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Mocha Cupcakes with Espresso Buttercream Frosting

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The perfect combination of coffee and chocolate, these decadent mocha cupcakes with espresso buttercream frosting are the perfect morning treat, office party offering or after dinner indulgence. With a cup of coffee of course!

Mocha Cupcake with Espresso buttercream Frosting

Mocha Cupcake with Espresso buttercream Frosting

Oh I think we’ve hit the goldmine this time! These cupcakes are vying for the top spot in my cupcake corner  repertoire. These delicious treats feature rich chocolaty flavor and decadent espresso frosting that gives a hint of coffee, I topped the fantastic espresso buttercream frosting off with a drizzle of torani caramel sauce. I would give the cupcakes a 10/10 for flavor and rich moist texture. See those delicious bits of espresso scattered throughout the frosting? A bit of espresso kick on the backend right there. And kinda classy too.

Mocha cupcakes with espresso buttercream frosting

Mocha cupcakes with espresso buttercream frosting have a super light frosting with just enough body to decorate easily.

I’ve never baked anything with espresso powder before and I was pleasantly surprised at how easy it was and how much it enhances flavor.

I read up on baking with espresso powder before I started on these cupcakes, the common thread that I kept running into is that it makes chocolate taste richer. I can definitely attest to that, the cupcake by itself boasts a rich, deep chocolate flavor with a hint of coffee.

Unwrapped Mocha Cupcake with Espresso buttercream Frosting

Look at that rich chocolate cake. So tender and light.

How much do we love these cupcakes? We even let the kids split one three ways. They just had to taste em. And even they loved these sweet treats. The coffee is an excellent balance to the richly sweet chocolate. And then there is that little bit of caramel…

You can make our scrumptious  homemade Buttermilk caramel sauce or just use the Torinis brand. The caramel drizzle is just for fun and completely optional but I highly recommend it.

Mocha cupcakes with espresso buttercream frosting

Mocha cupcakes with espresso buttercream frosting

Mocha Cupcakes with Espresso Buttercream Frosting Recipe:

As far as the coffee flavor goes…I have another recipe for coffee cupcakes  that I get mixed reviews on. Since its really all about your personal taste preference. I get both good and bad comments on the coffee flavor. Some people love them and say the flavor is just right, others say they want a richer coffee flavor.

I’m expecting to get similar comments on these cupcakes, so I’m going to go ahead and give you the freedom to add as much espresso powder to the batter and the frosting as you want! Adjust it to your taste level, just be warned a little goes a long way in the buttercream frosting.

I would not suggest messing with the 1 cup of hot coffee measurement. You may end up with batter consistency issues if you add more coffee than that. If you want to play around with flavor, do it with the espresso powder.

I hope you enjoy making these cupcakes and you have as much success with them as I did! They are definitely on my list to make again for future events! Please let me know how they turn out for you.

Instructions:

  • Preheat oven to 350 Farenheit.
  • Sift together dry ingredients in a medium bowl and set aside
  • Whisk together cocoa powder and hot coffee, set the bowl aside.
  • In a stand mixer fitted with a paddle attachment, cream together butter and sugar.
  • Add in room temperature eggs one at a time, being careful to not over-mix them.
  • Alternate mixing the dry ingredients with the coffee and cocoa mixture until both are mixed in.
  • Finally, add in the vanilla, milk, and sour cream. Mix until just combined.
  • Fill the cupcake liners around 2/3 full.
  • Bake 17-18 minutes or until a toothpick inserted comes out cleanly.

TIPS:

I would like to note that I ALWAYS use room temperature dairy when I am baking. This helps the dairy mix into the batter better and will provide you with a better cake consistency. I set my dairy items out on the counter around 2 hours before I am ready to start baking.

One other note about baking cupcakes, when the instructions say not to over-mix the batter, this is a very important tip. I have the best results when I mix the ingredients just enough to combine them in the bowl and not see them anymore (I hope that makes sense) You do not want to flip on your stand mixer and let it just keep mixing away while you are getting the other ingredients together, it really needs to be gently mixed and then turned off.

For the straw if you choose to use it. I went to my nearest Starbucks coffee stand and they generously gave me a few. I cut them into short straws and strategically placed them into the frosting. I love that little added touch of classic green coffee straw. It really says Mocha to me.

Mocha cupcakes with Espresso Buttercream Frosting surrounded by coffee beans

Mocha cupcakes with Espresso Buttercream Frosting

Mocha cupcakes with espresso buttercream frosting
Yield: 15 cupcakes

Mocha Cupcakes with Espresso Buttercream Frosting

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

The perfect combination of coffee and chocolate, these decadent mocha cupcakes with espresso buttercream frosting are the perfect morning treat!

Ingredients

Cupcake Batter

  • 1 1/4 cups flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp espresso powder, adjust to taste
  • 1/2 cup cocoa powder, unsweetened
  • 1 cup hot coffee
  • 1/2 cup butter (softened) , unsalted
  • 1 1/4 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 2 Tbsp milk
  • 1 tsp vanilla extract

Frosting

  • 1 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 1/2 tsp espresso powder , adjust to taste
  • 1 Tbsp Torini Caramel sauce/cupcake, or make our homemade caramel sauce

Instructions

  1. Preheat oven to 350 Farenheit. And make a pot of coffee.

Cupcake Batter

  1. Whisk together cocoa powder and hot coffee, set the bowl aside.
  2. Sift together dry ingredients in a medium bowl and set aside
  3. In a stand mixer fitted with a paddle attachment, cream together butter and sugar.
  4. Add in room temperature eggs one at a time, being careful to not over-mix them.
  5. Alternate mixing the dry ingredients with the coffee and cocoa mixture until both are mixed in.
  6. Finally, add in the vanilla, milk, and sour cream. Mix until just combined.
  7. Fill the cupcake liners around 2/3 full. Do NOT fill them to the top.
  8. Bake 17-18 minutes or until a toothpick inserted comes out cleanly.
  9. Set out on cooling racks to cool completely before frosting. 

Frosting

  1. In a stand mixer fitted with the whisk attachment, whisk butter cream until it is pale and smooth (around 5 minutes) 
  2. Slowly add in the powdered sugar in additions until it is completely mixed in 
  3. Add the vanilla and the espresso powder and mix until incorporated. 

Decorating Tips:

  1. Decorate the cupcakes using a Wilton 2D tip, and create a swirl design.
  2. Drizzle the top of the frosting with Torani Caramel Sauce as desired 

Notes

I doubled the frosting recipe initially when I made these cupcakes because of the design that I used on top. It takes a lot of frosting to make that 3 layer buttercream swirl on the cupcakes. If you are using a one layer frosting design, or a shorter one, than you probably just need cut this recipe in half. 

Nutrition Information


Amount Per Serving Calories 474

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Rich, chocolate mocha cupcakes with espresso buttercream. They are a chocolate lovers dream and make the perfect party treat. #coffee #cupcakes #mocha #buttercream #recipe #easy #chocolate #espresso

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Decadent mocha cupcakes-pin image

The perfect combination of coffee and chocolate, these decadent mocha cupcakes with espresso buttercream frosting are the perfect morning treat, office party offering or after dinner indulgence.

 

 

Browneyedbaker.com: espresso buttercream frosting (Frosting recipe)

alattefood.com: mocha cupcakes (cupcake recipe)

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Yvette

Sunday 17th of January 2021

Hi, is the espresso powder instant espresso or just ground espresso?

Diane

Sunday 17th of January 2021

Hi Yvette, We use the small packets available at the grocery store.They work great. I'm sure they are instant.

Ashey

Sunday 18th of October 2020

I made these cupcakes for the first time last week as birthday cupcakes. I made about 6 dozen cupcakes to share with coworkers, family, and friends and they were a huge hit. Everybody LOVED them and I've had other people start asking if I can make a batch for them. This recipe is definitely a keeper!

Beverly C. Rueb

Sunday 5th of July 2020

I don't see the amount of coco for the frosting? FROSTING 1 1/2 cups unsalted butter, softened 4 cups powdered sugar 2 tsp vanilla extract 2 1/2 tsp espresso powder , adjust to taste 1 Tbsp Torini Caramel sauce/cupcake, or make our homemade caramel sauce I'm going to just guess at it (I guess)

Kayti Lavergne

Sunday 5th of July 2020

Hi Beverly! We don't use any cocoa powder in this frosting, the only powder is espresso powder.

Gabrielle Mason

Tuesday 28th of April 2020

What kind of coffee do I use for the cup of hot coffee?

Diane

Tuesday 28th of April 2020

I would use a strong flavored coffee blend if you want a really nice coffee undertone, something like a dark roast or a french roast. Avoid the light breakfast blends if you want to be able to taste the coffee.

Carolyn Wefsenmoe

Thursday 18th of October 2018

What do you think if I used a 9 x13 pan?

Kayti Lavergne

Thursday 18th of October 2018

Hi Carolyn! That should work if you are trying to turn it into a cake recipe! If you do try it, please let us know how that worked out for you!

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