Mocha Cupcakes with Chocolate Espresso Frosting

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.

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.

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!

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.

Frequently Asked Questions