Mocha Cupcakes with Coffee Frosting Recipe

Introduction

These Mocha Cupcakes with Coffee Frosting strike the perfect balance between rich chocolate and bold coffee flavors. They are moist, tender, and topped with a creamy, aromatic frosting that coffee lovers will adore. Perfect for any occasion or a special treat.

Ingredients

• 1 cup all purpose flour
• 1/2 cup cocoa powder, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2–2.5 tbsp instant coffee granules
• 1/2 cup buttermilk (or 1 tsp vinegar mixed with 1/2 cup milk)
• 3/4 cup unsalted butter, softened
• 3–3.5 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1–1.5 tbsp instant coffee granules
• 4–6 tablespoons whipping cream or heavy cream
• Chocolate covered coffee beans (optional, for decoration)
• Chocolate shavings (optional, for decoration)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line muffin pans with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, beat the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and instant coffee granules until combined.
4. Step 4: Gradually add the flour mixture to the wet ingredients in thirds, alternating with the buttermilk or milk-vinegar mixture, mixing until just combined. Scrape down the sides of the bowl as needed.
5. Step 5: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This should make 14-15 cupcakes.
6. Step 6: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
7. Step 7: For the frosting, beat the softened butter in a large bowl until fluffy.
8. Step 8: Beat in 2 cups of the powdered sugar, vanilla extract, and salt.
9. Step 9: Mix the coffee granules with the cream (the granules won’t fully dissolve).
10. Step 10: Gradually add the remaining powdered sugar in halves, alternating with 1 to 2 tablespoons of the coffee-cream mixture, until you reach the desired consistency and coffee flavor.
11. Step 11: Frost the cooled cupcakes using a knife or a piping bag with a piping tip. Decorate with chocolate covered coffee beans and chocolate shavings if desired.

Tips & Variations

• Use freshly brewed strong coffee instead of instant granules for a deeper coffee flavor in the frosting.
• Substitute whole wheat flour for half of the all-purpose flour to add a nutty flavor and more texture.
• If you don’t have buttermilk, mix 1/2 cup milk with 1 teaspoon vinegar and let it sit for 5 minutes before using.
• For a mocha twist, you can add chocolate chips to the batter before baking.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. When refrigerated or frozen, bring cupcakes to room temperature before serving. Reheat briefly in the microwave to soften the frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee granules?

Yes, you can substitute brewed coffee in the batter and frosting for a different texture and flavor. Use about 2 tablespoons of strong brewed coffee in place of instant granules, adjusting liquid quantities as needed.

How do I make sure my cupcakes stay moist?

Be careful not to overbake the cupcakes and avoid overmixing the batter. Using buttermilk or a milk-vinegar substitute also helps keep them tender and moist.

Mocha Cupcakes with Coffee Frosting Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

Delight in these rich Mocha Cupcakes topped with a creamy, aromatic Coffee Frosting. Perfectly balanced with the bold flavor of coffee and the deep taste of cocoa, these cupcakes offer a moist texture and a luscious frosting garnished with chocolate covered coffee beans and chocolate shavings for an elegant finish.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 14–15 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mocha Cupcakes

• 1 cup all purpose flour
• 1/2 cup cocoa powder, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2–2.5 tbsp instant coffee granules
• 1/2 cup buttermilk (or 1 tsp vinegar mixed with 1/2 cup milk)

Coffee Frosting

• 3/4 cup unsalted butter, softened
• 3–3.5 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1–1.5 tbsp instant coffee granules
• 4–6 tablespoons whipping cream or heavy cream
• Chocolate covered coffee beans (for decoration)
• Chocolate shavings (for decoration)

Instructions

1. Prepare Oven and Pans: Preheat the oven to 350°F (175°C) and line muffin pans with paper liners to ensure easy removal of the cupcakes.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sifted cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In a large bowl, beat vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and instant coffee granules until the mixture is smooth and well blended.
4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients in thirds, alternating with the buttermilk. Beat until just combined. Stop the mixer and scrape down the bowl sides as needed to ensure even mixing.
5. Fill Cupcake Liners: Spoon the batter evenly into the prepared muffin pans, filling each liner about two-thirds full. This recipe yields 14-15 cupcakes.
6. Bake the Cupcakes: Place the pans in the preheated oven and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before frosting.
7. Prepare Coffee Frosting: In a large bowl, beat softened unsalted butter until light and fluffy. Beat in 2 cups of powdered sugar, vanilla extract, and salt.
8. Mix Coffee with Cream: Dissolve the instant coffee granules in 4-6 tablespoons of whipping cream. The granules may not fully dissolve.
9. Finish Frosting: Gradually beat in the remaining powdered sugar in halves, alternating with the coffee-cream mixture, until the frosting reaches the desired flavor intensity and consistency.
10. Decorate Cupcakes: Frost each cooled cupcake using a knife or piping bag fitted with a 1M tip. Optionally, garnish with chocolate covered coffee beans and chocolate shavings for an elegant touch.

Notes

• If buttermilk is unavailable, mix 1 tsp vinegar with 1/2 cup milk and let sit for 5 minutes as a substitute.
• Adjust the amount of coffee granules in frosting according to your desired coffee intensity.
• Use room temperature butter for the frosting to ensure a smooth, fluffy texture.
• Cupcakes are best consumed within 2-3 days and can be refrigerated to extend freshness.
• For a stronger coffee flavor, increase the instant coffee slightly but be cautious to avoid bitterness.

Keywords: mocha cupcakes, coffee frosting, chocolate coffee cupcakes, homemade cupcakes, mocha dessert