Mocha Cupcakes with Espresso Buttercream Frosting
These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting.
These mocha cupcakes are a chocolate and coffee lover’s dream come true. If you can’t get your day going without your favorite cup of coffee, you’re in luck.
I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cake part itself strikes a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream.
I love this recipe because it’s incredibly low maintenance in terms of preparation. I used my hand mixer and had these babies into the oven less than 30 minutes after I got started. I am absolutely infatuated with the texture of the cupcake – it’s so incredibly soft and tender, with not even a hint of dryness. It’s basically the perfect cupcake and I’m dying to think of other recipes to use the same base recipe.
As always, I try to achieve at least a 1:1 ratio of frosting to cake when frosting my cupcakes. Frosting is dreamy, yes? I could eat it with a spoon, straight from the mixing bowl. I pile it way high!
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I’ve mentioned many times that I’m not a big coffee drinker, mostly because I don’t like the flavor of black coffee, so I need to doctor it up with all kinds of cream and sugar to enjoy it, and I figure if I’m going to do that, I might as well just have some dessert… Oh wait.
These mocha cupcakes are pretty much how I like to ingest my coffee. Sugar? Check. Cream? Check.
While I don’t drink coffee, I absolutely, positively LOVE these cupcakes, and I’m willing to bet that many of you will, too!
Four years ago: Cherry Coke Float Cupcakes
Mocha Cupcakes with Espresso Buttercream Frosting
Ingredients
For the Cupcakes:
- ½ cup (118.5 ml) brewed coffee, at room temperature
- 1½ teaspoons (1.5 teaspoons) espresso powder
- ½ cup (122 ml) whole milk
- 1 teaspoon vanilla extract
- 1⅓ cups (166.67 g) all-purpose flour
- ⅓ cup (28.67 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 egg, at room temperature
For the Espresso Buttercream Frosting:
- 1 cup (227 g) unsalted butter, at room temperature
- 2½ cups (300 g) powdered sugar
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 1½ teaspoons (1.5 teaspoons) espresso powder
Instructions
- Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
- Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
- Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
- Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
- Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on August 13, 2010.
This recipe is very good! The cupcakes were a big hit in my household. I love the creamy frosting combined with the rich cake. The cake is also very MOIST, which is a huge plus for me. Overall, I would HIGHLY recommend using this recipe!
Hi, the recipe calls for how many cupcakes? I’ll be making this tomorrow. Thanks,
The recipe makes 16 cupcakes. Enjoy!!
OH…MY…GOD…I made these today and they are the best cupcakes I have ever tasted! My husband doesn’t really like sweets and especially doesn’t like frosting but he LOVED these cupcakes because of the frosting! I made mini cupcakes (baked 10 min). I want to eat them all but instead I will be bringing them to my local police department tomorrow to show my support to the men and women in blue!
The hit of the party. Great recipe and a definite “do-over”. I added chocolate covered espresso beans on top which were so cute! Thanks
I decreased the butter in the frosting to a half cup, added a tablespoon of meringue powder & a little milk – they were still wonderful!
I love this recipe so easy and yummy! However I’m not sure what I did but the tops of my cupcakes are just breaking off like they have been cut? Is there something I am doing wrong? They are beautiful otherwise!!
My cupcakes did the exact same thing!
Too much batter in the papers…try backing off on how full you make each one 🧁
How long can the buttercream frosting be left unrefrigerated?
Hi Jessica, I’ll leave cupcakes at room temperature for up to 3 or 4 days. Enjoy!
Oh man!
I’m so glad I found your recipe again. I have made these cupcakes a few times but it was several years ago. They were my son’s FAVOURITE when he was younger. It’s my friend’s birthday tomorrow and I want to make these for her, but I couldn’t remember what they were called and your website. I finally found them again!
I’m so happy and I just know that everyone will love them as they always turn out beautifully!
Thank you so much for this lovely recipe.
Love this recipe!
I already have some cream cheese made up can I put espresso instant coffee in there?
Hi Karen, Do you mean cream cheese frosting? If so, yes! But I would dissolve it in a tiny bit of cream first, then add it to the frosting (you may need to add a tablespoon or so of powdered sugar to the frosting to compensate for the extra bit of liquid, depending on the consistency).
This is an excellent recipe! I made these cupcakes two years ago and made them again today. My husband (a tough critic) and two kids LOVED them! Thank you for sharing this! All the flavors compliment each other so well. Delicious! 💛
Hey, when you say espresso powder do you mean instant espresso? Or like an espresso grind on espresso beans? (Sorry, might be a regional difference.)
I’m wondering the same thing!
Hi, I dont have espresso powder. What is the alternative? i have instant coffee, but that i used to make room temperature coffee.
Hello ma’am the recepie is very good and I need to give it a try. My only concern about these cupcakes are that these are with egg so can you tell me the subsitution for egg fr these cupcakes? Thankyou in advance :)
Would the amount of buttercream be enough to frost 2×8″ cakes?
No, I would double the buttercream to frost a cake. Enjoy!!
One word…… DELICIOUS.
Have made these several times and they are divine! Cupcake is very light in texture and the frosting is definitely not too sweet, A real winner!!
These are the best cupcakes I’ve ever had! Just perfect! Thank you so much for sharing the recipe.
Can I make it 1 day ahead
Yes, definitely!
Hi there, trying this recipe for the first time, and I wanted to add a salted caramel center and drizzle. Would it work with the base of this cupcake and frosting?
Hi Ana, I think those would work!!
Made these with instant Kona coffee and sprinkled coconuts shavings on top for a Hawaiian-themed bridal shower. They were a HUGE hit with everyone. Thank you for this recipe!
We double the recipe and make a double layer cake!! Everyone who has tried it loves it!
What kind of espresso powder did you use? I can’t wait to make these!
Ive made this as a round cake with the espresso icing brtween the layers and chocolate ganache over the top. It’s the most requested cake i make. Absolutely delicious and turns out perfect!
I have made this recipe a gazillion times. It is a family favorite! It’s one of the most moist cupcakes I’ve ever eaten. Most moist is hard to say.
Hi Michelle, I’m planning on making this recipe soon. For the actual cake, do we need 3 bowls? Do we beat the butter and sugar in a separate bowl or into the dry ingredients?
I don’t have espresso powder– can I use ground coffee or instant coffee instead?
Hi Maddie, Instant coffee! Enjoy!
I made these 4 times in the past 2 months I’ve found this recipe. Everyone I give them to raves about them. I have yet to have a bad review, I normally don’t get this much hype around my baking, I’m okay, but this recipe is fool proof and delicious. The cake is moist and the icing is so full of flavour. Even better, its so easy to make! Thank you!
I have made this recipe dozens of times, its perfect. I never change a thing, I’ve made cupcakes and round cakes! I just use a small round pan instead of doubling the recipe, and make several layers.
Wonderfully moist, fantastic flavor! Highly recommended.
vou amar fazer esse cupcake