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Mocha Cupcakes with Coffee Frosting Recipe

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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/mocha-cupcakes-with-coffee-frosting-recipe/