Mocha Cupcakes with Coffee Frosting Recipe

Introduction

These Mocha Cupcakes with Coffee Frosting combine rich chocolate and bold coffee flavors to create a delightful treat. Perfect for coffee lovers, these moist cupcakes are topped with creamy, aromatic frosting and elegant chocolate decorations.

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, for decoration
• Chocolate shavings, for decoration

Instructions

1. Step 1: Preheat the oven to 350°F (177°C) and line muffin pans with cupcake liners to ensure even baking and easy removal.
2. Step 2: In a medium bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a large bowl, beat the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and instant coffee granules until smooth and slightly fluffy.
4. Step 4: Add the dry ingredients to the wet ingredients gradually, about one-third at a time, alternating with one-third of the buttermilk (or milk-vinegar mixture). Mix gently until just combined after each addition.
5. Step 5: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. This will make approximately 14 to 15 cupcakes.
6. Step 6: Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Step 7: For the frosting, beat the softened butter until light and fluffy. Add 2 cups of powdered sugar, vanilla extract, and salt; beat until combined.
8. Step 8: Mix the instant coffee granules with the whipping or heavy cream to infuse flavor; it won’t fully dissolve but will add depth to the frosting.
9. Step 9: Gradually beat in the remaining powdered sugar ½ cup at a time, alternating with 1 to 2 tablespoons of the coffee-cream mixture until the frosting is smooth and pipeable.
10. Step 10: After cupcakes have cooled completely, frost them using a knife or a piping bag fitted with a 1M tip for decorative swirls.
11. Step 11: Decorate the frosted cupcakes with chocolate-covered coffee beans and chocolate shavings for a polished, thematic finish.

Tips & Variations

• For extra moist cupcakes, ensure not to overmix the batter after adding the flour mixture.
• Use freshly brewed espresso powder to replace instant coffee for a more intense coffee flavor.
• Substitute the buttermilk with plain yogurt for a slightly tangier crumb.
• Add a pinch of cinnamon or cayenne pepper to the batter for a subtle spicy kick.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, allowing cupcakes to come to room temperature before serving. Frosted cupcakes can also be frozen for up to 1 month; thaw in the refrigerator overnight and bring to room temperature before serving. Reheat briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can mix 1 teaspoon of vinegar with 1/2 cup of regular milk to mimic buttermilk’s acidity, which helps tenderize the cupcakes.

How do I make the frosting smooth and not grainy?

Ensure all powdered sugar is sifted and beat the butter until light and fluffy before gradually adding the sugar and coffee-cream mixture. This prevents lumps and helps achieve a creamy texture.

Mocha Cupcakes with Coffee Frosting Recipe

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★★★★★

4.7 from 112 reviews

• Author: Harper
• Total Time: 38 minutes
• Yield: 14 to 15 cupcakes 1x

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Description

Delight in these rich Mocha Cupcakes topped with a creamy coffee-flavored frosting. Combining the deep flavors of cocoa and coffee, these moist cupcakes are perfect for coffee lovers looking for a sweet treat with an elegant finish. Decorated with chocolate-covered coffee beans and shavings, they make an impressive dessert for gatherings or special occasions.

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Ingredients

Scale 1x2x3x

Cupcake 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)

Coffee Frosting Ingredients

• 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

Decoration

• Chocolate covered coffee beans
• Chocolate shavings

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Instructions

1. Preheat and Prepare: Preheat the oven to 350°F (177°C) and line muffin pans with cupcake liners to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, sifted cocoa powder, baking powder, baking soda, and salt to create a uniform dry mixture.
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 slightly fluffy, incorporating air for a tender crumb.
4. Incorporate Dry Ingredients Gradually: Add the flour mixture to the wet ingredients in thirds, alternating with buttermilk (or vinegar-milk mixture). Mix gently after each addition until just combined, scraping the bowl sides to ensure even incorporation without overmixing.
5. Fill Cupcake Liners: Spoon the batter evenly into the lined muffin pans, filling each liner about two-thirds full. This batter makes about 14 to 15 cupcakes.
6. Bake: Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Remove and let cool completely.
7. Prepare Coffee Frosting: Beat the softened butter until light and fluffy. Add 2 cups of powdered sugar, vanilla extract, and salt, mixing until combined.
8. Dissolve Coffee in Cream: Mix instant coffee granules into whipping cream or heavy cream to infuse flavor; it won’t fully dissolve but will blend into the frosting.
9. Finish Frosting: Gradually add remaining powdered sugar ½ cup at a time while alternating with 1 to 2 tablespoons of the coffee-cream mixture. Continue beating until the frosting attains a smooth, pipeable consistency and desired coffee flavor.
10. Frost Cupcakes: Once cupcakes are fully cooled, frost them using a knife or pipe decorative swirls using a piping bag with a 1M tip.
11. Decorate: Garnish frosted cupcakes with chocolate-covered coffee beans and chocolate shavings to add an elegant coffee-themed finish.

Notes

• Use buttermilk for a tender crumb, or substitute with milk mixed with vinegar as a homemade buttermilk.
• Do not overmix the batter to keep cupcakes light and fluffy.
• Adjust the amount of instant coffee granules in the frosting to your taste preference for coffee intensity.
• Allow cupcakes to cool completely before frosting to prevent melting.
• Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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