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mocha flavored chocolate cupcake recipe

Mocha Cupcakes

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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 tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 small heatproof bowl
  • 1 Whisk
  • 1 electric mixer or hand mixer
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 small offset spatula or piping bag with tip

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup whole milk room temperature
  • 1/3 cup strong brewed coffee cooled
  • 1/3 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips optional
  • 1/2 cup unsalted butter softened
  • 7/4 cup powdered sugar sifted
  • 3/2 tablespoon unsweetened cocoa powder
  • 3/2 tablespoon instant espresso powder or instant coffee
  • 2 tablespoon heavy cream or milk
  • 1/2 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In another medium bowl whisk together the granulated sugar, brown sugar, milk, cooled coffee, vegetable oil, eggs, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and whisk just until combined and no dry streaks remain.
  • Fold in the chocolate chips gently with a rubber spatula if using.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Transfer the pan to a wire rack and cool the cupcakes in the pan for 5 minutes.
  • Remove the cupcakes from the pan and let them cool completely on the wire rack for about 25 minutes.
  • While cupcakes cool, combine instant espresso powder with 1 tablespoon of the heavy cream in a small bowl and stir to dissolve.
  • In a mixing bowl beat the softened butter with an electric mixer on medium speed until creamy and light, about 2 minutes.
  • Add the powdered sugar, cocoa powder, salt, vanilla, dissolved espresso mixture, and remaining cream to the butter.
  • Beat on low speed until the sugar is mostly incorporated, then increase to medium-high and beat until fluffy, 2–3 minutes, adding a few drops of cream if needed to adjust consistency.
  • Once the cupcakes are completely cool, spread or pipe the mocha frosting on top of each cupcake.
  • Optionally garnish with a light dusting of cocoa powder, espresso powder, or a few chocolate shavings before serving.

Notes

For best flavor, use strong coffee or espresso in the batter and frosting, and be sure both are cooled before mixing so they don’t curdle the batter or melt the butter. Room-temperature eggs and milk help the cupcakes rise more evenly, and avoiding overmixing after adding the dry ingredients keeps the crumb tender. If your frosting seems too thick, add cream a teaspoon at a time; if too thin, beat in a bit more powdered sugar. These cupcakes taste even better after resting covered for a few hours as the coffee and chocolate flavors meld, and they store well in an airtight container at room temperature for a day or in the refrigerator for up to three days (bring to room temperature before serving).
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