Chocolate Mocha Cupcakes

Name: Chocolate Mocha Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup vegetable oil; 2 large eggs; 1/2 cup buttermilk; 1/2 cup freshly brewed coffee; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup cocoa powder; 2 tablespoons heavy cream; 1 teaspoon coffee extract

Highlighted under: Baked Favorites

I absolutely adore baking, and these Chocolate Mocha Cupcakes have quickly become a favorite in my kitchen. The rich combination of dark chocolate with a hint of coffee creates an irresistible treat that's perfect for any occasion. I love how the delicate mocha flavor enhances the chocolate, making each bite a delightful experience. Whether I'm celebrating a special event or just indulging myself, these cupcakes always bring a smile. Plus, they’re surprisingly easy to whip up, so you'll feel like a baking pro in no time!

Created by

Ione Rutherford

Last updated on 2026-01-12T03:41:34.860Z

Making these Chocolate Mocha Cupcakes was a delightful experiment in flavor combination. I wanted to create a recipe that highlights the robust richness of chocolate while incorporating the energizing taste of coffee. The result was a moist and tender cupcake that burst with flavor. I found that using freshly brewed coffee in the batter truly elevates the overall experience.

One tip I discovered is to let the cupcakes cool completely before frosting them; this helps the frosting maintain its shape and provides the perfect amount of sweetness. Pairing them with a light coffee buttercream is the ultimate treat!

Why You Will Love These Cupcakes
Rich chocolate flavor paired with vibrant coffee notes
Moist texture that keeps you coming back for more
Perfect for any gathering or a personal treat

Understanding the Ingredients

The heart of these Chocolate Mocha Cupcakes lies in their ingredients, particularly the cocoa powder and freshly brewed coffee. Using a high-quality unsweetened cocoa powder is essential for a rich chocolate flavor, while the coffee adds a depth that elevates the chocolate. I recommend using a dark roast coffee for a more robust flavor, which complements the sweetness of the cupcakes beautifully.

Buttermilk plays a key role in making these cupcakes moist and tender. The acidity in buttermilk interacts with the baking soda, helping the cupcakes rise and giving them a light texture. If you don’t have buttermilk on hand, you can easily make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.

Baking Tips for Perfect Cupcakes

When mixing the batter, it’s crucial to combine the wet and dry ingredients gently. Overmixing can lead to dense cupcakes, which is not what we want. Aim for a batter that is just combined with a few lumps remaining for a light and airy texture. Additionally, filling the cupcake liners to about 2/3 full allows enough room for rising without overflowing, keeping the tops beautifully rounded.

Keep an eye on the baking time; ovens can vary. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter. If you find your cupcakes doming too much, consider lowering the baking temperature by 25°F (about 14°C) for a softer rise. For an extra touch, sprinkle a pinch of sea salt on top before baking to enhance the chocolate flavor.

Ingredients

Gather your ingredients to make these scrumptious cupcakes.

Cupcake Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1/2 cup buttermilk
1/2 cup freshly brewed coffee
1 teaspoon vanilla extract

Buttercream Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
2 tablespoons heavy cream
1 teaspoon coffee extract

Make sure all your ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your perfect cupcakes.

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Mix Wet Ingredients

In another bowl, combine the vegetable oil, eggs, buttermilk, coffee, and vanilla extract. Whisk until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Fill the Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake

Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cupcakes

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

Prepare the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined. Add the cream and coffee extract, beating until fluffy.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them with the prepared buttercream frosting.

Enjoy your delicious Chocolate Mocha Cupcakes!

Pro Tips

For an extra touch, sprinkle some chocolate shavings or coffee grounds on top of the frosting.

Storing Cupcakes

To maintain the moisture of your Chocolate Mocha Cupcakes, store them in an airtight container at room temperature for up to three days. If you need to save them for longer, consider freezing them. Before freezing, place the cooled cupcakes in a single layer in a container, separated by parchment paper to prevent sticking.

When you're ready to enjoy a frozen cupcake, simply transfer it to the fridge for several hours or overnight to defrost. For best results, allow them to come to room temperature before frosting to ensure the buttercream spreads evenly and doesn’t melt too quickly.

Variations on the Recipe

Feel free to switch up the flavor profile of these cupcakes by adding chocolate chips or nuts to the batter for extra texture. You can also experiment with different frostings, such as a cream cheese frosting or a coffee-infused whipped cream, to add a unique twist that complements the mocha flavor.

For a richer experience, try adding a tablespoon of espresso powder to the dry ingredients. This boosts the coffee flavor without adding extra liquid. If you prefer a less sweet frosting, reducing the powdered sugar by half and incorporating a touch of cream cheese for tanginess can create a balanced topping that perfectly pairs with the cupcakes.

Questions About Recipes

→ Can I use decaf coffee?

Yes, using decaf coffee will still impart a wonderful flavor without the caffeine.

→ How can I make these cupcakes gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend that measures cup for cup.

→ What can I use instead of buttermilk?

You can mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice to create a buttermilk substitute.

→ How should I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days or refrigerate them for a week.