If you love ordering a mocha at your local coffee shop, you're going to love these mocha cupcakes with espresso buttercream! These soft and fluffy chocolate cupcakes are made with hot espresso and chocolate chips. They're then topped with a dreamy espresso buttercream. They only take 18 minutes to prep and you don't need a mixer to make the cupcakes!
I don't know about you, but I am a huge coffee drinker. Think Lorelai Gilmore in the Gilmore Girls going "Coffee, coffee, coffee!" and you can picture how I am every morning. So of course, I needed to make some mocha cupcakes with espresso buttercream!
These cupcakes have a delicious (and moist!) chocolate and coffee cupcake that is then topped with coffee frosting. Think of this as the cupcake version of my chocolate coffee cake! If you wanted more of a plain coffee vibe though, then definitely make my coffee cupcakes instead!
Just like all of the cake recipes I develop, these cupcakes are really easy to make and use minimal equipment, but they still pack a punch flavor wise! You know I love making simple recipes that look fancy but are actually a breeze to make.
Why I love this recipe!
- So Easy: The chocolate coffee cupcakes are really simple to make as you don't need a mixer. By adding hot coffee to the cocoa powder, the batter becomes very dark and rich.
- Super Chocolatey: The cupcakes have mini chocolate chips throughout them, giving you an extra chocolatey taste.
- Espresso Buttercream: The buttercream is an American buttercream that is smooth and creamy. It has just a bit of espresso added to it to give you a delicious coffee taste!
Grab your ingredients!
- Cocoa Powder: this recipe uses Dutch processed cocoa powder. If you only have natural cocoa powder, then don't add the vinegar to your cupcakes. Not sure what kind you have? Check the ingredients! If it mentions alkali or acidity regulators, then you have Dutch processed cocoa powder.
- Chocolate Chips: this recipe has mini chocolate chips in the batter, giving you an extra dose of chocolate with every bite! You can make the cupcakes without the chips though.
- Oil: Use any kind of neutral oil such as canola oil, vegetable oil or canola oil. Using a neutral oil is going to make these cupcakes super soft and moist, and since we're using oil instead of butter we don't need a mixer!
- Espresso Powder: I recommend using a high-quality espresso powder (not granules!) if you can.
- Buttermilk: This is another ingredient that is going to make the mocha cupcakes super soft. You can swap it out for an equal amount of Greek yogurt, full-fat yogurt or sour cream in a pinch though!
How to make mocha cupcakes
- Step 1: Preheat your oven to 350°Fahrenheit and line a cupcake pan with liners. In a large bowl, whisk the dry ingredients together.
- Step 2: In a jug or another bowl, whisk all of the wet ingredients together.
- Step 3: Pour the wet ingredients into the dry ingredients and whisk until just combined.
- Step 4: Fill the cupcake liners with cake batter so they're ¾ full. Bake in the oven for 18-20 minutes. Let them cool in the pan for 10 minutes before transferring to a wire cooling rack.
- Step 5: In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on low speed until combined. Increase the speed to medium-high and beat for 2-3 minutes. Add the espresso powder, salt and vanilla extract.
- Step 6: Mix until well combined on medium-high speed. You may want to stop the mixer and scrape down the sides of the bowl. Add the heavy cream and mix until spreadable. Frost your cupcakes and enjoy!
My Top Baking Tips
- Kitchen Scale: I always recommend using a kitchen scale when you bake, it's the most accurate way to bake! It's really easy to add too much flour or cocoa powder if you're using measuring cups and that will make your cupcakes dry and dense.
- Room Temperature: take your ingredients out about an hour before you want to start baking so they all have time to get to room temperature! It will make it easier for the cupcake batter to combine, and it'll be way easier to make the frosting!
- Filling Liners: I love using a cookie scoop to fill the cupcake liners with the batter! Also, make sure not to overfill them, otherwise they'll overflow in the oven.
- Decorating: I love using the Wilton 1M piping tip to decorate all of my cupcakes! You can then use chocolate sprinkles, chocolate shavings, or dust over some espresso powder on top!
Storage & Make Ahead
You can make both the cupcakes and the frosting ahead of time. Keep the cooled cupcakes in an airtight container in the fridge for 2-3 days. Keep the frosting in an airtight container in the fridge for 2-3 days, but let it come to room temperature and rewhip it with a mixer before frosting the cupcakes.
To store, store in an airtight container in the fridge for 4-5 days. Let come to room temperature before enjoying.
Try these cupcakes next!
If you've made this recipe, make sure to leave a ⭐️ rating and review below! I love seeing when you make my recipes, so tag me on Instagram @alpineella so I can see! You can also follow along on Pinterest, Facebook and TikTok!
Recipe
Mocha Cupcakes with Espresso Buttercream
Chocolate cupcakes studded with chocolate chips and topped with an espresso buttercream. These mocha cupcakes are perfect for coffee lovers and chocolate lovers!
Equipment
- 12 cup muffin tray
Ingredients
Cupcakes
- ¾ cup all purpose flour
- ½ cup cocoa powder dutch processed
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- ½ cup sugar
- ½ cup light brown sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream room temperature
- 1 teaspoon espresso powder
- 2 tablespoon hot water
- 2 teaspoon white vinegar
- ½ cup chocolate chips
Frosting
- 2 sticks unsalted butter room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 cups confectioners' sugar
- ¼ cup heavy cream
- 2 teaspoon espresso powder
- 2 teaspoon hot water
Instructions
Make cupcakes
- Preheat your oven to 350°F/175°C and place 12 cupcake liners in your muffin tray. This recipe makes about 14 cupcakes, so you will need to make these in two batches.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, chocolate chips and salt. Set aside.¾ cup all purpose flour, ½ cup cocoa powder, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ½ cup chocolate chips
- In a mug or cup, mix together the espresso powder and 2 tablespoon hot water.1 teaspoon espresso powder, 2 tablespoon hot water
- In a large jug, whisk the eggs, espresso, oil, sour cream, vanilla, vinegar and two sugars until smooth2 large eggs, ½ cup sugar, ½ cup light brown sugar, ¼ cup vegetable oil, 1 teaspoon vanilla extract, ½ cup sour cream, 2 teaspoon white vinegar
- Pour the wet mixture into the flour, stirring until it is just about smooth - we don't want to over mix the batter!
- Fill the cupcake liners ¾ of the way and bake for 18-20 minutes. A toothpick inserted should come out clean.
- Allow the cupcakes to cool for 15 minutes in the tray, then take them out and place on a cooling rack. Bake the last two cupcakes.
Make Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar together on low speed until well combined.2 sticks unsalted butter, 3 cups confectioners' sugar
- Increase the speed to medium-high and beat for a 2 minutes until it becomes very thick.
- Stop the mixer and add the salt, vanilla, and espresso (mixed with the hot water!) into the bowl. Beat on medium-high speed for another 2 minutes.1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 2 teaspoon espresso powder, 2 teaspoon hot water
- Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.¼ cup heavy cream
- I used a Wilton 1M piping tip to frost my cupcakes.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients (including the sour cream!) before you start baking.
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Sour Cream: If you don't have sour cream you can substitute it for buttermilk.
Cocoa Powder: I'm using dutch processed cocoa powder (not sure what you have? Check the ingredients. If it says 'acidity regulator' or mentions 'alkali', then it's dutch processed). If you want to use natural cocoa powder, then don't add the vinegar to the batter.
Storage: Store the cupcakes in the fridge for up to 5 days. Let them sit at room temperature for 30 minutes before eating.
Nutrition
Calories: 290kcalCarbohydrates: 48gProtein: 3gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 69mgSodium: 209mgPotassium: 99mgFiber: 1gSugar: 16gVitamin A: 551IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
Sue says
Really tasty! The cake is rich and moist...the frosting is creamy and delicious!
Tea and Biscuits says
Fantastic! I used my friend's gourmet roasted beans and made my own powder but opted for dark chocolate chips instead. My fiancé loves these!!! The frosting is delicious too!!
Ella says
Thank you for your review, that is so cool that you made your own powder!!
Kara says
By espresso powder, do you mean just the instant powder at the grocery store or is there a specific one for baking?
Ella says
You can use the instant powder at the grocery store! Just make sure it is a powder and not granules.
Daniela Villa says
Amazing!!! Thanks for sharing!! Love the flavour and the tiny holes in the muffins 🙂