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.
Michelle do you have the ingredients in weight please?? Namely the flour and cocoa?? Thanks.
Excellent, cupcake flavorful and moist. Frosting, doesn’t even need the cupcake. Yum!
I just tried this recipe today and it turned out amazing!! I baked the batter in two small cake pans and the texture of the cake had no issues; it was light and fluffy. I seriously couldn’t stop smelling the cake every time I took a bite! I love coffee cake and this recipe has the perfect blend of coffee and chocolate. I would highly recommend it! This is my new to go dessert ;) Thank you!!
PS : I know some of you might get offended (😖) but I am not a frosting person and cut the recipe in half. Also, I just used ground instant coffee 😬 because I couldn’t wait to try the recipe!
thanks for the recipe, but i actually didn’t like these cupcakes too much. sad to say. they weren’t moist and didn’t have much flavor. bummed since they take some time to make with lots of ingredients. the frosting was pretty tasty and we will see what my guests say tmrw.
Made these cupcakes and they were so so good. I will truly recommend.
Made these for my son’s birthday. The cake turned out super moist and the frosting has just the right amount of coffee flavor. A winner!
These cupcakes are very good although I would like to bump up the flavor. I only got 13 cupcakes and made only half of the frosting. Thank goodness as it was more than enough for the cupcakes I have, even spreading it thicker than normally would.
I just finished making this recipe (I added an extra egg) into a 2 layer cake and it is DIVINE! That frosting is the devil!! I could just eat that and be perfectly content. Thank you SO SO much for sharing this recipe :D
I just made these, and they are the best cupcakes I’ve ever had, in my opinion! The icing is amazing! 5 stars from this gal! Awesome recipe!
I am wondering if this recipe is suitable to make as a cake? It sounds amazing and I would like to make it for my husbands upcoming birthday 😍
Hi Tammy, Yes I think it would work!
This look amazing. I have a request to make a cake for a family member with frosting that isn’t ‘overly sweet.’ Buttercream is always so sweet (hey, I LOVE THAT– them, not so much). Any suggestions on taming down the sweetness?
Hi Jessica, I personally find this one a bit less sweet than most (a higher butter to sugar ratio) and adding in the espresso really cuts it as well. Maybe try a small batch just to taste and see if it would fit the bill?
The best recipe
Super reciepe
can i use cocoa powder only instead of the unsweetened cocoa? if so, what will be the adjustment in the recipe. thanks
Hi Jedi, Unsweetened cocoa IS cocoa powder, but it’s a differentiation between that and Dutch cocoa powder. So short answer, yes, regular cocoa powder is what you should use :)
Is it possible to do this as a cake? Preferably a 3 tiered 6″ cake? Would it require more batter/frosting? What would the cooking time be? Thanks!
Hi Lydia, I’ve never tried it as a cake, so I can’t say for sure.
These are unbelievably delicious. Best cupcakes I’ve ever made myself, and probably the best cupcakes I’ve ever eaten period.
Hello and thank you for this recipe! One question is what type of cocoa you used. Is this natural or Dutch processed?
I followed the instructions to the letter, except I accidentally left out the brown sugar. Silly. But…they turned out beautifully, although I’m sure the additional sugar would have made them even more tasty and delicious. I got exactly 12 cupcakes from the recipe instead of 16–maybe partially due to the missing sugar. May add bittersweet chocolate shavings over the frosting next time, just for fun.
On your mocha cupcake recipe, how many cupcakes does this recipe make?
Hi Linda, I get about 16 cupcakes from this recipe.
Made some today at the request of my niece. Tried the cake and it didn’t tast like coffee, just enhanced the chocolate. For the frosting, I also added about 1.5 cups or so more of powdered sugar, another tsp of vanilla and espresso powder and about 2 tbsps of milk. I didn’t think I’d have enough frosting for all my cupcakes, which I yielded 19. Now I can’t wait to try them together and I’m not a huge coffee fan😊
Can I make the icing without the espresso powder and make it vanilla? If so how much vanilla should I use?
Hi Caitlyn, Yes! This is the vanilla version of this frosting: https://www.browneyedbaker.com/vanilla-cupcakes-vanilla-buttercream-frosting/
I made the icing, not the cupcakes. I’m not an icing girl; usually, icing is just too much–too heavy, too sweet, too sticky. The espresso buttercream turned out fabulous–not too sweet or dense. I had more than enough to frost my cake but I wasn’t scared to add the extra bit to make the cake look extra scrumptious.
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Instead of using just vanilla in the espresso mixture, I used half hazelnut liquor and half vanilla. It is very subtle, but I can tell it’s there.
This is a first for me–I ate the icing right out of the bowl, off the whisk, off the off-set spatula, off my fingers. . .
For the past few years, I’ve been making these cupcakes at the end of each school year as gifts for my teachers. Everyone goes nuts over them! For decoration, I just top it off with a chocolate covered espresso bean. Simple and elegant!
Can you use instant coffee instead of espresso powder? In the frosting and the batter.
Hi Karina, As long as it’s very fine it should work. Espresso powder is preferred because it’s extremely fine and can dissolve easily so you don’t get a gritty texture.
I tride the Cupcakes yesterday, specialy the topping is gread. Verry nice !
Fantastic recipe! I now make these cupcakes on a regular basis as my whole family love them so much! Cupcakes are so soft and spongey and the icing is to die for! Perfect recipe!
The buttercream icing was great and looked beautiful but the cupcake itself was dry, dry, dry. I wouldn’t make it again. I got 18 out of the batch but the mocha flavor did not come through at all.
Baked these earlier today, and just ate one. Delicious! The cupcakes are so most and the buttercream is so fluffy! Definitely making these again! Thank you!
Can I add food coloring to the frosting? If I can what point in the recipe would you recommend adding it?
Hi Caitlyn, Yes you can, but the frosting does have a brownish tint from the espresso powder, so just be aware that the colors may be a bit off.
These cupcakes are so delightful! I added a drizzle of chocolate and 1 chocolate covered espresso bean. So pretty, so yummy 😋