Mocha Cupcakes with Espresso Buttercream Frosting

Mocha Cupcakes with Espresso Buttercream Frosting

You’ll be happy to know that I have recovered from my epic kitchen fail, the oven is sparkling, and to celebrate I give you these amazing mocha cupcakes with espresso buttercream frosting. Plus, it’s Friday. And cupcakes are a perfect way to welcome the weekend with open arms. It’s been a crazy, messy, stormy week, and you deserve one. I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cupcakes themselves strike a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream. I’ve been trying a new method for making buttercream for cupcakes, and I think you’re going to love it as much as I do. It involves lots of whipping of the butter, and then really whipping the finished buttercream. It gives the frosting a very smooth texture and it melts in your mouth. And as always, I try to achieve at least a 1:1 ratio of frosting to cake when frosting my cupcakes. Frosting is dreamy, yes? I could eat it with a spoon, straight from the mixing bowl.

Mocha Cupcakes with Espresso Buttercream Frosting

Now, back to my baking disaster (sort of) for a moment. I wanted to share a recipe resource with all of you in the event that you don’t know about it yet. There is a custom Google search engine called Food Blog Search, built and maintained by Elise from Simply Recipes and Kayln of Kayln’s Kitchen, which pulls search results from over 2,000 hand-selected food blogs. It’s typically my first stop when I’m searching for inspiration for a specific recipe. While I absolutely adore my cookbook collection and find many wonderful recipes among their pages, I know that any recipe I find on a fellow blogger’s site will have been tested and reviewed, with honest feedback. That is invaluable information when undertaking something in the kitchen! Stopping there first instead of my cookbook shelf may have saved me from an oven of overflowing batter. In fact, I think you should bake these cupcakes, then mosy on over to your computer and eat the cupcake while testing out the Food Blog Search.

If you’re in the mood for more cupcakes you may want to send summer out in style with these Lemon-Limoncello Cupcakes, and then usher in fall Pumpkin Cupcakes with Cream Cheese Frosting! And everyday is a good day for Dark Chocolate Cupcakes with Peanut Butter Frosting.

One year ago: Pistachio Nut Ice Cream
Two years ago: Panzanella Salad
Three years ago: Samoas Brownies

Mocha Cupcakes with Espresso Buttercream Frosting

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 17 to 20 minutes

Total Time: 1 hour

Coffee-infused chocolate cupcakes topped with espresso-spiked buttercream frosting.

Ingredients:

For the Cupcakes:
1⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee, at room temperature
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

For the Espresso Buttercream Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

Directions:

1. To make the Cupcakes: Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

6. To make the Frosting: Mix the espresso powder into the vanilla until dissolved; set aside.

7. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

(Cupcake recipe adapted from My Baking Addiction)

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404 Responses to “Mocha Cupcakes with Espresso Buttercream Frosting”

Comment Pages 1 2 3
  1. Betty @ scrambled hen fruit on August 13, 2010 at 1:16 am

    Those are scrumptious! The frosting looks perfect- light and fluffy. I totally agree with your cake to frosting ratio. It seems more civilized to eat frosting on cake rather than right from the bowl, but I’d be surely tempted. Thanks for the recipe. I think my co-workers deserve these on the first day back to school!

    Reply

    • Lisa Psomas on May 15th, 2011 at 1:24 pm

      I want to try these cupcakes, but I live in Colorado at 7,000 feet above sea level. Does anyone have a suggestion as to how I can modify this recipe so the cupcakes don’t sink in the middle?

      Reply

      • sue on May 22nd, 2012 at 1:53 pm

        I used to live in Leadville and that was 11,000 ft. above sea level. I called the County extention office to get help. I also called a few bakeries to pick their brain of all their secret tips. I know I had to adjust the leavening, liquid and flour and time of baking. My worst nightmare was trying to boil potatoes and pasta. It took 45-60 min. Crazy!! It is hard cooking with such craziness. Good luck!

        Reply

      • rebecca on August 20th, 2012 at 7:13 pm

        change the baking soda ammount

        Reply

      • ducksandbooks on November 12th, 2012 at 11:37 am

        I also live in CO and have found that adding a heaping Tablespoon of plain yogurt and a 1-2 Tablespoons of AP flour to cake recipes works really well. The yogurt tames the leavening and the flour makes it less wet and adds more gluten.

        Reply

      • Haneul on May 22nd, 2013 at 10:27 pm

        I also live in CO and have had no problems baking. The only adjustments i usually make concern sugar, salt, and vanilla. I also do bake weekly at a minimum (usually more) and have tried hundreds of recipes.

        Reply

    • Erika on May 14th, 2012 at 12:44 pm

      Did your cupcakes turn out super light? I tried them twice, cut down the baking time and mine are still so light and crumbly

      Reply

      • mariana medellin-meinke on October 12th, 2012 at 8:45 pm

        hi, I just made the cupcakes and they turned out super moist. the only thing that comes to mind is that perhaps you’re mixing the flour and the espresso mixes in too big of portions or not mixing it well enough before pouring in the next portion of either mix….?????
        the cupcakes are so so delicious definitely a keeper!!!!!!! thanx so much for the recipe….!!!!

        Reply

      • Tania on January 28th, 2014 at 1:32 pm

        I had the same problem, my cupcakes turned out very light and crumbly. Idk what I did wrong but at least the flavor is great. Does anybody know how to avoid this? Do I have to add more flour or something like that? I live in a high place, maybe that’s the problem :S

        Reply

        • Michelle on January 28th, 2014 at 7:33 pm

          Hi Tania, If you’re baking at high altitude and not making any adjustments, then that could definitely be the issue.

          Reply

  2. Cheah on August 13, 2010 at 4:33 am

    These are just wonderful. They look so tempting that I wish I could just pull them out from the screen!

    Reply

  3. Marta on August 13, 2010 at 5:15 am

    Yummy!!!!!
    I have to try!!
    xxx

    Marta.

    Reply

  4. Kalynskitchen on August 13, 2010 at 8:36 am

    I agree about food blog search; it’s so nice to read someone else’s feedback about a recipe before you make it. Your cupcakes are making me drool here!

    Reply

  5. joudie's Mood Food on August 13, 2010 at 9:00 am

    Soooooo Good! Im salivating. I could defintely do with one right now….

    Reply

  6. Sarah K. @ The Pajama Chef on August 13, 2010 at 9:11 am

    These look absolutely beautiful!

    Reply

  7. Ameya on August 13, 2010 at 9:18 am

    The look so tasty and elegant! Chocolate and coffee are a match made in heaven :) I love it!

    Reply

  8. foodlvr on August 13, 2010 at 10:09 am

    I didn’t know about the food blog search. I bookmarked it. Wow. Thanks so much.

    I am glad you finally had success with the cupcakes. Can you pass me one? Oh how yummy they look. I haven’t eaten breakfast yet and could use a sugar rush.

    Reply

  9. Kim - Liv Life on August 13, 2010 at 10:21 am

    LOVE the 1:1 ratio! I too am a frosting fan, and anything with a coffee flavor is even better. Thanks for the food blog link, I wasn’t aware of that either, but I can definitely see me using it for just the reasons you listed.

    Reply

  10. Maria on August 13, 2010 at 10:51 am

    Your cupcakes always look perfect. I love the frosting!

    Reply

  11. Tracy on August 13, 2010 at 11:21 am

    Nice recovery! :-) These cupcakes look so pretty!

    Reply

  12. Maggy@ThreeManyCooks on August 13, 2010 at 11:29 am

    I can’t believe how beautiful the frosting looks! As always, wish I had your talent. These look DELICIOUS!

    Reply

  13. Priscilla Tsai on August 13, 2010 at 11:47 am

    Wow, these are beautiful. Your frosting looks like satiny ribbons. I’m gonna try making these soon!

    Reply

  14. Shannon on August 13, 2010 at 12:06 pm

    These look amazing!! I cannot wait to try these this weekend!!

    Reply

  15. Debbie on August 13, 2010 at 12:15 pm

    I love the way you decorated the cupcakes, those ripples of frosting are beautiful! Any words of advice on how to make those with the 1M tip?

    Reply

  16. Karen on August 13, 2010 at 1:23 pm

    These cupcakes look amazing!! Just the other day I was thinking that I need to find a recipe for espresso buttercream – this one looks delicious. Thanks for the recipe!

    Reply

  17. RavieNomNoms on August 13, 2010 at 1:54 pm

    oh my word….mocha cupcakes?! Is this what heaven is made of? Just so yummy! Love the pictures too!!

    Reply

    • Emely on June 23rd, 2011 at 7:28 am

      This looks lovely

      Reply

  18. Jenny Flake on August 13, 2010 at 2:06 pm

    Can I just have one right now?! They look fabulous!

    Reply

  19. Mitzi on August 13, 2010 at 2:43 pm

    I think my daughter and I will be baking these this weekend. They look incredible!

    Reply

    • avery on July 17th, 2012 at 8:53 pm

      samewith me and my mum

      Reply

  20. Michelle on August 13, 2010 at 4:31 pm

    What perfect cupcake! Just elegant!

    Reply

  21. natalie on August 13, 2010 at 5:17 pm

    yum! i’ve always loved the combo of chocolate and coffee!! these are beautiful- love the way they are frosted!!

    Reply

  22. thecoffeebreak on August 13, 2010 at 5:29 pm

    Wow- these are awesome cupcakes :) Yum!!

    Reply

  23. Jillyann on August 13, 2010 at 6:48 pm

    Ok…I’ll take two dozen! These are beautiful and im sure they taste as amazing as they look!

    Reply

  24. Terri on August 13, 2010 at 8:03 pm

    Yum! Can’t wait to try these especially since I have been on a mocha kick lately!

    Reply

  25. Elizabeth on August 13, 2010 at 8:16 pm

    Yum yum yum and man! Do I wish I could pipe like you do! Mine never look that good!

    Reply

  26. Jen @ Project Cookie 365 on August 13, 2010 at 8:21 pm

    I really lovelovelove the icing on that ‘haphazard-y’ one. It looks so much better than a swirl! Am I right to assume that you just held the bag upright, and sort of moved it around a bit while squeezing?

    Reply

  27. gal's cupcakes on August 13, 2010 at 8:41 pm

    That frosting looks perfect!!

    Reply

  28. The Cilantropist on August 13, 2010 at 11:28 pm

    Ok I think I have died and gone to heaven. yes, I am floating on a cloud and I have one of these cupcakes in my hand. This is my dream. :)

    Also, it looks like you more than bounced back after that epic disaster of baking, sorry to hear that happened but so glad to see I am not the only one with failures sometimes!

    Reply

  29. Joanne on August 14, 2010 at 12:58 am

    I really like the sound of supersmooth buttercream. I also wonder why I do not own a 1M piping tube. I need to fix that.

    Reply

  30. Azee'sKitchen on August 14, 2010 at 3:57 am

    luks yummy!!

    Reply

  31. baobabs on August 14, 2010 at 6:56 am

    AMAZING photos!! but before getting amazing photos, the cupcakes are beautifully done like a PRO! I am completely in awe!

    Reply

  32. I’m not a big cupcake fan, but I’ll make an exception for any that are topped with an espresso buttercream frosting. In fact, skip the cupcake and just pour the frosting in a cup for me. They’re absolutely gorgeous. Thanks for passing along the recipe.

    Reply

  33. Ambika on August 14, 2010 at 9:59 am

    The cupcakes look yum! The frosting is the most gorgeos one I’ve ever seen, the most perfect texture, it almost looks like a rose on top of the cupcake, love it! Love your blog :)

    Reply

  34. Cassidy on August 14, 2010 at 10:19 am

    These look lovely! I love the cake stand too!

    Reply

  35. Avanika (Yumsilicious Bakes) on August 14, 2010 at 11:43 am

    I use Food Blog Search a lot too!! These look awesome.

    Reply

  36. Becka on August 14, 2010 at 12:31 pm

    The cupcakes look gorgeous!
    However, that cakestand… WOW! I have to get one of those, it’s amazing!!! Please tell me where you got it from! x

    Reply

    • Michelle on August 17th, 2010 at 11:03 am

      Hi Becka, Thank you! The cake stand is actually from Marshall’s! Anytime I’m near a Marshall’s, TJ Maxx or Ross I take a spin through the kitchen department to see if there are any good finds. This was so cute and only $5!

      Reply

    • Tammy on February 19th, 2012 at 3:51 pm

      I got one of these cake stands from Home Goods (like TJ Maxx). You can take the ribbon out and put any kind to match your theme. :)

      Reply

  37. Beba on August 14, 2010 at 12:36 pm

    These are just delicious!!!! I’ve made them already, but could not make them to puff up!! what could I be doing wrong?? I checked my baking powder and soda and worked fine… could it be butter (I used sweet cream butter) ????
    Do you happen to have measurments in oz. (lbs.) for ingredients?? I am wondering, maybe my quantities varied from yours!! It would be of great help…. I will make them again, and post my measurements and see!!!

    Reply

    • Tiffany on May 2nd, 2013 at 11:12 am

      Beba, I had the same thing happen to mine. They came out delicious, but I found the cake to be very light, and did not produce a dome top. The fell a bit after cooling. I even cooked them for the full 20 minutes to try and avoid that from happening. I used regular butter as well.

      Reply

  38. The Chocolate Priestess on August 14, 2010 at 3:34 pm

    I bet our old and new Mocha Acoyltes would love this recipe. Thank you for sharing it. Your frosting looks great! Wish I could be that fancy with decorating but I seem to have unsteady hands so I make up for looks with tons of chocolate.

    Reply

  39. Evan @swEEts on August 14, 2010 at 7:59 pm

    Anything coffee flavored always sounds good to me.. these cupcakes are beautiful! And I like that you do a 1:1 ratio of icing to cupcake.. I do the same thing! Man these look good!

    Reply

  40. Clare @ Mrs Multitasker on August 15, 2010 at 10:00 am

    This is some of the most beautiful icing I’ve ever seen!

    Reply

  41. Sandi on August 15, 2010 at 10:28 am

    Made this into a cake yesterday with my teenage daughter. Although we didn’t have espresso powder, the taste was fantastic. I can’t wait to make this again! Thanks!

    Reply

  42. Cookin' Canuck on August 16, 2010 at 10:27 am

    Wow! Do these ever look good. I’m certain I wouldn’t be able to eat just one. Food Blog Search is one of my favorite places to search for recipes, too.

    Reply

  43. Ashley on August 16, 2010 at 12:27 pm

    Mmm I love all the coffee and espresso that’s used in these! I love the food blog search search engine too and use it all the time. :)

    Reply

  44. Ivy @ My Simple Food on August 16, 2010 at 12:32 pm

    Wow! The frosting looks fantastic. Really wanna have a bite into it. Irresistable!

    Reply

  45. Laura on August 16, 2010 at 2:19 pm

    These were easy to make and are sooooooooo great! They are even great gluten free!! Thanks for all of your wonderful recipes!

    Reply

  46. Jen @ How To: Simplify on August 17, 2010 at 3:25 pm

    These cupcakes are absolutely beautiful!

    Reply

  47. Susan on August 19, 2010 at 5:05 pm

    I love your website…and I can’t wait to try your recipes. How do you get the frosting to look so great – any advice or tips on using the 1M or other frosting tips?

    Reply

    • Michelle on August 25th, 2010 at 10:58 pm

      Hi Susan,

      For cupcakes I typically hold the piping bag straight up and down and then, starting on the outside, pipe a continuous circle around the outside, then into the middle, covering the top of the cupcake. Then I release and pick the bag up and do the same thing again, to create a mounded effect. I am going to be doing a series of icing, piping and decorating tutorials beginning in September, and cupcakes is on the list, so keep an eye out – there will be step by step photos and video!

      Reply

      • Loli on July 23rd, 2012 at 10:44 pm

        Did you do the tutorial yet? I’m searching through your website and can only find the royal icing one.

        Thank you so much!

        Reply

        • Michelle on July 28th, 2012 at 4:28 pm

          Hi Loli, Gah! No, I haven’t yet. I need to get down to it!

          Reply

          • Esther on September 27th, 2013 at 10:15 am

            I really would like the tutorial as well. Looking forward to it!

            Reply

            • Julieo on February 23rd, 2014 at 6:15 pm

              Me too, we have an event coming up and I would love to make these beauties!

  48. Winelady Cooks on August 21, 2010 at 1:17 pm

    Oh my, these look sooooo delicious. Anything with chocolate and espresso has to be a winning recipe. You have inspired me to try these and practice my piping skills.

    Thanks for sharing,
    Joanne

    Reply

  49. ButterYum on August 21, 2010 at 5:35 pm

    Absolutely stunning first photo – very tempting!!

    :)
    ButterYum

    Reply

  50. LeeAt on August 24, 2010 at 3:09 pm

    Hi,
    Where should I keep these gorgeous?
    Buttercream is not something you frost with here in Israel (too hot!!!) so I don’t have any information about right storage. it’s about 30 degrees Celsius (86 Fahrenheit). Is it safe keeping them outside the fridge or should I refrigerate them?

    Thanks!!!
    {you have fans here in Israel (: }

    Reply

    • Michelle on August 25th, 2010 at 10:06 pm

      Hi LeeAt,

      At 86 degrees F the buttercream would start to melt, so I would store the cupcakes in the refrigerator and then let them sit out and come to room temperature before serving.

      Enjoy the cupcakes! 

      Reply

  51. Izzah on August 26, 2010 at 11:12 pm

    do you have recipe for chocolate moist cake?

    Reply

  52. LeeAt on August 28, 2010 at 6:17 am

    Hi there (:
    can I freeze the frosted cupcakes?
    I know that you can freeze the unfrosted cupcake and I don’t see any reason why can’t I freeze the buttercream on top of them, but I want your advice…

    Have a great day!
    LeeAt.

    Reply

  53. Ashley on August 28, 2010 at 11:07 am

    Delicious recipe and thanks for the comment our blog! I brought these into work and they were devoured within an hour (at 9am!). I even received a couple comments along the lines of “this was the best frosting I’ve ever had in my life.” Clearly, you can’t go wrong with buttercream. Anyhow, I do have a question for you. As you may have noticed, I used brewed espresso in the cake & frosting instead of espresso powder. I initially tried the espresso powder, but had a difficult time getting it to dissolve in the coffee and vanilla. Any tips? What kind of espresso powder did you use? I think the brewed espresso was excellent and serves as an adequate substitute, but I was just curious about your methods ;P. Thanks! And these are so lovely by the way. Great job!

    Reply

  54. Rebecca on August 28, 2010 at 1:19 pm

    Hi

    Just wanted to say that I made these, and they’re as gorgeous as they look! :D

    I’ve posted the recipe on my blog (and linked black!) with UK weight & measure conversions, so if any wants them please feel free to pop over and have a look! Just click my name above, it’ll take you straight there :)
    My decorating and photos aren’t so good as here though… *blush*

    Thanks for posting the recipe!!
    xxx

    Reply

  55. Tanya on August 31, 2010 at 1:05 pm

    Just got through baking these (I ended up with 15 hee hee) and I haven’t even started frosting them because I just had to come tell you how amazing these are!!! I had my ‘sample’ and WOW! The frosting is out of this world!!! Next time I think I’ll put chocolate chips in the batter ;-) Thank you so much for the fantastic recipe!!!

    Reply

  56. Shelly on September 11, 2010 at 8:41 am

    I made these for the Lijit Crew, who are big fans of caffeine and sugar, and received rave reviews! I have never been so happy with the texture and level of moisture in a from-scratch cupcake before. And the frosting…oh my gosh…I too have been working on buttercream techniques and am now amazed that it gets better and better every time. I was afraid it would deflate by the middle of the day, but all was well. I also thought chocolate chips would make a nice addition to the batter, and maybe a few sprinkled on top for those of us that don’t have a 1M tip. Thanks for another amazing recipe Michelle!

    Reply

    • Michelle on September 13th, 2010 at 10:09 pm

      Shelly, Thrilled to hear that so many of you loved these! I agree – the frosting is definitely the star (although, isn’t it always?!)!

      Reply

      • Erika on May 14th, 2012 at 12:50 pm

        Mine were not moist. They turned out light, dry and crumbly. I’ve tried them twice now, double checking measurements and freshness of ingredients. The second time I tried making them I also cut down on the baking time. Not sure what I am doing wrong.

        Reply

  57. Joselyn on September 25, 2010 at 1:43 pm

    What could be better than the taste of chocolate and coffee?!! These are sooooo delicious! I just made them, and they truly are to die for!!! As an ameteur baker, I’m actually quite proud of myself for not messing them up. LOL These cupcakes are super moist, I’m almost having a hard time believing that I actually baked them! Thanks so much for posting this awesome recipe!! I will definitely be baking these for my nephews upcoming birthday party :-)

    Reply

    • Michelle on September 28th, 2010 at 6:56 pm

      Joselyn, Awesome to hear about your recipe success with these cupcakes! Happy early birthday to your nephew!

      Reply

  58. seagirl on September 30, 2010 at 12:34 pm

    Yum! These cupcakes are delicious! I didn’t get much of the coffee flavor – and I even used full strength espresso instead of coffee! – so I might increase it next time, but they were sooo moist and perfect with the frosting! On the frosting, I added some Kahlua and alot more espresso powder and it was SOOO good, perfect combination!

    Reply

    • Michelle on October 1st, 2010 at 1:48 pm

      Oooh seagirl, LOVE the addition of Kahlua, totally doing that the next time I make these! Thanks for stopping back to share your review!

      Reply

      • Susan on August 23rd, 2012 at 5:00 pm

        I used Kahlua after finding myself short of vanilla at the end of a week with a house full of guests (and lots of baking for everyone). It really enhanced the creaminess of the frosting and it smelled heavenly. Great addition!

        Reply

  59. Nadia on October 17, 2010 at 9:49 pm

    Hey! i was wondering if i wanted to use fat free milk instead of whole milk, would it change any of the other measurements? Thanks!! :)

    Reply

    • Michelle on October 18th, 2010 at 11:04 pm

      Hi Nadia, No, you could use fat-free milk and keep everything else as-is. Enjoy the cupcakes!

      Reply

  60. NY Baker on October 20, 2010 at 3:16 pm

    I have a once a month bake sale to benefit the Activities Department of the local nursing home, and I made these for my most recent sale. They literally flew off the table! The combination of chocolate and coffee is heavenly – thanks, Michelle, for this and all the other fabulous recipes you post. Your site is #1 in my baking bookmarks!

    Reply

    • Michelle on October 24th, 2010 at 6:31 pm

      Aw, thank you so much, you’re so sweet! Glad these were such a huge hit at the bake sale and helped to raise money for a great cause!

      Reply

  61. Ang on October 28, 2010 at 9:56 am

    Ok… So I know this wasn’t necessarily a recent post, but I just have to tell you… I made these twice in the past week – once for a party and once for my coworkers (who don’t necessarily deserve them). They were a HUGE hit. I was almost mauled by a bunch of unruly social workers when I walked into the office with them. One person actually described them as a “party in my mouth.” AWESOME recipe (as usual). Great balance of flavors. They’ve been given an office-full of thumbs up!

    Reply

    • Michelle on October 30th, 2010 at 7:20 pm

      Yay! So glad these were a big hit! Thanks for sharing!

      Reply

  62. Rhonda on November 5, 2010 at 10:16 am

    I love coffee and cupcakes. I can’t wait to try this recipe. Thanks for sharing.

    Reply

  63. kristen on November 23, 2010 at 10:23 pm

    i love you!! i made these, as well as your vanilla/vanilla…OH MY GOD! they are both amazing…i had never made a cupcake completely from scratch and and after tonight, i will never buy boxed mix again! i know these will both be a hit at thanksgiving

    Reply

    • Michelle on November 24th, 2010 at 8:19 am

      Woohoo! So glad you loved both of the cupcakes!

      Reply

  64. Merlot on December 2, 2010 at 2:08 pm

    I love these cupcakes!! They are moist and have a wonderful coffee flavor in both the cupcakes and frosting! I got rave reviews the first time i made them and i am going to make them again tonight! Thanks for the recipe!

    Reply

    • Michelle on December 6th, 2010 at 11:35 pm

      You are welcome! Glad they were such a hit!

      Reply

  65. Beth on January 17, 2011 at 6:33 pm

    I just made these for the 4th time and EVERYONE has raved about them. As everyone else has said, the frosting is to.die.for! I have sent many of my friends to your site, because frankly, your recipes never disappoint! Thanks Michelle! Keep ‘em coming :)

    Reply

  66. Kimberly Temple on January 23, 2011 at 6:34 am

    Oh they just look wonderful! I usually don’t have much luck with my frostings, they never really turn out that well. Luckily, my Mum, brother, and Grandpa don’t care and are very happy to be the guinea pigs in my baking adventures. Your frostings sounds so simple and delicious that I definitely need to make some cupcakes tomorrow. :D Hopefully they turn out right, unlike the grainy-ness my frosting usually takes on. I really want one of these cupcakes, lol. They look scrumptious!

    Reply

  67. Sarah on February 3, 2011 at 11:13 pm

    I want to use this frosting recipe for a 3 layer 8″ cake. Will the recipe be enough for the filling and covering or should i double it?
    thanks

    Reply

    • Michelle on February 14th, 2011 at 9:27 pm

      Hi Sarah, I would actually probably triple this recipe if you are using it for filling too. Enjoy!

      Reply

  68. Tiffany on February 5, 2011 at 2:23 am

    A-MAZING!! The cupcake had a great texture and was not too sweet or dense like other recipes I’ve tried. The color combo with the light frosting and dark cake was gorgeous! I used hazelnut-flavored coffee and it tasted awesome! I’m so glad I found this wonderful website! Can’t wait to try more recipes and ideas!

    Reply

  69. Lily on February 16, 2011 at 12:47 pm

    Looks amazing, going to make them now! :)

    Reply

  70. Christine on February 22, 2011 at 9:28 pm

    Hi looks yummy! Question: what # tip do you use for frosting the cupcakes? They look so PERFECT and i have been looking for that perfect tip

    Reply

    • Michelle on February 22nd, 2011 at 9:35 pm

      I use a Wilton 1M tip.

      Reply

  71. Jen on February 23, 2011 at 8:58 am

    Made these for loved ones on Valentine’s Day and they definitely loved me back!! YUMMY! Thanks.

    Reply

  72. sue on March 3, 2011 at 10:02 pm

    I know you said you use wilton 1 tip…but your frosting looks like it is more of a soft falling ribbon instead of the usual swirls. Have you any suggestions what you did to obtain that look?…..thanks

    Reply

    • Michelle on March 4th, 2011 at 10:55 am

      Hi Sue, I really did just swirl it around the cupcake; I suppose on the one that looks like ribbons I may have lifted the tip up a little high and let it “fall” instead of guiding it as closely, if that makes sense.

      Reply

  73. Jen on March 8, 2011 at 6:59 pm

    Thanks for the awesome recipe. I turned mine into cake balls and they were a hit.

    Reply

  74. Wednesay on March 9, 2011 at 7:13 pm

    Hi just stumbled to your website, was actually looking for a butternut squash soup recipe and thanks to my sweet tooth started looking at your cupcakes. Being a coffee addict I LOVE the mocha cupcakes, they look so elegant and delicious.
    Forgive me if its an obvious answer but I just wanted to ask which shape/size you use to pipe the icing on the cupcakes?

    Reply

    • Michelle on March 9th, 2011 at 9:07 pm

      I use a Wilton 1M decorating tip. Enjoy! :)

      Reply

  75. amy on March 20, 2011 at 2:22 pm

    these look so elegant. i am going to make these really soon and im sure they will taste as good as they look!

    Reply

  76. Stasia on March 20, 2011 at 9:03 pm

    Wow…Iam making these!!Which brand if espresso did you use? Maybe a dumb question! Thanks in advance;)

    Reply

    • Michelle on March 21st, 2011 at 12:11 am

      Hi Stasia, I use Medaglia D’oro espresso powder (I buy it at a local Italian market but have seen it at the regular grocery store a few times).

      Reply

      • nancy on July 11th, 2012 at 12:09 am

        I found that brand but it says “instant espresso coffee” is that the same??

        Reply

        • Michelle on July 24th, 2012 at 11:58 am

          Yes, that’s the same.

          Reply

  77. Alyssa on March 27, 2011 at 7:44 pm

    Wow, this recipe is perfect! I love the texture, smell and taste! I did a bit of research to find the perfect recipe and decided on this one, and I’m glad I don’t have to look any further :) Thanks! I posted the recipe and photos of my cupcakes on my blog (http://woodlanddreams.net/2011/03/27/i-bake-mocha-espresso-cupcakes/)

    PS, for anyone asking – Williams-Sonoma carries a nice big bottle of espresso powder (in their baking section). I didn’t waste time looking at the local grocery stores.

    Reply

  78. jubileec3 on April 10, 2011 at 9:58 pm

    these cupcakes look amazing!! =) i’m attempting to try and make these for a party (double the recipe and make it into a 2 layered cake!) hope it turns out, i can’t wait to make them!! thanks so much for the recipe :)

    Reply

  79. Kat on April 11, 2011 at 2:02 pm

    These look so good, but I can’t seem to find espresso powder anywhere. Can I substitute it with instant coffee granules instead? But I was thinking that it would probably not dissolve well in the frosting since it’s more grainy. Any suggestions? Thanks! :)

    Reply

    • Michelle on April 11th, 2011 at 4:33 pm

      Hi Kat, Have you checked Italian groceries? If not, you could also purchase online (Amazon or King Arthur Flour). I have never used instant coffee as a substitute so I can’t say for sure what types of results you’d get.

      Reply

    • Sandra on December 23rd, 2011 at 3:35 pm

      You can also use a brand of instant coffee called Cafe Bustelo. It is espresso in instant form. I first found it living in Germany and then when I came to the states I found it in Wal-Mart.

      Reply

  80. Michelle on April 14, 2011 at 1:23 am

    I love these cupcakes. where should i leave the extra cupcakes, are they okay in room temperature or should i refrigerate them? I don’t want them to melt.

    Reply

    • Michelle on April 14th, 2011 at 10:04 am

      Hi Michelle, Room temperature is just fine as long as it’s around 70 degrees. If you live somewhere warm and don’t use air conditioning, you will definitely want to refrigerate.

      Reply

  81. Holly on May 4, 2011 at 9:57 am

    Hi Michelle,

    Just wanted to let you know I made these and your red velvet cupcakes for my daughters’ school’s Teacher Appreciation Week. The leftovers came into my office for sampling, and they received very high marks. Thanks for the wonderful blog and the great recipes. My frosting isn’t nearly as lovely as yours, but it’s still layered high with love.

    Reply

  82. K.ann on May 16, 2011 at 8:56 pm

    I have to say, this recipe has yet to fail me. At first, I was shocked at the frosting composition and made half recipes of it. Now, I actually have the 1M tip and understand why you made so much, though I do suggest a 3/4 recipe. Still, I cannot deny that this is the BEST cupcake recipe I’ve ever tried. I look forward to baking more of your recipes :)

    Reply

  83. Dorothy on May 20, 2011 at 9:52 pm

    I’m sorry if you already answered this but I want to make this into 2-8″ round cake pans. Will the batter for 12 cupcakes be enough? Or do you suggest doubleing the recipe? Thank you so much – they are delicious! I have made them countless times and the frosting never fails.

    Reply

    • Michelle on May 20th, 2011 at 10:47 pm

      Hi Dorothy, for two 8″ round cakes you would want to double the recipe. Enjoy! :)

      Reply

  84. reena on May 31, 2011 at 5:25 am

    Tried your recipe and it came out superb!. thank you!!!!!

    Reply

  85. Alisha on June 4, 2011 at 1:41 pm

    i really want to make this beautiful cupcakes, but i don’t have any espresso powder? any ideas on what i can use to substitute? please reply :)

    Reply

    • Michelle on June 6th, 2011 at 3:41 pm

      Hi Alisha, If you can’t find espresso powder, I would use instant coffee granules (you need something that will dissolve easily). Enjoy the cupcakes!

      Reply

  86. BK on June 15, 2011 at 2:58 pm

    I MADE THESE CUPCAKES WHICH WERE TERRIFIC BUT WOULDN’T HOLD TOGETHER IF I ADD 1 MORE EGG TO THE RECEIPE WOULD THAT SOLVE THE PROBLEM.
    THE FROSTING WAS WONDERFULL WONDERFUL NOT TO SWEET.
    COULD I ADD 1 TEASPOON OF CORNSYRUP TO STABILIZE THE FROSTING.
    THANKS FOR YOUR WEBSITE.
    BK

    Reply

    • Michelle on June 16th, 2011 at 2:05 pm

      Hi BK, Not sure what you mean that they wouldn’t hold together? Did the crumble when you tried to eat them? If you didn’t alter the ingredients at all I’m not sure what could have caused this, other than overbaking and causing them to be dry and crumbly. As far as the frosting goes, are you finding it to be too soft? If so, I would add more powdered sugar to stiffen it up a bit. I don’t really like adding corn syrup unless it’s absolutely necessary.

      Reply

      • BK on June 17th, 2011 at 10:06 pm

        THANKS FOR THE REPLY.
        THE CUPCAKE WAS VERY LIGHT AND CRUMBLY.
        HOW MANY OZ IN A CUP OF FLOUR I MIGHT HAVE USED TO MUCH.
        CAN I ADD ANOTHER EGG TO STABILIZE IT UP.
        I MADE YOUR MARGARITA CUPCAKES THEY WERE PERFECT THE PAPERS PEELED AWAY PERFECTLY. REALLY GOOD.
        THANKS AGAIN

        Reply

        • Michelle on June 19th, 2011 at 12:28 pm

          There is 4.5 ounces in one cup of all-purpose flour.

          Reply

  87. BK on June 20, 2011 at 2:13 pm

    hi can i add another egg to this receipe to make it stronger?
    thanks
    bk

    Reply

    • Michelle on June 20th, 2011 at 3:05 pm

      I’m not sure what you mean by “stronger”. I personally would not add another egg because it could cause the cupcakes to be extra dense, and with the ingredients the way they are result in a fluffy, moist cupcake.

      Reply

  88. June on June 29, 2011 at 1:17 am

    I made these tonight with a slight tweak. Instead of the vanilla extract in the cake I added coconut, and then sprinkled toasted coconut on top. The icing by the was is DEVINE! OMG I could eat a bowl of it. Anyways, my kids declared them “Heaven” so I’d say that’s a success. Thanks for sharing your recipe :)

    Reply

  89. Genevieve on June 29, 2011 at 7:55 pm

    OMG!!! These were to DIE for! I had been eying these for a while, I made them for my mom’s b-day. She ADORED them! Thanks for the recipe. The way the butter is whipped makes this icing really light. Yum, yum, yum!!!

    Reply

  90. Kaity on June 30, 2011 at 12:16 pm

    I’m super excited that I found this website. Your recipes are AWESOME.

    Reply

  91. Allie on July 3, 2011 at 8:34 pm

    Hi Michelle,
    I really was disappointed in the cake portion of this cupcake. I found it extremely dry, however I do not know why b/c everyone else said it was perfectly moist. I ate it with a fork, and it fell apart on every bite. I completed the hunt for a perfect chocolate cupcake recipe, it is said to be the one Georgetown Cupcake uses (doubtfully). Here’s the link if anyone wants it. http://www.cbs.com/daytime/the_talk/blog/?id=55436
    Allie(:

    Reply

  92. Kathy on July 22, 2011 at 9:46 am

    Your cupcakes & espresso frosting are SO delicious. Thank you for sharing it with us. =) I could literally just eat the batter. These are also great after being chilled overnight in the fridge. I made them to include in a care package for my friend studying for CPA exams; I am sure these will lift her up. Thanks again, I’ll be making them again soon!

    Reply

  93. Melissa on July 24, 2011 at 6:01 pm

    This recipe is so yummy. I tried it out yesterday and my family loved it! The frosting is so tasty and the cake was so moist. Thank you for sharing your recipe! I will definitely be making these again!

    Reply

  94. Brittany on July 28, 2011 at 8:48 pm

    So I made these tonight and the flavor is fantastic, especially the frosting. However I made mini cupcakes and they came out dry. I dont normally have this problem, but I dont normally make mini’s. I baked them on 325 for 15 minutes instead of what you listed above. Any advice on how to make sure they come out moist.

    Reply

    • Michelle on July 28th, 2011 at 9:21 pm

      Hi Brittany, Sometimes mini versions can bake up in as little as 8 minutes; my guess would be that these may have been over-baked.

      Reply

    • Sandra on October 14th, 2012 at 7:30 pm

      I bake the mini versions and only leave them in for 7 minutes.

      Reply

  95. Emma on August 2, 2011 at 11:47 pm

    I’m a follower of your blog all the way from New Zealand, just whipped these cupcakes up from your recipe this afternoon and felt I must commend you on a fantastic recipe. The cupcake was light and fluffy and the buttercream soft and airy, I will most definitely be making these again!

    Reply

  96. Lisa on August 9, 2011 at 7:12 pm

    I made these cupcakes yesterday and they are delicious and just as moist today. The only problem is the recipe only makes 12 cupcakes and that’s not enough to share. Can you double the recipe to make 24 instead?

    Reply

    • Michelle on August 9th, 2011 at 7:30 pm

      Yes, you can definitely double the recipe!

      Reply

  97. Yesenia on August 11, 2011 at 4:01 pm

    Hi, I was trying them actually right now and I am wondering if the brewed coffee is mixed with water or just mix the expresso no water needed? I’m so confused? Thanks

    Reply

    • Michelle on August 11th, 2011 at 4:05 pm

      Nope, no water! Just mix the espresso with the brewed coffee!

      Reply

  98. Sapphire on August 14, 2011 at 9:40 pm

    How do you do the frosting like that it looks amazing!

    Reply

    • Michelle on August 14th, 2011 at 10:47 pm

      I am actually working on a little video tutorial to demonstrate, this is one of the most frequently asked questions I get. Stay tuned!

      Reply

  99. Francesca on August 17, 2011 at 4:37 pm

    I just made this frosting but increased the vanilla and espresso to two tsp each (for a friend who luuuurves coffee flavored sweets), and it was PERFECT! aaaand…it was my first time ever making buttercream! this recipe is keeper- silky, sweet, and with a great coffee kick. easy, too. thanks :)

    Reply

  100. sue griffore on August 20, 2011 at 2:18 pm

    Help! I have just taken my first batch out of the oven. The centers are sinking.
    Any thoughts? I do check my oven temp frequently..it is ok. Have I over/under beat?? I want to do a second batch right away, but would like to know what I should change…Thanks…..sue

    Reply

    • Michelle on August 21st, 2011 at 4:18 pm

      Hi Sue, Usually sinking in the middle indicates that the center isn’t quite baked the whole way through yet.

      Reply

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