Mocha Cupcakes with Espresso Buttercream Frosting
These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting.
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.
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!
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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!
Four years ago: Cherry Coke Float Cupcakes
Mocha Cupcakes with Espresso Buttercream Frosting
Ingredients
For the Cupcakes:
- ½ cup (118.5 ml) brewed coffee, at room temperature
- 1½ teaspoons (1.5 teaspoons) espresso powder
- ½ cup (122 ml) whole milk
- 1 teaspoon vanilla extract
- 1⅓ cups (166.67 g) all-purpose flour
- ⅓ cup (28.67 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 egg, at room temperature
For the Espresso Buttercream Frosting:
- 1 cup (227 g) unsalted butter, at room temperature
- 2½ cups (300 g) powdered sugar
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 1½ teaspoons (1.5 teaspoons) espresso powder
Instructions
- Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
- 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.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- 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.
- 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.
- Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
- 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 (I used the Wilton 1M decorating tip).
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on August 13, 2010.
This is hands down one of the best and easiest cupcake recipes I have ever made. First I loved that the batter wasn’t crazy runny, I actually could neatly get the batter into the cupcake liner.
The cupcakes were incredibly moist and so flavorful. The frosting was also very easy to make and yielded just enough for the cupcakes to be generously frosted – which is good because I’d eat leftovers for dinner. Friends and family told me repeatedly that these are the best cupcakes I’ve ever made.
Made these awesome cupcakes … Every calorie was worth it. Yummm. Thanks for sharing ☕️?
Hi MICHELLE!
I not a huge “from scratch” baker just yet, and I am wondering about using the base recipe here for other versions of cupcakes. What liquid would you substitute for the brewed coffee? Water? Oil? Milk?
Thank you!
Hi Marla, It depends on what kind of cupcake you’re looking to make. I have great recipes for basic vanilla and chocolate cupcakes, which I would recommend over trying to trying to manipulate this recipe:
https://www.browneyedbaker.com/classic-yellow-cupcakes-with-chocolate-frosting/
https://www.browneyedbaker.com/best-chocolate-cupcakes-recipe/
Simple yet beautiful. Great photography!
So gorgeous! This frosting sounds divine!
How would I make this into a glutten free? I’ve baked this cupcake many times, and I have a friend who’s glutten intolerant. I would like to bake this for her.
Hi Kristeen, I don’t do any gluten-free baking, so I don’t have a tried and true recommendation for you, unfortunately. I know there are some gluten-free flour mixes you could try using, but I don’t know how they would work in this particular recipe.
These are tasty cupcakes, if a littletoo sweet in the frosting. I didnt get the mocha though. If I made these again I’d put way more espresso powder in the cupcakes and frosting.
THESE ARE SO BEAUTIFUL!!!!
I made a first batch which were still yummy but I used a shallower cupcake tray than the next batch, which I used a muffin tray (much deeper). It also really does make a difference if you whip it with the electric whisk for the time stated (I got impatient last time and didn’t do it for as long). They’re really dense and heavy cupcakes, but beautifully light at the same time.
The frosting is TO DIE FOR. I had some left over and had to keep it in a tupperware box just so I could eat it another time!
I brought some in for my colleagues and they said they would pay good money for them they were so delicious! Without a doubt my favourite recipe to this day.
The cupcakes were super moist but I found that they lacked flavour. I couldn’t taste chocolate or coffee.
I made these for my lovely roommate’s birthday a few weeks ago, and they are incredible. Even my boyfriend who is not a coffee fan liked them!
I could not find espresso powder so I used Cafe Bustelo espresso ground coffee that I found at Walmart. It worked perfectly well – the frosting looked speckled but was still smooth in the mouth and amazing. Next time I will use my mortar and pestle to grind the coffee more finely. Will certainly make these again.
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
Hi Paulette, I just went in a circle around the bottom of the cupcake and worked my way up to a point. I hope that helps!
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?
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).
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 !!!!
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! !!
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
Hi Rachel, I wouldn’t recommend the substitution, as the cake flour will absorb the liquid differently than the all-purpose flour.
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!
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! :)
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.
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 !!
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?
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.
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!
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 :)
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!
Can this recipe be used to make a whole cake instead of cupcakes? Or could I make adjustments?
Hi Jennifer, I haven’t done so, but others have noted that they have without issue!
I would like to add chocolate to the frosting. How much cocoa powder could I had to this recipe?
Add* I’m not even sure if this is possible. It may change the consistency too much.
Hi Jodie, I would use this recipe and add the espresso powder :) https://www.browneyedbaker.com/best-chocolate-buttercream-cupcakes/
Thank you so much for this. I am going to be trying this soon.
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! :)
These are absolutely fantastic! I actually turned mine into a cake for my bestfriends birthday. Thanks so much!
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!
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?
HA! Leave it to me to be having cupcake dreams! Thank you for the reply! I spend lots of time on your site!
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.
I would love to make this into a cake. What changes would I have to make? I would like to use to round pans.
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).
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.
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!
Hi Jessica, They were an old recipe from six years ago, I gave it a much-needed update!