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 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!
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!
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!! :)
Hi Nadia, No, you could use fat-free milk and keep everything else as-is. Enjoy the cupcakes!
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!
Oooh seagirl, LOVE the addition of Kahlua, totally doing that the next time I make these! Thanks for stopping back to share your review!
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!
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 :-)
Joselyn, Awesome to hear about your recipe success with these cupcakes! Happy early birthday to your nephew!
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!
Shelly, Thrilled to hear that so many of you loved these! I agree – the frosting is definitely the star (although, isn’t it always?!)!
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.
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!!!
Hi
Just wanted to say that I made these, and they’re as gorgeous as they look! :D
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
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!
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.
do you have recipe for chocolate moist cake?
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 (: }
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!
Absolutely stunning first photo – very tempting!!
:)
ButterYum
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
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?
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!
Did you do the tutorial yet? I’m searching through your website and can only find the royal icing one.
Thank you so much!
Hi Loli, Gah! No, I haven’t yet. I need to get down to it!
I really would like the tutorial as well. Looking forward to it!
Me too, we have an event coming up and I would love to make these beauties!
These cupcakes are absolutely beautiful!
These were easy to make and are sooooooooo great! They are even great gluten free!! Thanks for all of your wonderful recipes!
I really want to try these, but I have no idea how to make them gluten-free…does anyone have the specific substitutions (preferably tested)? I am new to the GF thing and need help!!!
I know it might be a little late for this reply, but I have a great recipe for gluten-free chocolate cupcakes, that you could easily make into mocha ones. Just add hot coffee to the cocoa powder instead of boiling water. It should work! Here’s the recipe I used: http://simplysugarandglutenfree.com/german-chocolate-cupcakes/ , and my review (and alterations) on them: http://clairescornercz.blogspot.cz/2012/08/my-chocolate-weakness.html
Wow! The frosting looks fantastic. Really wanna have a bite into it. Irresistable!
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. :)
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.
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!
This is some of the most beautiful icing I’ve ever seen!
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!
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.
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!!!
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.
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
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!
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. :)
I use Food Blog Search a lot too!! These look awesome.
These look lovely! I love the cake stand too!
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 :)
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.
AMAZING photos!! but before getting amazing photos, the cupcakes are beautifully done like a PRO! I am completely in awe!