Mocha Chocolate Cupcakes Recipe

Unleash your taste buds with an extraordinary marriage of rich cocoa and bold espresso. These cupcakes boast a tender, chocolatey base elevated by a whisper of coffee essence. Topped with a luxuriously smooth mocha frosting, every bite delivers an indulgent, satisfying burst of flavors ideal for any celebration or sweet treat moment.

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I love whipping up these Mocha Chocolate Cupcakes because they mix the perfect amount of bold coffee and rich chocolate. There’s something magical about combining strong brewed coffee with unsweetened cocoa powder and melted butter, it just feels like the perfect treat for any occasion.

I mix 1 3/4 cups all-purpose flour with 3/4 cup cocoa powder and 1 cup granulated sugar; then i add eggs, a splash of whole milk, and even a bit of instant espresso powder dissolved in 1/2 cup of cooled coffee. For the frosting, unsalted butter, 4 cups powdered sugar and 2/3 cup cocoa are blended with another dash of brewed coffee and a touch of vanilla extract.

This isn’t just a simple dessert its a must-have for any family gathering or a cozy pick-me-up. Don’t forget to follow our page and like and share this post!

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Why I Like this Recipe

1. I really love the rich flavor of these cupcakes because the coffee and chocolate combo brings out a depth that makes every bite exciting.
2. I like how the recipe is pretty straightforward even when I totally mess up sometimes; it always comes out moist and delicious.
3. The mocha frosting is just perfect for me because it adds a smooth, creamy texture that goes so well with the cake, and i find that combination irresistible.
4. I also enjoy that this recipe feels special without being too complicated, making it a top treat for family hangouts or just a pick-me-up on a tiring day.

Ingredients

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Flour: Supplies carbs and structure that makes the cupcakes rise light and eatable.
Cocoa powder: Gives a deep chocolate flavor and some antioxidants though it doesn’t add fibre.
Sugar: Brings the necessary sweetness and energy but isn’t exactly healthy in large amounts.
Eggs: Add protein and help bind the ingredients even if they taste pretty mild.
Butter: Offers rich moisture and flavor while keeping the texture soft and smooth.
Coffee: Enhances the mocha twist with a slightly bitter yet robust aromatic kick.

Ingredient Quantities

Cupcake Batter:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1 tsp instant espresso powder (dissolved in the coffee)

Mocha Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/3 cup strong brewed coffee, cooled
- 1 tsp vanilla extract
- A pinch of salt

How to Make this

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1. Preheat your oven to 350°F and line your cupcake tin with paper liners.

2. In a large bowl, sift together 1 3/4 cups flour, 3/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 cup granulated sugar.

3. In another bowl, whisk 2 eggs, 1 cup whole milk, 1/2 cup melted butter, and 1 tsp vanilla extract until just combined.

4. Stir in 1/2 cup cooled strong brewed coffee with 1 tsp dissolved instant espresso powder into the wet ingredients.

5. Gradually pour the wet ingredients into the dry mixture and stir until just combined, be careful not to over mix.

6. Fill your cupcake liners about 2/3 full with the batter and let them sit for about 5 minutes before baking.

7. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, then let the cupcakes cool completely on a rack.

8. For the frosting, beat 1/2 cup unsalted butter (softened) in a bowl until smooth and creamy.

9. Add 2/3 cup unsweetened cocoa powder, then mix in 4 cups powdered sugar gradually while slowly pouring in 1/3 cup cooled brewed coffee and 1 tsp vanilla extract. Add a pinch of salt and beat until the frosting is light and fluffy.

10. Once the cupcakes are cool, frost them generously with your mocha chocolate frosting and enjoy your decadent treat!

Equipment Needed

1. An oven that can preheat to 350°F
2. A cupcake tin with paper liners
3. Two large mixing bowls (one for the dry ingredients and one for the wet ones)
4. A sifter (or a fine strainer) for the flour and cocoa
5. A whisk for beating eggs and mixing the wet ingredients
6. Measuring cups and spoons
7. A spatula or stirring spoon for mixing the batter
8. A cooling rack for letting the cupcakes cool off
9. An electric mixer or hand mixer for making the frosting creamy
10. A toothpick to check if the cupcakes are done
11. A timer to keep track of the baking time

FAQ

Can I use decaf coffee in this recipe?

Yes you can use decaf if you prefer, but it may slightly change the mocha flavor a bit.

What if I dont have instant espresso powder?

No worries, you can simply add a little extra brewed coffee to get that rich mocha taste.

How do I know when these cupcakes are done?

Just insert a toothpick into the center and if it comes out clean, they are ready even if the edges look a bit overbaked.

Should I frost the cupcakes when they are warm?

It’s best to let them cool completely before frosting so the icing doesnt melt and run all over.

How long can I store these cupcakes?

They keep well in an airtight container at room temp for about 2 days, or in the fridge for up to 4 days if you need them to last longer.

Mocha Chocolate Cupcakes Recipe Substitutions and Variations

If you dont have unsweetened cocoa powder, you can try using carob powder but reduce the sugar a tad since carob is naturally sweeter
You can replace whole milk with almond milk or oat milk however it might change the flavor a bit
If you only have salted butter, use it but cut down on the added salt in the recipe
For the strong brewed coffee, you can use espresso or even a coffee concentrate mixed with water if needed
If you’re out of instant espresso powder, you might just boost the brewed coffee amount a little for that extra mocha kick

Pro Tips

1. Be careful not to overmix your batter – if you mix it too much, your cupcakes may turn out dense instead of light and fluffy.
2. Always make sure your coffee is completely cooled down before you mix it in, or else it might cook the eggs and mess up the texture of your cupcakes.
3. When you putting the frosting together, add your powdered sugar slowly so you don’t end up with clumps – trust me, it makes for a much smoother finish.
4. Let your cupcakes sit in the liners for a few minutes before baking; this trick helps them set better, giving you a nice, even rise in the oven.

Mocha Chocolate Cupcakes Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. An oven that can preheat to 350°F
2. A cupcake tin with paper liners
3. Two large mixing bowls (one for the dry ingredients and one for the wet ones)
4. A sifter (or a fine strainer) for the flour and cocoa
5. A whisk for beating eggs and mixing the wet ingredients
6. Measuring cups and spoons
7. A spatula or stirring spoon for mixing the batter
8. A cooling rack for letting the cupcakes cool off
9. An electric mixer or hand mixer for making the frosting creamy
10. A toothpick to check if the cupcakes are done
11. A timer to keep track of the baking time

Ingredients

Cupcake Batter:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup whole milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1/2 cup strong brewed coffee, cooled
1 tsp instant espresso powder (dissolved in the coffee)
Mocha Chocolate Frosting:
1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
4 cups powdered sugar
1/3 cup strong brewed coffee, cooled
1 tsp vanilla extract
A pinch of salt

Directions

Preheat your oven to 350°F and line your cupcake tin with paper liners.
In a large bowl, sift together 1 3/4 cups flour, 3/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 cup granulated sugar.
In another bowl, whisk 2 eggs, 1 cup whole milk, 1/2 cup melted butter, and 1 tsp vanilla extract until just combined.
Stir in 1/2 cup cooled strong brewed coffee with 1 tsp dissolved instant espresso powder into the wet ingredients.
Gradually pour the wet ingredients into the dry mixture and stir until just combined, be careful not to over mix.
Fill your cupcake liners about 2/3 full with the batter and let them sit for about 5 minutes before baking.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, then let the cupcakes cool completely on a rack.
For the frosting, beat 1/2 cup unsalted butter (softened) in a bowl until smooth and creamy.
Add 2/3 cup unsweetened cocoa powder, then mix in 4 cups powdered sugar gradually while slowly pouring in 1/3 cup cooled brewed coffee and 1 tsp vanilla extract. Add a pinch of salt and beat until the frosting is light and fluffy.
Once the cupcakes are cool, frost them generously with your mocha chocolate frosting and enjoy your decadent treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.