Description
These Velvety Mocha Chocolate Cupcakes combine the rich flavors of chocolate and espresso for a decadent dessert. Moist chocolate cupcakes are infused with brewed coffee and espresso powder, then topped with a creamy mocha frosting, making them perfect for coffee and chocolate lovers alike.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon instant espresso powder
- 1/2 cup buttermilk (room temperature)
- 1/2 cup strong brewed coffee (cooled)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Mocha Frosting
- 1 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon instant espresso powder
- 2 tablespoons brewed coffee (cooled)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 paper liners to ensure easy removal and minimal sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and instant espresso powder to evenly distribute all dry ingredients and remove lumps.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, cooled brewed coffee, vegetable oil, eggs, vanilla extract, and granulated sugar until the mixture is smooth and homogenous.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can lead to dense cupcakes.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the pan in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them onto a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter with an electric mixer until fluffy. Add in powdered sugar, cocoa powder, and instant espresso powder, mixing until combined.
- Add Liquids to Frosting: Pour in the brewed coffee, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth, creamy, and spreadable.
- Frost Cupcakes: Using a piping bag or spatula, evenly frost the cooled cupcakes with the mocha frosting for a luscious finish.
Notes
- For a stronger mocha flavor, increase the amount of instant espresso powder in both the cupcake batter and frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Ensure coffee used is cooled before mixing to prevent eggs from curdling in the batter and butter from melting in the frosting.
- These cupcakes are best served at room temperature for optimal texture and flavor.
