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Mocha Cupcakes with Coffee Frosting Recipe

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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.

Ingredients

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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

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