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Nut Free
Coffee Cupcakes with Simple Mocha Buttercream
These coffee cupcakes are exceptionally moist and SO rich in flavor! The perfect amount of espresso elevates the flavor of the chocolate and creates the ultimate mocha cupcake dream! Slather the top with lush coffee and chocolate buttercream frosting for a heavenly treat straight out of a professional bakery.
Table of Contents
How I Fell in Love With Coffee Cupcakes
We all need a sweet little pick-me-up sometimes, and one day I realized I was sick of the standard chocolate and vanilla cupcakes we’ve all had a million times. I needed to create a new, more inspired cupcake recipe.
I was sipping on coffee and remembered how even the tiniest bit of coffee amplifies the flavor of chocolate, and that’s how these coffee cupcakes were born. The velvety chocolate coffee cake topped with sweet and creamy buttercream has no business being this good!
I could honestly eat a whole bowl of the chocolate and coffee buttercream (which has chocolate chips in it!) on its own. Whether the chocolate or the coffee pulls you into this recipe, these cupcakes will not disappoint! Let me know how you like this marvelous mocha treat!
Key Ingredients for Chocolate Coffee Cupcakes
As decadent as these cupcakes are, I think you’ll find that nearly every single ingredient is already in your kitchen!
All you’ll need are basic supplies like….
- Unsalted butter
- Flour- use all purpose
- Sugar- white fine
- Powdered Sugar
- Baking soda
- Baking powder
- Eggs- large
- Cocoa Powder
- Vanilla Yogurt
- Chocolate Chips- simi
Then comes the good stuff! You’ll also need some espresso, so you can either make it on your own or purchase some pre-made espresso from your local coffee shop or grocery store. In addition to espresso, you’ll need a couple of tablespoons of plain coffee!
Find the full printable recipe with specific measurements below.
How to Make Coffee Cupcakes
Step 1: Mix Dry Ingredients
In a large bowl, combine the flour, baking soda, baking powder, and sugar (granulated) until it’s mixed together.
Step 2: Combine Yogurt and Eggs
In a separate bowl, mix together the vanilla yogurt and egg.
Step 3: Butter and Preheat
Melt unsalted butter in the microwave or in a pan on the stove. Preheat your oven to 350F and prepare your two muffin sheets by greasing or lining them.
Step 4: Combine Dry and Wet Ingredients
Slowly combine the dry and wet ingredients and mix well.
Step 5: Add Coffee and Espresso
Add coffee and espresso to the mixed batter.
Step 6: Bake
Pour the batter into your cupcake pan and then bake them for 12-15 minutes. (or when a toothpick come out clean when inserted)
Step 7: Begin the Cream
Cream unsalted (softened) butter until it’s smooth and doesn’t have any clumps.
Step 8: Add Cocoa
Add cocoa powder and powdered sugar to the creamed butter mixture.
Step 9: Melt Chocolate Chips
Melt chocolate chips in the microwave or on the stovetop, and then fold it into the butter and cocoa mixture.
Step 10: Add Coffee
On a low mixing speed, beat in dry coffee until the cream is smooth.
Step 11: Frost
Remove the cupcakes from the oven and allow them to cool. Then add the buttercream frosting to a pastry bag and pipe them on top of your cupcakes. Enjoy!
Recipe FAQs
Espresso and chocolate are a perfect pair because of the way they balance each other. The bitterness of the espresso and the sweetness of the chocolate highlights how delicious they both are!
Often, yogurt can replace both milk and oil. It adds creaminess, tanginess, and a fluffy moist texture.
I suppose there could be many secrets, but one I want to highlight in this recipe is room temperature! You’ll want the eggs and butter to be room temperature so leave them out at least 30 minutes before you use them. Also, allow the espresso and coffee to cool.
More Dessert Recipes To Try!
- Homemade Affogato (Italian Coffee Dessert!)
- Classic Tiramisu Cake with Mascarpone Cream
- Russian Bird’s Milk Cake with Chocolate Glaze
- Moist and Easy Apple Cake with Sunflower Seeds
- Simple Honey Cake with Cream and Dulce de Leche
Other Tasty Dessert Recipes Using Cocoa
If you tried this Coffee Cupcakes with Simple Mocha Buttercream or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Coffee Cupcakes with Simple Mocha Buttercream Frosting
Equipment
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Muffin pans
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hand mixer `
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Piping bag with tip
Ingredients
- ⅓ cup unsalted butter
- 2½ cups flour
- 1 cup sugar
- 1 tsp baking soda
- 100 ml espresso
- 1 tsp baking powder
- 1 large egg
- 150 ml vanilla yogurt
For the Mocha Buttercream Frosting:
- 4 sticks unsalted butter
- ½ cup chocolate chips
- 1 cup cocoa
- 2 cups powdered sugar
- 2 tsp coffee
Instructions
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Mix the dry ingredients in a bowl: flour, baking soda, baking powder, and sugar.2½ cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 cup sugar
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In a separate bowl, mix together the yogurt and egg.150 ml vanilla yogurt, 1 large egg
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Melt unsalted butter in the microwave or over the stove in a pan.⅓ cup unsalted butter
- Preheat oven to 350F. Prepare your muffin sheets (you will need 2 of 6 or 12 muffins).
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Add the dry ingredients with the liquid ingredients. Combine well together.
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Add in the 100 ml of coffee. Mix all well.100 ml espresso
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Put the batter into the cupcake paper holders in the muffin pan.
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In a pre-heated oven, bake the cupcakes for 15-20 minutes. Or when toothpick comes out clean when inserted.
Mocha Frosting
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Beat 2 sticks of unsalted butter (1 cup) softened. (Until smooth, with no clumps.)4 sticks unsalted butter
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Add in 1/2 cup of cocoa and 1 cup of powdered sugar.1 cup cocoa, 2 cups powdered sugar
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Melt 1/4 cup chocolate chips in microwave or in pan, add to the butter mix.½ cup chocolate chips
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On low speed, beat in 1 teaspoon of dry coffee (fined). Cream will be smooth.2 tsp coffee
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Put the cream on the cupcakes using a cream pastry bag.
Notes
- Add nuts or chocolate chips to garnish.
Hi, i is want to try this recipe. But I’m in England and am unsure how much butter 4 sticks is. Here one block is 250g is that the right amount? Thanks 😊
Hi, four sticks is equal to 453.6g