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.
I have been searching for a Chocolate Cake recipe that satisfied my taste buds with a texture between fluffy and brownie. I Finally found it here!!
I am making cupcakes for my son in law’s birthday party. I am thinking of make a chocolate butter cream with Jameson and espresso. Kind of like an Irish coffee thing. I LOVE your Guiness cupcakes with the ganache and bailey’s icing, but looking to do something less labor intensive. So his too favorite flavors in life are coffee and chocolate so I am trying to make something special. I am not creative and am nervous about experimenting on my own and was wondering if you had any advice. The Guiness cupcakes are intimidating to me because I would be making about 50-60. I have never made your Guiness cupcakes, only eaten them every year at my friend’s St. Patrick’s Day Party! I tried making the Jameson ganache on cupcakes but it didn’t really seem as though it would pipe onto cupcakes which is why I thought of trying to adapt a buttercream recipe. Would you be able to give my any advice?
A grateful mother-in-law,
Kathy
Hi Kathy, What a nice mother-in-law you are! I’d be happy to help. Can you help me understand which recipes you’re trying to use? The Guinness cupcakes or these? I agree that the Jameson ganache would not pipe well. These mocha cupcakes are a great coffee/chocolate combination. You could add some Jameson to this frosting recipe – omit the vanilla extract and use 3 tablespoons of Jameson instead.
Do you think I could use actual espresso instead of a powder? Would it effect the cupcakes in any way?
Hi Alexis, You would be adding too much liquid into the batter; I would stick with the powder.
I love that you say these are great even if a person doesn’t like coffee. I love the smell of it but have never liked the taste. These look amazing though!
Hi i dont know what i did wrong but the cake batter was dense like the feeling of too much flour and even looked like muffins when i took them out…i have gone over the recipe to check my mistake so maybe you could help me understand what went wrong.Thanks
Layla, sounds to me you may have put too much flour or maybe overmixed the batter? Try weighing out your ingredients instead. OR if you you don’t have a scale, scoop your flour into your measuring cup then leveling instead of dipping your measuring cup into the flour.
These are soooo yummy. I love these cupcakes!!
Can I make this recipe as a cake or do I need to modify it at all?
Hi Jennifer, I would double the recipe and do three 8″ layers. You could use the recipe as-is in a 9×13 but it would be pretty thin.
OH MY GOD. I LOVE YOU FOR THIS RECIPE. IT WAS BEYOND AMAZING!!!
Oh my goodness. I just made these cupcakes and adapted them to make them vegan and they turned out delicious! My whole family is in love with them. Will definitely be making them again:)
Hello, can you please let me know the vegan substitutes? Keen to make this for my brother’s birthday next weekend
Amazing cupcakes, although i have not made them yet but they seem dazzling. I will be making these cupcakes on my parent’s wedding anniversary. I am sure they would love them. Thnx a lot for sharing this amazing recipe!( I am a 12-year old girl). Anyone can make these even a child. A very easy recipe. It is a bomb
These cupcakes are the bomb!! 💕 bakes for my daughters bake sale and they were a HIT! Kids and people were asking my daughter if her mom was going to bake more the next day. Indeed I baked 2.5 dozen more and half are already gone in 1.5 hours. I have a feeling this will be requested often!! ❤️
I’m just curious, what kind of espresso powder did you use?
Hi Alexis, I use Delallo brand espresso powder.
Hi Michelle,
I’m planning to make these tonight for a cupcake camp event tomorrow and am hoping you might see this and be able to answer before then—would it be acceptable to use Starbucks Via instant coffee instead of espresso powder in the cupcakes (and for the brewed coffee)? Thank you in advance!
Does the espresso powder really dissolve completely? Mine didn’t. It does somewhat but it still has specs of coffee. I’m not sure if that’s normal….
Mine usually does unless it’s turned clumpy!
Love this recipe which is easy to follow and cupcakes are so delicious. I made them a few times now, definitely my favorite recipe. Thank you :)
If I wanted to make this dairy free can I just substitute the whole milk for flaxseed milk? Same amount?
I’ve never tried baking with flaxseed milk, so I couldn’t say what effect it might have on the texture or rise of the cupcake. If you try, please stop back and let us know how it went!
Love this recipe!!! It was a breeze to bake these. The cupcakes came out so light and fluffy, and the flavor was perfectly balanced! The buttercream was delicious. I will definitely be making them again.
If I want to bake it as 1 whole cake, then what inch pan should I be ideally using?
I would double the recipe and use two 9″ round pans or a 9×13
These are the best cupcakes! It’s definitely my go-to recipe when I need to bring a dish somewhere. I love that the ingredients are usually in my kitchen and I don’t have to make a special trip to the store. I do have to order the espresso powder off Amazon. These are always a hit.
Is there a substitute for the expresso powder. I can’t find it in my local grocer
I ordered it off of Amazon…
I was pretty excited for it and was sad at how they came out, pretty dry but a littlw moist at the same time, flavor was off not really chocolate or coffee and the frosting a little too buttery or powder sugary but that was honestly the best part of it.
I just love this recipe! I’ve made it in the past and I’m coming back to it per request for a graduation party. I was wondering if you had any tips on turning the batter into mini cupcakes instead? I have two 24 mini cupcake tins. Never used them before so I’m a little nervous about time, how much to fill etc. Thank you!!!
Hi Julia, I would start checking around 8 minutes so you don’t overbake. Enjoy!
These are my favorite cupcakes. I like the cake a little more chocolate so I use special dark cocoa.
Oh my! I cannot get over the success of this recipe. I used it in lieu of my regular espresso cupcake recipe and I am so glad I did. This recipe is easy so much better! Not only are these cupcakes simpler to make but also lighter, fluffier and tastier. Definitely a recipe to keep. The batter is runnier than I’m used to, but that turned out to be for the better when I saw the final result. Patiently whipping the butter for the frosting pays off too. This is the best frosting I’ve made to date as it was light, fluffy and easy to pipe without getting runny. Thank you for this amazing recipe!
That’s weird because i followed it to the T and my batter was very thick😑
I don’t know how that happened to you. My batter is always very runny as well, like soup :O
These cupcakes turned out beautifully! When you follow the recipe exactly, they become very fluffy! Love it!
I just made these for my husband’s birthday. They are excellent!! We loved them. The coffee flavor was just right! Thanks for sharing the recipe!
Can I make a cake with this recipe instead of cupcakes and it turn out as well?
Yes i tried it as a cake and it turned out good although i think it turned out better with cupcakes a cake works too
Beautiful cake recipe, but the sickly sweet buttercream makes me cringe. I don’t know why this wasn’t addressed in the recipe, but when adding some types of espresso powder they don’t all just dissolve. Yikes. It leaves a gritty feeling if you’re not dissolving it before adding it in.
It is dissolved. It’s easy to overlook it if you don’t read the recipe thoroughly, but you are supposed to dissolve the espresso powder in the vanilla. Works like a charm! I had no grittiness whatsoever.
Really enjoyed this! I don’t normally like chocolate cupcakes but this was pretty awesome. I didn’t get much of a coffee flavor but that may be because I didn’t grind my espresso powder enough (I tried to DIY it). I also got lazy toward the end and used store bought vanilla buttercream and mixed the espresso powder in. Not quite as pretty as yours but I did get some coffee flavor there! Thanks for the inspiration!
These cupcakes are the bomb. Moist, chocolately deliciousness. The frosting is excellent. I’ve made this recipe twice in the last two weeks and everyone loved them. Excellent!
These were so yummy! And absolute hit!
Made these for my husband’s birthday and he pronounced them EXCELLENT!