Chocolate Mocha Cupcakes
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
Easy chocolate cupcakes made with espresso powder and then topped with an espresso buttercream frosting. These chocolate mocha cupcakes are chocolate lover’s dream
Recipe Updated: 12/15/2019
There are two things I have to have in my life every day. I need to start my day with a hot cup of coffee. Or seriously don’t talk to me. Don’t make eye contact. Walk quickly away. And the second thing is chocolate. My day has to end with a bit of chocolate in my hands.
I know you love the cupcake recipes on this blog. So I knew a chocolate mocha cupcake would be a surefire hit. What’s not to love right?
Ready To Take Your Baking To The Next Level?
Join the Ultimate Baking Bootcamp and master essential techniques like mixing methods and the why behind every recipe! Whether you’re a beginner or looking to refine your skills, this step-by-step class will help you bake with confidence and create flawless desserts every time. Start your baking journey today!
What does a chocolate mocha cupcake taste like?
Mocha is the best of both of chocolate + coffee all in one. Think Starbucks mocha in a cupcake.
The instant espresso powder will be subtle in the cupcakes. Coffee will always enhance the flavor of chocolate. So this cupcake will be a rich chocolate cupcake.
The espresso kick will come in from the espresso buttercream frosting. I added a whole tablespoon of instant espresso powder to the frosting, but you can always add more or less.
Ingredients for these chocolate mocha cupcakes
Since making these cupcakes I’ve switched over to using organic ingredients where possible but non-organic ingredients work of course!
- Dry ingredients: I used organic all purpose flour, unsweetened cocoa powder, baking powder, baking soda, table salt, and instant espresso powder in these cupcakes.
- Wet ingredients: For these I used organic cane sugar (but granulated white works), grapeseed oil (but vegetable or canola also works), greek yogurt or sourcream, eggs, and pure vanilla extract
- Frosting: For this I used organic grass fed unsalted butter, powdered sugar, vanilla, and instant espresso powder
How to make these chocolate mocha cupcakes
In a large bowl you need to combine the dry ingredients (flour, sugar, baking powder, cocoa powder, baking soda, baking powder, instant espresso powder and salt) and simply whisk to combine.
In a second bowl you then add your wet ingredients- sour cream, vegetable oil, vanilla, sugar, and eggs. And whisk, whisk, whisk again.
To fill your cupcake pans, I find it easiest to pour the batter into a liquid measuring cup and pour then into my cupcake pans.
You want to fill these up about 3/4 of the way to leave a bit of room for them to rise and create that beautiful domed cupcake.
Tips For Making These Chocolate Mocha Cupcakes
- Be sure to measure your flour accurately. For a full tutorial on how and why, read this post.
- Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differences here.
- When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
- Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.
How Far In Advance Can I Make These Chocolate Mocha Cupcakes?
You can make the chocolate cupcakes up to 2 days in advance, unfrosted. Just wrap in plastic wrap and keep at room temperature. You can also make the cupcakes and freeze for up to 2 months. Learn how to freeze your cupcakes here.
The frosting can be made up to a week in advance. Just store in your refrigerator for up to a week. You may need to place them back in your mixer and rewhip back to the same consistency.
If the cupcakes are frosted, it can stay fresh at room temperature for 1 to 2 days, according to Spruce Eats. 
Can You Substitute Dutch Process For Regular Cocoa?
No unfortunately you can’t. You can read the differences between natural cocoa and dutch process cocoa.
So when it comes to swapping out these cocoa powder you will be upsetting that chemical balance that was originally achieved when the recipe was written. So save yourself the headache and use the cocoa powder called for.
How To Make This Espresso Buttercream Frosting
No cupcake is complete without a really good buttercream on top. To make this espresso buttercream, I started with the best buttercream icing recipe you will ever find.
But hey, if you’re feeling adventurous then mix it up and make a Swiss, Italian, French, German buttercream, or an Ermine (flour) icing. This time I decided to add more espresso powder to it. Just make sure it’s cool before you add it.
If you want more ideas on how to customize your vanilla buttercream, then be sure to download my Buttercream Cheatsheet.
Once your buttercream is made and cupcakes have cooled time to pipe. If you’re new to piping frosting onto cupcakes then be sure to check out my Ultimate Guide To Decorating Cupcakes For Beginners.
Tips For Making This Espresso Buttercream Frosting
- Soften Your Butter: Make sure your butter is softened before you start. You can soften your butter quickly 3 different ways.
- Use Unsalted Butter: Be sure to use unsalted butter. Different brands have different amounts of salt. So it’s best to use unsalted butter then add a pinch of salt to your own tasting.
- Use A Towel: Wrap a towel around the top of your mixer so you don’t end up with powdered sugar blizzard everywhere. You can also use a damp paper towel.
- Rewhip If Necessary. If you don’t use the buttercream right away and store the buttercream you will need to rewhip it again to the same fluffy consistency before using it on a cake.
How Many Cupcakes Or Cake Will This Espresso Buttercream Frosting Cover?
- For Cupcakes – This recipe will generously frost 12 cupcakes. I like to pipe a pretty tall amount of frosting on each cupcake. So if you don’t use as much as I do as in the photos, then you might get more frosted (around 24 cupcakes). For help on decorating cupcakes, be sure to check out my The Ultimate Guide To Baking Cupcakes At Home and The Ultimate Guide To Making The Best Buttercream Icing.
- For Cake – This frosting will cover a 9 x 13 sheet cake or a 2 layer 8-inch or 9-inch cake.
Does Espresso Buttercream Frosting Need To Be Refrigerated?
This frosting will be safe at room temperature for 2-3 days. Any longer than that and I recommend you refrigerate the buttercream frosting up to 5 days.
The buttercream frosting can also be frozen up to 3 months.
For more cupcake help then be sure to check out these posts:
- 15 tips for perfect cupcakes
- 6 reasons why your cupcakes are sinking in the middle
- #1 Must Have Tip For Perfectly Domed Cupcakes
- 6 Cupcake Decorating Supplies You Need To Decorate Like A Pro
- How To Store Leftover Buttercream
For more chocolate cupcake recipes check these out:
- Milky Way Poke Chocolate Cupcakes
- Chocolate Reese’s Stuffed
- Candy Cane Chocolate cupcakes
- Chocolate Strawberry Cupcakes
- Football Cupcakes (perfect for the Superbowl!)
Master The Art Of Baking!
Don’t miss out on the chance to elevate your baking skills! Join the Ultimate Baking Bootcamp today and unlock the secrets to creating perfect desserts every time. With expert guidance, step-by-step lessons, and insider tips, you’ll be baking like a pro in no time. Sign up now and start mastering your baking!
Chocolate Mocha Cupcakes
Ingredients
For the cupcakes
- 3/4 cup (90 g) organic all purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon table salt
- 2 teaspoons instant espresso powder
- 3/4 cup (149 g) organic cane sugar (or use granulated white sugar)
- 2 large eggs
- 1/2 cup sour cream (or greek yogurt)
- 1/2 cup grapeseed oil (or vegetable or canola)
- 1 1/2 teaspoons pure vanilla extract
For the espresso buttercream
- 2 1/2 sticks (20 Tbs.) organic unsalted butter softened(20 tablespoons)
- 2 1/2 cups (300 g) powdered (confectioners) sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder
Instructions
- Heat oven to 350°F. Prepare two muffin pans with cupcake liners.
- Stir together flour, cocoa, baking powder, baking soda, instant espresso powder and salt in large bowl.
- In a second mixing bowl, whisk together the eggs, oil, sour cream (or greek yogurt), vanilla extract, and sugar .
- Add the wet ingredients to the dry and stir just until combined. Do not overmix.
- Fill each cupcake well about 3/4 cup full of batter.
- Bake for about 14 minutes, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely.
- For the frosting combine the butter and powdered sugar and mix on low, then increase the speed for 2-3 minutes until light and fluffy. Add in your heavy cream, vanilla extract, and instant espresso powder. Beat on medium-high for 8 minutes.
- With a pastry bag and tip attached, pipe the frosting on each cupcake. Decorate with sprinkles. Store at room temperature for up to 2 days. Refrigerate for up to 3 days, just bring back to room temperature before serving.
Notes
- Be sure to measure your flour accurately. For a full tutorial on how and why, read this post.
- Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differences here.
- When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
- Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.
The frosting on these cupcakes looks like perfection! Chocolate and coffee are my two favourite flavours together!
Thanks Gail! Mine too!
My kids to love such an amazing cup cake. Looks delicious and yum.
So I got very intrigued by the whole Dutch process business and I went on to read your other post. I’m based in Europe so I guess what we get here is mostly Dutch processed, and in fact all my recipes call for baking powder. Now I understand why many American recipes call for soda instead! Very interesting!
So I will need to keep this in mind when making these mocha cupcakes, because they look too good to pass!
That’s great Eva I’m glad you found it helpful!!
I’m the same way! I have to have my coffee before I do anything. Your idea of using hot coffee to replace the hot water is a genius idea!
Thanks Kelly! And yes coffee all day 🙂 in my world!
I start with coffee and end with a bit of chocolate too! I’m sure they’re glorious together in your Chocolate Mocha Cupcakes. Delicioso!
Thanks Tamara!
Have ever used espresso powder verse coffee
I have Tammy and it works just as well 🙂
Just made them today for a girl’s night. I had to taste test them (of course) and WOW! I cannot wait until we can dig into them tonight. So moist, fluffy, chocolatey and delicious. The coffee really comes through in the buttercream. Thank you for this recipe, it’s my new go to 😉
Aww that makes my day Meg!! Thank you 🙂 so glad you liked them!
I made these over the weekend and they were a hit with my family! I can’t wait to make them again.
Aw that makes my day Deseree! Glad your family loved them!
I don’t have sweet tooth, but boy that mocha cupcakes are so tempting me. I love coffee in everything and mocha cupcakes are the best of the lot. Looks absolutely perfect and delicious!
Coffee definitely makes these so much better 🙂 thanks Jo for the sweet words!
Rad super digging your video!!! And your cupcake shots rock! Drool worthy for sure! Thanks so much for sharing :).
Aw thanks Daniela! That means so much 🙂
I’m like you, don’t talk to me if I haven’t had my coffee 😉 ! And I also have chocolate every day, dark chocolate that is. These cupcakes look phenomenal! That swirl is insane!
Oh we would definitely get along Nicoletta….I need my coffee to start the day and chocolate to end it ..a girl has to have her routines know what I mean 🙂
When you talk about chocolate cupcakes I have to say chocolate mocha cupcakes are an absolute favorite. I think coffee and chocolate is a match made in heaven. Hahah.. This recipe is perfect for every chocolate lover
They really are Pearl! …thanks 🙂
Yummmm Mocha is my favourite flavour, believe it or not, I prefer it to chocolate! I can’t wait to try these delicious looking cupcakes!
Thanks Aleta let me know how you like them!
oh these look heavenly. so much chocolaty goodness and i love the mocha flavor!
Thanks Danielle they are definitely heavenly 🙂
Cupcakes are always a hit for celebrations in our house. And these are just perfect for celebrating!
Thanks Anne! These would definitely be perfect for a celebration!
Easy is my favourite word when it comes to cupcakes. I have a chocolate mocha cupcake recipe on my blog too, but I am curious to try yours!
Can’t have too many cupcakes recipes if you ask me haha or mocha for that matter!
I didn’t know they made compostable k-cups!! I can’t wait to get them, I feel so guilty about all the k-cups we go through. Coffee and chocolate is a huge win-win for me! These cupcakes are amazing (and gorgeous!)
Oh they make some many kinds! I agree I switched because I felt so guilty too.
Oh my goodness, these look and sound terrific!! Chocolate and mocha goes SO well together! Your decorating is on point, too. Great work!
Aw thanks Katherine that means a lot!
I love chocolate but I think I love mocha even more! These cupcakes look so moist and delicious and I can’t wait to make them to see if they are as tasty as they look.
Me too… and they are 🙂
where is the recipe? I have scrolled up and down and cant find it
Well that’s embarrassing! 🙂 Ha ha..but thanks for catching it and the recipe is now there! So sorry!