This Mocha Cupcakes Recipe is just full of flavor and so delectable. The cupcakes themselves are super moist and I just love the added sweetness from the homemade buttercream.

Mocha Cupcakes Recipe

I’ll take more caffeine, please… but this time in cupcake form!

If you have any coffee-lover friends, then my Mocha Cupcakes are definitely something you should serve them. They’re the perfect addition to any sweet table – watch them get gobbled-up right away!

Have you ever had a mocha drink before? How do you find the mix of chocolate and coffee? If you love it, then you definitely have to try out this recipe. It won’t let you down!

Ingredients to Make Mocha Cupcakes Recipe

For the cupcakes:

1.5 cups all-purpose flour
½ cup of cocoa powder
1 tsp baking powder
½ tsp baking soda
Pinch salt
1 ¼ cup granulated sugar
2 eggs
¾ cup oil
1/3 cup coffee
¾ cup boiling water

For the buttercream frosting:

2 sticks unsalted butter, softened
4 cups icing sugar
2 tbsp milk
2 tbsp coffee
2 tbsp cocoa powder
Ground coffee beans

Yields: 18-22 cupcakes

Start by preheating your oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

In a small bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, mix together sugar and eggs until creamy.

Add oil and coffee to your egg mixture. Mix until well-combined.

Slowly add dry ingredients into your bowl of wet ingredients and mix until well-combined.

Add boiling water into your mix and stir some more.

Pour the batter into each section of your lined muffin pan, about 2/3 of the way in each.

Bake for 15-18 minutes or until a toothpick comes out clean when you insert it into the center of a cupcake.

Allow cooling on a wire rack before decorating.

For the buttercream

Use an electric mixer to beat together butter, icing sugar, milk, coffee, and cocoa powder. Start on slow speed and gradually increase to high.

You’ll know the buttercream is ready once all ingredients are thoroughly combined, smooth and form semi-stiff peaks.

Scoop buttercream into a large piping bag with Wilton tip #1M attached. Frost each cupcake.

Top each cupcake with one to three coffee beans. Serve and enjoy!

Mocha Cupcakes

Yield: 18-22 Cupcakes

My Mocha Cupcakes are just full of flavor and so delectable. The cupcakes themselves are super moist and I just love the added sweetness from the homemade buttercream.

Ingredients

For the cupcakes:
1.5 cups all-purpose flour
½ cup of cocoa powder
1 tsp baking powder
½ tsp baking soda
Pinch salt
1 ¼ cup granulated sugar
2 eggs
¾ cup oil
1/3 cup coffee
¾ cup boiling water
For the buttercream frosting:
2 sticks unsalted butter, softened
4 cups icing sugar
2 tbsp milk
2 tbsp coffee
2 tbsp cocoa powder
Coffee beans

Instructions

Start by preheating your oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
In a small bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix together sugar and eggs until creamy.
Add oil and coffee to your egg mixture. Mix until well-combined.
Slowly add dry ingredients into your bowl of wet ingredients and mix until well-combined.
Add boiling water into your mix and stir some more.
Pour the batter into each section of your lined muffin pan, about 2/3 of the way in each.
Bake for 15-18 minutes or until a toothpick comes out clean when you insert it into the center of a cupcake.
Allow cooling on a wire rack before decorating.
For the buttercream, use an electric mixer to beat together butter, icing sugar, milk, coffee, and cocoa powder. Start on slow speed and gradually increase to high.
You’ll know the buttercream is ready once all ingredients are thoroughly combined, smooth and form semi-stiff peaks.
Scoop buttercream into a large piping bag with Wilton tip #1M attached. Frost each cupcake.
Top each cupcake with one to three coffee beans. Serve and enjoy!