Mocha Buttercream Frosted Chocolate Coffee Cupcakes

The greatest chocolate cupcakes with creamy mocha buttercream icing that are made from scratch and are very moist.

If you like coffee or mocha, you’re in for a big treat. These coffee-flavored cupcakes are a simple homemade treat that you’ll enjoy.

This tutorial will show you how to create homemade coffee cupcakes. There is no complicated mixing process in this recipe, and all of the directions are simple.

The cupcakes itself have a little coffee flavor with a lovely chocolate flavor.

The coffee mocha frosting is ideal for these cupcakes, but it can also be used on any chocolate cake or cupcakes.

Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

Check that you’re measuring the flour accurately and not overfilling the measuring cup. Further information may be found here: How Do You Measure Cake Ingredients?

Natural unsweetened cocoa powder: You’ll simply use standard cocoa powder (Hersheys brand is fine). Dutch-processed cocoa powder is not the same as natural cocoa powder since it is not acidic, therefore the other components must be adjusted.

Instant espresso powder is not the same as regular coffee. You want espresso powder since it is stronger and more convenient. You may be able to locate this at your local grocery store, but if not, you can get some on Amazon here: Espresso Instant Powder

Unsalted butter: I like unsalted butter because you can anticipate how much salt is added to the dish, but salted butter is difficult to forecast how much salt is applied.

Strong brewed coffee: This will flavor the water that will be added to the cupcake batter. You may prepare this using instant espresso powder or with a normal cup of coffee.

Mixing Method Notes:

This cake is really simple to make. Just combine the dry ingredients in one dish and the liquid (save the brewed coffee) in another.

The liquid combination will then be added to the dry mixture and stirred, followed by the brewed coffee.

After mixing the mixture, it may be put to the cupcake pans and cooked.

Tips & FAQs:

Can I use Dutch-process cocoa powder instead of natural unsweetened cocoa powder?

You should use genuine unsweetened cocoa powder for this recipe. Dutch-process cocoa powder is not the same as regular cocoa powder since it is not acidic, and if you use it, other components in the recipe will need to be modified.

If you want to understand more about the distinctions between cocoa powders and when to use them, read this post: What kind of cocoa powder should I use?

Can I use regular instant coffee instead of espresso instant coffee?

You could, but it’s unlikely that it’ll be strong enough to give the cupcakes a coffee taste.

I don’t have any brown sugar, can I substitute it?

Yes. Instead of brown sugar, you may just use plain granulated sugar. Thus, instead of one cup of granulated sugar and one cup of brown sugar, use two cups of plain granulated sugar.

I can’t get unsalted butter, can I use salted butter instead?

Unsalted butter is preferable since you won’t be adding an unknown quantity of salt to the recipe, and the water content in salted butter might vary somewhat.

If you can’t get unsalted butter, use salted butter instead, but leave out the salt that the recipe asks for.

Tip for cupcake pans:

Use light metal cupcake pans if possible. When using dark-coated cupcake tins, keep an eye on the timer since the cupcakes may bake a bit faster.

Tip for filling the cupcake tins:

Fill the muffin pans no more than halfway full because if you add too much batter to a cupcake liner, the tops of the cupcakes will bake up flat. Yet, this has no effect on the flavor.

Can these cupcakes be made in advance?

These may be baked a couple of days ahead of time, but be sure to store them in an airtight container since cupcakes dry out more faster than cake.

Storing them in the refrigerator may also cause them to dry out faster, so if you have a location that isn’t too heated, keep them at room temperature but firmly covered. These cupcakes may be frozen as well. (For further information, see the question below.)

Can these cupcakes be frozen?

Yes, when the cupcakes have cooked and cooled, you may wrap them in plastic wrap, then foil, or place them in a freezer bag and freeze them for up to a month.

Further information on freezing cakes and cupcakes can be found in this post: How to Freeze Cakes and Cupcakes.

Remove them from the freezer and place them at room temperature to thaw while still wrapped. After defrosted, remove the wrappings or remove them from the freezer bags before frosting. Cupcakes freeze best without icing.

How do I store these cupcakes? Can they be left out?

These cupcakes may be kept at room temperature for many days if stored in an airtight container.

How long do these cupcakes last?

These cupcakes will keep covered for several days at room temperature and up to 6 days in the refrigerator. (But, in my experience, the refrigerator seems to dry out cupcakes quicker.) Frozen cupcakes will keep in the freezer for approximately a month.

Can this recipe be made into a layer cake?

Yes. I have not explicitly tried this, but there is no reason why it wouldn’t work, and this recipe is similar enough to my other cake recipes that it should be acceptable.

Bake the batter in two 8-inch round cake pans at 350 degrees F. Check for doneness after approximately 35 minutes. A toothpick inserted into the center should come out clean or with a few wet crumbs.

What’s the best way to serve these cupcakes?

It is preferable to serve these cupcakes at room temperature.

What else can I add to these cupcakes?

If you want to boost the chocolate taste, add 1 cup micro chocolate chips to the dough.

How can I tell when these cupcakes are done baking?

A toothpick inserted into the center should come out clean or with a few wet crumbs.

Supplies used for these cupcakes:

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

  • Espresso Instant Powder
  • Pans for cupcakes
  • Cupcake wrappers
  • blending bowls
  • Cups and measuring spoons
  • Whisks
  • Spatulas made of silicone
  • Hand-held or stand mixer?
  • Icing tip Ateco 829


Chocolate Coffee Cupcakes with Mocha Buttercream Frosting

The best chocolate cupcakes covered with creamy mocha buttercream frosting that are from scratch and super moist.

This article includes affiliate links. Qualifying purchases earn me money as an Amazon Associate.

This article includes affiliate links. As an Amazon Associate, I earn money from qualifying purchases.

Course: Dessert
Cuisine: American
Keyword: coffee mocha cupcakes, coffee mocha frosting
Prep Time: 25minutes
Cook Time: 18minutes
Total Time: 43minutes
Servings: 24cupcakes
Calories: 367kcal


For the cupcakes:

  • 2 cups plain flour
  • natural unsweetened cocoa powder (not Dutch processed cocoa-see notes)
  • 2 tbsp instant espresso powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1teaspoonsalt
  • 1 cup sugar, granulated
  • 1 cup light brown sugar, packed
  • melting cupunsalted butter (1 stick)
  • a cup of vegetable oil
  • 1 tsp vanilla extract
  • 1cupmilk
  • three huge eggs
  • 1 cup freshly prepared steaming coffee

For the frosting:

  • 1 cup room temperature unsalted butter (3 sticks)
  • a cup of cocoa powder
  • 1 tsp instant espresso powder
  • teaspoonsalt
  • 1 tsp vanilla extract
  • 3tablespoonsmilk (may put in additional tablespoon or two if required) (can add in another tablespoon or two if needed)


For the cupcakes:

  • Preheat the oven to 350°F. Fill two cupcake pans with cupcake liners. This recipe yields at least 24 cupcakes, and maybe more.
  • Combine the dry ingredients in a large mixing basin (flour, cocoa powder, espresso powder, baking powder, baking soda, salt and sugar). Whisk everything together well.
  • In a separate dish, mix together all of the liquid ingredients (except the hot coffee).
  • Mix the liquid components into the dry ingredients with an electric mixer on medium speed until barely incorporated. Scrape down the sides of the basin and mix for another 5-10 seconds.
  • Mix in the hot coffee until completely blended. At this stage, take care not to over-mix. Stop mixing after everything is properly blended. Don’t mix for more than a minute. Scrape down the sides of the basin and mix for another 5-10 seconds.
  • Fill cupcake liners slightly more than halfway (about of the way full). If you overfill them, the cupcakes will come out with flat tops. Preheat the oven to 350°F and bake for 18-20 minutes. A toothpick inserted into the center should come out clean or with a few wet crumbs.
  • Put cupcakes on wire racks to cool for approximately ten minutes, then remove from pans and cool fully on racks before icing.

For the frosting:

  • Using an electric mixer on medium speed, cream the butter until smooth.
  • Mix in the cocoa powder, espresso powder, and salt on low until blended, then on medium until well combined. Scrape down the edges of the basin and stir one more.
  • Mix in 3 cups confectioners’ sugar. Beat on low until blended, then on medium until completely integrated.
  • 2 tablespoons milk, vanilla essence, and the remaining 2 cups confectioners sugar are added. Beat on low until blended, then on medium until completely integrated. Scrape down the edges of the basin, then stir one more.
  • Assess the consistency of your buttercream; if it’s too thick, add a tablespoon of milk at a time, mixing after each addition.
  • After you’ve reached the appropriate consistency, mix on medium high for a few minutes to make it light and fluffy.
  • Place on cooled cupcakes.


*Dutch-processed cocoa is different from regular unsweetened cocoa powder. See the FAQs in this post for more details.Can this recipe be made into a layer cake? I have not specifically tested this out, but there is no reason it wouldn’t work and this recipe is close enough to my other cake recipes, it should work out just fine.  Just pour the batter into two, 8 inch round cake pans and bake at 350 degrees F. Start checking for doneness at about 35 minutes. A toothpick inserted into the middle should come out with a few moist crumbs or clean.The icing tip that was used to pipe the frosting was an Ateco tip #829You can also top these cupcakes with plain chocolate buttercream. Here are two recipes you can try:
Double Chocolate Buttercream or
Whipped Chocolate Buttercream FrostingThese cupcakes will keep for a few days, covered at room temperature. Keep them in an airtight container, so they don’t dry out.Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you might have.This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 367kcal | Carbohydrates: 54g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 187mg | Potassium: 171mg | Fiber: 2g | Sugar: 42g | Vitamin A: 522IU | Calcium: 48mg | Iron: 1mg
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How to make mocha cupcakes from scratch?

3 cup baking cocoa.
Additional details…•April 25, 2022
2 cups all-purpose flour.
12 cup canola oil.
2 big eggs, room temp.
3 teaspoons cider vinegar.
3 teaspoons vanilla extract.
1-12 cup cold brewed coffee.
1 cup sugar.

What is mocha frosting made of?

The Mocha Buttercream is made as follows:

In a mixing dish, combine the confectioners’ sugar, salt, cocoa powder, and espresso powder. Using a paddle attachment, whip the butter for roughly 5 minutes (in a standing mixer). Slowly incorporate the sugar mixture. While beating, add the vanilla and cream until the desired consistency is attained.

What kind of frosting is on two bite cupcakes?

Vanilla Cupcakes by two-bite®

Vanilla cake that is moist and fluffy, covered with sweet vanilla frosting and topped with multicolored confetti sprinkles. Any festivity is more than welcome!

How to make chocolate cupcakes Martha Stewart?

34 cup unsweetened cocoa powder.
¾ cup unbleached all-purpose flour.
12 teaspoon baking powder.
¼ teaspoon kosher salt.
34 cup (1 12 stick) unsalted butter, room temp.
1 cup sugar.
Three huge eggs.
1 teaspoon pure vanilla essence.
Additional information…•Jan 16, 2019

What is the secret to good cupcakes?

10 Suggestions for Making Amazing Cupcakes
All of the ingredients should be at room temperature.
The batter should not be overmixed.
For evenly cooked cupcakes, use a cupcake scoop.
Fill cupcake liners just halfway.
Cupcakes should be baked on the middle rack of the oven.
Instead of a toothpick, use the touch test.
Take the cupcakes from the pan and set aside to cool.
More to come…
•Jan 12, 2023

Is mocha syrup chocolate or coffee?

Starbucks’ Mocha Syrup contains water, sugar, natural chocolate flavor, salt, and natural coffee flavor. This luscious chocolate flavor is produced with a thick, sweet chocolate base with a dash of coffee on top.

Is mocha sauce coffee or chocolate?

Starbucks mocha sauce is available in three flavors: chocolate, white chocolate, and toasted white chocolate. Contrary to popular perception, the mocha sauce contains no coffee. The coffee is mixed into beverages that include it, such as Caffe Mocha. A shot of espresso is added to this drink to make it a coffee drink.

What is the difference between chocolate frosting and buttercream?

The ingredients are the best method to tell frosting from buttercream. Although both include powdered sugar, oil, flavoring, and sometimes milk or water, frosting has no butter at all. Frosting is often produced using shortening or cream cheese.

What is the most popular frosting for cupcakes?

Because of its few ingredients and ease of application, buttercream is the most popular form of frosting. Traditional buttercream is made by beating butter into icing sugar until it reaches the consistency of frosting. Since it is impossible to overbeat this sort of frosting, the longer you beat it, the fluffier it becomes.

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