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.
Absolutely loved these, and I’m not a fan of cupcakes. The icing was the perfect consistency and the cake was light and fluffy. Not too sweet of cupcakes either.
One more question, why do I need both brown sugar and normal granulated sugar? Is there a reason or just for colour? Why do I also need both baking powder and soda? Does it make any difference if I just use only baking soda?
Hi Lauren, Brown sugar helps to keep a moist texture, it has nothing to do with color. And yes, only using baking soda would make a difference; they need the extra oomph from the baking powder, as well.
Just wondering? Is that much sugar really necessary?
Btw the temperature and time needed to bake the cupcakes didn’t work for me. I altered it to 135 degrees Celsius and around 15 mins.
PS: I’m using this recipe for my school’s chef of the year competition! I’m so gonna get a gold with this!
Hi Lauren, Yes, the sugar is the correct amount. Good luck in your competition!
These cupcakes are INCREDIBLE. My mom and sister made these for my birthday and they were just unbelievably good. My brother-in-law said they were the best cupcakes he’s had in his whole life. We added some chocolate shavings and a chocolate-covered espresso bean on top of each one for a bit of decoration!
Note: we followed the recipe exactly, except we used self-rising flour and left out the baking soda/baking powder. Turned out perfect!
I made these today. Used an extra egg because mine were small and I read the comments about them being crumbly. They were still crumbly. I followed the recipe to a T except for adding the egg. Not sure what happened, maybe 3 eggs next time. Tasted absolutely delicious, but completely fell apart. I will also double the frosting, I could frost 10 of the cupcakes with the quantity of frosting this recipe makes.
Hi Cassey, I’ve never, ever had these turn out crumbly, but I’ve never added extra eggs either. I would try it according to the recipe and see how they turn out.
Great recipe! I made these today and they where yummy! I subbed half the butter with applesauce and 1/3 of the sugar with stevia powder. To cut out some of the calories and they turned out fantastic! I recommend this recipe.
Thank you! Perfect answer for my MIL who loves mocha cake. So easy to throw together on a busy weekday in time for her birthday dinner. I have an espresso machine, so I subbed the coffee and powder in the batter with a half cup of cooled espresso. Delish!
I made these cupcakes for my mother’s 70 birthday. They were absolutely amazing and now I’m a junior high culinary arts teacher and will be making these with my students.
I would like to make this espresso buttercream to frost two eight inch cakes and crumb coat them as well. I would like a nice thick layer of the buttercream between the cakes. Can you tell me how much to increase the frosting recipe for something like that? Double it? Triple it?
Hi Yolanda, Do you mean two 8-inch layers stacked into one cake, or two separate 8-inch two-layer cakes?
These are absolutely delicious! I whipped up a batch of these for a work get together and they were an absolute hit with everyone! (Even the picky eaters and sweet’s haters!) I followed the recipe step by step and only deviated a little bit. Instead of using unsweetened cocoa, I substituted in hot cocoa mix; for the brewed coffee I substituted in Baileys Liquor. Everything else was left the same.
I rate this recipe 5/5 stars because it’s perfect for a quick dessert to have for parties, dinner or an evening snack. They’re incredibly delicious, moist and I’m positive all the ingredients are within reach of your pantry – so it ranks high on my convince list. I will be using this as my go-to recipe for all things chocolatey and delicious.
Best,
Domino
This is like, the most perfect cupcake recipe I have tried. I have messed up so many cupcake recipes I thought it was my fault. These came out PERFECTLY and there were exactly 16. For me that happens, uh, never. Kudos, I’ll definitely consider this site my first stop next time I need a baking recipe.
Hi Jill, I’m so, so happy you loved the cupcakes! Thanks so much for taking the time to leave a review!
How many cupcakes does a single batch make? I’m looking to make 2 dozen!
Hi Heather, This makes about 16 cupcakes (I have the yield up above in the recipe box)… you’ll probably want to double the recipe!
Has anyone tried baking these as mini cupcakes ? I’m curious about how they turn out and what’s the cooking time
Hi Amalia, I would start checking them at 8 minutes just to be sure they’re not overdone.
I just made these for a wedding this weekend. Sampled one of the cupcakes tonight and OMG these are good!!!! The frosting in particular. I may have accidentally eaten a second cupcake. Oops
It was my first time making cupcakes and these came out great! They are so delicious but at the same time very sweet and rich! Perfect with a cup of coffee!
Yum! I’ve been trying several cupcake recipes for my son’s graduation party this week and this one is definitely on the menu!
These are really delicious.! Thank you for a great recipe.
I’ve been making these cupcakes for years and they are my absolute favourite! They are fluffy and flavourful and the batter is amazing! I sometimes have trouble finding espresso powder but have used instant coffee in a crunch and it is delicious too! Love it :)
Oh, My, God! Just made these, literally 40 mins ago. Huge hit! The cake part is that right amount of chocolate and coffee flavor, tender and moist. The icing is exactly what you picture in your head of what an espresso frosting would taste like.
I’m big on contrasts and mixing it up, so I made one tweak, I took your Irish car bomb ganache recipe, substituted the whiskey for Kahlua, and put it in the centers. Wow, I can’t stop eating them, my son has consumed four already!
I forgot to mention that the batter was very watery which surprised me, so I’m thinking that maybe 1 1/3 cup of flour and 1/3 cup of cocoa isn’t enough given the amount of liquid. Any thoughts?
Hi Lauren, I’m sorry to hear these didn’t bake up perfectly for you. I’ve made them many times and haven’t had any issues. The batter should be on the thin side (this ensures that the cupcakes are light and moist). Were they fine once they finished baking? It could be that your oven runs a little on the cool side?
I made this exactly as written and not only did the cupcakes not rise, but after 20 min. they still needed to cook so I put them in for another 5 min. After that first 5 min I put them in for another 5 min and still they came out gooey so I am putting them in for another 5 min. I usually don’t have this much trouble baking so I’m not sure what the problem is. Any ideas?
Hi Michelle,
I’m a complete beginner in baking and am quite overwhelmed with the variety of piping nozzles out there. Could you give any advice on the type/ size I could get to decorate both cakes and cupcakes?
Thanks a mil!
Hi Masha, I use a Wilton 1M for almost all of my cupcakes. It’s a great all-purpose tip that will give you a nice swirl. I also have an Ateco set which has some larger swirly tips, as well as some round ones. For cake borders like shells, you’ll want some smaller open star tips, like a #21, which is included in this tip starter set, which is a great deal if you don’t have any to start with!
Delicious cupcakes and frosting! Made them for a photo shoot. Only thing is you need to at least triple the frosting recipe to get the thick decorative swirl of icing depicted. A “rosette” shape with the same tool uses lot less icing.
Oh, yum yum and yum! Coffee…sugar…coffee…these mocha cupcakes are what I’d wake up to. Yes, wake up. I’d eat these first thing in the morning. With my cup of coffee :)
Can I use instant coffee in place of espresso powder? I can’t find it anywhere near me
Hi Lisa, Yes, as long as it’s instant, that should be fine.
What frosting tip did you use?? It looks very professional.
Hi Esther, I used the Wilton 1M frosting tip (http://amzn.to/2hvvcIp).
The cupcakes was amazing, the frosting is just heavens<3 .. we tasted a few 1-2 hours after making and it was good, then I left it overnight and was surprised by how delecious they turned out..
as always ..your blog is my go to whenever I feel like trying a new receipe but don't want to fail :)
Thank you
these are amazing!!!!! the taste is beyond words loved everything about them!!!
Thanks for sharing! It’s usefull recipe!
Made these for a gathering a couple of nights ago and they were AMAZING! Just the right amount of espresso flavor.
They are my new favorite!