugar
- 2 teaspoons Instant Espresso Powder
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Milk
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line to cupcake tins with cupcake liners.
- In a mixing bowl, stir together the flour, cocoa powder, instant espresso powder, salt, baking soda and baking powder together. Set aside.
- In a separate bowl, stir together the sugar, brown sugar, eggs, coffee, milk, water and vegetable oil.
- Then stir the dry ingredients into the wet ingredients until just combined.
- Pour the cupcake batter into the cupcake tins filling them up approximately ¾ of the way full.
- Bake for 15-20 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes and then move to a wire rack to cool completely.
For the Frosting:
- Beat together the butter and powdered sugar with a hand held or stand up mixer until light and fluffy.
- Add in the espresso powder, vanilla extract and milk. Beat on medium speed until combined (5-8 minutes).
- Pipe the frosting onto the cupcakes and then they are ready to serve and enjoy!
