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chocolate cupcakes with mocha frosting

Chocolate Cupcakes With Mocha Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 wire cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 small saucepan or microwave-safe bowl
  • 1 piping bag or offset spatula

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup hot brewed coffee strong
  • 0.75 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 2 tablespoon unsweetened cocoa powder
  • 2 tablespoon instant espresso powder
  • 2 tablespoon hot water
  • 0.5 teaspoon vanilla extract for frosting
  • 2 tablespoon heavy cream or milk for frosting; plus more as needed
  • 0.25 teaspoon fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl, whisk together granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and whisk gently until just combined and no dry streaks remain.
  • Slowly pour in the hot brewed coffee and whisk until the batter is smooth and thin.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes.
  • While the cupcakes cool, dissolve the instant espresso powder in the hot water and let it cool slightly.
  • In a large bowl, beat the softened butter with a mixer on medium speed until creamy and pale, about 2–3 minutes.
  • Add powdered sugar, cocoa powder, salt, and vanilla extract to the butter and mix on low speed until mostly combined.
  • Pour in the dissolved espresso mixture and 2 tablespoons of heavy cream or milk, then beat on medium-high speed until light and fluffy, 2–3 minutes, adding more cream a teaspoon at a time if needed for a smooth, pipeable consistency.
  • Once the cupcakes are completely cool, transfer the mocha frosting to a piping bag or use an offset spatula.
  • Frost the cupcakes generously, swirling the frosting on top of each cupcake.

Notes

To get the best texture and flavor, use room-temperature ingredients for the batter and frosting, and avoid overmixing once the dry ingredients are added so the cupcakes stay tender. Strong, freshly brewed coffee deepens the chocolate flavor without making the cupcakes taste overly like coffee, but you can reduce the espresso in the frosting if you prefer a milder mocha taste. If the frosting is too soft, chill it briefly in the refrigerator and rewhip; if it’s too stiff, add a splash of cream. Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days, or refrigerate in warm weather and let them sit out 20 minutes before serving for the creamiest frosting.
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