These mocha cupcakes with mocha frosting combine the bold flavors of chocolate and coffee together in pure harmony! Perfect for all the chocoholics!
*This post has been compensated by Collective Bias, Inc. and its advertiser so that I can share these mocha cupcakes with mocha frosting with all of you. As always, all opinions are mine.*
Every Christmas, all our family and friends meet for breakfast at our house and we spend the entire day together.
It’s a fun and lively day and a great way to RECONNECT with everyone.
I think it’s truly one of my FAVORITE days of the year!
There are tables set up for kids and adults with EVERYTHING imaginable: cakes, cupcakes, cookies, sandwiches, coffee, hot cocoa and so much more.
BUY NOW FOR $9.99
Now, my family is really BIG on coffee and chocolate (of course!).
So, I always have a few desserts that are MOCHA flavored and trust me…they are gobbled up in no time! lol
This year, I have added these mocha cupcakes into our Christmas menu and I CAN’T wait till my family tries them.
These cupcakes are EPIC … filled with ooey gooey caramel sauce and topped off with a swirl of rich mocha frosting.
I already know everyone will be ASKING for the recipe…hehehehe.
If you are a coffee loving chocoholic like me and my family, you need to run into the kitchen and make these IMMEDIATELY!
I swear that frosting is to die for and tastes just like a mocha latte.
I can just sit and eat it by the SPOONFULS without a care in the world…lol.
By the way, after making 4 batches of mocha cupcakes, I REALIZED something => Adding coffee to chocolate cupcakes doesn’t make them taste like coffee. Coffee actually intensifies the chocolate flavor and adds only a hint of coffee flavor!
But, once you pair these mocha cupcakes with mocha frosting, everything works out PERFECTLY and you get a taste of both, chocolate and coffee, in every single bite… Thank goodness!
I used Starbucks Holiday Blend coffee along with Starbucks VIA espresso powder to really take these cupcakes over the top!
The holiday blend is PERFECT for this recipe because when you brew it for a while, it becomes very rich and flavorful.
Head over here to check out all the other wonderful Starbucks varieties.
I have done a video tutorial for filling cupcakes that would be helpful for anyone who’s never done that before 🙂
Mocha Cupcakes with Mocha Frosting
- 2 cups All-purpose flour
- ¾ cup Cocoa powder
- 2 cups Sugar Granulated
- ½ cup Oil
- 1 cup Buttermilk
- 1 cup Coffee Freshly brewed, Strong
- 1½ tsp Baking powder
- 1½ tsp Baking soda
- 2 Eggs Large
- 1 tbsp Espresso powder
- 1 tsp Vanilla extract
- ½ cup Butter Unsalted
- 1 cup Shortening
- ¼ cup Cocoa powder
- ½ tbsp Espresso powder
- ¼ cup Coffee Freshly brewed, Strong
- 5-6 cups Powdered sugar
Filling and Decoration
- Yellow Sixlets or small candy balls
- Caramel sauce
- Piping bag
- Tip# 1M
- In a mixing bowl, add eggs, oil, buttermilk, brewed coffee and vanilla extract. Mix on medium speed until everything is bubbly.
- In a separate bowl, whisk the flour, sugar, cocoa powder, espresso powder, baking powder and baking soda together. Then, dump this dry mixture into the wet milk mixture.
- Mix everything until just combined. DO NOT overmix!
Pour this batter into cupcake liners. Bake at 350 degrees for 20-23 minutes or until an inserted toothpick comes out clean.
- In a mixing bowl, add butter and shortening. Mix until they are thoroughly combined.
- Add cocoa powder, espresso powder and brewed coffee.
- Mix until everything is smooth and creamy.
- Add powdered sugar (1 cup at a time) and keep mixing.
- Continue mixing until you end up with smooth and creamy frosting.
- Use a big piping tip (e.g. Tip 1M) to make a hollow center in each cupcake.
- Fill it with melted caramel. You can use store bought caramel sauce or melt some caramels in the microwave with some heavy cream.
- Cover the top with the small cupcake piece you removed in Step 1.
- Fill a piping bag with mocha frosting and attach Tip #1M. Pipe a swirly frosting design on top of the cupcake. Finally, place a small yellow candy on the top.
- This cupcake batter will be fairly thin. That’s the way it’s supposed to be. Don’t worry and don’t try to thicken it by adding more flour.
- Watch these cupcakes like a hawk after 20 minutes. They tend to look like they are ready but the centers may be soft and under-baked. Touch the center lightly and if it jiggles, let the cupcakes bake for a bit longer.
- These cupcakes won’t have a dome shaped top. They will be flat.
- The flavor of this frosting deepens and the coffee flavor gets stronger after 24 hours. So, I suggest making the frosting a day before you are planning on serving these cupcakes.
- Filling cupcakes with caramel sauce too far in advance will make them soggy. Only fill the cupcakes about an hour prior to serving.
Well, that’s all for today.
Until next time, tata my lovelies!