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’m super excited that I found this website. Your recipes are AWESOME.
OMG!!! These were to DIE for! I had been eying these for a while, I made them for my mom’s b-day. She ADORED them! Thanks for the recipe. The way the butter is whipped makes this icing really light. Yum, yum, yum!!!
I made these tonight with a slight tweak. Instead of the vanilla extract in the cake I added coconut, and then sprinkled toasted coconut on top. The icing by the was is DEVINE! OMG I could eat a bowl of it. Anyways, my kids declared them “Heaven” so I’d say that’s a success. Thanks for sharing your recipe :)
hi can i add another egg to this receipe to make it stronger?
thanks
bk
I’m not sure what you mean by “stronger”. I personally would not add another egg because it could cause the cupcakes to be extra dense, and with the ingredients the way they are result in a fluffy, moist cupcake.
I MADE THESE CUPCAKES WHICH WERE TERRIFIC BUT WOULDN’T HOLD TOGETHER IF I ADD 1 MORE EGG TO THE RECEIPE WOULD THAT SOLVE THE PROBLEM.
THE FROSTING WAS WONDERFULL WONDERFUL NOT TO SWEET.
COULD I ADD 1 TEASPOON OF CORNSYRUP TO STABILIZE THE FROSTING.
THANKS FOR YOUR WEBSITE.
BK
Hi BK, Not sure what you mean that they wouldn’t hold together? Did the crumble when you tried to eat them? If you didn’t alter the ingredients at all I’m not sure what could have caused this, other than overbaking and causing them to be dry and crumbly. As far as the frosting goes, are you finding it to be too soft? If so, I would add more powdered sugar to stiffen it up a bit. I don’t really like adding corn syrup unless it’s absolutely necessary.
THANKS FOR THE REPLY.
THE CUPCAKE WAS VERY LIGHT AND CRUMBLY.
HOW MANY OZ IN A CUP OF FLOUR I MIGHT HAVE USED TO MUCH.
CAN I ADD ANOTHER EGG TO STABILIZE IT UP.
I MADE YOUR MARGARITA CUPCAKES THEY WERE PERFECT THE PAPERS PEELED AWAY PERFECTLY. REALLY GOOD.
THANKS AGAIN
There is 4.5 ounces in one cup of all-purpose flour.
i really want to make this beautiful cupcakes, but i don’t have any espresso powder? any ideas on what i can use to substitute? please reply :)
Hi Alisha, If you can’t find espresso powder, I would use instant coffee granules (you need something that will dissolve easily). Enjoy the cupcakes!
Tried your recipe and it came out superb!. thank you!!!!!
I’m sorry if you already answered this but I want to make this into 2-8″ round cake pans. Will the batter for 12 cupcakes be enough? Or do you suggest doubleing the recipe? Thank you so much – they are delicious! I have made them countless times and the frosting never fails.
Hi Dorothy, for two 8″ round cakes you would want to double the recipe. Enjoy! :)
I have to say, this recipe has yet to fail me. At first, I was shocked at the frosting composition and made half recipes of it. Now, I actually have the 1M tip and understand why you made so much, though I do suggest a 3/4 recipe. Still, I cannot deny that this is the BEST cupcake recipe I’ve ever tried. I look forward to baking more of your recipes :)
Hi Michelle,
Just wanted to let you know I made these and your red velvet cupcakes for my daughters’ school’s Teacher Appreciation Week. The leftovers came into my office for sampling, and they received very high marks. Thanks for the wonderful blog and the great recipes. My frosting isn’t nearly as lovely as yours, but it’s still layered high with love.
I love these cupcakes. where should i leave the extra cupcakes, are they okay in room temperature or should i refrigerate them? I don’t want them to melt.
Hi Michelle, Room temperature is just fine as long as it’s around 70 degrees. If you live somewhere warm and don’t use air conditioning, you will definitely want to refrigerate.
These look so good, but I can’t seem to find espresso powder anywhere. Can I substitute it with instant coffee granules instead? But I was thinking that it would probably not dissolve well in the frosting since it’s more grainy. Any suggestions? Thanks! :)
Hi Kat, Have you checked Italian groceries? If not, you could also purchase online (Amazon or King Arthur Flour). I have never used instant coffee as a substitute so I can’t say for sure what types of results you’d get.
You can also use a brand of instant coffee called Cafe Bustelo. It is espresso in instant form. I first found it living in Germany and then when I came to the states I found it in Wal-Mart.
these cupcakes look amazing!! =) i’m attempting to try and make these for a party (double the recipe and make it into a 2 layered cake!) hope it turns out, i can’t wait to make them!! thanks so much for the recipe :)
Wow, this recipe is perfect! I love the texture, smell and taste! I did a bit of research to find the perfect recipe and decided on this one, and I’m glad I don’t have to look any further :) Thanks! I posted the recipe and photos of my cupcakes on my blog (http://woodlanddreams.net/2011/03/27/i-bake-mocha-espresso-cupcakes/)
PS, for anyone asking – Williams-Sonoma carries a nice big bottle of espresso powder (in their baking section). I didn’t waste time looking at the local grocery stores.
Wow…Iam making these!!Which brand if espresso did you use? Maybe a dumb question! Thanks in advance;)
Hi Stasia, I use Medaglia D’oro espresso powder (I buy it at a local Italian market but have seen it at the regular grocery store a few times).
I found that brand but it says “instant espresso coffee” is that the same??
Yes, that’s the same.
these look so elegant. i am going to make these really soon and im sure they will taste as good as they look!
Hi just stumbled to your website, was actually looking for a butternut squash soup recipe and thanks to my sweet tooth started looking at your cupcakes. Being a coffee addict I LOVE the mocha cupcakes, they look so elegant and delicious.
Forgive me if its an obvious answer but I just wanted to ask which shape/size you use to pipe the icing on the cupcakes?
I use a Wilton 1M decorating tip. Enjoy! :)
Thanks for the awesome recipe. I turned mine into cake balls and they were a hit.
I know you said you use wilton 1 tip…but your frosting looks like it is more of a soft falling ribbon instead of the usual swirls. Have you any suggestions what you did to obtain that look?…..thanks
Hi Sue, I really did just swirl it around the cupcake; I suppose on the one that looks like ribbons I may have lifted the tip up a little high and let it “fall” instead of guiding it as closely, if that makes sense.
Made these for loved ones on Valentine’s Day and they definitely loved me back!! YUMMY! Thanks.
Hi looks yummy! Question: what # tip do you use for frosting the cupcakes? They look so PERFECT and i have been looking for that perfect tip
I use a Wilton 1M tip.
Looks amazing, going to make them now! :)
A-MAZING!! The cupcake had a great texture and was not too sweet or dense like other recipes I’ve tried. The color combo with the light frosting and dark cake was gorgeous! I used hazelnut-flavored coffee and it tasted awesome! I’m so glad I found this wonderful website! Can’t wait to try more recipes and ideas!
I want to use this frosting recipe for a 3 layer 8″ cake. Will the recipe be enough for the filling and covering or should i double it?
thanks
Hi Sarah, I would actually probably triple this recipe if you are using it for filling too. Enjoy!
Oh they just look wonderful! I usually don’t have much luck with my frostings, they never really turn out that well. Luckily, my Mum, brother, and Grandpa don’t care and are very happy to be the guinea pigs in my baking adventures. Your frostings sounds so simple and delicious that I definitely need to make some cupcakes tomorrow. :D Hopefully they turn out right, unlike the grainy-ness my frosting usually takes on. I really want one of these cupcakes, lol. They look scrumptious!
I just made these for the 4th time and EVERYONE has raved about them. As everyone else has said, the frosting is to.die.for! I have sent many of my friends to your site, because frankly, your recipes never disappoint! Thanks Michelle! Keep ’em coming :)
I love these cupcakes!! They are moist and have a wonderful coffee flavor in both the cupcakes and frosting! I got rave reviews the first time i made them and i am going to make them again tonight! Thanks for the recipe!
You are welcome! Glad they were such a hit!
i love you!! i made these, as well as your vanilla/vanilla…OH MY GOD! they are both amazing…i had never made a cupcake completely from scratch and and after tonight, i will never buy boxed mix again! i know these will both be a hit at thanksgiving
Woohoo! So glad you loved both of the cupcakes!
I love coffee and cupcakes. I can’t wait to try this recipe. Thanks for sharing.
Ok… So I know this wasn’t necessarily a recent post, but I just have to tell you… I made these twice in the past week – once for a party and once for my coworkers (who don’t necessarily deserve them). They were a HUGE hit. I was almost mauled by a bunch of unruly social workers when I walked into the office with them. One person actually described them as a “party in my mouth.” AWESOME recipe (as usual). Great balance of flavors. They’ve been given an office-full of thumbs up!
Yay! So glad these were a big hit! Thanks for sharing!