Mocha Cupcakes

Mocha cupcakes are the perfect treat for coffee lovers. Moist mocha cupcakes swirled with coffee buttercream frosting and a sprinkle of cocoa powder.

Ingredients for Mocha Cupcakes

Chocolate Cupcakes

• Chocolate chips – Use semisweet or dark chocolate chips for a deep chocolate flavor.
• Dark cocoa powder – You can also use regular cocoa powder, but I love using dark cocoa powder for a deep chocolate flavor and color.
• Instant espresso powder – Instant espresso powder helps enhance the flavor of the chocolate.
• Water – Boiling water helps melt the chocolate and hydrates the cocoa powder.
• All-purpose flour – Be sure to measure the flour correctly and level the measuring cups.
• Granulated sugar – For sweetness.
• Baking soda – A leavening agent to help the cupcakes rise.
• Salt – Enhances the flavor of the cupcakes and contrasts the sweetness.
• Vegetable oil – You can also use canola oil or another neutral baking oil.
• Eggs – Room temperature.
• Vanilla extract – Believe it or not, a bit of vanilla extract enhances the flavor of the chocolate.

Coffee Buttercream Frosting

• Unsalted butter – Room temperature.
• Powdered sugar – No need to sift unless it is lumpy.
• Instant espresso powder – Be sure you get instant espresso powder and opposed to ground espresso coffee.
• Vanilla extract – Vanilla extract adds a subtle underlying vanilla flavor to the frosting.
• Salt – A pinch of salt contrasts the sweetness of the buttercream.
• Heavy cream – A splash of heavy cream helps the buttercream whip up and be silky smooth.

How to Make Mocha Cupcakes

Mocha cupcakes are easy to make! The batter only requires a mixing bowl and a whisk!

1. Preheat the oven to 350 degrees F & line cupcake pan with cupcake liners.
2. Combine chocolate chips, dark cocoa powder, instant espresso powder, and boiling water. Allow to stand for a few minutes. Mix until chocolate is melted and the mixture is smooth.
3. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
4. Add melted chocolate mixture and whisk until smooth.
5. Add in vegetable oil, eggs, and vanilla extract. Whisk to combine but do not overmix.
6. Portion the cupcake batter into cupcake liners using a large cookie scoop, about 3/4 full.
7. Bake for approximately 20 minutes until the cupcakes bounce back when gently touched.
8. Cool the cupcakes in the cupcake pan for 5 minutes and transfer to a wire rack to cool completely.

How to Make Coffee Buttercream Frosting

Coffee buttercream frosting is incredibly easy to make. I recommend using a stand mixer. You can use a whisk or paddle attachment depending upon your preferences. You can also use an electric hand mixer.

1. Whip the room temperature butter until light, fluffy, and pale in color.
2. Add powdered sugar in two batches, mixing on low in between each addition.
3. Add in instant espresso powder, vanilla extract, and salt, mixing on low speed.
4. Drizzle in the heavy cream and continue to mix on low until combined.
5. Turn the mixer to medium-high speed and whip the buttercream for about 3 minutes.