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Mocha Cupcakes with Espresso Buttercream Frosting

Mocha Cupcakes/ Coffee Cupcakes with Mocha Frosting

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Quick and easy mocha cupcakes recipe (coffee cupcakes) with mocha buttercream frosting/ espresso frosting combine the bold flavors of chocolate and coffee.
Course Cupcakes, Dessert
Cuisine American
Keyword coffee cupcakes, espresso frosting
Prep Time 10 mins
Cook Time 20 mins
Decorating time 20 mins
Total Time 50 mins
Servings 24 Cupcakes
Calories 371
Author CakeWhiz

Ingredients

Mocha Cupcakes

  • 2 cups All-purpose flour
  • ¾ cup Cocoa powder
  • 2 cups Granulated sugar
  • ½ cup Oil
  • 1 cup Buttermilk
  • 1 cup Coffee Freshly brewed, Strong, Room temperature
  • tsp Baking powder
  • tsp Baking soda
  • 2 Eggs Large
  • 1 tbsp Espresso powder
  • 1 tsp Vanilla extract

Mocha Frosting

  • 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

Instructions

  • 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 18-20 minutes or until an inserted toothpick comes out clean.
  • While the cupcakes are baking, start preparing the frosting. 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 icing.

Assembling

  • 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 earlier.
  • 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. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 371kcal | Carbohydrates: 52g | Protein: 2g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 130mg | Potassium: 131mg | Fiber: 1g | Sugar: 41g | Vitamin A: 155IU | Calcium: 34mg | Iron: 1.1mg