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Mocha Cupcakes
Yield: 12 cupcakes
Mocha cupcakes are the perfect dessert for coffee and chocolate lovers! These cupcakes are made with moist and tender mocha chocolate cake, coffee buttercream frosting, and a dusting of instant espresso powder. This mocha cupcake recipe is the most delicious way to get your caffeine fix!
Equipment
Ingredients
Chocolate Mocha Cupcakes
- ¼ cup (45 g) semisweet or dark chocolate chips
- ¼ cup (22 g) dark cocoa powder
- 2 tsp (2 tsp) instant espresso powder
- ¾ cup (177 ml) boiling water
- ¾ cup (94 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- ⅓ cup (80 ml) vegetable oil
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
Coffee Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 ½ cups (300 g) powdered sugar
- 1 tbsp (5 g) instant espresso powder
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 2 tbsp (30 g) heavy cream
Additional Ingredients
- 2 tsp (2 g) instant espresso powder to decorate the cupcakes
- 1 tbsp (15 g) coffee beans to decorate the cupcakes
Instructions
Chocolate Mocha Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a small bowl or a glass liquid measuring cup, stir together the chocolate chips, dark cocoa powder, instant espresso powder, and boiling water until the cocoa powder is dissolved and the chocolate chips are melted. Set aside to cool.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the cooled chocolate mixture and whisk until combined. Add the vegetable oil, eggs, and vanilla extract and whisk until the cupcake batter is smooth.
- Portion the cupcake batter into the cupcake liners about ¾ full. Bake the cupcakes for 20 minutes or until the tops of the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Coffee Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature butter for about 5 minutes until it is light, fluffy, and pale in color.
- Add the powdered sugar and mix on the lowest speed setting until fully combined. Then, add the instant espresso powder, vanilla extract, and salt and mix on low speed until combined. Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles. *Note: If there are undissolved instant espresso granules, continue to mix the buttercream on low speed until they are fully dissolved.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 1M piping tip with the coffee buttercream frosting. Pipe a generous swirl of buttercream onto the cooled cupcakes. Use a fine mesh sieve to dust the tops of the cupcakes with additional instant espresso powder and garnish with coffee beans, if desired.
Notes
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
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