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Mocha Cupcakes

Servings: 13
Author: Maryanne Cabrera


  • 1 cup cake flour
  • 1 cup all-purpose flour
  • 3 Tbsp unsweetened cocoa powder
  • 2 tsp baking soda
  • ½ tsp kosher salt
  • ½ cup unsalted butter room temp
  • 1 ½ cup light brown sugar packed
  • 2 large eggs room temp
  • 1 tsp pure vanilla extract
  • ½ cup sour cream room temp
  • ¾ cup strong espresso room temp
  • 1 Tbsp instant espresso powder

Cream Cheese Frosting:

  • 1 cup unsalted butter softened, room temp
  • 4 oz cream cheese softened, room temp
  • 3 cup confectioners' sugar sifted
  • green food gel coloring as needed



  • Preheat oven to 325 °F. Line muffin tin with paper liners or grease.
  • In a medium bowl, combined cake flour, all-purpose flour, cocoa powder, sea salt, and baking soda. Sift all dry ingredients together and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Once smooth, add brown sugar and mix until incorporated. Add eggs one at time on low speed. Scrape down sides of bowl as needed.
  • On low speed, add the flour mixture in three additions, alternating with sour cream. Mix on low speed until combined.
  • In another bowl, whisk together vanilla, brewed espresso, and espresso powder. Add to batter slowly until incorporated.
  • Divide batter between cupcake liners, filling each cup about ¾ full. Bake in preheated oven for 20-25 minutes until a toothpick inserted in center of cake comes out clean. Remove cupcakes from tin and allow to cool on wire racks. Once cooled to room temperature, cupcakes are ready for frosting.

Cream Cheese Frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth. Add sifted powdered sugar one cup at a time. Beat on medium speed until thickened and smooth. Add a couple drops of green food gel. Mix to incorporate.
  • Transfer frosting to a piping bag fitted with a Wilton 233 tip. Pipe grass onto cooled cupcake. Decorate with wooden golf tee and golfball. If golf tee is sinking to the bottom of the cupcake, try letting the frosted cupcake chill in the fridge to stiffen a little.