Name: Chocolate Mocha Cupcakes with Mocha Russian Buttercream Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/3 cups all-purpose flour; 3/4 cup granulated sugar; 2/3 cup brown sugar; 2/3 cup cocoa powder; 2 tsp espresso powder; 1 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 3/4 cup buttermilk, room temperature; 1/2 cup coffee, room temperature; 1/2 cup vegetable oil; 2 eggs, room temperature; 2 tsp vanilla extract; 1 cup butter, room temperature; 14 oz sweetened condensed milk, chilled (1 can); 1/3 cup chocolate chips, melted; 1 tsp vanilla extract; 3 tsp espresso powder

Jump to Recipe· 3.9 from 15 reviews

If you are a fan of the dreamy blend of bold coffee and rich chocolate, then you are absolutely going to adore this Chocolate Mocha Cupcakes with Mocha Russian Buttercream Recipe. These cupcakes strike the perfect balance between moist, chocolatey cake and a smooth, luscious mocha Russian buttercream frosting that practically melts in your mouth. Whether you’re baking for a special occasion or simply indulging in a luxurious treat, these cupcakes bring a delightful harmony of flavors that will have you coming back for more.

Ingredients You’ll Need

A transparent glass bowl filled with dark brown, thick chocolate batter with some small bubbles on the surface. The inside edge of the bowl shows streaks of the batter, suggesting it has just been mixed. The bowl is placed on a white marbled surface with a soft light above that creates subtle reflections on the glass. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the quality of its ingredients. Each component plays a vital role in crafting the perfect texture, moisture, and unmistakable mocha flavor that makes these cupcakes so irresistible.

1 1/3 cups all-purpose flour: Provides the soft but sturdy base for the cupcakes.
3/4 cup granulated sugar: Adds sweetness while aiding in the cupcake’s tenderness.
2/3 cup brown sugar: Lends a deeper caramel note and moisture.
2/3 cup cocoa powder: Brings rich chocolate flavor and color.
2 tsp espresso powder: Intensifies the mocha flavor without overpowering it.
1 1/2 tsp baking soda: Helps the cupcakes rise and become light.
1 tsp baking powder: Adds extra lift for a fluffy texture.
1/2 tsp salt: Balances sweetness and enhances flavors.
3/4 cup buttermilk (room temperature): Ensures moistness and a subtle tang.
1/2 cup coffee (room temperature): Deepens mocha taste and moisture.
1/2 cup vegetable oil: Keeps cupcakes tender and soft.
2 eggs (room temperature): Binds ingredients for structure and richness.
2 tsp vanilla extract: Adds warmth and aroma.
1 cup butter (room temperature): Essential for that delightfully creamy frosting texture.
14 oz sweetened condensed milk (chilled): Sweetens and creates a uniquely smooth frosting.
1/3 cup chocolate chips (melted): Introduces an extra layer of luscious chocolate.
1 tsp vanilla extract: Balances the mocha buttercream.
3 tsp espresso powder: Infuses the frosting with bold coffee notes.

How to Make Chocolate Mocha Cupcakes with Mocha Russian Buttercream Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F (175°C) and lining two cupcake pans with liners to make your baking process smooth and mess-free. This simple prep ensures your cupcakes come out perfectly every time.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, granulated and brown sugars, cocoa powder, espresso powder, baking soda, baking powder, and salt. This step combines these essentials evenly, which is key to achieving a uniform flavor and a beautiful texture in each cupcake.

Step 3: Combine the Wet Ingredients

In another bowl, mix buttermilk, coffee, vegetable oil, eggs, and vanilla extract thoroughly. Using room temperature ingredients here helps them blend together smoothly without curdling, which leads to a better batter.

Step 4: Bring It All Together

Pour the wet mixture into the dry and gently stir just until combined. Avoid overmixing to keep your cupcakes light and tender. The batter should be rich and slightly thick, full of that tempting mocha infusion.

Step 5: Bake the Cupcakes

Fill each cupcake liner about halfway with batter and bake for 18 to 20 minutes. A toothpick inserted in the center should come out clean. Once baked, let them rest in the pans briefly before transferring to a wire rack to cool completely.

Step 6: Whip Up the Mocha Russian Buttercream

Beat the butter until creamy using a stand mixer’s whisk attachment—this is vital for a fluffy frosting. Slowly add the chilled sweetened condensed milk bit by bit, continuing to whisk until light and airy. Stir in melted chocolate, vanilla, and espresso powder evenly to create that signature mocha richness.

Step 7: Frost and Decorate

Only frost the cupcakes once they are completely cool. Use a piping bag for a professional swirl or an offset spatula for a rustic look. Optional garnishes like chocolate shavings, cocoa dusting, or espresso beans add a charming, elegant finishing touch.

How to Serve Chocolate Mocha Cupcakes with Mocha Russian Buttercream Recipe

The image shows a close-up of a dark chocolate cupcake with a creamy light brown frosting layer on top, dusted with cocoa powder and topped with two coffee beans. The cupcake liner is white with ridges, and the cupcake itself has a moist, crumbly texture visible where a bite has been taken. The cupcake is placed on a dark metal tray, with a white marbled texture in the background, and there are coffee beans scattered around. In the background, two more cupcakes with the same frosting and decoration are visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The right garnish makes these cupcakes pop visually while complementing their flavor. Chocolate curls, a fine dusting of cocoa powder, or a few whole espresso beans create a sophisticated look and hint at the delicious flavors inside.

Side Dishes

Pair these cupcakes with a scoop of vanilla bean ice cream or a small cup of freshly brewed coffee. The creamy ice cream contrasts the rich mocha taste, and the coffee doubles down on the flavor experience for true mocha lovers.

Creative Ways to Present

For a party or gathering, present your cupcakes on a tiered stand or in individual clear boxes tied with a ribbon. You can also drizzle some melted chocolate over the frosting for an extra decadent look that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container at room temperature for up to two days. To maintain the freshness of the mocha Russian buttercream, refrigeration is best if you expect to keep them longer—just bring cupcakes back to room temperature before enjoying.

Freezing

These cupcakes freeze beautifully. Place cooled cupcakes in a single layer on a baking sheet, freeze until firm, then wrap individually in plastic wrap and store in a freezer-safe container. Frosting can be added after thawing for the best frosting texture.

Reheating

To warm cupcakes slightly without melting the frosting, leave them at room temperature for about 30 minutes. If un-frosted, a few seconds in the microwave (10-15 seconds) will refresh their softness.

FAQs

Can I use instant coffee instead of espresso powder?

Yes! Instant coffee works well and will still give you that wonderful mocha flavor. Just make sure to use the same amount to keep the balance.

Is buttermilk necessary, or can I substitute it?

Buttermilk adds moisture and a slight tang that balances the sweetness perfectly, but you can substitute it with regular milk mixed with a teaspoon of lemon juice or vinegar for a similar effect.

How do I make sure my buttercream turns out smooth?

Using room temperature butter and slowly adding the chilled sweetened condensed milk while beating on medium speed ensures a creamy, fluffy buttercream without lumps.

Can I make these cupcakes vegan or dairy-free?

While this recipe heavily relies on dairy and eggs for texture and flavor, you can experiment with dairy-free butter substitutes, condensed coconut milk, and egg replacers, but expect some changes in texture.

How long will these cupcakes last once frosted?

Once frosted, these cupcakes are best enjoyed within 2-3 days if stored in the refrigerator. Bringing them back to room temperature before serving makes the buttercream taste just right.

Final Thoughts

There is something truly special about indulging in the rich combination of chocolate and mocha in a cupcake, and this Chocolate Mocha Cupcakes with Mocha Russian Buttercream Recipe captures that magic beautifully. Whether for a celebration or a cozy night in, these cupcakes are sure to become a cherished favorite. I can’t wait for you to try this recipe and see just how delightfully simple and rewarding baking can be!