Mocha Cupcakes
Indulge your sweet tooth with these decadent mocha cupcakes—a perfect fusion of rich chocolate and bold coffee flavors. These fluffy, moist cupcakes are made with a blend of unsweetened cocoa powder and strong brewed coffee to deliver an irresistible depth of flavor, while a touch of brown sugar enhances their natural sweetness. Topped with a silky coffee-infused buttercream frosting, these treats are ideal for coffee lovers and dessert enthusiasts alike. Perfect for parties, gatherings, or an indulgent afternoon pick-me-up, these mocha cupcakes are easy to make, requiring just 20 minutes of prep and 18 minutes of baking time. Garnish them with a sprinkle of cocoa powder or a coffee bean for a café-worthy finish. Whether you’re hosting a special occasion or simply craving a luscious homemade dessert, these mocha cupcakes promise to delight!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Whole milk
- 0.5 cups Brewed coffee (strong, cooled)
- 0.25 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cups Unsalted butter (softened)
- 2 cups Powdered sugar
- 1 tablespoon Instant coffee granules
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the eggs, milk, brewed coffee, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth and no lumps remain. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 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 let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, cream the softened butter in a large bowl using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Gradually add the powdered sugar, beating on low speed at first and then increasing to medium-high speed. Beat until smooth.
Dissolve the instant coffee granules in the heavy cream, then add the mixture to the frosting and beat until fully incorporated and fluffy.
Once the cupcakes are fully cooled, pipe or spread the frosting onto the cupcakes as desired.
Optionally, garnish with a sprinkle of cocoa powder or a coffee bean for decoration. Serve and enjoy!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 47.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 200 mg | 4% | |
*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.
