Mocha Cupcakes with Coffee Frosting
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Mocha Cupcakes with Coffee Frosting
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These mocha cupcakes are a simple one-bowl recipe with perfectly balanced flavors of both chocolate and coffee, topped with a coffee buttercream frosting and finished with an indulgent chocolate drizzle.
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Ingredients
Mocha Cupcakes
- 1/4 cup canola oil 60 mL
- 1/4 cup granulated sugar 50 g
- 1/4 cup brown sugar 50 g
- 1/8 cup chocolate melted, 1 oz or 28 g
- 1/4 cup sour cream
- 1 egg large
- 1 egg yolk
- 3/4 cup all purpose flour 90 g
- 1/4 cup cocoa powder 25 g
- 1/2 teaspoon baking powder
- 1/4 teaspoon tsp baking soda
- 1/4 tsp tsp salt
- 1/4 cup hot water
- 1/2 tablespoon instant coffee
Coffee Buttercream
- 1/2 cup unsalted butter 113 grams or 1 stick
- 1 cup icing sugar 120g
- 1 tablespoon heavy cream
- 1 tablespoons instant coffee
- 1 tablespoon hot water
- 1/4 teaspoon salt
Assemble & Decorate
- 2 tablespoons chocolate, melted chocolate chips or chocolate bar
Instructions
Mocha Cupcakes
- Preheat oven to 350ºF.
- In a large bowl, mix together, the oil, white sugar, brown sugar and melted chocolate. Add in the egg and egg yolk, and beat for a couple of minutes.
- Sift in the dry ingredients: flour, baking soda, baking powder, salt and cocoa powder.
- Line cupcake tin with cupcake liners (about 9-12).
- Bake at 350ºF for 15-18 minutes. Cupcakes are done when toothpick inserted comes out clean.
- Cool cupcakes in cupcake tin for about 10 minutes, then transfer to wire rack to cool completely.
Coffee Buttercream Frosting
- Dissolve 1 tablespoon instant coffee in 2 tablespoons of boiling hot water. Mix until combined, then set aside.
- In a large bowl, beat room temperature butter until fluffy - about 5-7 minutes.
- Add in 1/3 cup icing sugar and mix until incorporated, then add 1/2 tablespoon of hot coffee mixture, and 1/2 tbsp of cream. Mix in completely.
- Repeat process, until all the ingredients have been used up.
- Beat until incorporated and frosting is light and fluffy.
- If frosting is too soft, add in more icing sugar (2 tbsp at a time), if too frosting is too stiff, add a little cream (1 teaspoon at a time)
- Transfer frosting to a piping bag, fitted with a Wilton 2D tip.
Assemble & Decorate
- Melt some chocolate chips or some semi-sweet chocolate for about 2 tablespoons of melted chocolate. Transfer to squeeze bottle or ziploc bag, if using. Allow it to cool for a few minutes before drizzling onto cupcakes.
- Swirl frosting onto cupcakes as desired. Drizzle melted chocolate over cupcakes.
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