Chocolate Mocha Cupcakes

Name: Chocolate Mocha Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk; 1/2 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup brewed espresso, cooled; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons heavy cream; 1 tablespoon brewed espresso, cooled; 1 teaspoon vanilla extract

Highlighted under: Golden Cooking

When I first baked these Chocolate Mocha Cupcakes, I was immediately smitten by their rich, coffee-infused chocolate flavor. I love how the deep cocoa pairs perfectly with the espresso, creating a delightful burst of flavor in each bite. The texture is incredibly moist, with a lightness that feels indulgent yet not overly heavy. With a supportive layer of frosting that has a hint of coffee, these cupcakes have quickly become a family favorite. I can't wait to share them with you!

Created by

Camille Norwood

Last updated on 2026-01-12T05:37:37.610Z

Creating these Chocolate Mocha Cupcakes was an experiment that turned into something incredibly delightful. I initially wanted to pair chocolate with coffee in a dessert, and after a few tries, I struck gold. The combination of fresh brewed espresso with cocoa powder yields a deep flavor that highlights both ingredients beautifully.

I learned that using quality cocoa and coffee makes a world of difference. The key is to balance the sweetness without overpowering the natural bitterness of the coffee, which I achieved by carefully measuring the sugar while tasting the batter along the way.

        Why You'll Love These Cupcakes
        Rich chocolate flavor paired with a robust coffee essence
Incredibly moist and fluffy texture
Perfectly topped with creamy espresso buttercream

      

Key Techniques for Perfect Cupcakes

To ensure your Chocolate Mocha Cupcakes come out perfectly moist, it’s crucial to accurately measure your ingredients, especially the flour. Spoon the flour into your measuring cup rather than scooping directly from the bag, which can compress it and lead to dense cupcakes. Additionally, mixing the wet and dry ingredients just until combined helps retain air in the batter, which contributes to a lighter texture.

When incorporating the cooled espresso, fold it gently into the batter. This technique prevents overmixing, which can result in a tough texture. If the espresso is too hot, it could also inadvertently 'cook' the egg if combined too soon. Allow it to cool completely before adding it to the mixture.

Storage and Serving Suggestions

These Chocolate Mocha Cupcakes can be stored at room temperature in an airtight container for up to three days, preserving their moistness. If you want to keep them longer, consider refrigerating them, where they can last up to a week. Just make sure to allow them to come to room temperature before serving as the flavors tend to bloom more vibrantly at room temp.

For an impressive presentation, I like to sprinkle a bit of cocoa powder or add chocolate shavings on top of the espresso buttercream. You can also serve these cupcakes with a scoop of vanilla ice cream or whipped cream to enhance the flavors, creating a delightful contrast to the rich chocolate and coffee notes.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup brewed espresso, cooled

For the Espresso Buttercream Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon brewed espresso, cooled
1 teaspoon vanilla extract

Make sure all your ingredients are at room temperature for the best results!

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined. Gradually stir the wet ingredients into the dry ingredients, mixing just until combined. Fold in the cooled espresso.

Bake the Cupcakes

Fill each cupcake liner about 2/3 full with the batter. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Espresso Buttercream

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, espresso, and vanilla, whipping until light and fluffy.

Frost the Cupcakes

Once the cupcakes have cooled completely, use a piping bag to frost them with the espresso buttercream. Decorate with cocoa powder or chocolate shavings if desired.

Enjoy these delectable cupcakes with a cup of coffee or on their own!

Pro Tips

For an extra kick, add a pinch of cinnamon to the batter or the frosting!

Ingredient Insights

The use of buttermilk in this recipe not only adds moisture but also reacts with baking soda to create those fluffy, light cupcakes we all love. If you're out of buttermilk, you can easily make a substitute by combining 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using to replicate the acidity of buttermilk.

Choosing high-quality cocoa powder can greatly influence the chocolate flavor in your cupcakes. Dutch-processed cocoa gives a deeper color and smoother taste, while natural cocoa is brighter and slightly more acidic. If you prefer a more pronounced chocolate flavor, feel free to increase the cocoa powder slightly, but remember to balance it with additional sugar to maintain the sweetness.

Troubleshooting Common Issues

If your cupcakes are doming too much during baking, it might be a sign of too much leavening agent or an oven that’s running hot. Double-check your oven temperature with an oven thermometer, and if necessary, adjust the temperature by 25°F (about 15°C) lower for your next batch. It’s better to underbake slightly than overbake, as the latter can lead to dry cupcakes.

Should you find the espresso buttercream too thick, you can adjust it by adding more heavy cream, a teaspoon at a time, until it reaches your desired consistency. I prefer a fluffy texture that’s easy to pipe, but if you end up with a runny mixture, simply add a little powdered sugar to thicken it back up.

Questions About Recipes

→ Can I use decaf coffee for this recipe?

Yes, you can substitute with decaffeinated coffee or espresso for a milder flavor.

→ How should I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days.

→ Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and frost them on the day you plan to serve.

→ What if I don't have buttermilk?

You can substitute buttermilk with a mixture of milk and vinegar or use plain yogurt for a similar effect.