Mocha Cupcakes

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Mocha Cupcakes

Difficulty: Easy
Prep time: 20 minutes
Bake time: 14-16 minutes
Servings: 36 cupcakes

Chocolate cupcakes with swirled chocolate frosting and a round chocolate candy on top, arranged on a white plate.

How To Make Mocha Cupcakes

Various baking ingredients, including flour, sugar, cocoa powder, chocolate chips, sour cream, oil, butter sticks, eggs, and bowls of liquid, arranged on a marble surface.

Ingredients:

For the cupcakes –

  • 2 ½ c sugar
  • 3 c flour
  • ½ c cocoa powder
  • 1 t salt
  • 2 t baking soda
  • 1 ½ t baking powder
  • ½ c sour cream
  • 1 c buttermilk (or milk w/ 1 T vinegar)
  • 3 eggs
  • 1 ½ c fresh brewed coffee or cold brew
  • ½ c oil

For the frosting –

  • 1 c unsalted butter, softened
  • 4 c powdered sugar
  • 2 T cocoa powder
  • 1 T espresso powder
  • 1 t vanilla
  • 2-3 T coffee (room temp or cold)
  • ½ t salt
  • Chocolate covered coffee beans, to decorate
A chocolate cupcake with brown frosting and a coffee bean on top sits on a white plate, partially unwrapped, with a fork holding a bite in front. A cup of black coffee is in the background.

Step-by-Step Guide

1. Preheat the oven to 350 degrees.  Line standard muffin tins with cupcake liners, set aside.

2. In the bowl of a stand mixer, combine the flour, sugar, cocoa, baking soda, baking powder and salt.  Whisk to combine.

A metal mixing bowl containing cocoa powder, flour, and granulated sugar on a marble surface.

3. Add in the eggs, coffee, sour cream, buttermilk and oil. 

A metal mixing bowl containing brown liquid, oil, and a dollop of white cream, placed on a white marble surface.

4. Mix on low until combined, scraping the sides often. 

A metal mixing bowl filled with light brown liquid sits on a white marble surface.

5. Divide the batter between each of the cupcake liners, filling each about ½ full. 

A muffin pan filled with twelve paper cupcake liners, each containing uncooked brown batter, placed on a white marble surface.

6. Bake in the preheated oven for 14-16 minutes or until the center is set.  Allow the cupcakes to cool completely before decorating.

Fifteen chocolate muffins in paper liners are arranged on a wire cooling rack over a white marble surface.

7. For the frosting – in the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, vanilla, salt, espresso powder and cocoa powder. 

Overhead view of a metal mixing bowl containing two sticks of butter, cocoa powder, powdered sugar, and a small amount of brown liquid on a marble surface.

8. Mix on low until combined.

9. Add in the remaining powdered sugar and the brewed coffee.  Mix on low until combined.

A metal mixing bowl with brown batter and a heap of white flour on top, placed on a white marble surface.

10. Bump up the speed to medium and whip until the frosting is smooth and fluffy. 

A metal mixing bowl filled with chocolate frosting sits on a white marble surface.

11. Transfer the frosting to a piping bag fitted with a large star tip.

12. Once the cupcakes are cool, pipe a dollop of frosting on top of each cupcake and decorate with a chocolate covered coffee bean.

A cooling rack holds fourteen chocolate cupcakes topped with swirled chocolate frosting, viewed from above on a white marble surface.
Twelve chocolate cupcakes with swirled chocolate frosting and chocolate candies on top, arranged on a metal cooling rack over a marble surface.

Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.

Chocolate cupcakes with swirled mocha frosting and chocolate candy on top are arranged on a white plate next to a cup of black coffee and scattered chocolate chips.

Mocha Cupcakes

Print Recipe
A plate of chocolate cupcakes with swirled frosting and chocolate toppings, surrounded by coffee cups and coffee beans on a table.
Prep Time:20 minutes
Cook Time:16 minutes
Total Time:36 minutes

Ingredients

For the cupcakes

  • 2 ½ c sugar
  • 3 c flour
  • ½ c cocoa powder
  • 1 t salt
  • 2 t baking soda
  • 1 ½ t baking powder
  • ½ c sour cream
  • 1 c buttermilk or milk w/ 1 T vinegar
  • 3 eggs
  • 1 ½ c fresh brewed coffee or cold brew
  • ½ c oil

For the frosting

  • 1 c unsalted butter softened
  • 4 c powdered sugar
  • 2 T cocoa powder
  • 1 T espresso powder
  • 1 t vanilla
  • 2-3 T coffee room temp or cold
  • ½ t salt
  • Chocolate covered coffee beans to decorate

Instructions

  • Preheat the oven to 350 degrees. Line standard muffin tins with cupcake liners, set aside.
  • In the bowl of a stand mixer, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk to combine.
  • Add in the eggs, coffee, sour cream, buttermilk and oil.
  • Mix on low until combined, scraping the sides often.
  • Divide the batter between each of the cupcake liners, filling each about ½ full.
  • Bake in the preheated oven for 14-16 minutes or until the center is set. Allow the cupcakes to cool completely before decorating.
  • For the frosting – in the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, vanilla, salt, espresso powder and cocoa powder.
  • Mix on low until combined.
  • Add in the remaining powdered sugar and the brewed coffee. Mix on low until combined.
  • Bump up the speed to medium and whip until the frosting is smooth and fluffy.
  • Transfer the frosting to a piping bag fitted with a large star tip.
  • Once the cupcakes are cool, pipe a dollop of frosting on top of each cupcake and decorate with a chocolate covered coffee bean.

Notes

Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.
Servings: 36 cupcakes

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