Description
Delight in these rich and moist Mocha Cupcakes topped with a luscious espresso buttercream frosting. This recipe perfectly balances the deep flavors of cocoa and espresso, creating a sophisticated treat for any coffee and chocolate lover. With tender crumb cupcakes enhanced by chocolate chips and a creamy, smooth espresso-infused buttercream, these cupcakes are ideal for parties, special occasions, or an indulgent everyday sweet.
Ingredients
Cupcakes
- 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
Espresso Buttercream Frosting
- 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
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line a muffin tray with 12 cupcake liners. Since the recipe yields about 14 cupcakes, plan to bake in two batches.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, chocolate chips, and kosher salt. Set aside to combine flavors evenly.
- Prepare Espresso Mixture: In a mug or small cup, dissolve 1 teaspoon espresso powder in 2 tablespoons of hot water, stirring until fully dissolved.
- Combine Wet Ingredients: In a large jug or bowl, whisk the eggs, espresso mixture, vegetable oil, sour cream, vanilla extract, white vinegar, sugar, and light brown sugar until the mixture is smooth and homogeneous.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with dry ingredients and gently fold with a spatula or whisk until just combined. Be careful not to overmix to maintain tenderness.
- Fill Cupcake Liners and Bake: Pour batter into cupcake liners, filling each about ¾ full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow cupcakes to cool in the tray for 15 minutes before transferring to a wire cooling rack to cool completely. Bake remaining batter in the second batch.
- Make Espresso Buttercream: In a stand mixer fitted with the paddle attachment, beat the room temperature butter with confectioners’ sugar on low speed until combined.
- Increase Mixer Speed: Raise the speed to medium-high and beat the mixture for approximately 2 minutes until it becomes thick and fluffy.
- Add Flavorings: Mix 2 teaspoons espresso powder with 2 teaspoons hot water, then stop the mixer and add the espresso mixture, vanilla extract, and kosher salt to the bowl. Beat on medium-high speed for another 2 minutes to incorporate flavors thoroughly.
- Add Cream and Finish Frosting: Reduce mixer to the lowest speed and gradually pour in the heavy cream. Beat until the frosting is creamy, smooth, and spreadable.
- Frost Cupcakes: Using a piping bag fitted with a Wilton 1M tip or your preferred method, frost the cooled cupcakes generously with the espresso buttercream. Serve and enjoy!
Notes
- Make sure eggs and sour cream are at room temperature to ensure better cake texture.
- Do not overmix the batter once combining wet and dry ingredients to keep cupcakes tender.
- If you don’t have Dutch-processed cocoa powder, natural cocoa might be used but will alter the flavor slightly.
- Use fresh brewed espresso or strong coffee if you prefer instead of espresso powder dissolved in water.
- Allow cupcakes to cool completely before frosting to prevent buttercream from melting.
- You can store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For deeper mocha flavor, add an extra teaspoon of espresso powder to the batter or frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
