Mocha Cupcakes with Coffee Frosting Recipe

Introduction

These Mocha Cupcakes with Coffee Frosting combine the rich flavors of chocolate and coffee in a tender, moist treat. Perfect for coffee lovers, they are easy to make and beautifully decorated for any occasion.

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 to 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 to 3.5 cups powdered sugar, sifted
• 1 tsp vanilla extract (for frosting)
• 1/4 tsp salt (for frosting)
• 1 to 1.5 tbsp instant coffee granules (for frosting)
• 4 to 6 tablespoons whipping cream or heavy cream
• Chocolate-covered coffee beans (optional, for decoration)
• Chocolate shavings (optional, for decoration)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line muffin pans with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, beat the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and instant coffee granules until well combined.
4. Step 4: Gradually add the flour mixture to the wet ingredients in thirds, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, then scrape down the sides of the bowl if needed.
5. Step 5: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. You should get 14 to 15 cupcakes.
6. Step 6: Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
7. Step 7: To make the frosting, beat the softened butter in a large bowl until fluffy.
8. Step 8: Beat in 2 cups of powdered sugar, vanilla extract, and salt until smooth.
9. Step 9: Mix the instant coffee granules with the cream (the granules will not fully dissolve).
10. Step 10: Gradually add the remaining powdered sugar in halves, alternating with 1 to 2 tablespoons of the coffee cream mixture, until the frosting reaches your desired flavor and consistency.
11. Step 11: Frost each cooled cupcake using a knife or a piping bag fitted with your preferred tip. Optionally, decorate with chocolate-covered coffee beans and chocolate shavings.

Tips & Variations

• For a stronger coffee flavor, increase the instant coffee granules slightly in both the batter and frosting.
• Substitute buttermilk with milk plus vinegar if you don’t have buttermilk on hand.
• Use a piping bag with a star tip for a professional-looking swirl of frosting.
• Try adding a pinch of cinnamon or espresso powder to deepen the mocha notes.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring chilled cupcakes to room temperature before serving. If refrigerated, allow the frosting to soften slightly or whip it again before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend includes xanthan gum or add it separately to help with structure.

Can I use brewed coffee instead of instant coffee granules?

Instant coffee granules are preferred for their concentrated flavor without adding extra liquid. However, you can dissolve a strong brewed coffee and reduce liquid in the recipe slightly to compensate.

Mocha Cupcakes with Coffee Frosting Recipe

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These moist and rich Mocha Cupcakes with Coffee Frosting combine the bold flavors of coffee and chocolate in a delightful dessert. Perfect for coffee lovers, the cupcakes feature a tender crumb infused with instant coffee granules and cocoa powder, topped with a creamy coffee buttercream frosting and garnished with chocolate-covered coffee beans and chocolate shavings for an elegant finish.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 15-18 minutes
• Total Time: 35-40 minutes
• Yield: 14–15 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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: Preheat the oven to 350°F (177°C) and line muffin pans with cupcake liners to ensure the cupcakes don’t stick and bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sifted cocoa powder, baking powder, baking soda, and salt until well combined to create the dry base for the cupcakes.
3. Combine Wet Ingredients: In a large bowl, beat together the 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 cupcake crumb.
4. Incorporate Dry Ingredients Gradually: Slowly add the flour mixture to the wet ingredients about one-third at a time, alternating with roughly one-third of the buttermilk (or milk-vinegar mixture). Mix until just combined after each addition, being careful not to overmix. Scrape down the bowl sides to ensure everything is incorporated evenly.
5. Fill Cupcake Liners: Spoon the batter evenly into the lined cupcake pans, filling each liner about two-thirds full. This amount of batter will yield approximately 14 to 15 cupcakes.
6. Bake: Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted in the center of a cupcake comes out clean or with just a few moist crumbs attached.
7. Prepare Coffee Frosting: In a large bowl, beat the softened unsalted butter until light and fluffy. Add 2 cups of powdered sugar, vanilla extract, and salt; beat until combined.
8. Dissolve Coffee in Cream: Mix the instant coffee granules with whipping cream or heavy cream. The coffee won’t fully dissolve but will infuse flavor into the frosting.
9. Finish Frosting: 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 reaches your desired flavor and a smooth, pipeable consistency.
10. Frost Cupcakes: Once the cupcakes are cooled completely, frost them using a knife or a piping bag fitted with a 1M tip for decorative swirls.
11. Decorate: Garnish the frosted cupcakes with chocolate-covered coffee beans and chocolate shavings for an elegant and thematic finish.

Notes

• Be sure not to overmix the batter to keep the cupcakes tender and light.
• If you don’t have buttermilk, mix 1 teaspoon vinegar with ½ cup milk and let it sit for 5 minutes as a substitute.
• Adjust the coffee granules in both the cake and frosting to taste depending on how strong you want the mocha flavor.
• Allow cupcakes to cool completely before frosting to prevent melting or sliding of the frosting.
• Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.

Keywords: mocha cupcakes, coffee frosting, chocolate cupcakes, easy cupcake recipe, mocha dessert