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.
Ok, so I know these comments are supposed to be helpful but if your looking for a helpful comment keep on looking. I really haven’t tried this icing but Im so tired of looking at it and not eating it. IM DIEING TO TRY THIS ICING OMG
HAI, CAN I BAKE THIS INTO A CAKE NOT INTO A CUPCAKE?
Hi Vanessa, You will need to double the recipe and bake in either two 8″ or 9″ layers, or a 9×13 pan.
I’ve made these cupcakes from this recipe a few times now. I just baked a batch this morning for my son as he was invited to a Valentine’s Day party at a girl’s house (that he is trying to impress). He was asked to bring a treat, and he SPECIFICALLY asked for these. They are his absolute favourite. And his little valentine loves them too. A few heart sprinkles, and they will be perfect.
Thanks for sharing this.
Oh, my gosh. I made these tonight for a “cafe’ ” themed event tomorrow, and they are more than I imagined. I quadrupled the recipe to make 48 cupcakes, and had enough extra batter remaining to make one 9″ round cake. The texture is light and fluffy, but not dry. I could not find “espresso powder,” so I ground an espresso blend bean and used those. The flavor of the cake is distinctly–but not over-powerfully–coffee. I overfilled the first batch, and the result was flat-topped, too-big cupcakes–the second batch, I filled the cups about 2/3 full and they were perfect. My buttercream does not look as lusciously smooth as browneyedbaker’s, but that is probably due to my not using espresso powder. However, the bite of the coffee cuts out the strong sweetness of the frosting to a perfect coffee flavor…I could eat it by the spoonful. So far, rave reviews–except from the coffee haters who dug in thinking it was chocolate/Oreo cake and were unpleasantly surprised.
I have a question. I made a double batch of these. Can you tell me why they poofed up while baking but then just went flat and kinda hung over the sides? A few also sunk a little in the middle but they are done. Any ideas what to do next time? Thanks. :-)
Also want to mention that they are super crumbly. To where the top wants to just crack or crumle when you go to take the paper liner off. Not sure what I did. :-)
i agree. i think we must have done something wrong
How long will unfrosted cupcakes last when refrigerated? I made the cupcakes in advance and will just frost a day or two before bringing them to work.
Hi Riz, I would not recommend refrigerating the cupcakes, as doing so could cause them to dry out. You can store them in an airtight container at room temperature for up to 2 days before frosting and serving. I would not frost them more than a day in advance, so that they are still fresh when you serve them.
Hello there! I’m planning to do this recipe but may i just ask if the brewed cofffee must be on room temperature? Thanks! :)
Hi Paola, Yes, the coffee should be at room temperature. I will edit the recipe above to note that!
I have been making these cupcakes for a while, and the one issue that I have is that the tops fall a little and sometimes when handled, the tops fall off. Any tips or thoughts about what I might be doing wrong?
I LOVE all of your recipes. They are my go to baking staples!
Hi Ashley, I’m not sure why the tops would be falling off, unless perhaps you are over-filling the cups and the extra batter is settling in on top of the pan. That might make that extra little top especially delicate.
Just made these and they were great. But next time I will definitely add more espresso.
Made this recipe, they were awesome! I had to substitute instant coffee powder for the espresso powder but they still turned out perfect. So incredibly rich I could only stand to eat one. I’ll definitely be making more. Thanks for the recipe!
sounds delish! can i add food coloring to the frosting??? for example red color?
You could, if you wanted to.
These look scrumptious! I’ve been musing over a good combo for a chocolate and coffee cupcake to toss some toffee chips in (inspired by Ben & Jerry’s Coffee Heath Bar crunch)… But I am curious– if I wanted to use coffee liqueur in the frosting, would you substitute it for the same amount of coffee? Or do a mixture of coffee and coffee liqueur? Thanks! :)
Hi Heather, I think you could just use the coffee liquor.
OMG soooooo good! I love my coffee, and you put coffee and chocolate together and i’m in heaven. The frosting tastes just like those Coffee Creams chocolates from Laura Secord. My grandma used to give me those all the time when I was a kid (why she gave caffeinated chocolates to a 6 year old I’ll never know but she got me hooked lol). Love this recipe! Definitely one of my favourite cupcake recipes you’ve posted!
Hi, this is crazy but if I wanted to make this recipe into a cake, a big cake 16″ and I inch high, do you recommend tripling or quadrupling the recipe? Please help!
Hi Bertha, I really don’t know, as I’ve never made a cake that large. You could try using the cake pan conversion chart on this page as a guide: https://www.browneyedbaker.com/conversions/
Can I use buttermilk instead of the whole milk? That’s the only ingredient that I’m missing to make these tonight!
Hi Eva, I have not tried using buttermilk and sometimes it can change the texture, but I think you should be okay.
I used 2% milk and they tasted fantastic!!! I took them to work and my co-workers raved about the cupcakes and the frosting! This one is a keeper for me! Thank you so much for sharing your talent!
I was going to ask about substituting buttermilk, too, but I just went for it because I didn’t think to ask in time. They were amazing! (I usually increase the baking soda a little when I do that, but didn’t this time.) I found the cupcakes to be very moist, but I always set the timer for a few minutes before they’re supposed to be done and check them from there. The second there is no liquid batter on the toothpick I take them out. So, I’m not sure if the buttermilk added to the moistness or not. I always forget that buttermilk is low/nonfat, too. Not that I care! Thanks for yet another great recipe!
this look delicious
Your mocha frosting looks amazing and I’d love to use it for my Mom’s birthday cake! Do you think it would hold up if used in layers or would it be too light and squish out the sides? I’m planning to bake 4 layers in loaf-size pan.
Hi Carrie, I think it would be okay to use as a filling, although if you have four layers, you may need to scale the recipe up so you have enough. Enjoy and happy birthday to your mom!
Found your recipe via Google when looking for coffee flavoured cupcakes. I made these on Sunday and will be making another batch tonight (Tuesday). Hugh hit with everyone at work. Beautifully light cupcake and the butter cream is to die for. This will now become my “go to” cupcake recipe. Thanks for sharing.
I just made these cupcakes. They were very light. My oven is very hot, so next time I will let them bake for 14 or 15 minutes so that they would be more moist. I had problems with the frosting. First, I used low quality powdered sugar so it did not dissolve quickly in the butter. Then the espresso granules did not dissolve into the batter, so it did not have a nice pale tan color but more of a speckled look to it. Then the frosting was somewhat on the soft side. I will try the frosting with much better quality powdered sugar next time. Thank you for this recipe.
I usually don’t comment, but felt it was necessary. Have made these cupcakes several times and they always come out perfect! Easy recipe to follow, and thanks to you I have many requests for these delicious and moist treats!
These are the best cupcakes I’ve ever made and might be the best I’ve ever eaten! They take exactly 20 minutes in my oven, and cooking them on the rack below center seems to keep the tops from toughening. I sift the dry ingredients together, and also sift the powdered sugar. Had 2 for breakfast today with a Diet Coke. Thx Michelle!!!!
Every time I make these people think I bought them from a store! An absolutely perfect recipe EVERY time. I do find that you have to double the icing recipe to cover the amount of cupcakes this recipe makes. It says it yields 12; it always comes out to double that for me…which is and never will be a problem.
I bake these ALL the time and my family absolutely LOVES these cupcakes-especially the frosting! What a hit! Thanks so much for sharing!
Hi ms Michelle, I really really love your recipes. But I seem to be having problems with this one, I do hope for your help. I’ve used your red velvet, vanilla and mocha cupcakes recipes and they all turned out great. I’ve even used then for cakes by just adding a little but more liquid (around 30% more), the red velvet and vanilla were a success but this mocha always turns out to be gummy and nothing like the cupcakes version. I’ve done this thrice for mocha but failed. Hope to hear from you soon. Thanks
Hi Hana, I’m not sure what size cake you’re trying to make, but my recommendation would be to double this recipe to make a 9×13 or two-layer 8″ or 9″ cake; do not add more liquid. You’ll need to bake for a longer amount of time, as well.
DO you have a suggestion as a SUBSTITUTE for the ESPRESSO POWDER???
You can omit it, but then you obviously won’t have the mocha/coffee flavor.
Made these today and the cupcakes were outstanding! First time having coffee flavored cupcakes, BUT! The buttercream was waaaay too sweet for me. I’m going to use a chocolate swiss buttercream recipe and maybe add a bit of espresso. Hopefully it turns out better. =)
Thank you so much for this recipe! I made them for my friends’ birthday and they were a hit :D
Thank you so much for the receipen, the cupcakes were greatttt greatttt excellently perfect! Loved them and they taste so good. I think the frosting is too sweet for my taste so next time I’ll put less sugar in it. Thank you very very much!
These are a great cupcake, the cake was really light and moist and the coffee gave a proper punch. A fantastic grown up cake.
I tried these without the frosting and they turned out pretty great. I absolutely love each and every recipe on your site and it inspires me to come up with new recipes myself. :)