Mocha Cupcakes with Espresso Buttercream Frosting

Mocha Cupcakes with Espresso Buttercream Frosting - An easy recipe and a perfect way to get your dessert and coffee fix all in one! | browneyedbaker.com
These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting.

Mocha Cupcakes with Espresso Buttercream Frosting - An easy recipe and a perfect way to get your dessert and coffee fix all in one! | browneyedbaker.com

These mocha cupcakes are a chocolate and coffee lover’s dream come true. If you can’t get your day going without your favorite cup of coffee, you’re in luck.

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 cake part itself strikes 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.

Mocha Cupcakes with Espresso Buttercream Frosting - An easy recipe and a perfect way to get your dessert and coffee fix all in one! | browneyedbaker.com

I love this recipe because it’s incredibly low maintenance in terms of preparation. I used my hand mixer and had these babies into the oven less than 30 minutes after I got started. I am absolutely infatuated with the texture of the cupcake – it’s so incredibly soft and tender, with not even a hint of dryness. It’s basically the perfect cupcake and I’m dying to think of other recipes to use the same base recipe.

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. I pile it way high!

Mocha Cupcakes with Espresso Buttercream Frosting - An easy recipe and a perfect way to get your dessert and coffee fix all in one! | browneyedbaker.com

I’ve mentioned many times that I’m not a big coffee drinker, mostly because I don’t like the flavor of black coffee, so I need to doctor it up with all kinds of cream and sugar to enjoy it, and I figure if I’m going to do that, I might as well just have some dessert… Oh wait.

These mocha cupcakes are pretty much how I like to ingest my coffee. Sugar? Check. Cream? Check.

While I don’t drink coffee, I absolutely, positively LOVE these cupcakes, and I’m willing to bet that many of you will, too!

Mocha Cupcakes with Espresso Buttercream Frosting - An easy recipe and a perfect way to get your dessert and coffee fix all in one! | browneyedbaker.com

Four years ago: Cherry Coke Float Cupcakes

Mocha Cupcakes with Espresso Buttercream Frosting

Yield: About 16 cupcakes

Prep Time: 30 minutes

Cook Time: 17 to 20 minutes

Total Time: 1 hour

These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.

Ingredients:

For the Cupcakes:
½ cup brewed coffee, at room temperature
1½ teaspoons espresso powder
½ cup whole milk
1 teaspoon vanilla extract
1⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup 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. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

2. Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.

3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.

5. Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.

6. Make the Frosting: In a small bowl, whisk 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 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired.

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

(Cupcake recipe adapted from My Baking Addiction)

This recipe was originally published on August 13, 2010.

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481 Responses to “Mocha Cupcakes with Espresso Buttercream Frosting”

  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

      • Elise on July 4th, 2014 at 12:23 am

        I live at the base of Manitou Springs, Colorado and I work at the Chefs Catalog Store in Colorado Springs. I assist Cooking Classes and help customers and questions of altitude adjustments are something I’m good at- lots of practice! So I often use The Cake Doctor Cookbook and while it’s about cheating with a cake mix she also has some really good cake mix Adjustments- so for that basically a 1/4 cp of flour is added to any mix you come across- an extra egg if rich and beat a bit more. For homemade goods from scratch it gets a bit tricky- but in general I cut down the sugar by 2 -4 Tbls. per cup of sugar and I decrease the leaven (baking soda, B powder, etc.) by 1/4 tsp per each tsp. Basically we are high up and the baked goods need less to make it rise. there are other things you can do, but essentially these 2 steps- lowering the sugar and leaven is enough. Happy having a Baking High!

        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

          • Yanina on May 23rd, 2014 at 9:42 am

            Hi, just a question, what are the adjustmets that have to be done, i have no clue and allways have the same problem because of the hight altitude. Do we need to add more flour? less liquid? thanks

            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! 😀

    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. 😀 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

  101. Joanna on September 8, 2011 at 9:54 pm

    I made these yesterday and they are hands down the best cupcakes I’ve ever made (I make a lot of cupcakes!!) I almost ate all 12 myself! I froze 5 of them (not frosted) and took them out this afternoon and they were just as delicious as when they were fresh baked!! They were so good that I am making them again right now!! I may attempt to make mini ones though, I have some of the frosting leftover and I think it’s a perfect amount for a batch of minis! Thanks for a great recipe!!

    Reply

  102. Dawn Pourteau on September 11, 2011 at 12:23 pm

    On the chocolate mocha cupcakes u said u used a 1M tip. How did u pipe the frosting to look like ribbons?

    Reply

    • Michelle on September 12th, 2011 at 1:42 pm

      Hi Dawn, I really just swirl around and up on top of the cupcake, I don’t really have a special technique, but I am working on creating a video of this since I get so many questions about it.

      Reply

  103. Katie on September 14, 2011 at 11:42 pm

    Hey! I recently made some great cupcakes and started getting into baking again. I had a sudden discovery of the most amazing aisle in Michael’s…. and ended up getting a ton of stuff for decorating. Please post that demonstration for the icing as soon as possible! I really want mine to look that fantastic as I plan on making a ton of them and giving them out to people =) It makes them look extra delicious ! I really hope you can put up a video soon!!! Thanks!

    Reply

  104. Ali Mc on September 21, 2011 at 1:51 pm

    Just found your blog – amazing! this recipe is JUST what I’ve been searching for. I have to make a dessert for my brother-in-laws bday and he is a coffee-lover, I am not. Can’t wait to tackle it.

    I love using the 1M tip but I love that ruffled look on one of the cupcakes swirls….how did you get that effect???

    Reply

  105. Gracie on September 28, 2011 at 5:56 pm

    This is the easiest chocolate cupcake recipe ever! I messed up the recipe multiple times and it still came out great! 😮

    Reply

  106. Heather P. on September 28, 2011 at 6:25 pm

    You are my new hero! I made these back in August for my husband’s birthday and STILL cannot stop thinking about them! I’ve made them 3 times since them and will make them again next week. Everyone I’ve made them for loves them, including a friend who hates coffee flavored anything! Thank you thank you for this amazing recipe!

    Reply

  107. Amy Pol on October 19, 2011 at 3:40 pm

    I’m going to try these for a school parent cocktail party, but make them mini-sized. How would you adjust the baking time and/or temperature? Thanks!

    Reply

  108. Jane on October 28, 2011 at 5:31 am

    Desperate to try these but totally lost on the measurements … What is 1- 1/3 flour is that cups … Do you have the measure for that in grams .. Many thanks, Jane

    Reply

    • Michelle on October 31st, 2011 at 12:48 pm

      Hi Jane, It is 1 cup, plus another 1/3 cup. I do not have the gram measurements, although you might be able to find some conversions through Google.

      Reply

  109. sexygaia on November 11, 2011 at 8:53 pm

    hello..based on the comments, i may have found the perfect mocha cupcake recipe. is there any difference between incorporating by hand or an electric mixer the dry ingredients to the buttered sugar-butter mixture? because i’m not sure if overbeating the batter affects the cupcakes. thanks!

    Reply

    • Michelle on November 12th, 2011 at 10:58 pm

      You can use an electric mixer on the lowest setting, or fold by hand. Mix until JUST combined, and give it a few more gentle folds by hand. Overbeating can definitely cause dry and/or dense cupcakes.

      Reply

  110. sexygaia on November 13, 2011 at 12:43 am

    i see..wow, no wonder my cupcakes are super dense! thank you! =) i live in the philippines and i am new to baking. as to frosting, i’m a disaster! the last time i tried, 1 batch became so runny and the other got more than enough powdered sugar it got so hard and cracked easily. i’m so glad i chanced upon your link while googling for the perfect mocha cupcake recipe yesterday because i really learned a lot in a span of 1 day. many many thanks! =)

    Reply

  111. Faythe on November 15, 2011 at 7:55 pm

    Coffee and chocolate is my weakness. Chocolate and peanut butter is a close second. I have to have these. Thank you, thank you, thank you.

    Reply

  112. Margo on November 18, 2011 at 8:28 pm

    Needed an easy frosting recipe for my chocolate cupcakes. The espresso buttercream was perfect…can’t wait to try your cupcake recipe! Thanks!

    Reply

  113. Fe on November 19, 2011 at 1:17 am

    These cupcakes were amazing! Thank you for sharing this recipe… I did run into a problem, however. The frosting I made looked nothing like that of which you made… It ended up extremely thick and quite dry..actually so dry that my pastry bag didn’t want to squeeze it out! 🙂 Any idea of what I did wrong? To prevent this? Still tasted great nonetheless..

    Reply

    • Michelle on November 20th, 2011 at 2:08 pm

      Hmm so thick that it wouldn’t go through a pastry bag is quite thick! Did you make any changes to the ingredients or quantities, or technique used? If not, it would really difficult to say what may have gone wrong.

      Reply

      • Fe on November 20th, 2011 at 2:36 pm

        Hmm..I used the same technique and quantities. I did check my packages just now, and I just noticed my butter was not unsalted. Is the salt the culprit? Whoops!?

        Reply

        • Michelle on November 20th, 2011 at 5:46 pm

          I don’t think the salted butter would have done it. But, was your butter soft at room temperature? If it was hard, it may not have whipped up well.

          Reply

          • Fe on November 20th, 2011 at 11:24 pm

            Hm, yes..it was at room temperature. I probably made some human error and didn’t realize it. No worries, I will surely make these cupcakes and this frosting again in the near future…I’ll see where I made mistake then. Thanks for your help!

            Reply

  114. Jaquelyn on November 26, 2011 at 11:33 pm

    I made this recipe tonight, and it was fantastic! My only complaint is that the cupcakes were too big and overflowed when they baked. Next time, I will make 18 cupcakes from this batter instead of 12. Not sure what happened. Other than that, though, they were absolutely amazing! Thanks for sharing. 🙂

    Reply

  115. Diana on December 1, 2011 at 1:08 pm

    Hi Michelle, just wanted to let you know that your frosting is to-die-for! I didn’t use your cupcake recipe, but used the frosting for a different chocolate cupcake I made. I hope it’s okay I shared your recipe on my blog and gave you the big kudos and a link to your site 🙂 Thank you!

    Reply

  116. Rb on December 4, 2011 at 12:06 am

    The worst recipe I have tried the cupcakes were bland, sunken and fell apart…

    Reply

  117. Kristee B on December 5, 2011 at 10:22 pm

    So I made these cupcakes last weekend and topped them with peppermint buttercream frosting for a peppermint mocha cupcake…Oh my goodness! They were heavenly. Move over Starbucks 😉

    Reply

  118. Maria on December 12, 2011 at 6:57 pm

    Hey, just made these and they collapsed as soon as I tried to take them out of the pan. Looks like I’m turning them into cake pops. It’s moist, the flavor is good but the cupcake has no body. Any guesses of what may have gone wrong? I followed the recipe exactly.

    Reply

  119. Michelle on December 12, 2011 at 11:31 pm

    Hi Maria, I’m sorry to hear that these didn’t quite turn out for you. Unfortunately there are a number of things that could have caused this so it’s really hard to pinpoint one cause exactly, especially without being there while they were made. Some possibilities:

    – The baking powder and/or the baking soda could have been expired and didn’t work properly.

    – If you opened the oven during baking it could have caused them to collapse.

    – If they were taken out of the oven too early and the interior structure of the cupcake wasn’t fully cooked, they will sink when removed from the heating element.

    – The oven temperature could be off; I always recommend an oven thermometer to make sure the temperature is correct.

    – The batter could have been overmixed, or the cupcake liners overfilled.

    Reply

    • Maria on December 13th, 2011 at 7:22 am

      Thanks for the quick response, I do believe my baking soda has expired, also as I was retracing my thoughts I remembered I only put in one egg and I had doubled the recipe, so that’s probably why they didn’t have body. I have already bought some new baking soda and will definitely make these again. The crumbs are really delicious and now I can attempt making those cake pops. 🙂

      Reply

  120. Meredith on December 17, 2011 at 8:21 pm

    I made these cupcakes in my consumer ed. class for a Cupcake Wars. We added mini chocolate chips inside the cupcake batter to give the chocolatey flavor a little more *zing!* and also sprinkled some minis atop the frosting. They were a huge hit; everybody loved the look and taste of everthing!

    Reply

  121. Kristy on December 19, 2011 at 8:03 am

    I made these, ate them and am now planning on making them again… good thing, I have to share them with the hubby and kids or the big booty pants would be coming back into my wardrobe again!

    Thank you for posting this! This was the perfect solution for the craving the recent episode of cupcake wars ignited in the whole family! YAY for espresso!

    Reply

  122. Nicolene on December 22, 2011 at 5:27 pm

    A friend and I made these cupcakes a little while back, and they are absolutely to die for. I keep running into a problem with my frosting though, and I was hoping you could help. When I make regular “vanilla” buttercream, it binds perfectly and I have no issues with it holding up, but as soon as I try to make a chocolate or coffee buttercream, it is as though the wet ingredients don’t want to combine with the dry ingredients, and it leaks the vanilla and espresso etc. Don’t know if this makes sense, but any advice would be greatly appreciated.

    Reply

  123. Sandra on December 23, 2011 at 3:24 pm

    Just baked these and they are so scrumptious, very moist and filled with coffee flavor. I ran out of butter for the buttercreme (figures) so I used Margarine. It worked okay, although I am sure the butter would have been better. I think the extra whipping of the butter gives the buttercreme an exciting creamy texture. Thanks for a new favorite!

    Reply

  124. Hannah on December 28, 2011 at 10:39 am

    These cupcakes were delicious! Everyone loved them and they turned out well despite the Colorado high altitude. This is coming from a 14 year old…They were easy to make and I didn’t run into any problems. Thanks for the recipe!

    Reply

  125. Caitlin on January 3, 2012 at 6:18 pm

    I was wondering what techniques you used to do the icing and what sized tips? I’ve been working on my icing skills… and I think there getting worse. lol Thanks for the wonderful recipe!
    -caitlin

    Reply

    • Michelle on January 4th, 2012 at 8:44 pm

      Hi Caitlin, For these cupcakes I used a Wilton 1M tip and just sort of swirled the icing into a tower on top. I am working on a how-to video for my cupcake decorations!

      Reply

  126. Erica on January 11, 2012 at 3:14 pm

    Hi there! I now you noted that you use a 1M tip but how do you get such pretty/fancy swirls??? They are absolutely gorgeous! Do you have a specific technique you use?!

    Reply

    • Michelle on January 12th, 2012 at 5:25 pm

      Hi Erica, I just really went in circles on the top of the cupcake. I am hoping to put together a video soon since this is one of my most-asked questions!

      Reply

  127. cathy gareri on January 26, 2012 at 4:55 pm

    I love the pic of the cupcakes. Just wanted to know if the powder coffee is instant coffee or regular brew coffee. I really want to make these.

    Reply

    • Michelle on January 27th, 2012 at 8:33 pm

      Hi Cathy, The espresso powder is for instant espresso. Enjoy the cupcakes!

      Reply

  128. Seima Bakes on January 27, 2012 at 12:55 am

    My favorite recipe when it comes to cupcakes! I am not a coffee drinker, but I am obsessing over any baked goods with coffee,mocha,espresso or latte in it! Will definitely try this recipes. 😉 xx

    Reply

  129. Sophie on January 28, 2012 at 5:51 pm

    I recently found your blog and absolutely loved it! i just made these cupcakes for my sisters 21st birthday and they were a hit. thanks a ton!! 🙂

    Reply

  130. Sarah Peterson on February 1, 2012 at 2:58 pm

    These are Awesome! The frosting is so amazing…. tasty and light and fluffy. The kids loved them and so did my co-workers.

    Reply

  131. Yesenia on February 2, 2012 at 5:51 pm

    These cupcakes were amazing! Not only that, but she really helped me. I emailed her a couple of questions and she responded back quickly and helped me out through some steps. Thank you so much and the cupcakes were awesome!

    Reply

  132. Elizabeth on February 4, 2012 at 3:13 pm

    I finally(!) made these after bookmarking them months ago. I made a few alterations since I couldn’t find Expresso powder but they were still delicious. The only odd thing was that they were very dense. Anybody else have this result?

    Reply

  133. Wyatt J on February 5, 2012 at 11:20 am

    I found the frosting to be a little thick and hard to pipe, but other than that these were really easy and delicious! I think my frosting was thick because I used shortening instead of butter because I NEVER have luck with butter in frosting. Good Recipe though!

    Reply

  134. Julie on February 11, 2012 at 5:35 pm

    This soup looks so yummy. I was linked here from your 5 year anniversary post. What a great start to a wonderful blog!

    I can only hope mine is as successful as yours someday.

    Reply

    • Julie on February 11th, 2012 at 5:36 pm

      Oopsie =) I meant this reply for the meatball soup, but these look amazing too!

      Reply

  135. Teresa on February 18, 2012 at 6:11 pm

    I made these for a bridal shower today. This was the brides fave flavor and she said they were the best she’d ever had. Everyone was amazed at how good they were and so was I! I made regular buttercream because I needed to tint the icing pink and green and place fondant flowers on top for a shabby chic theme. Can’t wait to make them with your buttercream. Thanks for a great recipe!!

    Reply

  136. terrie on February 18, 2012 at 8:24 pm

    I made these cupcakes the other day and my friends and I loved them! thanks so much for sharing the recipe 🙂
    http://sugarpuffpuff.blogspot.com/2012/02/mocha-cupcakes-with-espresso.html

    Reply

  137. Berna on February 24, 2012 at 12:36 pm

    I tried making these cupcakes for my teacher friends and they were a huge hit. The only problem I had was that the coffee grounds did not dissolve all the way. How can I fix this? I had coffe grounds in both the cupcake and the frosting. The cupcakes were still delicious, but I want to make them prett also. Thank you for your help.

    Reply

    • Michelle on February 24th, 2012 at 10:20 pm

      Hi Berna, You mentioned coffee grounds – did you use actual coffee grounds or the instant espresso powder? The instant powder will dissolve nicely, while coffee grounds typically will not.

      Reply

      • Berna on February 28th, 2012 at 3:27 am

        Duh! I used coffee grounds I purchased from Starbucks! I even asked them to grind them really fine, but I guess that does not work. Thank you for your reply. I really love your site. I’ve tried a few of your recipes and really loved the results.
        Berna

        Reply

  138. Peggy on February 28, 2012 at 1:24 pm

    Absolutely loved the Espresso frosting nice recipe thanks for sharing 🙂

    Reply

  139. Wendi on March 1, 2012 at 2:50 pm

    Do you use standard size cupcake wrappers??

    Reply

  140. Therese on March 2, 2012 at 6:43 pm

    These look amazing, I can’t wait to try them! I’m going to make these for a b-day, so I’d like to make them into a cake instead. How many and what size cakepans should I use?

    Reply

    • Michelle on March 2nd, 2012 at 6:51 pm

      Hi Therese, The recipe as-is won’t be enough for a two-layer cake (which is what I assume you are going for). You will need to double the recipe (I’ve never doubled it, so I can’t say for sure if it’s finicky or not – some recipes can be when doubled) and the icing, and use 8-inch or 9-inch cake pans.

      Reply

  141. Karen on March 7, 2012 at 10:32 am

    Hi Michelle, was wondering what kind of decorating tip did you use for these? and how did you achieve this kind of effect? they look great! Thanks

    Reply

    • Michelle on March 7th, 2012 at 4:27 pm

      Hi Karen, I used a Wilton 1M decorating tip. I just sort of swirled it around as I moved my hand in a circle, building up to a point. I hope that makes sense!

      Reply

  142. Cheyenne Knowles on March 9, 2012 at 1:20 am

    I made these cupcakes today and they are the best I’ve ever made. Everyone who tried them LOVED them! I bake a lot and everyone said these were by far their favorites. The cake was super moist and the frosting was perfect! Anyone looking for cupcakes to impress, these are the ones to choose!!

    Reply

  143. Toni on March 9, 2012 at 2:42 am

    These are absolutely delicious! I made them yesterday for my fiance’s coworkers birthday. He didn’t even take them all to work because he had to hoard some for himself. After he had a few he said “thank you lady from that blog” so delicious!!! love me some coffee especially in a cupcake:)

    Reply

  144. PS on March 16, 2012 at 12:06 am

    Would these cupcakes be nice with a cardamom frosting as well?

    Reply

    • Michelle on March 16th, 2012 at 9:03 am

      That sounds great!

      Reply

  145. Rachel k. on March 19, 2012 at 4:20 am

    these cupcakes are so fluffy and moist! i did add an extra teaspoon of baking powder and used my leftover icing from the red velvet cupcakes i bakes 2 days ago. I must say, cream cheese goes with ANYTHING. so yummy.
    THANKS MICHELLE!

    Reply

  146. Deb on March 29, 2012 at 6:58 pm

    I hv used this recipe twice and still cant get enough of it. It is a fantastic easy recipe to use and the results are as i like my cakes to be. Thanks so much for sharing.

    Reply

  147. Maryam on April 2, 2012 at 3:08 am

    These are seriously the best cupcakes ever. Like melt in your mouth amazing!! Thank you for sharing. I will be making these not on a regular basis only because they are way too good and I could eat the whole batch to myself!!

    Reply

  148. Emily on April 8, 2012 at 10:00 am

    I just made these cupcakes and they were delicious! The icing was so light and fluffy. Definitely going to make these again.

    Reply

  149. Val on April 10, 2012 at 7:58 am

    Cant wait to try this!
    Where can one buy espresso powder?

    Reply

    • Deb on April 10th, 2012 at 12:04 pm

      Try Starbucks Via, there are several brews available and all are good and strong. They’re available in most supermarkets now, or online at Amazon. 🙂

      Reply

    • Michelle on April 10th, 2012 at 12:34 pm

      Hi Val, I usually get mine at the local Italian market, they always carry it. You can also get it online from places like King Arthur Flour, Penzeys, and Amazon. Just make sure you buy instant espresso powder. If you use regular ground coffee it won’t dissolve as it should.

      Reply

    • Rebecca S on October 25th, 2012 at 1:41 am

      I bought my expresso powder from Walmart. I was shocked to see it there!

      Reply

  150. Lauren on April 11, 2012 at 10:59 pm

    I made these tonight and they are SOOO good! I’m writing a blog about them as we speak; just wanted to let you know (giving you credit, of course).
    What you did with the buttercream is absolute genius. It’s amazing! It really does melt in your mouth, as you said. Bravo! 🙂

    Reply

  151. Ashley on April 19, 2012 at 12:52 am

    I made these not too long ago and they are beyond amazing!!! My favorite cupcake to date and that frosting……..mmmmm….. is out of this world!

    Reply

  152. shanie on April 23, 2012 at 10:59 pm

    is the batter really runny? 🙁 my first attempt was a fail)

    Reply

  153. Angelica on April 26, 2012 at 10:34 pm

    Tried this yesterday and it was PERFECT. I loved it so much that I finished the entire batch/12pcs. Haha! I’m making this for our graduation party. Thanks for the recipe!

    Reply

  154. Lori on April 30, 2012 at 1:01 am

    I used a different cake recipe, and really didn’t care for the icing it came along with because it called for 6 cups of powdered sugar, so I thought I would try yours. Was I ever glad I did…your method of beating the butter etc., made the buttercream just heavenly and so silky. Yummo and I am NOT a buttercream fan. I prefer the whipped cream, the only thing I did was eliminate 1/2 cup of the powdered sugar because I doubled the recipe, and the consistency was still god enough to pipe.

    Reply

  155. Kelly on April 30, 2012 at 4:19 pm

    Yum! How did you frost these cupcakes, with what icing tip? They look looovelyyyy 🙂

    Reply

    • Michelle on May 1st, 2012 at 12:29 am

      Hi Kelly, I used a Wilton 1M decorating tip.

      Reply

  156. Jenny on May 1, 2012 at 5:45 pm

    I love the cupcakes the frostin gi couln’t get right though

    Reply

  157. Stacie on May 4, 2012 at 7:57 am

    Oh my goodness! Those are like heaven in my mouth! Absolutely wonderful!

    Reply

  158. Rosa on May 5, 2012 at 12:27 pm

    Sign me up!

    Reply

  159. Ellie on May 17, 2012 at 3:50 pm

    do you ever make extra frosting to frost your cupcakes?

    Reply

    • Michelle on May 17th, 2012 at 4:18 pm

      Hi Ellie, The ingredient quantities in the cupcake recipes are what I used to frost that number of cupcakes. In pretty much every case, there is some frosting leftover, but I’d always prefer to have too much than not enough. As you can see, I love to pile frosting high on cupcakes, so if you follow the quantities in the recipe I think you should have enough. You definitely could always double it, but I wanted you to know what was taken into account when I provide a frosting recipe.

      Reply

  160. Carly on May 22, 2012 at 2:55 am

    These are absolutely delicious!! Even my coffe hating family loved these.

    Reply

  161. Mandi on May 23, 2012 at 10:24 am

    These were amazing! I could eat the frosting by the spoonful. Thank you for sharing.

    Reply

  162. Nicolene on May 25, 2012 at 4:05 pm

    I just wanted to let you know that I linked back to this post from my blog.(http://bit.ly/LobvqO) I finally achieved success with the frosting and even have a picture to prove it 🙂 Thank you for such a great recipe. It is tucked away in my “keepers” file!

    Reply

  163. Cora on June 1, 2012 at 7:15 pm

    I made these and they were the best! Super moist inside, the frosting was to sugary for me though

    Reply

  164. Emma on June 2, 2012 at 5:00 pm

    Where do you find espresso powder?

    Reply

    • Michelle on June 4th, 2012 at 9:57 pm

      Hi Emma, I buy mine at a local Italian grocery store, but you can also find it online on Amazon and places like King Arthur Flour.

      Reply

  165. Sabrina on June 14, 2012 at 9:33 am

    Is there anything I can use to substitue for the espresso powder? By the way, I just made your lemon cupcakes and they are amazing!!!

    Reply

    • Michelle on June 14th, 2012 at 10:34 am

      Hi Sabrina, If you have access to an instant coffee powder, you can use that too. They just need to be instant, so that they dissolve easily. Glad you enjoyed the lemon cupcakes!

      Reply

  166. rebecca r on June 22, 2012 at 5:11 pm

    Thank you so much for this recipe!!!! I made them for a party and everyone just raved over them!! The cake was fluffy and rich and the frosting was creamy and perfect balance of espresso to chocolate. 5 stars!!

    Reply

  167. Kendy on June 25, 2012 at 3:30 pm

    OMG! This Mocha cupcake recipe is the best EVER! I made them yesterday and came out perfect, perfec texture, perfect flavor! I just used a Nutella frosting with chocolate sprinkles on top & it was DELICIOUS! Took some to work & everyone loved it!!!! Thanks so much for the recipe!!

    Reply

  168. Rose on July 12, 2012 at 10:31 pm

    Thank you so much for the recipe. I made this 2 dozens and give some to office and it was a huge hit! Delicious!

    Reply

  169. Sherrene on July 18, 2012 at 10:45 am

    I recently made these cupcakes and they are sooo delicious! I’m really looking forward to trying more of your recipes. Thanks for sharing!!

    Reply

  170. Kala on July 22, 2012 at 1:59 pm

    These were super good! But when I made mine, they overflowed and got crusty on the top. Any tips on how to prevent this in the future? Also if I double the recipe to make a 2 layer 9- inch cake, how long do you think they would need to bake? Thanks in advance

    Reply

    • Michelle on July 28th, 2012 at 4:15 pm

      Hi Kala, I would just make sure that you only fill the cupcake liners 2/3 full. Some older pans aren’t the same size (my mom has pans that are all different sizes!), so making sure they aren’t over-filled will ensure they don’t overflow.

      Reply

  171. Shilendra on August 4, 2012 at 10:45 am

    Dear Brown eyed baker,

    Thank you so very much for this absolutely mouth watering recipe… I tried this out for my husband’s birthday party and I had 60 guests, so I figured I would multiply all ingredients 5 fold, but I was dubious as well, as to how well the multiplying of all the components would work out towards the overall success of the cupcakes, but still went on… I was a bit worried about taking the exact milk and coffee liquid measures, so made only 2 cups worth of the liquid, but I had to remake the liquid mixture untill it was also 5 fold… AMAZING!!! I would have to rate this as the best recipe I have ever had to make, as it is simple and doles out amazing results… The cupcakes were super soft (as opposed to the general opinion of how the cakes become dense as the recipe is multiplied) and I put the chocolate frosting you had given in another recipe as I live in Sri Lanka and expresso powder isn’t available in any of the stores nearby… The cupcakes were scrumtious and all my guests thought so, some wanted the recipe and they couldn’t believe it was a recipe I had taken online… Some of my guests wanted to take extra’s home, it was sooooooooo good… Thank you so much brown eyed baker, your cupcakes were like the frosting on my cake…

    Reply

  172. Gloria on August 8, 2012 at 4:07 am

    Hi, i love to bake and i am 15 years old, and i don’t make coffee often… about how many tbs or tsp of coffee go into the strong coffee? and what kind, if there is a special kind? Thank you so much, i just found your website and it’s beautiful.

    Reply

    • Michelle on August 9th, 2012 at 5:17 pm

      Hi Gloria, If you don’t often make coffee, you could always head to Starbucks or Dunkin Donuts and just buy a coffee, that would be easy! Otherwise I usually use this formula for coffee – for however many cups as you’re making, use 1/2 that many scoops + 1. For example, if you fill your coffee pot to the 8 cup line, I would use 5 scoops. I am not sure about tablespoons/teaspoons – I use a coffee scoop when making coffee and am not sure what the equivalent is.

      Reply

  173. shari on August 10, 2012 at 1:46 pm

    I was very excited to find an eggless cupcake since my daughter-in-law is allergic and then kept reading again to make sure I hadn’t missed it. Ahhh…the instructions show “the egg” but the list of ingredients do not. Thought you might want to know!

    I’m just going to have to make these when she’s not around. LOL

    Reply

    • Michelle on August 10th, 2012 at 11:41 pm

      Hi Shari, Thanks so much for the note! The egg is actually the last ingredient listed, not in the usual spot you see it in recipes. Enjoy the cupcakes!

      Reply

  174. Alexis on August 11, 2012 at 3:16 pm

    I tried these cupcakes and everyone loved them. The cupcakes turned out perfectly moist and the frosting was light and fluffy. I would reccommend these cupcakes to everyone!

    Reply

  175. Lynne on August 14, 2012 at 8:44 pm

    This is the 3rd cupcake recipe that I have made from this site. I love the recipes and the pictures. However, each time I have ended up with more batter than the yeild specifies. Tonight I made these cupcakes, and the directions say to divide the batter among the 12 cupcakes, and if I had done that, they would be overflowing. As it is, they over-baked the cups and are all touching one another. I filled 2 more cupcakes and filled them more reasonably (the 3/4 usually recommended), and I think these will be perfect with the frosting. The other two recipes that made more than the yield are the Lemoncello and the Irish Car Bomb. I didn’t mind having extra cupcakes, but with the Lemoncello I ended up needing to make 2 batches of the frosting in order to have enough for the 12, and just enough for the additional 6 that were made. I’m probably doing something wrong, but I don’t know what.

    Reply

    • Michelle on August 18th, 2012 at 3:37 pm

      Hi Lynne, Do you happen to have an older muffin tin? I ask because I have attempted to bake a couple of times with my mom’s tins, and the sizes of the muffin cups vary dramatically from pan to pan, and especially compared to the ones I own.

      Reply

      • Lynne on August 30th, 2012 at 10:30 am

        Hi, my tins are not new, but they aren’t ancient either. I get the usual amount of cupcakes from a mix using them. Should the instructions just indicate how much to fill the tins? Then it doesn’t really matter what size they are and if they make more. BTW, when I wrote my comment, I hadn’t finished making the cupcakes. I did, and they were delicious. I found the cake extremely crumbly – had to eat it with a fork to not get it all over yourself. I did just barely have enough frosting to frost the amount of cupcakes I got (15) using the large decorating tip. I think I could have doubled the frosting, and I might have had a bit left over, but I prefer that to running out.

        Reply

        • Michelle on September 27th, 2012 at 4:40 pm

          Hi Lynne, I usually fill my cupcake tins between 2/3 and 3/4 of the way full. I hope that helps!

          Reply

  176. Emma on August 16, 2012 at 8:47 pm

    These are seriously the best cupcakes I’ve ever made!! Even my father in law who doesn’t like coffee LOVES them. I’ve had requests to make them at the last 4 family outings. Just amazing. I also like to sprinkle them with cocoa powder and stick a pirouette cookie in them. Even just the cupcake without frosting is incredible, moist and chocolatey with a hint of coffee. Perfect. Thanks!!

    Reply

  177. icakepops on September 6, 2012 at 10:49 am

    Just pinned your GORGEOUS cupcakes!

    Reply

  178. Amanda on September 10, 2012 at 11:49 pm

    When will your frosting tutorial be available? I’ve tried to make the pretty ruffle effect using the 1M tip as in your pic above, but mine doesnt look so good. 🙁

    Any tips?

    Reply

  179. Janeanne on September 11, 2012 at 11:20 am

    These are delicious. A few issues for me, though. The batter made more than the 12 standard-size cupcakes. I should have made 13 or 14 but instead overfilled my 12. :-(. Then I didn’t have quite enough frosting for the 12–and it certainly wouldn’t have covered the extra one or two. (I did pipe as well with a 1M tip.) Finally, I had the same issue with cake structure as several commenters. While very tender “pan” cake is wonderful, a handheld cake needs to be sturdier. Mine just fell into a tender, crumbly, delicious mess. Next time I’m going to try subbing bread flour for the all-purpose (a tip I picked up from a Cooks Illustrated chocolate cupcake recipe) to increase the protein content. Thanks for the recipe!

    Reply

    • Janeanne on September 11th, 2012 at 11:23 am

      ^^^Lynn and I seem to be baking in parallel lives.

      Reply

  180. bk on September 11, 2012 at 4:16 pm

    u must use 2 eggs not one to improve structure

    Reply

  181. Teresa on September 14, 2012 at 5:45 pm

    I just got done making these. I greeted them w/ lukewarm feelings when i pulled them out of the oven. But then i took a bite after frosting them and… OH MY. They are delicious! The cake or frosting by themselves are sort of bland but together they are wonderful! I couldnt find espresso pwdr @ the store so i used instant coffee instead. I’ll definetly make again!

    Reply

  182. Patrick on September 23, 2012 at 10:43 am

    Awesome cupcakes. I’m a coffee addict and this mocha cupcake combined with espresso frosting will be heaven for me. 🙂

    Reply

  183. Kayla on September 23, 2012 at 6:01 pm

    These came out amazing. I ended up with more than 12, but still the best ones I’ve made to date. So yummy. The frosting is my favorite. I am wondering though, would it be possible to make these into a cake? I have tried using cupcake recipes for cakes before and they come out completely different. Thank you so much for such a great recipe.

    Reply

    • J on October 11th, 2012 at 7:12 pm

      Often the only thing that changes is the time cooked because they are individual cakes rather than one big cake. Any cake or cupcake recipe can be made into the opposite. Depending on the temperature, cupcakes bake anywhere from 16-20 minutes and cakes 32-40 (size dep. as well). If you’re making in a standard cake pan I would start peeking in at 30 minutes- you can tell when it needs 2 minutes or 10 minutes. I’m sure your cake will turn out great!! 🙂

      Reply

  184. Queenbear on September 28, 2012 at 4:04 pm

    Just finished making these and they are sooooo good! Wow! Thanks for sharing the recipe.

    Reply

  185. Kelley on October 2, 2012 at 1:21 pm

    I made these this past weekend. They were AWESOME! I used instant coffee granules because that’s what I had on hand. I used 2x as much granules in the frosting to get more of an Espresso flavor vs regular coffee. My sister-n-law took the leftovers to her school & they were a HUGE hit! The other teachers said it was better than $5-6/cupcakes at a local cupcake shop! The icing was fluffy & light!
    I absolutely adore your blog & recipes! I have made dozens of your recipes & have not found a single one that doesn’t turn out divine! Thank you so much for sharing!

    Reply

  186. J on October 11, 2012 at 7:04 pm

    This recipe is phenomenal! I enjoy baking cupcakes for my family and friends, so I often find a great recipe and put my own twist on it. After spending my summer fulfilling cupcake orders, I’ve learned how to determine if the result will taste delicious just by the ingredients and their amounts. This was one of those recipes. I did change things up a bit, however it was nothing that would change the consistency, and as is, this a recipe I will be keeping and making plenty of times! I needed a coffee inspired recipe so I made mocha coconut cupcakes by switching out the vanilla for coconut extract, and I used kona blend coffee. I greatly crave the frosting as much as the cake, and the frosting recipe more than frosted all my cupcakes and then some. I don’t prefer such gritty frosting so I usually add several tablespoons of half and half once I do the initial bowl scrape, but since I bought an 12oz whole milk for the recipe I used that instead. It seemed to work just fine. To finish the recipe, I topped it with a homemade caramel drizzle, and some toasted coconut flakes (super easy to do btw!). Doubling the cake recipe gave me 24 3/4full regular ice cream scoop cupcakes, and 16 mini cupcakes. So the original recipe would yield around 15-16 regular cupcakes using this scoop. I decided at the last minute not to substitute the espresso so I searched my city until I found it. It was more than worth it and I would suggest against it if you’re in the same situation. If you aren’t in a hurry, put on some good Pandora and enjoy the time it takes to bake these- don’t hurry if you can! These cupcakes are worth the wait! Thanks so much for such a great recipe 🙂

    Reply

  187. Rebecca S on October 25, 2012 at 1:40 am

    I just made this frosting. I reduced the icing sugar by about 1/2 a cup and i added about 4 ounces of melted white chocolate. I also just about tripled the expresso powder. It turned out great!

    This is the recipe i used for the cupcakeshttp://www.annies-eats.com/2009/04/28/white-chocolate-mocha-cupcakes/

    All together everything turned out great!

    Thank You for posting the recipes!

    Reply

  188. Kathy Hickey on November 2, 2012 at 10:27 am

    I made these cupcakes a couple of times now…. THEY ARE THE BEST! I bought some of those stick cookies (tuiles) that I bought at the grocery store.. they have a chocolate filling) I just put a half of one standing up in the icing.. looks sort of like a straw. These cupcakes are everyone’s faves!

    Kathy

    Reply

  189. Sue Fuller on November 2, 2012 at 12:19 pm

    I threw out the first batch of these cupcakes I made, because in following the above recipe which says to split the batter into 12 liners in a standard size pan made the cupcakes overflow and burn. The batter tasted so good that I tried it again, this time in 20 standard size cups. Much better results this time. Will post another comment after they cool and they are frosted. They smell sooooooo good!

    Reply

  190. simpleplans112 on November 5, 2012 at 8:37 am

    I tried these cupcakes last night and they came out really light, like they weren’t finished cooking, but they did. I followed everything step by step. Also I had a really hard time dissolving the expresso powder into the coffee. Almost impossible. Any advice on making them better?

    Reply

  191. Simply Cakes By Nona (Margaret) on November 11, 2012 at 12:46 pm

    Can’t wait to try these, they sound amazing. Thank you for posting.

    Reply

  192. JENinATX on November 11, 2012 at 9:12 pm

    Inspired by the BEB, I took this recipe, the margarita cupcake recipe (to ensure the proper amount of alcohol blend), and chocolate buttercream recipe and made a fantastic conundrum.

    I followed the majority of the cupcake recipe, but substituted 2 TBL of Patron Cafe for 2 TBL of the coffee.

    I also brushed the tops with Patron Cafe.

    I love chocolate (don’t think I’m alone here) and I love french vanilla (hazlenut and vanilla if you didn’t already know) so for the frosting I followed the espresso buttercream recipe, but increased the powered sugar to 2 3/4 c, and added 2 TBL of Patron Cafe, 1 Tea of Hazelnut extract, and 4 oz of melted semisweet chocolate.

    And it’s amazing!!!!

    The conundrum is do you eat them in the morning because of the espresso or in the evening because of the Patron Cafe…or maybe both. =D

    Reply

  193. Marina on November 16, 2012 at 8:45 pm

    I made the cupcakes and they are awesome!!! The icing tastes great but it has a LOT of bubbles, netx time Im not gonna use the whisk attachment … other than I loved it!!

    Reply

  194. Sarah on November 21, 2012 at 8:55 am

    Just made these myself and they are great! Thanks so much for the recipe, I dusted mine with cinnamon and would suggest that for anyone thinking about making them, it adds depth to the flavor and hides any mistakes you make while icing them. I also made a double batch of the cake part but kept the frosting as a single batch, and I still had leftovers! I can never seem to use enough of my frosting when I make cakes…

    Reply

  195. Joanne on November 21, 2012 at 12:33 pm

    what pattern is the decorating tip? it’s beautiful!

    Reply

    • Michelle on November 21st, 2012 at 4:29 pm

      Hi Joanne, Thank you! I used a Wilton 1M decorating tip.

      Reply

      • Joanne on November 24th, 2012 at 10:42 am

        you are welcome. is there any special kind of pattern on the decorating tip or any special code number for it? because i have a Wilton 1M too and it doesn’t come out like yours. maybe you can take a picture of your Wilton 1M and post it here for the convenience of me and everyone else who are wondering too? thanks! 🙂

        Reply

        • Michelle on November 24th, 2012 at 1:39 pm

          Hi Joanne, Not that I’m aware of. It’s a Wilton 1M, which is a large open star tip. You can see it here: http://www.amazon.com/gp/product/B001683S5O/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001683S5O&linkCode=as2&tag=broeyebak-20

          Reply

          • Joanne on November 30th, 2012 at 6:57 am

            thank you so much! i don’t have the same decorating tip as yours but i am sure to buy one like yours the next time i visit the bakery store. by the way, i have tried baking your peanut butter chocolate cake and it was superb! i especially love the peanut butter frosting a lot. i have received many compliments for that cupcake. however, i think the chocolate cake is a bit too oily as the baking tray has a layer of oil over the surface. i also had to use paper towels to absorb the oil from the cake. is this normal? or did i make any pistake during the preparation? other than that, it was good. i’m going to try the espresso mocha cupcakes soon! thanks for sharing such wonderful recipes. 😀

            Reply

            • Michelle on December 2nd, 2012 at 10:57 am

              Hi Joanne, No you should not be sopping up grease after the cupcakes are baked, something must have been wrong there.

            • Joanne on December 2nd, 2012 at 12:47 pm

              hrm…i used a bar of butter (250g) for 1 recipe. is it too much butter? because the cupcakes turned out to be very oily.

            • Michelle on December 3rd, 2012 at 4:18 pm

              Joanne, The recipe calls for 1/2 cup butter, which is 4 ounces. I did a quick Google calculation and found that 4 ounces is equivalent to about 113 grams, so it looks like you used about twice as much butter as you needed to, which would explain the problem.

            • Joanne on December 4th, 2012 at 1:00 pm

              oh my goodness. that must have been the problem! i will definitely write that down in the recipe. thank you so much for giving me the exact amount in grams. that will definitely help a lot. thanks again! 😀

  196. Satbir on November 22, 2012 at 1:35 am

    I’ve baked these cupcakes a few times. The first time was when I was visting a cousin in New Jersey. She knows I love to bake and asked me to make something, so I picked this recipe. She has a Nespresso coffee machine with the pods. The cupcakes tasted like an amazing combination of Mocha and Espresso – I could taste it in the batter and in the cupcake after it came out of the oven. I came back to Vancouver, Canada and baked these with a Nespresso coffee again, and they tasted quite different – not like the amazing combination I recalled in New Jersey.
    I’m wondering if dissolving espresso powder into the coffee would help enhance the flavour more. Any suggestions?

    Reply

    • Michelle on November 22nd, 2012 at 8:46 am

      Hi Satbir, That’s interesting, I wonder what would have caused them to be different. I wonder if there is a difference in the water? In any case, you could dissolve some espresso powder for a more pumped-up flavor.

      Reply

  197. Nana pfahlert on December 1, 2012 at 10:30 pm

    Wow! These are hands down the best cupcakes I’ve ever made. Super moist and the espresso flavor was sublime. I’m practicing decorating with a 1m frosting tip (and that was super easy too) for an upcoming wedding shower/reception. I’m excited to use this recipe. Thank you!

    Reply

  198. Bri on December 4, 2012 at 10:37 pm

    I LOVE your recipes! I have made a few of your cupcakes, and they have all been a huge hit. They are so light and just the perfect amount of sweetness…nothing too crazy sugary. I just took these babies out of the oven and I AM SO EXCITED TO EAT THEM 🙂

    Reply

  199. Isabella on December 6, 2012 at 7:33 am

    I had question. Do you mix the flour and coffee mixture afterwards or mix them each time you add it?

    Reply

    • Michelle on December 6th, 2012 at 8:53 am

      Hi Isabella, You add the flour mixture, mix, then the coffee, mix, then flour again, mix, coffee, mix, and lastly flour, mix.

      Reply

  200. Sara on December 18, 2012 at 12:14 pm

    I’m needing to make 36 of these but the recipe only makes 12 can you help me out ?

    Reply

    • Michelle on December 18th, 2012 at 6:20 pm

      Hi Sara, You’ll need to triple the recipe.

      Reply

  201. Yvonne on December 28, 2012 at 2:59 pm

    Where is the EGG? Talks about it in the recipe but nowhere in the list of ingredients… Am I missing something?

    Reply

    • Michelle on December 29th, 2012 at 9:30 am

      Yvonne, Egg is the last ingredient listed.

      Reply

      • Yvonne on December 29th, 2012 at 11:26 am

        Thanks Michelle. I must be blind!
        They turned out really well. Just need that M1 tip! On it.

        Reply

  202. Margo Kennedy on January 14, 2013 at 6:37 pm

    I’m not an experienced baker, but this recipe was the bomb! People raved about these. I couldn’t find espresso powder either – I used 2 Starbucks Italian Roast ready brew packets. Thank you!

    Reply

  203. Bob Smith on January 14, 2013 at 7:37 pm

    Turned out great, except I definitely didn’t end up with enough frosting for a 1:1 ratio. I would double the frosting directions to have enough, you may even have a little too much then.

    Reply

  204. indra on January 16, 2013 at 11:39 pm

    Hey is the brewed coffee with milk or is it the plain black coffee?

    Reply

    • Michelle on January 17th, 2013 at 5:50 pm

      Hi Indra, Just plain black coffee, no extra milk.

      Reply

  205. Tanmayi on January 18, 2013 at 6:35 am

    I made these and they came out absolutely perfect! They were melt-in your mouth perfect! Everyone who tried them loved the taste! The cupcake came out really moist and soft and the butter cream complemented the cupcake well! Thanks so much for this wonderful recipe 🙂

    Reply

  206. Lorrie on January 20, 2013 at 12:12 am

    I have followed you for about two years and you are my go to person when I want to make a dessert to impress. These were delicious and I got all kinds of compliments. Your frosting is prettier than mine. How do you make it look like layers of ribbon?

    Reply

    • Michelle on January 20th, 2013 at 3:56 pm

      Hi Lorrie, So glad you enjoyed the cupcakes! I used a Wilton 1M decorating tip for the frosting. Instead of swirling, I lingered in each section a little bit, which is what I think gave it that ribbon look. Hope that helps!

      Reply

  207. Caroline J. in MA on January 27, 2013 at 1:34 pm

    Hi!
    I just made the espresso buttercream frosting and it looks like the espresso powder didn’t dissolve so much as just mix with the vanilla. You can see the espresso IN the frosting. Is that normal?? lol…

    Tastes divine though!
    Thank you for sharing with us!

    Reply

    • Michelle on January 28th, 2013 at 11:17 pm

      Hi Caroline, My espresso powder dissolved right into the vanilla and you couldn’t see the specks in the frosting. Be sure you’re using instant espresso powder, and not just regular espresso powder – it will make a difference.

      Reply

      • Caroline J. in MA on January 29th, 2013 at 6:49 am

        Ugh. I’m pretty sure it’s not instant. It still tastes fantastic, but… I don’t like the specks. :p

        Thank you!

        Reply

        • Caroline J. in MA on January 29th, 2013 at 12:37 pm

          OMG!!! What a difference!!!! DIVINE!!!!

          THANK YOU!!!

          Reply

  208. Janet Oresick on January 30, 2013 at 9:40 pm

    This sounds like a great recipe. I will definitely have to try it. Do you think if I wanted to makes these even more “chocolatey” I could add some bittersweet chocolate chips to the batter–or do you think it might change the consistency too much?

    Reply

    • Michelle on January 31st, 2013 at 12:59 pm

      Hi Janet, You could; I tend to not like adding chips to cupcakes that are meant to be light and fluffy because I think it weighs them down. I save those for double chocolate muffins 🙂 You could always try it, though! No harm in experimenting!

      Reply

  209. susu on January 31, 2013 at 3:31 pm

    how do you ice your cupcakes like this?

    Reply

  210. Elle on February 8, 2013 at 5:28 pm

    I really want to make this to top the chocolate cupcakes i just made, but i dont have espresso powder, only instant coffee powder. Would that work? Please respond!! Thanks!!!

    Reply

    • Michelle on February 10th, 2013 at 2:46 pm

      Hi Elle, Yes, as long as it’s instant the coffee powder should work.

      Reply

  211. LaZee3 on February 16, 2013 at 4:06 pm

    Thank you so much for this delicious recipe! I’ve made it at least a half a dozen times now, and It’s always a hit! I read in your replies that you would double the recipe for a cake, but would you do the same time and temperature as well? Thanks in advance for your reply!

    Reply

    • Michelle on February 19th, 2013 at 5:26 pm

      Definitely keep the same temperature, but you will need to bake it for a little longer, I would start checking it around 22 minutes, just to be sure you don’t overbake it. It may take a little longer than that.

      Reply

      • LaZee3 on February 24th, 2013 at 3:54 pm

        Thank you! These are the best cupcakes and the frosting is my very favorite, EVER!

        Reply

  212. Kaela on February 18, 2013 at 2:55 pm

    Hi, I can’t wait to try your recipe for an upcoming party. Just wondering, can I use the same recipe to make a cake?

    Reply

    • Michelle on February 19th, 2013 at 5:27 pm

      Yes, just double it for a 9×13-inch pan or a two-layer 8 or 9-inch cake. Bake it at the same temperature, but it will likely need to bake longer, at least 22 minutes.

      Reply

  213. Adamaris!,Jacqueline and Tania on February 21, 2013 at 4:14 pm

    Cupcake review
    The frosting was super super good and the cupcake were amazingly delicious. I could eat ten of these mocha cupcakes. Cupcakes made by scratch are way better then store made. The cupcakes on the website were cool which is why we wanted to make them, but we just slapped the frosting on the top. My friend wanted to just eat the bowl of frosting. Now that we made them at school, we want try to make them at home.

    Reply

  214. Bakerbekah on February 21, 2013 at 5:17 pm

    I love these cupcakes, and have made them numerous times. but i substituted the flour for
    ½ cup almond flour ½ cup coconut flour 1/3 cup tapioca flour ½ teaspoon guar gum
    and they came a little dyer then the original but just as tasty.

    Reply

  215. Intisar on February 23, 2013 at 6:05 am

    I just made these now for my parents aniversary, they totally loved it 🙂

    Reply

  216. Jamie on March 2, 2013 at 12:50 pm

    I just made these and they are super delicious. Very easy to make.

    Reply

  217. Becky H. on March 4, 2013 at 3:17 pm

    I just made these (and gave them out to friends today, who all loved them). They taste amazing and I ate all the leftover frosting… but the cake portion crumbled and fell apart, as other commenters have mentioned. The cake itself was very fluffy and moist (not at all dry). But eating the cupcake was very messy!

    Reply

  218. Peggy on March 4, 2013 at 10:14 pm

    I baked these yesterday and they were amazingly heavenly! I got so many compliments on them! All my friends thought they were super yummy and very pretty! I topped mine off with dark chocolate shavings and these dark chocolate covered toffeed expresso bits from Trader Joes. Thanks for the recipe, a straight up 7 stars out of 5!!!!

    Reply

  219. DIEGO on March 6, 2013 at 1:48 pm

    I made these cupcakes, they came out nice and moist but weren’t sweet enough. Are they supposed to not be sweet? I’m only speaker about the cupcakes not the frosting.
    thx

    Reply

    • Michelle on March 6th, 2013 at 8:26 pm

      The cupcakes themselves should be a little sweet, but they lean more to the mocha flavor vs the chocolate, so they are not overly sweet.

      Reply

  220. Diana on March 21, 2013 at 1:51 pm

    I just made the butter cream and it is wonderful! This recipe has got to be the best butter cream recipe I have ever tried! Thank you for sharing!!

    Reply

  221. vivi on March 26, 2013 at 4:55 pm

    I was wondering if what else can I substitute for the espresso powder? I heard I can brew black coffee but to cut it on half to substitute for the powder

    Reply

    • Michelle on March 28th, 2013 at 2:58 pm

      You can use instant coffee as well. I’ve never substitute a liquid for the powder.

      Reply

  222. Kristy on March 30, 2013 at 1:35 am

    It’s is my second time baking this cupcake and both times it turned out AMAZING! I love your recipies and I will try to bake them all!!! Lol

    Reply

  223. Angelina on April 4, 2013 at 2:33 am

    Now why did I have to think of coffee at this kind of moment? I just finished a vanilla cake from Sweetapolita and now I just want to bake this treat!

    Reply

  224. Kem on April 7, 2013 at 10:03 am

    Great Cupcakes! My family really love it! <3

    Reply

  225. Leanne on April 16, 2013 at 12:04 am

    These look delicious and I shall attempt very soon. Quick question, when alternating flour and coffee mix are you folding ingredients or using beater on low speed to incorporate?

    Reply

    • Michelle on April 16th, 2013 at 12:20 pm

      Hi Leanne, You should mix on low speed. Sorry for the lack of clarification on that step!

      Reply

  226. Michelle on April 17, 2013 at 8:00 pm

    I just made a batch of these this afternoon after coming across them on Pinterest this week. Let me simply say . . . they are TO DIE FOR!!
    Many thanks for sharing this recipe.

    Reply

  227. ASan on April 20, 2013 at 1:15 am

    Hi there! If I wanted to make this into a cake, there wouldn’t be any necessary changes, right? Also, If I wanted to make a layer cake with the mocha cake and just a plain coffee-flavored cake, would I be able to use this recipe and just take out the cocoa powder or would that affect the batter? Thank you for your help!

    Reply

    • Michelle on April 21st, 2013 at 3:58 pm

      You will need to double the recipe to make a two-layer 8-inch or 9-inch round cake, or a 9×13 cake. You will need to adjust the baking time (all will take longer to bake than the cupcakes) based on the cake you decide to make. I would not just omit the cocoa powder for a coffee-flavored cake.

      Reply

  228. BethY on April 20, 2013 at 11:49 pm

    I just made the Espresso Buttercream Frosting. Oh mah gawd, it soooooo good!
    Oh, this may not be proper baking technique, but I warmed the vanilla in the microwave for a few seconds and dissolved an instant coffee mix instead. I still turned out magnificently!!!!!

    Reply

  229. Zita on April 25, 2013 at 3:35 am

    Could we have the grams measuremets as well please?

    Reply

  230. Vidya on May 7, 2013 at 11:03 pm

    These were amazing. Always come out perfect and the frosting is to die for. Delicious!!!

    Reply

  231. Ewi on May 7, 2013 at 11:07 pm

    let me just say this recipe looks like it makes awesome frosting. I have a question though. I’m doing a culinary final at my school and I’d love to use your recipe. Instead of making my cupcakes all at once on that final day, I plan on making my cupcakes the day before and other parts of it days before. I heard buttercream can last for a while. Does your buttercream recipe last for AT LEAST 2-3 days? I heard that crisco lasts in the refrigerator compared to sugar. Please reply back Id be an honor. thanks!!!

    Reply

    • Michelle on May 8th, 2013 at 11:23 am

      Hi Ewi, You can make the buttercream ahead. You can refrigerate it for up to 3 days, but it will need to be re-whipped before you use it. You could also frost the cupcakes up to a day or so ahead of when you’ll serve them.

      Reply

  232. Kimberlie on May 8, 2013 at 7:19 am

    I absolutely love the flavor of these but after four batches, checking and rechecking measurements, I have an oven thermometer and even being very careful not to over do the brown sugar I have only had one batch actually rise the rest were flat, should they be like this? If not any ideas how to solve this problem? Thank you.

    Reply

    • Michelle on May 8th, 2013 at 11:25 am

      Hi Kimberlie, I’m not sure if you can tell from the photos, but these cupcakes don’t rise extremely high. They will dome slightly, but they won’t get terribly high.

      Reply

  233. Jelilatmustapha on May 9, 2013 at 5:38 pm

    For a friend’s engagement party, I doubled this recipe and baked it in a 9 inch spring foam pan.The top fell a bit but I suspect that’s because I opened the oven too early. My frosting had expresso granules in them (no idea why) but I liked the look of it with the icing. It made it a bit more interesting to look at as I did not decorate or design the cake. Lol. Overall, the combination of the cake and frosting…*sigh* (I am in coffee heave right now). Shame all I could get was a taste!!

    Reply

  234. Samantha on May 10, 2013 at 10:17 am

    I have a coffee/chocolate loving man in my life, and he loves when I bake for him, so these were absolute perfection. I managed to get 14 perfect cupcakes out of the recipe (I was debating between diving the remaining batter between the 12 or just making extra cupcakes, and I’m glad I went the extra cupcakes route because I’m sure the wells would have overflowed otherwise). I could feel how light they were when I lifted them out of the pan! My brother said they taste like Coffee Crisp (Canadian chocolate bar, for those that don’t know), and my sister was scooping the remaining frosting out of the bowl by the spatula-full. All in all, a great cupcake success. Thank you 🙂

    Reply

  235. PZ on May 12, 2013 at 11:11 am

    When I tried these, they didn’t rise. I think the recipe wanted 1 1/3 cups of flour, instead of 1-1/3 cups of flour. I tried the latter, and I guess that’s why they didn’t rise. I don’t live at an elevated height, and I don’t know what went wrong…

    Reply

  236. AK Baker on May 18, 2013 at 2:00 pm

    I haven’t made these cupcakes but I have made the frosting several times to top my favorite chocolate, espresso cake/cupcakes and brownies. The frosting is delicious, thank you so much for sharing the recipe. 🙂 (Hershey’s Black Magic cake is my favorite chocolate, espresso cake recipe and it is incredibly easy)

    Reply

  237. Karen Atkinson on June 1, 2013 at 10:52 pm

    OH MY GOD!!! These cupcakes are to die for. Just finished making them and had to taste test. They practically melt in your mouth and the buttercream frosting is divine! They are perfect. Thanks so much for sharing this amazing recipe Michelle.

    Reply

  238. Jasmine on June 7, 2013 at 10:29 pm

    I just made these and wow. The cupcakes itself are fluffy and delicious. The frosting was also so good, but the only thing I did to it was increased the amount of espresso powder to 1 tablespoon. Other than that so good and will definitely be making these again.

    Reply

  239. Laura Brown on June 14, 2013 at 10:11 am

    What type of icing tip do you use to give it that satiny ribbon look? Because I am definitely making these on the weekend

    Reply

    • Michelle on June 15th, 2013 at 12:19 pm

      Hi Laura, I used a Wilton 1M tip.

      Reply

  240. blueocean on June 15, 2013 at 6:25 pm

    My cupcakes turned out terrible! 🙁 They didn’t rise in a dome shape but rather just spread out. I live in Calgary, AB, Canada where our elevation is very high. Perhaps that’s the reason. Or overworked in the mixer. They taste ok but don’t peel out of the wrapper properly. No noticeable coffee flavor either. I’d recommend using 1/2c fresh espresso instead. (I’m a seasoned baker 15+ yrs)

    Reply

  241. Nimisha Goel on June 18, 2013 at 4:25 am

    I tried these without the frosting and they turned out pretty great. I absolutely love each and every recipe on your site and it inspires me to come up with new recipes myself. 🙂

    Reply

  242. Kylie on June 21, 2013 at 2:56 am

    These are a great cupcake, the cake was really light and moist and the coffee gave a proper punch. A fantastic grown up cake.

    Reply

  243. Lily on June 21, 2013 at 8:53 am

    Thank you so much for the receipen, the cupcakes were greatttt greatttt excellently perfect! Loved them and they taste so good. I think the frosting is too sweet for my taste so next time I’ll put less sugar in it. Thank you very very much!

    Reply

  244. Lillian on June 23, 2013 at 4:33 pm

    Thank you so much for this recipe! I made them for my friends’ birthday and they were a hit 😀

    Reply

  245. Cer on July 2, 2013 at 9:32 pm

    Made these today and the cupcakes were outstanding! First time having coffee flavored cupcakes, BUT! The buttercream was waaaay too sweet for me. I’m going to use a chocolate swiss buttercream recipe and maybe add a bit of espresso. Hopefully it turns out better. =)

    Reply

  246. Mikey on July 8, 2013 at 10:58 pm

    DO you have a suggestion as a SUBSTITUTE for the ESPRESSO POWDER???

    Reply

    • Michelle on July 9th, 2013 at 10:00 am

      You can omit it, but then you obviously won’t have the mocha/coffee flavor.

      Reply

  247. hana on July 10, 2013 at 12:08 am

    Hi ms Michelle, I really really love your recipes. But I seem to be having problems with this one, I do hope for your help. I’ve used your red velvet, vanilla and mocha cupcakes recipes and they all turned out great. I’ve even used then for cakes by just adding a little but more liquid (around 30% more), the red velvet and vanilla were a success but this mocha always turns out to be gummy and nothing like the cupcakes version. I’ve done this thrice for mocha but failed. Hope to hear from you soon. Thanks

    Reply

    • Michelle on July 10th, 2013 at 11:32 am

      Hi Hana, I’m not sure what size cake you’re trying to make, but my recommendation would be to double this recipe to make a 9×13 or two-layer 8″ or 9″ cake; do not add more liquid. You’ll need to bake for a longer amount of time, as well.

      Reply

  248. Elena on July 24, 2013 at 7:17 pm

    I bake these ALL the time and my family absolutely LOVES these cupcakes-especially the frosting! What a hit! Thanks so much for sharing!

    Reply

  249. Kat on July 31, 2013 at 8:58 am

    Every time I make these people think I bought them from a store! An absolutely perfect recipe EVERY time. I do find that you have to double the icing recipe to cover the amount of cupcakes this recipe makes. It says it yields 12; it always comes out to double that for me…which is and never will be a problem.

    Reply

  250. Valli on August 4, 2013 at 11:15 am

    These are the best cupcakes I’ve ever made and might be the best I’ve ever eaten! They take exactly 20 minutes in my oven, and cooking them on the rack below center seems to keep the tops from toughening. I sift the dry ingredients together, and also sift the powdered sugar. Had 2 for breakfast today with a Diet Coke. Thx Michelle!!!!

    Reply

  251. kristie on August 18, 2013 at 1:25 pm

    I usually don’t comment, but felt it was necessary. Have made these cupcakes several times and they always come out perfect! Easy recipe to follow, and thanks to you I have many requests for these delicious and moist treats!

    Reply

  252. Andrea on August 24, 2013 at 7:00 pm

    I just made these cupcakes. They were very light. My oven is very hot, so next time I will let them bake for 14 or 15 minutes so that they would be more moist. I had problems with the frosting. First, I used low quality powdered sugar so it did not dissolve quickly in the butter. Then the espresso granules did not dissolve into the batter, so it did not have a nice pale tan color but more of a speckled look to it. Then the frosting was somewhat on the soft side. I will try the frosting with much better quality powdered sugar next time. Thank you for this recipe.

    Reply

  253. Gail on August 27, 2013 at 1:43 am

    Found your recipe via Google when looking for coffee flavoured cupcakes. I made these on Sunday and will be making another batch tonight (Tuesday). Hugh hit with everyone at work. Beautifully light cupcake and the butter cream is to die for. This will now become my “go to” cupcake recipe. Thanks for sharing.

    Reply

  254. Carrie on September 4, 2013 at 10:54 am

    Your mocha frosting looks amazing and I’d love to use it for my Mom’s birthday cake! Do you think it would hold up if used in layers or would it be too light and squish out the sides? I’m planning to bake 4 layers in loaf-size pan.

    Reply

    • Michelle on September 5th, 2013 at 4:17 pm

      Hi Carrie, I think it would be okay to use as a filling, although if you have four layers, you may need to scale the recipe up so you have enough. Enjoy and happy birthday to your mom!

      Reply

  255. bakeca Gorizia on September 10, 2013 at 6:38 am

    this look delicious

    Reply

  256. Eva on September 14, 2013 at 8:30 pm

    Can I use buttermilk instead of the whole milk? That’s the only ingredient that I’m missing to make these tonight!

    Reply

    • Michelle on September 16th, 2013 at 2:08 pm

      Hi Eva, I have not tried using buttermilk and sometimes it can change the texture, but I think you should be okay.

      Reply

      • Eva on September 16th, 2013 at 9:31 pm

        I used 2% milk and they tasted fantastic!!! I took them to work and my co-workers raved about the cupcakes and the frosting! This one is a keeper for me! Thank you so much for sharing your talent!

        Reply

      • KC on October 17th, 2013 at 9:13 pm

        I was going to ask about substituting buttermilk, too, but I just went for it because I didn’t think to ask in time. They were amazing! (I usually increase the baking soda a little when I do that, but didn’t this time.) I found the cupcakes to be very moist, but I always set the timer for a few minutes before they’re supposed to be done and check them from there. The second there is no liquid batter on the toothpick I take them out. So, I’m not sure if the buttermilk added to the moistness or not. I always forget that buttermilk is low/nonfat, too. Not that I care! Thanks for yet another great recipe!

        Reply

  257. Bertha on September 26, 2013 at 10:54 am

    Hi, this is crazy but if I wanted to make this recipe into a cake, a big cake 16″ and I inch high, do you recommend tripling or quadrupling the recipe? Please help!

    Reply

  258. betterwithsugar on October 1, 2013 at 1:06 pm

    OMG soooooo good! I love my coffee, and you put coffee and chocolate together and i’m in heaven. The frosting tastes just like those Coffee Creams chocolates from Laura Secord. My grandma used to give me those all the time when I was a kid (why she gave caffeinated chocolates to a 6 year old I’ll never know but she got me hooked lol). Love this recipe! Definitely one of my favourite cupcake recipes you’ve posted!

    Reply

  259. Heather M h on November 3, 2013 at 5:16 pm

    These look scrumptious! I’ve been musing over a good combo for a chocolate and coffee cupcake to toss some toffee chips in (inspired by Ben & Jerry’s Coffee Heath Bar crunch)… But I am curious– if I wanted to use coffee liqueur in the frosting, would you substitute it for the same amount of coffee? Or do a mixture of coffee and coffee liqueur? Thanks! 🙂

    Reply

    • Michelle on November 4th, 2013 at 12:34 pm

      Hi Heather, I think you could just use the coffee liquor.

      Reply

  260. RoRo on November 19, 2013 at 3:01 am

    sounds delish! can i add food coloring to the frosting??? for example red color?

    Reply

    • Michelle on November 19th, 2013 at 10:26 pm

      You could, if you wanted to.

      Reply

  261. Coco on November 19, 2013 at 4:05 pm

    Made this recipe, they were awesome! I had to substitute instant coffee powder for the espresso powder but they still turned out perfect. So incredibly rich I could only stand to eat one. I’ll definitely be making more. Thanks for the recipe!

    Reply

  262. Christina on November 27, 2013 at 1:09 pm

    Just made these and they were great. But next time I will definitely add more espresso.

    Reply

  263. Ashley Seville on December 14, 2013 at 2:14 pm

    I have been making these cupcakes for a while, and the one issue that I have is that the tops fall a little and sometimes when handled, the tops fall off. Any tips or thoughts about what I might be doing wrong?

    I LOVE all of your recipes. They are my go to baking staples!

    Reply

    • Michelle on December 16th, 2013 at 1:47 pm

      Hi Ashley, I’m not sure why the tops would be falling off, unless perhaps you are over-filling the cups and the extra batter is settling in on top of the pan. That might make that extra little top especially delicate.

      Reply

  264. Paola on December 28, 2013 at 6:03 am

    Hello there! I’m planning to do this recipe but may i just ask if the brewed cofffee must be on room temperature? Thanks! 🙂

    Reply

    • Michelle on December 28th, 2013 at 10:35 am

      Hi Paola, Yes, the coffee should be at room temperature. I will edit the recipe above to note that!

      Reply

  265. Riz on January 1, 2014 at 11:29 am

    How long will unfrosted cupcakes last when refrigerated? I made the cupcakes in advance and will just frost a day or two before bringing them to work.

    Reply

    • Michelle on January 1st, 2014 at 10:37 pm

      Hi Riz, I would not recommend refrigerating the cupcakes, as doing so could cause them to dry out. You can store them in an airtight container at room temperature for up to 2 days before frosting and serving. I would not frost them more than a day in advance, so that they are still fresh when you serve them.

      Reply

  266. Rhoda on January 27, 2014 at 6:57 pm

    I have a question. I made a double batch of these. Can you tell me why they poofed up while baking but then just went flat and kinda hung over the sides? A few also sunk a little in the middle but they are done. Any ideas what to do next time? Thanks. 🙂

    Reply

    • R on January 27th, 2014 at 7:01 pm

      Also want to mention that they are super crumbly. To where the top wants to just crack or crumle when you go to take the paper liner off. Not sure what I did. 🙂

      Reply

      • Deborah Hawie on April 24th, 2014 at 9:16 pm

        i agree. i think we must have done something wrong

        Reply

  267. Sam on February 5, 2014 at 6:09 am

    Oh, my gosh. I made these tonight for a “cafe’ ” themed event tomorrow, and they are more than I imagined. I quadrupled the recipe to make 48 cupcakes, and had enough extra batter remaining to make one 9″ round cake. The texture is light and fluffy, but not dry. I could not find “espresso powder,” so I ground an espresso blend bean and used those. The flavor of the cake is distinctly–but not over-powerfully–coffee. I overfilled the first batch, and the result was flat-topped, too-big cupcakes–the second batch, I filled the cups about 2/3 full and they were perfect. My buttercream does not look as lusciously smooth as browneyedbaker’s, but that is probably due to my not using espresso powder. However, the bite of the coffee cuts out the strong sweetness of the frosting to a perfect coffee flavor…I could eat it by the spoonful. So far, rave reviews–except from the coffee haters who dug in thinking it was chocolate/Oreo cake and were unpleasantly surprised.

    Reply

  268. Cecilia Christian on February 13, 2014 at 3:32 pm

    I’ve made these cupcakes from this recipe a few times now. I just baked a batch this morning for my son as he was invited to a Valentine’s Day party at a girl’s house (that he is trying to impress). He was asked to bring a treat, and he SPECIFICALLY asked for these. They are his absolute favourite. And his little valentine loves them too. A few heart sprinkles, and they will be perfect.
    Thanks for sharing this.

    Reply

  269. VANESSA LEONA on March 9, 2014 at 8:13 pm

    HAI, CAN I BAKE THIS INTO A CAKE NOT INTO A CUPCAKE?

    Reply

    • Michelle on March 10th, 2014 at 11:45 am

      Hi Vanessa, You will need to double the recipe and bake in either two 8″ or 9″ layers, or a 9×13 pan.

      Reply

  270. Deborah Hawie on April 24, 2014 at 9:14 pm

    Ok, so I know these comments are supposed to be helpful but if your looking for a helpful comment keep on looking. I really haven’t tried this icing but Im so tired of looking at it and not eating it. IM DIEING TO TRY THIS ICING OMG

    Reply

  271. sue griffore on April 30, 2014 at 6:26 pm

    Hi Michelle….. these are wonderful! I made them into minis. People enjoyed them. I need your opinion on cupcake liners. Growing up all my Mom used was the light yellow, blue and pink ones. Now there are so many choices, I cannot find one that works all the way around. There are plain papers, waxed papers, some that say “no fade”, some with foil —– Do you have a favorite? Either they do bleed grease, the colors of the paper fade, the cake sticks to some, etc. I am hoping that you have made enough to have a favorite. Thanks again for this recipe. It is special!!!

    Reply

    • Michelle on May 1st, 2014 at 1:27 pm

      Hi Sue, I play around with some different colors/patterns sometime, but my “tried and true” favorites are just the plain white paper liners I get from the grocery store. Can’t beat ’em!

      Reply

  272. Cecilia Christian on May 27, 2014 at 1:15 am

    Well, it was our fifth time making these tonight. My son wanted to learn how to bake, and asked me to show him. When I asked him what he wanted to bake, he asked if we could do the mocha cupcakes he loves so well. He then grabbed my iPhone to find the recipe online! He remembered what the website looked like from last time.

    Anyway, we doubled it to make 24. They are amazing. Especially if you love that coffee flavour.

    Thanks again for this yummy recipe. It’s our family favourite by far!

    Reply

  273. Jenny on July 5, 2014 at 12:28 am

    I tried this recipe a few days ago, and they came out super moist, but fell apart. I also overfilled the cupcake tins, trying to use all the batter. I also dumped all the coffee/milk mixture into the butter/sugar, then mixed all the flour mixture. I also sifted my flour–I think this is where my mistake was. I was unable to find espresso powder at my local grocery store, so I just brewed espresso and mixed that with the coffee, and added the liquid espresso to the frosting.

    Fast forward to today…I did not sift the flour, and I alternated the coffee/milk mixture with the flour mixture. I found the espresso powder at a large grocery store today, I also had 16 cupcakes vs. 12, so they were the perfect size and no overflowing! The cupcakes were awesome, moist, but not falling apart and the perfect blend of coffee and chocolate.

    Reply

  274. Christine on July 8, 2014 at 5:32 pm

    Made these as one of three flavors for my nephew’s wedding July 5. They were beautiful and tasted heavenly…at least that’s what the guests told me. ; ) I also topped each one with a candy I found at a local shoppe: a chocolate covered chocolate in the shape of a coffee bean. TO. DIE. FOR. I doubled the recipe and it turned out just fine…I loved the way they tasted: chocolate at first then a few seconds later than wonderful coffee taste. Thank you for a wonderful recipe!

    Reply

  275. WriterGirl on July 10, 2014 at 6:08 am

    Hi! I just wanted to say that the icing recipe is delicious! I made it for my birthday (I made a three-layered vanilla cake with the espresso icing and my cousin made these cute little fondant flowers to decorate it) and it tasted incredible! Thank you very much for posting it.

    Reply

  276. Emily Makai on August 26, 2014 at 12:58 am

    I absolutely love these cupcakes! The first couple times making them were difficult trying to get everything right and so it was the right consistency (I’ll admit, the first time I had a sludgey cupcake tin) but after the first 5 times it’s become a breeze to make these. They’re not too overpowering with the coffe which is good considering I don’t like coffee and the cupcake with the frosting is absolutely divine! Tip for anyone making these: don’t eat just the frosting by itself. It’s very strong and will probably make you feel a little ill. D:

    Thank you for this heavenly recipe!!

    Reply

  277. Star-1 on September 1, 2014 at 11:05 am

    Your recipe does not list eggs but the directions have you adding eggs am I missing something???

    Reply

    • Michelle on September 2nd, 2014 at 3:02 pm

      Hi Star, The egg is there, it is the last ingredient in the list.

      Reply

  278. NewBaker on September 18, 2014 at 9:03 am

    I really want to make these from scratch, but I have a box of white cake mix that I really need to use. I don’t want it to end up going to waste How can I turn my white cake mix into mocha cake mix?

    Reply

    • Michelle on September 20th, 2014 at 5:05 pm

      Unfortunately, I don’t think that would work, as the mocha cupcakes have a chocolate base. I’d probably use your cake mix for something else and make the mocha cupcakes from scratch.

      Reply

  279. Sam on October 3, 2014 at 5:14 am

    Is it okay to double on the espresso powder if I want a stronger coffee flavor?

    Reply

    • Michelle on October 5th, 2014 at 9:37 am

      Hi Sam, Definitely!

      Reply

  280. jess on October 8, 2014 at 1:24 am

    can u taste the coffee in the cake without the frosting?

    Reply

    • Michelle on October 9th, 2014 at 11:17 am

      Yes, but it’s more subtle than in the frosting.

      Reply

  281. Liebelle on October 26, 2014 at 6:23 pm

    I’ve made these a couple of times and each time they have been fantastic! No problems. If you are having a problem perhaps it is the baking time, the mixing order of ingredients, oven temperature setting, ingredients not at room temperature………..?

    Reply

  282. Laura on November 4, 2014 at 11:56 pm

    I haven’t tried the cake portion of the recipe (yet), but the frosting is unbelievably amazing! I frosted pumpkin cupcakes with it for a coworker’s birthday, and while everyone liked the cupcakes, they went absolutely crazy for the frosting, calling it the best frosting ever. I loved the texture that the butter-whipping process created; I hadn’t made frosting that way before, but I will from now on!

    Reply

  283. sacha on December 4, 2014 at 5:06 pm

    These cupcakes are AH-MAY-ZING! Especially for coffee lovers. I have made them several times using various combos of espresso powder or instant coffee (whatever I have on hand or is on sale at the time) and they still come out great every time! Soft, moist, rich, and the frosting is perfectly sweet and fluffy. Thanks for a great recipe I will be keeping in my rotation for years to come!

    Reply

  284. Lauren D on December 4, 2014 at 5:25 pm

    These are fantastic! I had to bake something for an office meeting and decided to give these a try. My colleagues are hard to please, but they LOVED these! I could not find espresso powder (I live in a rural area) so I used a good instant coffee and the cupcakes tasted wonderful! Also, they are super moist.

    Reply

  285. Betsy on January 2, 2015 at 8:22 am

    Wow. Just Wow. These are delicious–probably the best cupcake ever. I’ll be making these often! Thanks, Michele!

    Reply

  286. Rachel Page on January 22, 2015 at 11:46 pm

    The cupcakes look absolutely delicious and tempting!

    Reply

  287. Florencia on January 27, 2015 at 2:57 pm

    This recipe is terrible. I have been cooking for years and never had failed to make muffins nor cupcakes. This time I decided to try something new and found this recipe. I did everthing exactly as said. Nevertheless, my cupcakes turned out to be so light that they completely fell apart. I had to waste all my materials for nothing. The cupcakes didnt even taste good. They tasted like nothing. I do not recommend this recipe at all. It looks all pretty and everything, but do not let your eyes fool you.

    Reply

  288. Aria on February 2, 2015 at 8:10 pm

    I made these a while ago and followed the recipe and directions exactly except using Starbucks VIA instant coffee powder instead of espresso powder. Man oh man did they turn out well – way better than expected for a rookie baker!! Will make these soon for a special occasion and will have just as much fun and with hopefully results as beautiful and delicious as the first time! Definitely recommend this recipe to anyone and everyone!

    Reply

  289. Heidelind on August 22, 2015 at 6:20 pm

    Wow! These are incredible. The frosting was like nothing I’ve ever tasted. Thank you!

    Reply

  290. Aimee on September 17, 2015 at 11:37 am

    Hi
    I made these cupcakes because I am a huge fan of chocolate and coffee, so of course mocha is the ideal flavour combination for me. However-these did not work at all. I left them in for the required amount of time, at the correct temperature, but they did not rise, they did not seem to cook in the middle (it was raw looking and tasting, very gooey) and they tasted like flour. I had to throw them away:( Does anyone have ANY idea why this would happen? This has happened to me once before with a Red Velvet Cake recipe that I swear by and have made hundreds of times, but just once this exact same thing happened. I would be so grateful to anyone who has a solution for this problem!

    Reply

  291. Folsom Baker on December 28, 2015 at 9:50 pm

    This was my very first time making cupcakes and they came out perfectly! The recipe and proportions of cake to icing and serving size are on point . Not too coffeey either; the icing has the perfect espresso flavor

    Reply

  292. Jen on January 4, 2016 at 5:33 am

    What quantities should I use if I want to bake this as a 2-layer 9″ cake?

    Reply

    • Michelle on January 7th, 2016 at 10:05 pm

      Hi Jen, You’ll want to double the recipe.

      Reply

  293. bracha on January 8, 2016 at 10:48 am

    Hi,
    These cupcakes are a real favorite in my house! However, I was wondering if I’m the only one having trouble with the liners separating from the cupcake? This is the only recipe i make that this is happening every time. Any suggestions?

    Reply

  294. Christina on January 18, 2016 at 3:28 pm

    These cupcakes were the BEST I’ve ever had and a huge hit at work! I was wondering if you’ve ever used this to make a double or triple layer cake–or if you have any advice as to what ratios/cooking time would be needed…

    Reply

    • Michelle on January 21st, 2016 at 3:14 pm

      Hi Christina, You could double the recipe and make a two-layer cake, I think a number of readers have commented that they have had success doing so. Enjoy!

      Reply

  295. Beth on January 25, 2016 at 8:06 am

    This was the first recipe I ever made off of your site. To this day, it is still my favorite go-to cupcake recipe. I have never had anyone not like them. I top them with a chocolate covered espresso bean for an added kick 🙂

    Reply

  296. Trina and tina on January 26, 2016 at 8:07 am

    These look amazing! Can’t wait to bake up a batch.

    Reply

  297. Lindy on January 26, 2016 at 9:36 am

    Hi! These look amazing and I can’t wait to try them. Where do I get espresso powder from? I’ve never seen it or used it.

    Reply

    • Michelle on January 27th, 2016 at 9:31 pm

      Hi Lindy, Thank you! You can get espresso powder in Italian grocery stores, on Amazon or from King Arthur Flour.

      Reply

  298. Kari on January 26, 2016 at 3:06 pm

    These sound like they will become my husband’s favorite cupcake!
    Kari
    http://www.sweetteasweetie.com

    Reply

  299. JP on January 26, 2016 at 4:25 pm

    Hello! I am from the UK and am unsure when the recipe says sugar (granulated sugar) if I should use UK caster sugar or UK granulated sugar – our granulated sugar has bigger granules that yours but the the caster sugar granules are finer than your granulated sugar. I am worried our granulated sugar will be too grainy in recipes and perhaps not cream properly?, but the caster sugar may then be too sweet. Which should I use when baking these american recipes?

    Reply

    • Michelle on January 27th, 2016 at 9:34 pm

      Hi JP – I’m familiar with caster sugar, but I’m not familiar with UK granulated sugar, so without knowing how granule it is, I would say you could go ahead and use caster sugar in this recipe. I would go by weight since it’s finer, and use 3.5 ounces. I hope that helps!

      Reply

  300. Ridhima on January 28, 2016 at 10:56 am

    These look super yummy! Can’t wait to try them!!
    -Ridhima http://sprinkleandglitter.blogspot.in/

    Reply

  301. Jessica on February 2, 2016 at 11:39 pm

    I must be imagining things, I swore you posted these a couple years ago! I think I tried them then and remember accidentally adding too much liquid coffee and they came out flat haha!

    Reply

    • Michelle on February 3rd, 2016 at 9:20 pm

      Hi Jessica, They were an old recipe from six years ago, I gave it a much-needed update!

      Reply

  302. naomi on February 4, 2016 at 9:52 am

    I would love to make this into a cake. What changes would I have to make? I would like to use to round pans.

    Reply

    • Michelle on February 5th, 2016 at 9:00 pm

      Hi Naomi, You would need to double the recipe and increase the baking time slightly (I’m not sure how long exactly, as I’ve never done it, but bake until a toothpick comes out clean).

      Reply

      • Susan Baldridge on February 6th, 2016 at 7:46 pm

        Michelle, I want filling your blog at the time if the original post. Made them today as jumbos in tulip papers. Wow, who knew buttercream was so easy! I look forward to trying more.

        Reply

  303. Susan on February 8, 2016 at 8:42 am

    Michelle, I wasn’t following your blog at the time if the original post. Made them today as jumbos in tulip papers. Wow, who knew buttercream was so easy! I look forward to trying more.

    Reply

  304. Andrea Cole on February 9, 2016 at 4:59 pm

    I have made these cupcakes multiple times since you first published this outstanding recipe. I was preparing to make again, and came to your website. I couldn’t find the instructions I remember guiding the addition of cream to make the fluffiest frosting ever for this recipe. Seems like there was an original posting, then a follow-on posting sharing the goodness of adding cream for great taste/effect. Now I am unable to find it and it was by far my favorite frosting tip. Would you please consider re-posting that version so I can print and have on have FOREVER?!
    Thanks!

    Reply

    • Michelle on February 9th, 2016 at 9:15 pm

      Hi Andrea, Hmmm I actually didn’t change this post very much, save for some grammar corrections. There was nothing in here originally about adding cream to the frosting. Are you sure you aren’t thinking about another cupcake recipe?

      Reply

      • Andrea Co on February 9th, 2016 at 11:16 pm

        HA! Leave it to me to be having cupcake dreams! Thank you for the reply! I spend lots of time on your site!

        Reply

  305. kira on February 24, 2016 at 10:53 pm

    These are absolutely fantastic! I actually turned mine into a cake for my bestfriends birthday. Thanks so much!

    Reply

  306. Brandy Oris on April 1, 2016 at 1:01 am

    I made these for my husband and they turned out perfect! So moist and light and delicious, and the frosting was great too! I added just a touch of heavy cream to it cause I like how it lightens it up a little. He absolutely loved them and told me to make sure I keep the recipe. Thanks Chica! 🙂

    Reply

  307. Jodie on April 1, 2016 at 4:01 pm

    I would like to add chocolate to the frosting. How much cocoa powder could I had to this recipe?

    Reply

  308. Jennifer on April 5, 2016 at 11:02 am

    Can this recipe be used to make a whole cake instead of cupcakes? Or could I make adjustments?

    Reply

    • Michelle on April 11th, 2016 at 9:09 pm

      Hi Jennifer, I haven’t done so, but others have noted that they have without issue!

      Reply

  309. kay on April 7, 2016 at 11:28 pm

    This sounds and looks delicious. I am looking to make a double layered 9in cake.. would this recipe work as written or should I double it? And what about the frosting? Thanks on advance for any tips! Can’t wait to make it 🙂

    Reply

    • Michelle on April 11th, 2016 at 9:10 pm

      Hi Kay, I would probably double it! I would double the frosting too – always better to have some leftover than not enough to cover the cake!

      Reply

  310. Eileen on April 29, 2016 at 9:38 pm

    These were by far the best cupcakes I have ever made! It was so easy and tastes amazing. The cupcakes were perfect and moist and the icing… OMG! I will definetly be making these again and again and again:) thanks for the recipe!

    Reply

  311. CC on May 18, 2016 at 2:10 am

    Hello, I’m going to bake these tmr.
    Just wondering how do I actually make the Brewed Coffee?
    Do you have a recipe for that? Or is it ok if I use a 3-in-1 coffee OR just plain black coffee w/o sugar & milk?

    Reply

    • Michelle on May 19th, 2016 at 8:41 pm

      Hi, You can brew the coffee using a coffee maker, French press, etc. or you can just head to a cafe and pick up a coffee! Definitely make sure it’s black coffee.

      Reply

  312. Monikamahler on May 26, 2016 at 2:32 am

    I really like your blog. I love to read blogs about recipes.I will tag it to my favourites internet site list. Keep it up !!

    Reply

  313. Heidelind on May 27, 2016 at 7:08 am

    I used the frosting for a mocha cake I’ve been making for over a decade. My husband always complained because it only had powdered sugar. I saw this and knew he’s be happy. And yes, complete success. This is fantastic frosting! Although never be tempted to try the espresso powder/vanilla mixture by itself.

    Reply

  314. Hannah A on June 10, 2016 at 3:37 pm

    These are absolutely amazing. I had never baked anything except banana bread and cookies so I was a little hesitant to make these from scratch. They turned out wonderfully and the flavors are exquisite. Great recipe! I wouldn’t change a thing! 🙂

    Reply

  315. Georgie on June 30, 2016 at 12:29 am

    I made these beauties yesterday afternoon to bring in to work today and they are INCREDIBLE! I’ve never had any luck making soft, fluffy & moist cupcakes but this recipe is a superstar! Thank you Michelle for making an office full of coffee loving manly men (& one coffee loving girl) very happy!

    Reply

  316. Rachel on July 5, 2016 at 5:48 pm

    Hello, I am making these tonight and i was wondering if i could sub the all purpose flour with cake flour instead? These look delicious, and after reading all these comments, i wouldn’t want to mess them up in any way! Im super excited to try these! Thank you so much!
    -Rachel

    Reply

    • Michelle on July 7th, 2016 at 9:26 pm

      Hi Rachel, I wouldn’t recommend the substitution, as the cake flour will absorb the liquid differently than the all-purpose flour.

      Reply

  317. Rachel R. on July 6, 2016 at 12:56 am

    I’m a 29yr old mother of four, and im a stay at home mom, i am constantly baking and when i started baking for family and friends I was told i should try and start a business selling my cakes and cupcakes. So , naturally i have tried many recipes searching for the perfect ones. When i saw this recipe , and all the positive comments, i thought i would give it a try. Seeing as how i LOVE COFFEE, i thought these would for sure be great….i was wrong, they are WAY BETTER than i could have imagined! So outstanding! !!!!! Im not exaggerating when i say, this is the best cupcake i have ever had!!! HANDS DOWN! It did make 16 cupcakes for me, but obviosly pan sizes differ. And to anyone considering making this recipe, you MUST MAKE THESE ASAP!!! Thank you so very much for this absolutely FANTASTIC recipe! I will make these again and again for the rest of my days!:-) PERFECTION! !!

    Reply

  318. Kathleen L on July 7, 2016 at 1:13 pm

    I have made these last week and they were the star of the night. These look almost as good as they taste. In fact, my husband has asked me to make them again this week, this time, a double recipe. I ended up eating 4 in one night and 1 for breakfast the next day. LOL These are AMAZING !!!!

    Reply

  319. Megan on July 12, 2016 at 10:24 pm

    hi, i really like the sound of this recipe, but i would like to do it as a cake not cupcakes, would you have any suggestions or changes that i should do when baking, and if so, how long should i cook the cake for, and at what temperature?

    Reply

    • Michelle on July 13th, 2016 at 7:37 pm

      Hi Megan, You would need to double the recipe for a 9×13 cake or two-layer 9″ cake. Bake at the same temperature, but it will take a little longer to cook. I would just keep checking every few minutes until done (I’m not sure of an exact time since I haven’t done it).

      Reply

  320. Paulette Es sriti on July 21, 2016 at 10:25 pm

    You said you used a 1M tip But how did you use it around or back and fourth or some other way Love the way it looks

    Reply

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