Home · Recipes · Desserts & Baking · Cupcakes & Muffins Mocha Cupcakes Author: Maryanne CabreraPublished: Jun 14, 2013Updated: Feb 23, 2024 View Recipe6 ReviewsThis post may contain affiliate links. Read our disclosure policy. Mocha is a unique delicious combination of chocolate and coffee flavors. Soft and moist mocha cupcakes topped with espresso buttercream frosting. Garnish with chocolate covered coffee beans for a sweet crunch. Table of Contents IngredientsRecipe VariationsStep-by-Step Instructions More Chocolate Dessert RecipesMocha CupcakesView moreView less The perfect cupcakes for coffee lovers, chocolate enthusiasts, and everyone in between! These mocha cupcakes are a delightful sweet treat for big and small occasions. Ingredients For best results, measure ingredients by weight using a kitchen scale. Otherwise, use the “spoon and level method” to properly measure flour by volume. The easy to make mocha cupcakes use standard pantry ingredients along with one special ingredient. You’ll need the usual flour, baking powder, baking soda, butter, salt, vanilla, and eggs. Cocoa Powder: Either type of unsweetened cocoa powder (natural or Dutch-process) works in this recipe. Dutch-process cocoa has been treated with an alkali to neutralize the natural acidity of cocoa making it richer and darker in color and less bitter in flavor. Coffee: Stronger coffee will result with more pronounced flavor. Use freshly brewed coffee, day old coffee, or quickly mix up a mug of instant coffee. Or, you may use espresso shots. Instant Espresso Powder: This is the special ingredient that truly makes these mocha cupcakes shine! Highly recommended Delallo Instant Espresso, King Arthur Baking Espresso Powder, or 365 Whole Foods Market Instant Espresso. Sugar: Recipe uses a mixture of brown sugar and granulated sugar. You may choose to use one type of sugar, if preferred. Sour Cream: This adds a balanced tang to the cupcakes as well as moisture. For best results, use full-fat sour cream. Otherwise, swap in creme fraiche or whole milk Greek yogurt. Recipe Variations This chocolate coffee cupcake recipe are topped with espresso flavored American buttercream. American buttercream tends to be the sweeter side compared to other frostings. To truly make these the best cupcakes for your taste preferences, pick from a variety of different frostings. The follow buttercream recipes pair well with this mocha cupcake recipe. Espresso Meringue Frosting: Call it meringue frosting or marshmallow frosting. This Swiss meringue frosting is flavored with vanilla extract and instant espresso powder. The espresso frosting is used on these almond mocha hi-hat cupcakes. Whipped Chocolate Ganache Frosting: Want more chocolate than coffee flavor? Top the cupcakes with whipped chocolate ganache. It’s a super rich, luscious frosting made from two ingredients- chocolate and heavy cream. French Buttercream: This is the lesser known of the buttercream varieties, but definitely one of the most delicious! French buttercream is super rich and creamy. It uses a combination of egg yolks and whole eggs to produce a silky frosting. Step-by-Step Instructions Step 1: Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Step 2: Cream butter, sugar, and vanilla until smooth. Add eggs one at a time and mix on low speed until fully incorporated. Step 3: Alternate adding dry flour mixture and wet ingredients (sour cream and coffee mixed with instant espresso powder) to mixing bowl. Mix until combined. Step 4: Divide batter evenly among lined muffin tin. Fill each cavity about 3/4 full. Bake for 20-25 minutes until done. More Chocolate Dessert Recipes S’mores Cupcakes Chocolate Sugar Cookies Chocolate Marshmallows Classic Chocolate Cake Mocha Cupcakes 5 from 1 vote Mocha is a unique delicious combination of chocolate and coffee flavors. Soft and moist mocha cupcakes topped with espresso buttercream frosting. Garnish with chocolate covered coffee beans for a sweet crunch. Prep Time: 15 minutes minutesCook Time: 25 minutes minutesTotal Time: 40 minutes minutes Servings: 13 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 1 ½ cup all-purpose flour (200 g)▢ ¼ cup unsweetened cocoa powder (20 g)▢ 1 teaspoon baking powder▢ ½ teaspoon baking soda▢ ½ tsp kosher salt▢ ½ cup unsalted butter (113 g) softened, room temp▢ ¾ cup granulated sugar (150 g)▢ ½ cup brown sugar (100 g) packed▢ 1 tsp pure vanilla extract▢ 2 large eggs room temp▢ ½ cup sour cream (120 g) room temp▢ ½ cup strong coffee or espresso, room temp▢ 1 Tbsp instant espresso powderEspresso Buttercream:▢ ½ cup unsalted butter (113 g) softened, room temp▢ 3 cup confectioners' sugar (345 g)▢ 3 Tablespoon heavy cream or milk ▢ 2 teaspoon instant espresso powder▢ 1 teaspoon pure vanilla extract▢ ¼ teaspoon kosher salt▢ 13 pieces chocolate covered espresso beans or chocolate covered coffee beans Instructions Cupcakes:Preheat oven to 350 °F. Line muffin tin with paper liners. Set aside.In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. *Sift mixture together if flour or cocoa powder are clumpy. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, brown sugar, and vanilla. Add eggs one at time on low speed. Scrape down sides of bowl as needed.In a separate bowl, combine sour cream, coffee, and espresso. On low speed, add the flour mixture in three additions, alternating with liquid mixture. Scrape down batter as needed to ensure thorough mixing. Mix on low speed until combined.Evenly divide batter among prepared cupcake tin, filling each cavity about ¾ full. Bake in preheated oven for 20-25 minutes until toothpick inserted in center of cupcake comes out clean. Cool in pan for 3 minutes. Then, remove cupcakes from tin. Cool to room temperature on wire racks. Espresso Buttercream:In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream butter until smooth. Add half of confectioners' sugar. Mix on low speed until combined. Dissolve espresso powder in heavy cream. Add to mixing bowl along with vanilla and salt. Add remaining confectioners' sugar. Mix on low speed until combined. Scrape down bowl as needed. Increase to medium-high speed and beat until smooth and creamy. Use immediately. Assembly: Prepare piping bag with desired piping tip. Spoon espresso frosting into the piping bag. Pipe buttercream over cooled mocha cupcakes. Garnish with chocolate covered espresso bean. Serve immediately. NotesOvertime, the frosting will create a crusty outer shell. NutritionCalories: 626kcal | Carbohydrates: 85g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 240mg | Potassium: 243mg | Fiber: 4g | Sugar: 64g | Vitamin A: 584IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Rachel @ Bakerita says: June 14, 2013 These are too cute!! I absolutely love the golf theme, and they sound so delicious. Reply
Maryanne says: June 16, 2013 Thanks, Rachel! It’d be really cool to set up the cupcakes to make 18 holes of golf!
Maryanne says: June 16, 2013 Thanks, Ashley! I just love the piping tip, trying to find any way to use it!