Best Mocha Cupcake Recipe
Subtle coffee and chocolate cupcakes, with a punchy espresso buttercream. A recipe that's perfect for any coffee lover.
Servings: 14 cupcakes
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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