Chocolate Mocha Cupcakes

Name: Chocolate Mocha Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup vegetable oil; 1 cup brewed espresso, cooled; 1 tsp vanilla extract; 1 tbsp white vinegar; 2 large eggs; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/4 cup cocoa powder; 2 tbsp brewed espresso, cooled; 1 tsp vanilla extract; Milk, as needed for consistency

Highlighted under: Oven Cooking

I absolutely love baking, and these Chocolate Mocha Cupcakes have become one of my favorite creations. The rich chocolate paired with the bold coffee flavor creates an indulgent dessert perfect for any occasion. I find that using freshly brewed espresso really enhances the mocha flavor and gives the cupcakes a delightful depth. With a smooth buttercream frosting to top them off, these cupcakes are the perfect way to satisfy any sweet tooth while still enjoying that delicious coffee kick.

Created by

Nerissa Caldwell

Last updated on 2026-01-12T06:41:34.974Z

When I first made these Chocolate Mocha Cupcakes for my friends, they were an instant hit. The combination of chocolate and coffee not only satisfies your cravings but also provides a little perk with that caffeine kick. I noticed that letting the cupcakes cool completely before frosting them helps the icing sit better and maintain its shape.

One of my favorite tips is to sprinkle a bit of cocoa powder on top of the frosting for an extra touch of elegance. It pairs beautifully with the chocolate flavor and adds a nice visual contrast. Trust me, once you try these cupcakes, you'll want to bake them again and again!

Why You'll Love These Cupcakes
Decadent chocolate flavor with a coffee twist
Light and fluffy texture that melts in your mouth
Perfect for coffee lovers and dessert enthusiasts

Mastering the Mocha Flavor

To achieve the perfect mocha flavor in these cupcakes, it's crucial to use freshly brewed espresso. The quality of the coffee directly impacts the dessert, lending a vibrant flavor that's hard to replicate with instant coffee. I recommend using a medium roast for a well-rounded taste that complements the rich chocolate, while a darker roast can provide deeper notes for those who prefer a more intense coffee experience.

Additionally, brewing espresso several hours ahead and cooling it ensures that the heat does not compromise the delicate balance of ingredients. The cooled espresso blends seamlessly with the wet ingredients, enhancing both the moisture content and flavor profile of the cupcakes.

Creating Fluffy Cupcakes

Achieving a light and fluffy texture is key to elevating your Chocolate Mocha Cupcakes. When mixing the wet and dry ingredients, ensure to mix just until they are combined. Over-mixing can lead to dense, tough cupcakes instead of the airy treat we aim for. You should still see a few lumps in the batter; this means you’re on the right track.

Another important factor is the baking time. Check the cupcakes around the 18-minute mark. Using a toothpick, insert it into the center and ensure it comes out clean or with a few moist crumbs. If it comes out wet, they need a few more minutes—don’t rush this step, as underbaking will affect their overall texture.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1 cup brewed espresso, cooled
1 tsp vanilla extract
1 tbsp white vinegar
2 large eggs

For the Frosting

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup cocoa powder
2 tbsp brewed espresso, cooled
1 tsp vanilla extract
Milk, as needed for consistency

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk them together until well blended.

Combine the Wet Ingredients

In another bowl, mix together the vegetable oil, brewed espresso, vanilla extract, white vinegar, and eggs until smooth.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix.

Bake the Cupcakes

Divide the batter among the prepared cupcake liners, filling each about 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cupcakes

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, followed by the brewed espresso and vanilla. Mix until smooth and creamy. Add milk as needed for desired consistency.

Frost the Cupcakes

Once the cupcakes are completely cooled, frost each cupcake with the mocha frosting. Optionally, dust with cocoa powder for garnish.

Enjoy!

Pro Tips

For an added coffee kick, consider using espresso powder in the cupcake batter in addition to the brewed espresso. This will enhance the mocha flavor brilliantly.

Storing and Freezing

These cupcakes can be stored in an airtight container at room temperature for up to three days. To maintain their freshness, it's best to keep them away from direct sunlight and heat sources. This will keep the cupcakes soft without compromising on moisture.

If you want to prepare them further in advance, you can freeze the unfrosted cupcakes. Simply wrap each one in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. When you're ready to enjoy them, allow them to thaw at room temperature before frosting.

Customizing Your Cupcakes

Feel free to get creative with your frosting! Instead of the espresso mocha frosting, you can try swapping in a chocolate ganache or a whipped cream topping for a different flavor sensation. A sprinkle of chocolate shavings or crushed coffee beans on top can add a beautiful finish and additional taste.

If you're in the mood for variations, consider incorporating chocolate chips or chopped nuts into the batter for added texture. You can experiment with flavored extracts as well—like almond or hazelnut—to enhance the overall flavor profile of the cupcakes.

Questions About Recipes

→ Can I make these cupcakes gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend.

→ Can I use instant coffee instead of brewed espresso?

Yes, you can use instant coffee. Mix one tablespoon of instant coffee with one cup of hot water to form an espresso substitute.

→ How can I store leftover cupcakes?

Store the cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.

→ Can I freeze these cupcakes?

Yes, these cupcakes can be frozen. Wrap them tightly in plastic wrap and store in an airtight container for up to three months.