Mocha Cupcakes with Espresso Buttercream Frosting Recipe

Mocha Cupcakes with Espresso Buttercream Frosting Recipe

Mocha Cupcakes with Espresso Buttercream Frosting Recipe

This mocha cupcake is coffee and infused with espresso, with a delicate chocolate flavor, and topped with espresso thorny buttercream frosting.

This mocha cupcake is the dream of chocolate and coffee lovers. If you can’t start the day without a cup of your favorite coffee, you’re in luck.

Prep Time: 30 Mins

Cook Time: 17 Mins

Total Time: 50 Mins


For Cupcakes

  • ½ enough brown sugar
  • ½ salted butter, at room temperature
  • 1 tablespoon of powder
  • 1 glass (at room temperature)
  • ½ brewed coffee, at room temperature
  • 1 ½ tablespoon of espresso powder
  • ½ cup pure milk
  • 1 teaspoon extract of vanilla
  • 1⅓All-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon salt
  • ½ regulated sugar 

For Frosting Buttercream Espresso

  • 1 ½ tablespoon of espresso powder
  • 1 butter, at room temperature
  • 2½ refined powdered sugar
  • ½ a spoons vanilla extract


  1. Preheat the oven to 350 degrees F. Cover a standard-size muffin can with a paper liner.
  2. Make Cupcakes: In a measuring cup, shake the espresso powder into the brewed coffee until it is completely dissolved. Add milk and vanilla extract; set aside.
  3. In a medium bowl, stir in flour, cocoa powder, baking powder, baking soda, and salt.
  4. With an electric mixer at medium speed, beat the butter and sugar until light and smooth, about 3 minutes. Add eggs and beat until mixed. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additional coffee blends, mix each until only combined. Using a rubber spatula, stir the last batter to make sure everything is attached.
  5. Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until the toothpicks inserted in the center of the cupcake come out clean. Refrigerate completely before freezing the cupcake.
  6. Make the Frosting: In a small bowl, shake the espresso powder into vanilla until it dissolves; set aside.
  7. Using a mixer stand shaker, shake the butter at medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add powdered sugar little by little, wait for most of it to be added before adding more. After all the powdered sugar has been added, rub the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to stir at medium-high speed until it is completely fused, rub the sides as needed. Frozen the cupcake as you wish (I used the Wilton 1M decoration tip).

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