Mocha Cupcake with Frosting
Indulge in the rich, decadent flavors of these Mocha Cupcakes with Frosting, a perfect treat for coffee and chocolate lovers alike! These tender, moist cupcakes marry the robust essence of strong brewed coffee with the deep, velvety richness of cocoa powder, creating a delightful balance of flavors in every bite. Topped with an airy mocha buttercream frosting infused with a hint of instant coffee and cocoa, these cupcakes are the ultimate dessert for any occasion. With just 20 minutes of prep time and a simple step-by-step process, this recipe is as easy as it is delicious. Garnish with chocolate shavings or coffee beans for an elegant finishing touch and a dessert that's sure to impress. Perfect for parties, afternoon snacks, or a sweet pick-me-up, these mocha cupcakes are a true crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder (unsweetened)
- 1.0 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Whole milk
- 0.5 cup Strong brewed coffee (cooled)
- 0.25 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Unsalted butter (softened)
- 3.5 cups Powdered sugar
- 0.25 cup Cocoa powder (unsweetened)
- 1 teaspoon Instant coffee granules
- 3 tablespoons Heavy cream
- 0.5 teaspoon Coffee extract (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate large bowl, beat the eggs, milk, coffee, oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and lump-free.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl until creamy and fluffy, about 2–3 minutes.
Add the powdered sugar, cocoa powder, and instant coffee granules to the butter, and beat on low speed until combined.
Increase the mixer speed and add the heavy cream and optional coffee extract. Beat until the frosting is smooth and spreadable.
Once the cupcakes are fully cooled, use a piping bag or spatula to frost the cupcakes with the mocha buttercream.
Optional: Garnish with chocolate shavings, a sprinkle of cocoa powder, or small coffee beans for decoration.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 61.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 291 mg | 6% | |
*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.
