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Mocha Cupcakes with Coffee Frosting

Mocha Cupcakes with Coffee Frosting

Mocha cupcakes with coffee frosting are a delicious combination of rich chocolate and bold coffee flavors, making them a treat that’s perfect for a variety of occasions. These cupcakes are moist, fudgy, and full of flavor, while the creamy coffee frosting provides the perfect balance to the chocolate base. Whether you’re celebrating a special occasion or simply enjoying a treat with your morning coffee, these cupcakes are sure to impress.
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Prep Time 45 minutes
Cook Time 16 minutes
Total Time 1 hour 1 minute
Servings: 14
Course: Baking
Cuisine: American
Calories: 396
Ingredients Method Notes

Ingredients
  

For the Mocha Cupcakes:
  • 1 cup all-purpose flour
  • ½ cup cocoa powder unsweetened, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2-2.5 tbsp instant coffee granules
  • ½ cup buttermilk or substitute with 1 tsp vinegar mixed with ½ cup milk
For the Coffee Frosting:
  • ¾ cup unsalted butter softened
  • 3-3.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1-1.5 tbsp instant coffee granules
  • 4-6 tbsp whipping cream or heavy cream
  • Optional garnish: chocolate-covered coffee beans or chocolate shavings

Method
 

For the Mocha Cupcakes:
  1. Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners (this recipe makes about 14-15 cupcakes).
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Prepare the coffee mixture: In a separate bowl, combine ½ cup of buttermilk with the instant coffee granules. Stir until the coffee is dissolved. Let it sit to cool down.
  4. Beat the wet ingredients: In a large bowl, beat together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
  5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the cooled coffee-infused buttermilk. Mix until just combined, being careful not to overmix.
  6. Fill the cupcake liners: Use a cookie scoop to fill each cupcake liner about two-thirds full.
  7. Bake the cupcakes: Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Coffee Frosting:
  1. Beat the butter: In a large bowl, beat the softened butter until fluffy and light.
  2. Add powdered sugar: Gradually add 2 cups of powdered sugar, the vanilla extract, and salt. Continue beating until smooth.
  3. Dissolve the coffee: Mix the instant coffee granules with 2-3 tablespoons of cream (the coffee may not fully dissolve). Add the mixture to the frosting and mix well.
  4. Add remaining powdered sugar: Gradually add the remaining powdered sugar, alternating with the remaining cream. Mix until the frosting reaches the desired consistency.
  5. Frost the cupcakes: Frost each cupcake using a piping bag or a knife. Garnish with chocolate-covered coffee beans or chocolate shavings if desired.

Notes

  • Dairy-Free: To make the cupcakes dairy-free, use plant-based milk and substitute the butter with plant-based butter. For buttermilk, you can mix a tablespoon of lemon juice with plant-based milk.
  • Customize Coffee Flavor: If you prefer a stronger coffee flavor, increase the amount of instant coffee granules to 2.5 tablespoons.
  • Storage: These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. They can also be frozen for up to 2-3 months.

Nutritional Facts (Per Cupcake):

  • Calories: 396 kcal
  • Total Fat: 21g
    • Saturated Fat: 6g
  • Cholesterol: 40mg
  • Sodium: 150mg
  • Total Carbohydrates: 51g
    • Dietary Fiber: 2g
    • Sugars: 40g
  • Protein: 4g
  • Vitamin A: 4%
  • Vitamin C: 0%
  • Calcium: 6%
  • Iron: 6%