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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Coffee Frosting: Beat the softened butter until light and fluffy. Add 2 cups of powdered sugar, vanilla extract, and salt, mixing until combined.
- 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.
- 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.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them using a knife or pipe decorative swirls using a piping bag with a 1M tip.
- 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
