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Moist, soft, fudgy chocolate cupcakes infused with coffee and topped with fluffy coffee frosting. These mocha cupcakes are perfect for true coffee lovers! 
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4 from 1 vote

Mocha Cupcakes with Coffee Frosting

Moist, soft, fudgy chocolate cupcakes infused with coffee and topped with fluffy coffee frosting. These mocha cupcakes are perfect for true coffee lovers! 
Prep Time45 minutes
Cook Time16 minutes
Total Time2 hours
Course: Dessert
Servings: 14 cupcakes
Author: Fiona Dowling

Ingredients

Mocha Cupcakes

  • 1 cup all purpose flour
  • 1/2 cup cocoa powder , sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2-2.5 tbsp instant coffee granules
  • 1/2 cup buttermilk (or 1 tsp vinegar mixed with 1/2 cup milk)

Coffee Frosting

  • 3/4 cup unsalted butter , softened
  • 3-3.5 cups powdered sugar , sifted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1-1.5 tbsp instant coffee granules
  • 4-6 tablspoons whipping cream or heavy cream
  • chocolate covered coffee beans
  • chocolate shavings

Instructions

Mocha Cupcakes

  • Preheat the oven to 350F degrees & line muffin pans with muffin papers. 
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. 
  • In a large bowl beat together the oil, sugars, eggs, vanilla extract & instant coffee granules. 
  • Slowly beat in the flour mixture about 1/3 at a time, alternating with about 1/3 of the milk until combined. Turn off the mixer and scrape down the sides of the bowl as necessary. 
  • Spoon the batter into the prepared pans, filling each cupcake liner about 2/3 full. You'll end up with 14-15 cupcakes total. 
  • Bake for 15-18 minutes, or until an inserted toothpick comes out clean. 

Coffee Frosting

  • In a large bowl, beat the butter until fluffy.
  • Beat in 2 cups of the powdered sugar, the vanilla extract and salt.
  • Mix the coffee granules with the cream (they won't fully dissolve). 
  • Then beat in the rest of the powdered sugar about 1/2 at a time, alternating with 1-2 tablespoons of the cream until the desired flavor and consistency is reached. 
  • Frost each cupcake using a knife or a piping bag and tip (I used a piping bag and a 1M tip). Optionally, decorate with chocolate covered coffee beans and chocolate shavings. 

Nutrition

Calories: 396kcal