Last Updated on May 15, 2023
You can enjoy these cupcakes with a hot drink, or even serve them at a celebration. But how do you go about making mocha cupcakes? Let’s take a closer look.
Why You’ll Love These Chocolate Mocha Cupcakes With Espresso Frosting
There are many reasons why you’ll love these chocolate mocha cupcakes, but here are just a few reasons why.
- Quick to make. These cupcakes are ready in under 40 minutes! If you’re looking for a quick, delicious dessert or sweet treat, this is the recipe for you.
- Doesn’t require too many ingredients. Most of the ingredients for this recipe you’ll likely already have in your pantry, meaning you won’t have to buy any additional ingredients, if any.
- No fancy equipment. While most baking recipes require a hand or stand mixer, this one doesn’t! While it may save a bit of time, this recipe is just as delicious without using one.
- Easy to make. Whether you’re new to the baking world or have been on your baking journey for a while, these cupcakes are super easy to make.
- Can make it dietary friendly. If you have any dietary requirements, it’s simple to replace ingredients to make them suitable for dietary profiles such as gluten-free and vegan.
Ingredient Notes of Choca Mocha Cupcakes
Depending on which recipe you’re following, the ingredients of chocolate mocha cupcakes can vary massively. However, let’s take a look at some of the ingredients we’ll be using.
1. All-purpose flour. I’ve always used all-purpose flour for these cupcakes. I haven’t tested with any other variety, but let me know your results if you do. If you’re following a gluten-free diet, switch out the all-purpose flour for gluten-free all-purpose flour.
2. Cocoa powder. Try to use Dutch-processed cocoa powder, if possible. This gives the most authentic chocolate flavor.
3. Leavening agents. Baking powder and baking soda are both used in this recipe to achieve light and fluffy cupcakes.
4. Sugar. Light brown and white sugar are used in this recipe. Using both gives sweet and tender cupcakes, as well as a slight caramel taste from the brown sugar.
5. Vanilla extract. Like most baking recipes, this recipe includes vanilla extract. Vanilla extract is a key ingredient and elevates the cupcake flavor to the next level. For a more intense flavor, be sure to use pure vanilla extract.
6. Sour cream. This helps to keep the cupcakes moist without altering their flavor of them too much.
7. Espresso powder. The coffee flavoring comes from the espresso powder. As well as this, it makes the chocolate flavor richer and more intense.
8. Chocolate chips. I prefer to use mini semisweet chocolate chips, but you can use chopped chocolate, or regular chocolate chips if you’d prefer. This ensures there’s chocolate in every bite of your cupcake.
9. Oil. I use vegetable oil in this recipe, but you can use any kind of neutral oil. Another alternative is canola oil.
10. Butter. It’s best to use unsalted butter. This is because you can then control how much salt goes into your cupcakes. If you do use salted butter, omit the salt from the recipe.
Nutritional Information of Mocha Cupcakes
You may be wondering what the nutritional value is when it comes to mocha cupcakes. This recipe makes 14 cupcakes and each cupcake contains the following:
- Calories: 290
- Fat: 22g
- Saturated Fat: 14g
- Protein: 3g
- Carbohydrates: 48g
- Sodium: 209mg
- Fiber: 1g
- Sugar: 16g
Best Mocha Cupcake Recipe
Subtle coffee and chocolate cupcakes, with a punchy espresso buttercream. A recipe that’s perfect for any coffee lover. This recipe is inspired by one from Alpine Ella.
Equipment
- Cupcake tin
- Cupcake liners
Ingredients
For this recipe, you’ll need the following ingredients:
For the cupcakes
- 95g of all-purpose flour
- 100g of granulated white sugar
- 100g of light brown sugar
- 113g of sour cream, room temperature
- 2 eggs, room temperature
- 50ml of neutral oil, such as vegetable
- 43g of Dutch-processed cocoa powder
- 2 tablespoons of espresso*
- 85g of semi-sweet chocolate chips
- 2 teaspoons of white vinegar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 3/4 teaspoon of baking powder
- 1/2 teaspoon of baking soda
*You can make your espresso with 1 teaspoon of espresso powder and 2 tablespoons of hot water
For the frosting
- 339g of confectioners’ sugar
- 226g of softened unsalted butter
- 60ml of heavy cream
- 2 teaspoons of espresso
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Recipe
Now all you need to do is:
Step 1: Prepare
Line two muffin tins with 14 cupcake liners. Alternatively, you can make it in two batches. You’ll also need to preheat your oven to 350F.
You’ll also need to prepare an espresso shot and set it aside.
Step 2: Make cupcake batter
Grab a bowl and add the following ingredients through a strainer: all-purpose flour, salt, cocoa powder, baking powder, and baking soda. Sift dry ingredients together. Add the white vinegar and mix well.
Now add the chocolate chips, mix, and set aside.
In a separate bowl, add the cup of prepared espresso, vegetable oil, eggs, sour cream, vanilla extract, brown sugar, and white sugar; mix until smooth. Now add this mixture to your flour mixture gradually; stirring until just combined.
Step 3: Bake cupcakes
Add your cupcake batter to the liners. Be sure to only fill until around 2/3 full. Place your cupcakes into the center of your preheated oven and bake for around 18-20 minutes. You can test whether they’re baked by placing a toothpick into the center. It should come out clean. Remove from oven and leave to cool.
Step 4: Make the frosting
Add your butter and sugar to a bowl and beat for a few minutes until thick and fluffy. Once thick, add the following ingredients: salt, vanilla, and prepared espresso. Mix for a further few minutes until combined. Reduce speed to low and gradually pour in the heavy cream until creamy and light. If you want a more intense color you can add a teaspoon of cocoa powder to the frosting.
Step 5: Frost cupcakes
Allow cupcakes to cool completely before frosting. Add your frosting to a piping bag and pipe frosting using a 1M piping tip. Decorate as desired. Serve and enjoy!
Check out more delicious cupcake recipes:
- Flawless Margarita Cupcakes With Cake Mix
- Blueberry Cupcakes With Cake Mix
- Cotton Candy Cupcakes Recipe: Fairy Floss Fantasia
Additional Information on Mocha Cupcakes
Serving size: 14 cupcakes
Preparation time: 18 minutes
Baking time: 20 minutes
Total time: 38 minutes
Storage Tips
Due to perishable ingredients, these cupcakes must be stored in an airtight container in the refrigerator. When stored this way, your cupcakes will last around 5 days. Be sure to allow your cupcakes to come to room temperature before serving.
We do not recommend freezing these cupcakes once decorated.
Also, read these tips to wrap cupcakes without ruining the frosting.
Tips for Making Mocha Cupcakes
There are many tips you can follow to make the perfect mocha cupcakes. Let’s take a closer look.
- It’s best to use a set of kitchen scales if you have them available. If you use too much of ingredients, such as too much flour, your cupcakes will become dry and crumbly. For this reason, it’s best to be as exact as possible with measurements.
- Ensure all your ingredients are at room temperature before you start making your cupcake batter. Leave your ingredients for around 30 minutes at room temperature before using them for the best results.
- Do not fill your cupcake liners more than 2/3 full. If you do, your cupcakes will not be even and may even overflow.
Read more tips to bring butter to room temperature.
What if I Only Have One Cupcake Tin?
You may notice that this recipe makes 14 cupcakes, but most cupcake tins only have 12 holes. You can either use two tins or simply make a batch of 12 and keep the remainder of the batter on the counter as it is. Once your first batch is complete, remove the cupcakes from the tin and then add the batter for the rest of the cupcakes and bake.
Conclusion: Mocha Cupcakes
I hope this article has helped you to become more familiar with how to make these mocha cupcakes. They’re light, fluffy, and filled with the delicious flavors of coffee and chocolate. They’re ideal for any occasion! Do you have any tips or tricks when it comes to making mocha cupcakes? If so, please feel free to let us know in the comments below. And remember, sharing is caring!
Frequently Asked Questions
What Makes a Cupcake Fluffy?
There are a few ways to make your cupcakes fluffy. One of the easiest ways starts at the very beginning of baking. The butter and sugar are usually beaten together before adding any other ingredients. This is to allow air to get into the batter, which in turn makes a fluffy cupcake once baked. Another way to make cupcakes fluffy is to use either sour cream or full-fat yogurt - this also adds an additional layer of depth to the flavor.
Why Do You Put Vinegar in Cupcakes?
Vinegar's role in cupcakes is simple: it helps to make the cupcakes rise. For baking soda to work, it's usually paired with an acidic ingredient such as vinegar and lemon juice.
Why Do You Put Boiling Water in Cupcakes?
Any liquid added to cupcakes adds to the moisture. Water is a good choice because it keeps the cupcakes moist without altering their flavor of them at all. Using liquid like boiling water also keeps the cupcakes soft and tender.
How Do Bakeries Keep Cupcakes Moist?
Bakeries always seem to have the moistest cupcakes. And the trick is that they make the cupcakes in advance and do not decorate them. They wrap them in plastic wrap and store them until ready to decorate. They should be cool before you wrap them. Then they usually frost the cupcakes in the morning to allow them to be as fresh and moist as possible. They'll usually last a few days.
Why Do Cupcakes Need Salt?
You'll probably notice that most cupcake and cake recipes require salt. This is because not only does it elevate the flavor of the rest of the cupcake, but it also counteracts the amount of sweetness in the batter to ensure your cupcakes aren't too sweet. It's also why salt is often added to varying types of frosting too.
You can also check the full recipe on this video
Best Mocha Cupcake Recipe
Equipment
- Cupcake tin
- Cupcake liners
Ingredients
Cupcakes
- 95 g all-purpose flour
- 100 g granulated white sugar
- 100 g light brown sugar
- 113 g sour cream room temperature
- 2 eggs room temperature
- 50 ml neutral oil such as vegetable oil
- 43 g Dutch-processed cocoa powder
- 2 tbsp espresso
- 85 g semi-sweet chocolate chips
- 2 tsp white vinegar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
Frosting
- 339 g confectioners' sugar
- 226 g softened unsalted butter
- 60 ml heavy cream
- 2 tsp espresso
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Line two muffin tins with 14 cupcake liners. Alternatively, you can make it in two batches. Preheat your oven to 350F.You’ll also need to prepare an espresso shot and set it aside.
- Grab a bowl and add the following ingredients through a strainer: all-purpose flour, salt, cocoa powder, baking powder, and baking soda. Sift dry ingredients together. Add the white vinegar and mix well.Now add the chocolate chips, mix, and set aside.In a separate bowl, add the cup of prepared espresso, vegetable oil, eggs, sour cream, vanilla extract, brown sugar, and white sugar; mix until smooth. Now add this mixture to your flour mixture gradually; stirring until just combined.95 g all-purpose flour, 100 g granulated white sugar, 113 g sour cream, 2 eggs, 50 ml neutral oil, 43 g Dutch-processed cocoa powder, 2 tbsp espresso, 85 g semi-sweet chocolate chips, 2 tsp white vinegar, 1/2 tsp salt, 3/4 tsp baking powder, 1/2 tsp baking soda, 1 tsp vanilla extract, 100 g light brown sugar
- Add your cupcake batter to the liners. Be sure to only fill until around 2/3 full. Place your cupcakes into the center of your preheated oven and bake for around 18-20 minutes. You can test whether they’re baked by placing a toothpick into the center. It should come out clean. Remove from oven and leave to cool.
- Add your butter and sugar to a bowl and beat for a few minutes until thick and fluffy. Once thick, add the following ingredients: salt, vanilla, and prepared espresso. Mix for a further few minutes until combined. Reduce speed to low and gradually pour in the heavy cream until creamy and light. If you want a more intense color you can add a teaspoon of cocoa powder to the frosting1 tsp vanilla extract, 339 g confectioners' sugar, 226 g softened unsalted butter, 60 ml heavy cream, 2 tsp espresso, 1/4 tsp salt
- Allow cupcakes to cool completely before frosting. Add your frosting to a piping bag and pipe frosting using a 1M piping tip. Decorate as desired. Serve and enjoy!
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