Mocha Cupcakes

5 from 4 votes

This recipe for Mocha Cupcakes with espresso buttercream will be everyone's favorite chocolate cupcake. It is sweet and delicious with the perfect flavor.

Prep Time15

Cook Time20

Let Cool10

Total Time45

Course: Dessert

Cuisine: American

Keyword: Mocha Cupcakes

Servings:

Calories: 346kcal

Author: Carrie Barnard

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

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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 3/4 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!

Notes

Refrigerate the leftover cupcakes for up to 3 days.

Nutrition