Name: Mocha Cupcakes with Espresso Buttercream Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 38 min
Cuisine: American
Ingredients: ¾ cup all purpose flour; ½ cup cocoa powder (dutch processed); ¾ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 2 large eggs (room temperature); ½ cup sugar; ½ cup light brown sugar; ¼ cup vegetable oil; 1 teaspoon vanilla extract; ½ cup sour cream (room temperature); 1 teaspoon espresso powder; 2 tbsp hot water; 2 teaspoon white vinegar; ½ cup chocolate chips; 2 sticks unsalted butter (room temperature, about 226 grams); 3 cups confectioners’ sugar; ¼ cup heavy cream; 1 teaspoon vanilla extract; ¼ teaspoon kosher salt; 2 teaspoon espresso powder; 2 teaspoon hot water

Jump to Recipe· 4.2 from 11 reviews

If you are a fan of the perfect marriage between rich chocolate and bold coffee flavors, then you’re in for a treat with this Mocha Cupcakes with Espresso Buttercream Recipe. These cupcakes are tender, moist, and infused with a deep mocha flavor that’s elevated by a luxuriously creamy espresso buttercream frosting. From the first bite, you’ll experience the smooth combination of cocoa and espresso that makes these cupcakes a showstopper for any occasion or coffee craving.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick, dark brown chocolate batter that is smooth with small lumps. A metal whisk rests inside the bowl, partially covered with the glossy batter, showing a mix of shiny and matte chocolate textures around the edges. The mixture fills most of the bowl, and the batter clings to the sides, leaving streaks. photo taken with an iphone --ar 4:5 --v 7

Creating the perfect mocha cupcakes is all about having the right balance of ingredients that enhance the texture, flavor, and aroma. Each element in this recipe plays a special role to make these cupcakes irresistibly delicious yet tender and fluffy.

¾ cup all purpose flour: This is the base that gives our cupcakes structure without being too dense.
½ cup cocoa powder (Dutch processed): Adds rich chocolate flavor and a beautiful dark color.
¾ teaspoon baking powder: Helps the cupcakes rise just right for a light, airy texture.
½ teaspoon baking soda: Works alongside baking powder for perfect leavening.
½ teaspoon kosher salt: Enhances the chocolate and espresso flavors by balancing sweetness.
2 large eggs (room temperature): Provides moisture and acts as a binder.
½ cup sugar: Sweetens and enhances the cupcake’s tenderness.
½ cup light brown sugar: Adds a subtle caramel note that deepens the flavor complexity.
¼ cup vegetable oil: Keeps the cupcakes moist with a tender crumb.
1 teaspoon vanilla extract: Brings warmth and rounds out the mocha flavor.
½ cup sour cream (room temperature): Adds richness and keeps the cupcake moist.
1 teaspoon espresso powder: Intensifies the coffee flavor without any bitterness.
2 tbsp hot water: Dissolves the espresso powder to create a smooth coffee punch.
2 teaspoons white vinegar: Reacts with baking soda for a perfect rise and helps tenderize.
½ cup chocolate chips: For pockets of melted chocolate gooey goodness inside the cupcakes.
2 sticks unsalted butter (room temperature): The foundation of the luscious espresso buttercream frosting.
1 teaspoon vanilla extract: Adds depth to the frosting.
¼ teaspoon kosher salt: Balances the sweetness in the buttercream.
3 cups confectioners’ sugar: Sweetens and thickens the frosting to spreadable perfection.
¼ cup heavy cream: Gives the buttercream a light, creamy texture.
2 teaspoons espresso powder: Mixed with water for a concentrated coffee flavor in the frosting.
2 teaspoons hot water: Ensures espresso powder dissolves smoothly into the buttercream.

How to Make Mocha Cupcakes with Espresso Buttercream Recipe

Step 1: Prepare Your Oven and Liners

Start by preheating your oven to 350°F (175°C) and line two muffin trays with cupcake liners, as this recipe will make about 14 cupcakes, requiring you to bake in two batches. This simple prep work makes the process smoother and ensures even baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, Dutch-processed cocoa powder, baking powder, baking soda, kosher salt, and chocolate chips. Mixing these dry ingredients evenly distributes everything important for the perfect texture and guarantees each cupcake is bursting with chocolate and mocha goodness.

Step 3: Dissolve Espresso Powder

In a small mug, mix the espresso powder with 2 tablespoons of hot water. This creates a strong coffee base that will intensify the mocha flavor without any graininess.

Step 4: Combine Wet Ingredients

In a large jug, whisk together the eggs, freshly dissolved espresso, vegetable oil, sour cream, vanilla extract, white vinegar, and both sugars until the mixture is smooth and fully combined. These wet ingredients bring moisture, richness, and a hint of tang that balance perfectly with the cocoa.

Step 5: Bring the Batter Together

Pour the wet mixture into the large bowl of dry ingredients and gently stir until just combined. It’s essential not to overmix here so the cupcakes stay tender and light rather than dense and heavy.

Step 6: Bake the Cupcakes

Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. This step gives the cupcakes a perfectly domed top and moist crumb.

Step 7: Cool the Cupcakes

Remove the cupcakes from the oven and allow them to cool in the tray for 15 minutes, then transfer them to a wire rack to cool completely. This cooling step ensures that your buttercream frosting won’t melt when applied.

Step 8: Make the Espresso Buttercream

Place the room temperature butter and confectioners’ sugar in a stand mixer bowl fitted with the paddle attachment. Beat on low speed to combine, then increase to medium-high and beat for two minutes until thick and fluffy.

Step 9: Add Flavor to the Buttercream

Mix the espresso powder with hot water, then add it along with the vanilla extract and salt to the buttercream. Beat again on medium-high speed for another two minutes to develop that rich coffee flavor and a smooth texture.

Step 10: Finish the Buttercream

Turn the mixer to its lowest speed and slowly pour in heavy cream. Continue beating the mixture until it becomes creamy, light, and spreadable. Now your frosting is ready to transform your cupcakes into mocha masterpieces!

Step 11: Frost the Cupcakes

Use a piping bag fitted with a Wilton 1M tip or your preferred method to frost the cooled cupcakes with the espresso buttercream. This adds a professional and elegant touch that’s both delightful to the eye and tastebuds.

How to Serve Mocha Cupcakes with Espresso Buttercream Recipe

A group of rich dark brown chocolate cupcakes with thick swirls of light beige cream-colored frosting on top. Each cupcake is in a white paper cup, and one cupcake in the front has its wrapper peeled back, showing its soft, moist inside texture with a bite taken, revealing dark chocolate crumbs. The frosting is smooth and slightly fluffy with a few small dark chocolate sprinkles scattered on top. The cupcakes sit on a white marbled surface with a soft-focused background of more cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the mocha cupcakes by adding a sprinkle of cocoa powder, a few chocolate shavings, or a dusting of espresso powder over the frosting. For a fun twist, you can place a chocolate-covered espresso bean atop each cupcake. These small touches give your cupcakes extra visual appeal and a concentrated punch of flavor.

Side Dishes

Serve these cupcakes alongside a creamy latte, a glass of chilled milk, or even a cup of rich hot chocolate. The drinks pair beautifully with the mocha and coffee notes and make your treat feel like a full coffeehouse-style experience at home.

Creative Ways to Present

Consider arranging your mocha cupcakes on a tiered dessert stand for an elegant display at parties or gatherings. You could also add edible gold leaf flakes or dust edible glitter to create a glamorous vibe. Wrapping each cupcake in a rustic parchment paper collar adds charm and makes them feel like a special gift.

Make Ahead and Storage

Storing Leftovers

Store any leftover mocha cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate them instead to keep the frosting fresh. Just bring them back to room temperature before serving to enjoy the full flavor.

Freezing

You can freeze these cupcakes without frosting for up to three months. Wrap them individually in plastic wrap and place them in a freezer-safe container. For freezing frosted cupcakes, use the same method but be sure the frosting is firm and chilled first. Thaw overnight in the refrigerator and allow them to come to room temperature before enjoying.

Reheating

To gently warm cupcakes, heat them in the microwave for 10-15 seconds, which revives the softness without melting the frosting. Avoid reheating frosted cupcakes too long, or the buttercream may lose its shape. For unfrosted ones, warming just before frosting gives a wonderfully fresh-baked feel.

FAQs

Can I substitute the vegetable oil with butter?

Yes, you can substitute vegetable oil with melted unsalted butter for a richer flavor, but it may slightly change the texture, making the cupcakes a bit denser. Use an equal amount of melted butter and cool it before combining with other ingredients.

Is espresso powder necessary for this recipe?

Espresso powder is crucial because it delivers a rich, concentrated coffee flavor without adding liquid or bitterness. Instant coffee can be substituted, but espresso powder tends to blend better with chocolate for that signature mocha taste.

Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that has xanthan gum included. Keep in mind that the texture might be slightly different, but the flavor will still shine through beautifully.

How do I know when the cupcakes are done baking?

The best way is to insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are perfectly baked. Baking too long will dry them out, so keep a close eye near the end of the baking time.

Can I make the espresso buttercream without a stand mixer?

Yes! You can use a hand mixer or even a sturdy whisk, though it may take a little longer to achieve the fluffy texture. Make sure the butter is room temperature for easier mixing and beat the ingredients well to fully incorporate air into the frosting.

Final Thoughts

Trust me when I say, this Mocha Cupcakes with Espresso Buttercream Recipe is destined to become one of your go-to desserts. Its beautiful balance of chocolate and coffee flavors paired with that silky buttercream is simply unforgettable. Whether you’re impressing guests or indulging yourself, these cupcakes bring warmth and joy to every bite. So grab your ingredients and get ready to bake these heavenly treats—you absolutely won’t regret it!