You are going to love these Mocha Coffee Cupcakes. What could be better than mocha and coffee together? This is the perfect dessert to serve your book club or friends at the end of a party. The cake is just slightly sweet, and the little bit of coffee flavor in the frosting is the perfect compliment.
Though these delicious cupcakes do have coffee in the frosting, it’s only three tablespoons in the whole bowl, so I don’t think it will be enough to keep anyone up all night! My girls don’t like drinking coffee, but when it comes to mocha and coffee together, they can’t resist!
Mocha Coffee Cupcakes
Cupcake Ingredients:
1 1/3 C flour
1/2 C cocoa powder
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 C granulated sugar
2 tsp vanilla extract
1 C soft sweet cream unsalted butter
1 egg
1/2 C whole milk
Frosting Ingredients:
3 C Powdered sugar
1/2 C cocoa powder
1 C sweet cream butter
5 TBSP heavy whipping cream
3 TBSP cooled freshly brewed coffee
(For frosting cupcakes,the Wilton 415-0906 Dessert Decorator Plus
Directions for Cupcakes:
-Preheat oven to 350.
-Line cupcake pan with paper cupcake liners.
-Cream sugar with butter until light and creamy.
-Add egg
-Add vanilla extract.
-In a separate bowl add flour, baking powder, baking soda, salt, and cocoa.
-Mix until thoroughly combined.
-Begin adding the dry mixture in with the butter and sugar combination.
-Alternate the dry ingredients with the milk.
-Gently stir in the fresh brewed coffee.
-Beat well until all combined.
-Scoop the batter into the paper liners until each cup is 3/4 filled.
-Bake at 350 for 21 minutes.
-Remove from baking pan and allow to cool.
Directions for Frosting:
-Put soften butter in the mixing bowl.
-Add powdered sugar and cocoa.
-Beat until the combination looks like little pebbles.
-Add whipping cream.
-Add brewed coffee.
-Mix until peaks appear.
-If this doesn’t peak then add 1/2 C more of powdered sugar.
-Continue to mix until the frosting forms peaks.
-Frost your usual way.
-Using a pastry bag add, your favorite tip and frost. You also can use a zip lock bag, cutting a corner adding a tip to frost your cupcakes.
- Cupcake Ingredients:
- 1⅓ C flour
- ½ C cocoa
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 C granulated sugar
- 2 tsp vanilla extract
- 1 C soft sweet cream unsalted butter
- 1 eggs
- ½ C whole milk
- Frosting Ingredients:
- 3 C Powdered sugar
- ½ C cocoa powder
- 1 C sweet cream butter
- 5 TBSP heavy whipping cream
- 3 TBSP cooled freshly brewed coffee
- Cupcakes:
- Preheat oven at 350.
- Line cupcake pan with paper cupcake liners.
- Cream sugar with butter until light and creamy.
- Add egg
- Add vanilla extract.
- In a separate bowl add flour, baking powder, baking soda, salt, and cocoa .
- Mix until thoroughly combined.
- Begin adding the dry mixture in with the butter and sugar combination.
- Alternate the dry ingredients with the milk.
- Gently stir in the fresh brewed coffee.
- Beat well until all combined.
- Scoop the batter into the paper liners until each cup is ¾ filled.
- Bake at 350 for 21 minutes.
- Remove from baking pan and allow to cool.
- Frosting:
- Put soften butter in the mixing bowl.
- Add powdered sugar and cocoa.
- Beat until the combination looks like little pebbles.
- Add whipping cream.
- Add brewed coffee.
- Mix until peaks appear.
- If this doesn't peak then add ½ C more of powdered sugar.
- Continue to mix until the frosting forms peaks.
- Frost your usual way.
- Using a pastry bag add, your favorite tip and frost. You also can use a zip lock bag, cutting a corner adding a tip to frost your cupcakes.
This calls for cocoa and cocoa powder. This may be a silly question but what is cocoa as opposed to cocoa powder? Thanks.
Sorry about that Sue. Both are cocoa powder, in cupcakes and frosting. Thanks for catching that!
It does say 3 Tbsp Haley. Sorry if it wasn’t easy to see! Let me know how they turn out!
The amount was only written for the frosting, not the cupcakes.
It does not say how much coffee for the cupcakes, but 3 tbsp for the frosting. Is it the same for both cake and frosting?
I just finished these and I won’t make them again. I am a seasoned baker and when I was making the cupcakes I thought, “wow, that’s a lot of butter”. The recipe says it’ll make 12 (approx.) cupcakes and to fill 3/4 full, I actually got 16. Mine overflowed onto the pan and I couldn’t get them off and the tops fell off! I guess we’ll pick at them. I will not waste time and money on ingredients to frost them. Also because of all the butter in the batter the cupcake liners are soaked with butter!!! 🙁 🙁 I am not going to rate this recipe.