mocha cupcakes
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5 from 11 votes

Chocolate Mocha Cupcakes

Chocolate + coffee in a cupcake! And this cupcake recipe is super easy and can be made in one bowl!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: cupcakes
Keyword: chocolate, cupcakes, mocha
Servings: 30 cupcakes
Calories: 237kcal
Author: Heather Perine


For the cupcakes

  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee

For the mocha buttercream

  • 2 1/2 sticks unsalted butter softened(20 tablespoons)
  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup coffee cooled
  • 1/2 cup cocoa powder


  • Heat oven to 350°F. Prepare two muffin pans with cupcake liners.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla extract beat on medium speed of mixer 2 minutes. Add hot coffee and stir to combine. (batter will be thin) to the cake batter. Fill each cupcake well about 3/4 cup full of batter.
  • Bake for 18-22, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely. Repeat with the additional cupcake batter (about 6 additional cupcakes)
  • 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 cocoa powder, vanilla extract, and coffee. 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.


Calories: 237kcal | Carbohydrates: 31g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 161mg | Fiber: 2g | Sugar: 24g