Coffee Mocha Frosteds
Indulge in the rich, café-inspired decadence of Coffee Mocha Frosteds—a perfect fusion of moist chocolate cupcakes and luxurious espresso-infused frosting. Crafted with a blend of unsweetened cocoa, freshly brewed coffee, and a hint of vanilla, these cupcakes deliver layers of deep, chocolaty flavor with a subtle, aromatic coffee kick. Topped with a creamy frosting made from dark chocolate, instant espresso, and heavy cream, every bite is a velvety-smooth treat that coffee and chocolate lovers will adore. Ready in under an hour and yielding 12 perfectly portioned treats, these mocha masterpieces are ideal for special occasions or a gourmet treat-yourself moment. Enhance their appeal with a garnish of cocoa powder, chocolate shavings, or coffee beans for a truly café-worthy presentation!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.75 cups Brewed coffee, cooled
- 0.5 cups Whole milk
- 0.5 cups Vegetable oil
- 2 items Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Unsalted butter, softened
- 2 cups Powdered sugar, sifted
- 3 tablespoons Heavy cream
- 1 teaspoons Instant espresso powder
- 4 ounces Dark chocolate, melted and cooled
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended and set aside.
In another bowl, whisk together the granulated sugar, brown sugar, brewed coffee, milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully combined.
Gradually add the wet ingredients into the dry ingredients and stir gently until no lumps remain. Avoid overmixing.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the softened butter in a large bowl using a hand or stand mixer on medium speed until creamy, about 2–3 minutes.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
Stir the instant espresso powder into the heavy cream until dissolved, then pour it into the frosting along with the melted dark chocolate. Beat on high speed for 3–4 minutes until the frosting is light and fluffy.
Once the cupcakes are completely cool, generously apply the frosting on top using a piping bag or an offset spatula.
Optional: Garnish with a dusting of cocoa powder, chocolate shavings, or coffee beans for presentation. Serve and enjoy!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 48.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
