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Mocha Cupcakes

Mocha Cupcakes

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Indulge in the delightful fusion of chocolate and coffee with these Mocha Cupcakes, topped with rich espresso buttercream frosting. Perfectly moist and soft, these cupcakes are ideal for any occasion—from birthday parties to casual gatherings. The irresistible combination of flavors will impress your guests and satisfy your sweet cravings. You can personalize these treats with various toppings, making them not just delicious but also visually appealing.

Ingredients

Scale
  • 1 ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • ½ cup sour cream
  • ½ cup strong coffee, room temp
  • 1 tablespoon instant espresso powder
  • ½ cup unsalted butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons heavy cream
  • 2 teaspoons instant espresso powder
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 13 pieces chocolate covered coffee beans

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract, sour cream, strong coffee, and instant espresso powder. Mix well.
  4. Gradually combine the dry ingredients into the wet mixture until just blended; avoid overmixing.
  5. Fill cupcake liners two-thirds full with batter and bake for 20–25 minutes or until a toothpick comes out clean.
  6. For the frosting, beat together softened butter, confectioners' sugar, heavy cream, instant espresso powder, vanilla extract, and salt until creamy.
  7. Once cooled, frost each cupcake generously and garnish with a chocolate-covered coffee bean.

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