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4.6 from 1,521 votes

Mocha Cupcakes with Espresso Buttercream Frosting

These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 16 cupcakes
Calories: 329 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cupcakes:
  • ½ cup brewed coffee, at room temperature
  • 1½ teaspoons espresso powder
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1⅓ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg at room temperature
For the Espresso Buttercream Frosting:
  • 1 cup unsalted butter, at room temperature
  • 2½ cups powdered sugar
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons espresso powder

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
  2. Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  4. With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
  5. Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
  6. Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
  7. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).

Notes

  • Nutritional values are based on one cup cake

Nutrition Information

Calories 329kcal (16%) Carbohydrates 41g (14%) Protein 2g (4%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 56mg (19%) Sodium 83mg (3%) Potassium 100mg (3%) Sugar 31g (62%) Vitamin A 560IU (11%) Calcium 36mg (4%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 16cupcakes

Amount Per Serving

Calories 329

% Daily Value*

Calories 329kcal 16%
Carbohydrates 41g 14%
Protein 2g 4%
Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 56mg 19%
Sodium 83mg 3%
Potassium 100mg 2%
Sugar 31g 62%
Vitamin A 560IU 11%
Calcium 36mg 4%
Iron 0.8mg 4%

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