Mocha Cupcakes with Coffee Frosting Recipe

Introduction

These mocha cupcakes with coffee frosting are a delightful treat for any coffee lover. Rich chocolate and strong coffee flavors combine for a moist cupcake topped with a creamy, slightly sweet coffee buttercream. Perfect for parties or an indulgent afternoon snack.

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 (for frosting)
• 1/4 tsp salt (for frosting)
• 1–1.5 tbsp instant coffee granules (for frosting)
• 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 well combined.
4. Step 4: Gradually add the flour mixture to the wet ingredients in about three parts, alternating with the buttermilk, mixing just until combined. Scrape down the bowl as needed.
5. Step 5: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. You should get 14–15 cupcakes.
6. Step 6: Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
7. Step 7: For the frosting, beat the softened butter in a large bowl until fluffy.
8. Step 8: Add 2 cups of powdered sugar, vanilla extract, and salt, and beat until combined.
9. Step 9: Mix the instant coffee granules with the cream (the coffee will not fully dissolve), then gradually add the remaining powdered sugar in halves, alternating with 1–2 tablespoons of the coffee cream mixture until the frosting reaches your preferred consistency and flavor.
10. Step 10: Frost each cooled cupcake using a knife or a piping bag fitted with a tip. Optionally, garnish with chocolate covered coffee beans and chocolate shavings.

Tips & Variations

• For a stronger coffee flavor, increase the coffee granules slightly in both batter and frosting.
• If you don’t have buttermilk, mix 1 tsp vinegar with 1/2 cup milk and let it sit for 5 minutes before using.
• Use dark chocolate shavings for a richer garnish or white chocolate for contrast.
• To make these cupcakes gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated cupcakes to room temperature before serving. For longer storage, freeze unfrosted cupcakes wrapped tightly for up to 3 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant coffee granules?

Instant coffee granules provide intense flavor without added liquid, which helps maintain the right batter consistency. Using brewed coffee can thin the batter, so it’s best to stick with instant granules or reduce other liquids if you substitute.

How do I get the frosting to pipe nicely?

Make sure the butter is softened but not melted and sift the powdered sugar to avoid lumps. Adjust the cream quantity to achieve a smooth but firm consistency that holds shape when piped.

Mocha Cupcakes with Coffee Frosting Recipe

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4.5 from 140 reviews

Delight in these rich Mocha Cupcakes topped with a luscious Coffee Frosting, combining the bold flavors of coffee and chocolate in a moist, tender cupcake perfect for any coffee lover or special occasion.

• Author: Kai
• 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. Preheat and prepare pans: Preheat the oven to 350°F (175°C) and line muffin pans with muffin papers to prepare for baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, sifted cocoa powder, baking powder, baking soda, and salt to distribute all leavening agents and cocoa evenly.
3. Combine wet ingredients: In a large bowl, beat together vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and instant coffee granules until smooth and fully combined.
4. Incorporate dry and wet mixtures: Slowly add the flour mixture to the wet ingredients about one-third at a time, alternating with about one-third of the buttermilk, beating gently until just combined after each addition. Scrape down the sides of the bowl to ensure even mixing but avoid overmixing.
5. Fill cupcake liners: Spoon the batter into prepared muffin pans, filling each liner about two-thirds full. This quantity should yield 14-15 cupcakes.
6. Bake the cupcakes: Bake for 15-18 minutes at 350°F until a toothpick inserted in the center comes out clean, indicating the cupcakes are fully baked.
7. Prepare frosting base: In a large bowl, beat softened unsalted butter until fluffy using an electric mixer.
8. Add powdered sugar and flavorings: Beat in 2 cups of the sifted powdered sugar together with vanilla extract and salt until blended.
9. Mix coffee and cream: Stir the instant coffee granules into the whipping cream; the granules will not fully dissolve but this mixture will infuse the frosting with coffee flavor.
10. Finish the frosting consistency: Gradually beat in the remaining powdered sugar half a cup at a time, alternating with 1 to 2 tablespoons of the coffee cream mixture, until achieving the desired smoothness and flavor intensity.
11. Frost the cupcakes: Use a knife or a piping bag fitted with a 1M tip to frost each cupcake elegantly.
12. Decorate: Optionally garnish with chocolate covered coffee beans and chocolate shavings for an attractive and tasty finishing touch.

Notes

• Use buttermilk for a richer texture; alternatively, make a buttermilk substitute with vinegar and milk.
• Instant coffee granules will not fully dissolve in the frosting; this is expected and adds texture and flavor.
• Adjust the amount of cream in frosting to achieve your preferred consistency.
• Allow cupcakes to cool completely before frosting to prevent melting.
• For a stronger coffee flavor, use 2.5 tbsp instant coffee granules in the batter and 1.5 tbsp in the frosting.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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