A touch of coffee in the cupcakes and frosting is just what your next batch of cupcakes needs. Serve up these mocha chocolate cupcakes at your next gathering.
The hubby, unlike his wife and oldest child, does not like coffee nor coffee flavored anything. So I have to be judicious about how I add it to my chocolate desserts. Although the aroma of coffee was obvious when around these mocha cupcakes, the hubby did not balk and ate his fair share! 
There’s a fine balance between just enough coffee flavor to enhance the chocolate in a dessert and too much where you start to think they are coffee, not chocolate cupcakes! Said oldest child was over for dinner and he was willing to sample and offer his critique. We both could detect a coffee aroma, but not a coffee flavor. That made for an intensified chocolate flavor without any overt evidence that could scare away the coffee avoiders.
Click here for the frosting recipe.
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Mocha Chocolate Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
Description
Rich chocolate cupcakes with a hint of coffee, topped with a decadent mocha frosting. Perfect for a special occasion or a weekend treat.
Ingredients
Cupcakes
- 1½ cups flour
- 1 cup sugar
- ? cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup cold brewed coffee
- ½ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Mocha Frosting
- 1 cup (2 sticks / 225 g) unsalted butter, at room temperature
- 3 cups (360 g) powdered sugar, sifted
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons strong brewed coffee or espresso, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- Chocolate-covered espresso beans, for garnish (optional)
Instructions
- Line a 12-cup muffin tin with paper liners. Set aside. Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Set aside.
- In a small bowl, whisk together the eggs, cold coffee, oil, vinegar, and vanilla. Add to the dry ingredients and mix well.
- Fill each paper-lined cup three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely to room temperature before frosting.
Mocha Frosting
- Beat the butter in a stand mixer on medium-high until pale and creamy, about 2 minutes.
- Add the sifted powdered sugar, cocoa powder, vanilla, and a pinch of salt. Mix on low to incorporate, then increase to medium-high and beat for 2 minutes until fluffy.
- Add the cooled coffee or espresso one tablespoon at a time, beating between additions, until the frosting reaches a smooth, pipeable consistency. Taste and adjust — add more coffee for stronger mocha flavor or more sugar to sweeten.
- Pipe the frosting onto the cooled cupcakes using a star tip or large round tip. Top each with a chocolate-covered espresso bean if desired.
Notes
The key balance here is coffee that enhances the chocolate rather than overpowering it — start with 2 tablespoons of espresso in the frosting and taste. Strong brewed coffee works just as well as espresso; just make sure it is completely cooled before adding it to the butter.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Frequently Asked Questions
How can I adjust the coffee flavor in the mocha cupcakes?
To balance the coffee flavor, you can reduce the amount of coffee in the batter or use a milder coffee blend. This way, you can enhance the chocolate without making the cupcakes taste too much like coffee.
What type of coffee should I use for the frosting?
Using a strong brewed coffee will give the frosting a nice coffee aroma without overpowering the chocolate. Instant coffee or espresso powder can also be used for a more concentrated flavor.
What should I do if my cupcakes are too dry after baking?
If your mocha chocolate cupcakes turn out dry, ensure you are measuring your flour accurately and not overmixing the batter, as both can affect moisture. You can also add a tablespoon of milk or coffee to the batter to improve moisture.
