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!


flour sugar brown sugar cocoa powder espresso powder baking soda baking powder salt buttermilk coffee oil eggs vanilla extract butter sweetened condensed milk chocolate

Dry Ingredients

Combine the flour, granulated sugar, brown sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt into a large mixing bowl.


Wet Ingredients

Add the buttermilk, cooled coffee, vegetable oil, eggs, and vanilla extract to a separate bowl and whisk until fully combined.



Pour the wet ingredients into the dry ingredients slowly and gently mixing until just combined without overworking.



Evenly distribute the batter into the prepared paper liners, filling each half full. Bake in preheated oven for 18-20 minutes.



Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.


Make Frosting

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.


Make Frosting

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 Cupcakes

Spread the frosting over the cooled cupcakes. Top with cocoa powder and coffee beans.