Chocolate Coffee Cupcakes with Mocha Buttercream
These chocolate coffee cupcakes are rich, moist, and full of chocolate flavor. They also have a taste of coffee that makes them even more delectable.
And the mocha buttercream?
Smooth and creamy, with just the right amount of chocolate and coffee.
These cupcakes are a dream come true if you like chocolate and coffee together.
They’re perfect for birthdays, parties, or when you just need some chocolate.
Plus, they’re simple to create, even with the icing you make yourself.
Let’s start baking!
Equipment Needed
- Bowls for mixing
- Whisk
- Electric mixer (for making frosting)
- Liners for cupcakes
- Tin for muffins
- Rack for cooling
- A piping bag with a star tip for frosting
Ingredients – Cupcakes
- 1 cup of flour for all purposes
- ½ cup chocolate powder without sugar
- 1 tsp of baking powder
- ½ tsp of baking soda
- ¼ tsp of salt
- ½ cup of brewed coffee (cooled)
- ½ cup of buttermilk
- ½ cup of melted butter without salt
- ¾ cup of sugar in granules
- ¼ cup of brown sugar
- Two big eggs
- 1 teaspoon of vanilla extract
Ingredients – Mocha Buttercream
- 1 cup of butter that has been softened
- Two and a half cups of sugar
- ¼ cup cocoa powder without sugar
- 1 tablespoon of instant espresso powder
- 2 tablespoons of brewed coffee (cooled)
- 1 tsp of vanilla extract
- ¼ tsp salt
Instructions
- In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a another dish, mix together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and coffee.
- Add the dry ingredients to the wet ones a little at a time, mixing in the buttermilk in between.
- Put the batter into muffin liners and bake them for 18 to 20 minutes at 350°F (175°C).
- Mix together the powdered sugar, cocoa powder, instant espresso, brewed coffee, vanilla, and salt into the butter until it is frothy.
- When the cupcakes are completely cool, add mocha buttercream swirls on top.
Pro Tips
- Use hot coffee. The heat brings out the cocoa flavor, which makes the cupcakes even richer.
- ✅Stir the batter until it’s just mixed to keep the cupcakes moist and fluffy.
- ✅Let the cupcakes cool all the way down before frosting them. Warm cupcakes will melt the buttercream.
- ✅To make the frosting smooth and free of lumps, sift the cocoa powder and powdered sugar together.
- ✅If the frosting is too soft, put it in the fridge for 10 minutes. This makes it easier to pipe swirls on top.
Changes and Substitutions
- ➡️ No buttermilk?Add ½ tablespoon of vinegar or lemon juice to ordinary milk.
- ➡️ Want less coffee taste?Mix half coffee and half milk into the batter.
- ➡️ Add small chocolate chips to the batter to make it even more chocolaty.
- ➡️For a dairy-free version, use almond milk and dairy-free butter.
You can keep cupcakes at room temperature for two days or in the fridge for five days.
You may freeze cupcakes without frosting for up to three months. When you’re ready, just thaw them and frost them!
Time to Have Fun!
These chocolate coffee cupcakes with mocha buttercream are the best. They’re rich, velvety, and full of chocolatey pleasure. I’d love to know how yours turns out! If you try them or have any questions, please leave a comment and let me know. Have fun baking! 😊🍫☕