Special Mocha Cupcakes
Indulge in the rich, chocolatey decadence of Special Mocha Cupcakes, a heavenly treat that marries the bold flavors of coffee and cocoa. These moist, tender cupcakes are infused with hot brewed coffee for a deep mocha flavor and topped with an irresistibly creamy espresso frosting that delivers the perfect hint of coffee sophistication. With the option to garnish with elegant chocolate shavings, these cupcakes are as visually stunning as they are delicious. Perfect for chocolate and coffee enthusiasts alike, this easy-to-follow recipe comes together in just under 40 minutes, making it ideal for everything from casual gatherings to special celebrations. Whether you're a novice baker or a seasoned pro, these mocha cupcakes are guaranteed to impress your taste buds and wow your guests.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 0.5 cup vegetable oil
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cup hot brewed coffee
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons espresso powder
- 3 tablespoons heavy cream
- 0.25 cup chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
Slowly stir in the hot brewed coffee, mixing until the batter is smooth. (The batter will be thin; this is normal.)
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened unsalted butter in a large bowl with a hand or stand mixer until creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Dissolve the espresso powder in the heavy cream, then add this mixture to the frosting along with the vanilla extract. Beat until smooth and fluffy.
Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
Garnish with chocolate shavings if desired. Serve and enjoy!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 57.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 191 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.
