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Mocha Cupcakes
5 from 141 votes

Mocha Cupcakes

Mocha Cupcakes combine cocoa, coffee, and rich buttermilk to produce a moist, tender crumb with a deep coffee-chocolate flavor. The recipe uses a warm coffee liquid in the batter and a buttercream frosting enhanced with cocoa and espresso powder. These cupcakes are completed with melted dark chocolate and chocolate-covered espresso beans for added texture and intensity. Their balance of coffee bitterness and sweet chocolate makes them an appealing dessert for those who enjoy coffee-flavored sweets.

Prep Time
18 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 24
Calories: 430 kcal
Course: Dessert
Cuisine: American

Ingredients

INGREDIENTS
For the Cupcakes:
  • 3 cups all-purpose flour
  • 2 ⅔ cups granulated sugar
  • 3 tbsp cocoa powder nice quality
  • 1 tsp kosher salt
  • 1 tbsp baking soda
  • 1 ½ tbsp baking powder
  • ½ cup sour cream warm
  • 1 cup buttermilk warm
  • 3 egg large
  • 1 1/4 cups coffee 300ml, strong, hot
  • 1/2 cup water
  • ¾ cup vegetable oil
For the Buttercream:
  • 1/2 pound butter unsalted, room temperature
  • 1 lb confectioners sugar
  • 1/2 tbsp cocoa powder
  • 1/2 tbsp espresso powder
  • 1/2 tbsp vanilla extract
  • 2 1/2 tbsp heavy cream
  • 1/4 tsp kosher salt
For the Assembly:
  • 1/2 cup chocolate covered espresso beans
  • 1/2 cup dark chocolate chopped, melted, cooled

Instructions

INSTRUCTIONS
For the Cupcake Batter:
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  1. Preheat oven to 350F.
  2. Add papers to a cupcake pan.
  3. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
  4. Add the wet ingredients into a large bowl and whisk together.
  5. Add the wet ingredients the dry ingredients.
  6. Whisk to combine then mix on level 2 for two minutes.
  7. Distribute batter evenly to cupcake papers. Bake for about 15-20 minutes at 350F or until a toothpick inserted in the center comes out clean.
  8. Allow time to cool for 10 minutes to cool fully.
For the Mocha Buttercream:
  1. In a medium bowl, sift the confectioners’ sugar, cocoa and espresso powder. 
  2. In a standing mixer fitted with a paddle attachment, whip the butter for about 5 minutes. 
  3. Beat in the confectioners sugar mixture slowly.
  4. Add vanilla and drizzle in the cream while beating until desired consistency is reached. Transfer to a piping fitted with an 858 tip. 
For the Ganache:
  1. Give chocolate a rough chop. Melt and allow to cool. 
For the Assembly:
  1. Remove the core of the cupcake.
  2. Drizzle chocolate ganache. 
  3. Pipe the buttercream. 
  4. Top each dollop with a chocolate covered espresso bean. Dust with cocoa powder. 

Notes

  • The ganache topping can be customized with coffee, brandy, or bourbon for different flavor profiles.
  • If chocolate-covered espresso beans are not available, a drizzle of ganache atop the buttercream can provide a pleasant contrast.

Nutrition Information

Calories 430kcal (22%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 430

% Daily Value*

Calories 430kcal 22%

* Percent Daily Values are based on a 2,000 calorie diet.