Mocha Cupcakes with Chocolate Espresso Frosting
With a moist chocolate base and a creamy mocha Russian buttercream, these Chocolate Mocha Cupcakes are a decadent treat that’s surprisingly simple to make! Enjoy the bold and rich combination of chocolate and espresso for special occasions or as an easy, decadent dessert!
I am all about making rich and decadent desserts easy enough for anyone to make! One of the BEST ways to create an indulgent dessert is to combine flavors that complement each other, like chocolate and coffee.
Chocolate and coffee pair well together because they both have bold flavors that enhance each other. The slightly bitter and aromatic taste of coffee boosts the deep, sweet taste of chocolate, creating a perfectly balanced flavor combination. In this chocolate mocha cupcakes recipe, instant espresso powder is used both in the base of the cupcakes as well as in the frosting to create this exciting mocha flavor!
These chocolate coffee cupcakes are the perfect treat for any chocolate lover and coffee lovers! They feature coffee infused fluffy chocolate cupcakes topped with creamy mocha buttercream frosting. For more easy cupcake recipes, check out these Red Velvet Cupcakes and these Moist and Fluffy Vanilla Cupcakes made with oil.
Our Favorite
Chocolate Desserts
Why You’ll Love This Recipe
Russian Buttercream
These cupcakes are also topped with a decadent Russian buttercream mocha frosting made from simple ingredients. Russian buttercream (condensed milk frosting) uses butter along with sweetened condensed milk, while American buttercream is made with powdered sugar and butter. Russian buttercream is silkier and less gritty, with a lighter sweetness. This subtle sweetness and smooth consistency make it a perfect choice to frost on top of these espresso chocolate cupcakes!
These easy mocha cupcakes are perfect for any event, from elegant parties to special occasions or even Valentine’s Day celebrations. Pair them with hot coffee, cold milk, or a scoop of cold brew ice cream to enhance their mocha flavor.
Ingredient Notes
- All-Purpose Flour – Provides the structure and foundation for the cupcakes, ensuring they have the right texture while binding all the ingredients together.
- Sugar (brown and white) – White sugar adds sweetness and helps with the light texture, while brown sugar contributes to moisture and a deeper flavor.
- Cocoa Powder – Gives the cupcakes their rich chocolate flavor and deep, dark color.
- Espresso Powder – Enhances the chocolate flavor and adds a distinct coffee note to both the cupcakes and frosting, tying the mocha theme together.
- Leavening Agents (Baking Soda & Baking Powder) – Responsible for the rise and airy texture of the cupcakes, ensuring they are light and fluffy.
- Salt – Balances the sweetness of the cupcakes and enhances the overall flavor profile.
- Buttermilk – Adds acidity to tenderize the gluten, resulting in a softer texture, and contributes to their richness.
- Coffee – Intensifies the mocha flavor while contributing to their moist texture. Use strong brewed coffee for the best results.
- Vegetable Oil – Keeps the cupcakes moist and tender, providing a crumb that is softer than one made with butter.
- Eggs – Bind the ingredients together, provide structure, and contribute to the cupcakes’ rise and moisture.
- Vanilla Extract – Adds a subtle warming flavor that complements the chocolate and coffee.
Mocha Frosting (Russian buttercream):
- Unsalted Butter – Serves as the base of the frosting, offering a creamy, rich texture and flavor.
- Sweetened Condensed Milk – Adds sweetness and creaminess to the frosting, creating a smooth and silky consistency.
- Melted Chocolate Chips – Enhance the mocha flavor with a rich chocolate taste, contributing to the frosting’s texture.
- Vanilla Extract – Adds a hint of sweetness, complementing the chocolate and espresso flavors in the frosting.
- Espresso Powder – Intensifies the mocha flavor, giving the frosting a distinct coffee note that pairs perfectly with the chocolate base.
Be sure to check out the recipe card for the full ingredient list below
Equipment
- Cupcake pans
- Cupcake liners
- Mixing Bowls
- Stand mixer with whisk attachment or hand mixer
- Measured Scoop (for evenly filling cupcake liners)
- Wire cooling rack
- Piping bag and tip (for frosting) or an offset spatula (for spreading frosting)
Step by Step Instructions
Prepare for baking: Preheat oven to 350°F (175°C). Line 2 cupcake pans (24 cupcakes) with cupcake liners. Set aside.
Combine the dry ingredients: Add the flour, granulated sugar, brown sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt into a large mixing bowl. Whisk together until fully combined.
Combine the wet ingredients: Add the buttermilk, cooled coffee, vegetable oil, eggs, and vanilla extract to a separate bowl and whisk until fully combined.
Assemble the cupcake batter: Pour the wet ingredients into the dry ingredients slowly and gently mixing until just combined without overworking.
Bake: Evenly distribute the batter into the prepared paper liners, filling each half full. Bake in preheated oven for 18-20 minutes or until an inserted toothpick comes out clean from the center.
Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the mocha buttercream: Add the butter to the bowl of a stand mixer with the whisk attached. Beat for 5-7 minutes on medium-high speed until light and fluffy.
Gradually pour in the sweetened condensed milk ¼ of the can at a time until light and fluffy. Gently stir in the melted chocolate, vanilla extract, and espresso powder until evenly distributed.
Frost the cupcakes: Transfer the frosting into a piping bag or use an offset spatula to frost the completely cooled cupcakes.
Garnish and serve: Sprinkle the tops with chocolate shavings, dusted cocoa powder, or a coffee bean for a beautiful garnish. Enjoy!
Tip: For even sized cupcakes, use a measured scoop to fill the cupcake liners evenly. Alternatively, you can weigh the batter of each cupcake using a kitchen scale.
Flavor Variations and Substitutions
- If you’re sensitive to caffeine, use decaf espresso powder and coffee to enjoy the same rich flavor without the caffeine.
- Swap vegetable oil with coconut oil to add a subtle coconut flavor that complements the chocolate and coffee notes.
- Top cupcakes with a sprinkle of sea salt after frosting to balance the sweetness with a hint of saltiness.
- Stir in a half cup of chocolate chips into the batter for double chocolate cupcakes with gooey chocolate bits.
- Use dark cocoa powder (also known black cocoa) for a more intense dark chocolate cupcake.
Storing and Freezing
Storing: Store the frosted cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator, where they can last up to a week.
Freezing: Freeze unfrosted cupcakes by wrapping them individually in plastic wrap, then placing them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
expert Tips
- Make sure all ingredients, especially eggs, buttermilk, and butter, are at room temperature to achieve a smooth batter and even baking.
- Whisk dry ingredients together thoroughly to distribute the cocoa, espresso powder, and leavening agents evenly, preventing clumps. Use a sifter if necessary.
- Add the wet ingredients to the dry ingredients gradually, mixing just until combined to avoid overworking the batter, which will make the cupcakes tender.
- Allow cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, preventing them from becoming soggy.
- Beat the butter for the frosting on medium-high speed until creamy before adding sweetened condensed milk to achieve a light and fluffy texture.
- Add espresso powder directly to the frosting to ensure its coffee flavor is pronounced and evenly distributed.
- Only frost the cupcakes if they are completely cooled to make sure the frosting doesn’t melt or run off.
Frequently Asked Questions
Yes, you can substitute espresso powder with instant coffee in a pinch. However, you may need to adjust the amount, as instant coffee is less concentrated. Start with double the amount of instant coffee to match the intensity of espresso powder.
If your frosting is too runny, chill it in the refrigerator for about 30 minutes to firm up. You can also gradually beat in more chilled, sweetened condensed milk until the right consistency is formed.
Yes, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour. Choose a blend that’s designed to be a 1:1 substitute to ensure the best texture and structure in your cupcakes. Note that this recipe has not been tested using gluten-free flour.
You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it stand for 5 minutes before using.
Perform the “toothpick test” by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done. They should also spring back when gently pressed on top.
More Cake Recipes
If you loved these homemade chocolate cupcakes, check out these other great recipes.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Chocolate Mocha Cupcakes
Equipment
- Cupcake pans
- Cupcake liners
- Mixing bowls
- Stand mixer with whisk attachment or hand mixer
- Measured Scoop
- Wire cooling rack
- Piping bag and tip or an offset spatula for frosting
Ingredients
Cupcakes
- 1 1/3 cups all-purpose flour
- 3/4 cup granulated sugar
- 2/3 cup brown sugar
- 2/3 cup cocoa powder
- 2 tsp espresso powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk room temperature
- 1/2 cup coffee room temperature
- 1/2 cup vegetable oil
- 2 eggs room temperature
- 2 tsp vanilla extract
Mocha Frosting
- 1 cup butter room temperature
- 14 oz sweetened condensed milk chilled, 1 can
- 1/3 cup chocolate chips melted
- 1 tsp vanilla extract
- 3 tsp espresso powder
Instructions
- Preheat oven to 350°F (175°C). Line 2 cupcake pans (24 cupcakes) with cupcake liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.1 1/3 cups all-purpose flour, 3/4 cup granulated sugar, 2/3 cup brown sugar, 2/3 cup cocoa powder, 2 tsp espresso powder, 1 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
- In another bowl, combine the buttermilk, coffee, vegetable oil, eggs, and vanilla extract.3/4 cup buttermilk, 1/2 cup coffee, 1/2 cup vegetable oil, 2 eggs, 2 tsp vanilla extract
- Add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
- Pour the batter into the cupcake liners, filling each about half full. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- Beat the butter with the whisk attachment in a stand mixer until it's creamy and fluffy (about 5-7 minutes).1 cup butter
- Gradually add the chilled sweetened condensed milk, ¼ can at a time, while continuing to beat. The mixture should become light and fluffy.14 oz sweetened condensed milk
- Stir in the melted chocolate, vanilla extract, and espresso powder until evenly incorporated.1/3 cup chocolate chips, 1 tsp vanilla extract, 3 tsp espresso powder
- Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost them with the mocha frosting.
- Decorate (Optional): You can garnish with chocolate shavings, a dusting of cocoa powder, or espresso beans for an extra touch.
Notes
Nutrition
Photos by Ashleigh Scott
Thank you for including metric measurements. I don’t always use metric for liquid amounts but it is essential for dry ingredients, like flour and cocoa. You can always tell if a recipe creator truly cares how her readers recreate her recipes by the inclusion of both systems.