The classic combination of chocolate and coffee never misses, especially in these dazzling Chocolate Mocha Cupcakes. I've frosted moist chocolate cupcakes with creamy coffee chocolate buttercream to make these delightful cupcakes that are both rich and decadent in flavor yet springy and light in texture.
We all have been adding instant espresso to our chocolate cakes since Ina Garten showed us how to enhance the chocolate flavor years ago. Adding espresso to chocolate cake doesn't make it taste like coffee, but what if it did?
How to Make Chocolate Mocha Cupcakes
- Bloom the chocolate - start the cupcake batter by blooming the cocoa powder in hot water or coffee along with chopped chocolate. This will dissolve the cocoa and melt the chocolate. If you don't have hot coffee use hot water and instant coffee or espresso.
- Mix the wet ingredients - whisk together the sugar, oil, eggs, and sour cream.
- Add the dry ingredients - sprinkle in the flour and stir to combine.
- Add the cocoa mix - add the melted chocolate and stir to combine. The batter will be pretty thin.
- Bake the cupcakes
- Melt the chocolate - to further enhance the mocha buttercream, melt a little bit of dark chocolate.
- Whip up the frosting - make the mocha buttercream. add the melted dark chocolate at the end.
Coffee and chocolate are such a natural pair - both rich and bold with deep, intense flavors. No wonder a mocha coffee is such a timeless drink!
This time, not only are we adding espresso to intensify the chocolate flavor in cupcakes, but topping them with a creamy mocha buttercream that is so good you'll want to eat it with a spoon.
I took my creamy coffee buttercream up a notch by adding deep cocoa powder and a little melted chocolate. I know we are here for the chocolate mocha combo, but definitely check out these coffee cupcakes too!
What You Need to Make Mocha Cupcakes
While the easy chocolate cupcake recipe can be stirred together by hand, you will want an electric mixer for the fluffy frosting. A hand or stand mixer are both fine.
This chocolate cupcake recipes uses chopped chocolate that is melted and combine with hot water. Have a tea kettle on stand by or use your morning hot coffee.
Pipe on swirls of frosting with a piping bag and tip or use an offset spatula or the back of the spoon for a more rustic look.
Ingredients
Dutch-processed cocoa powder - the acidity in this type of unsweetened cocoa is neutralized making it ideal for baking.
Dark Chocolate - pick a chocolate bar around 70% cocoa.
Instant espresso powder - this will enhance the chocolate flavor of the cupcakes when added to the batter. It also flavors the buttercream. Instant coffee will also work.
Sour Cream - sour cream offers both acidity and fat that contribute tons of tenderness and moistness to the cupcakes. Substitute with buttermilk or plain yogurt for similar results.
Substitutions
Sour Cream - You can swap out the sour cream and milk for equal parts buttermilk. The taste and texture will be comparable. If you opt for a buttermilk substitute (ie milk + vinegar), the end results will likely be slightly off.
Instant Espresso - You can use instant coffee. If you prefer to skip the espresso in the cupcakes, just use plain hot water.
Serving and Storage
Serve cupcakes at room temperature.
Store the chocolate mocha cupcakes at room temperature in a cake box or air-tight container for up to 3 days.
Unfrosted cupcakes may be frozen. Wrap bundles of about 6 cupcakes in plastic wrap then place them in a zip-top bag in the freezer for up to 3 months. Thaw in the refrigerator before frosting.
More Recipes to Try
Mocha Cupcake Recipe FAQs
No, unfortunately you can’t use natural cocoa powder instead of Dutch-processed. One is acidic while the other is neutral. You could try in a pinch, but understand that it will change the results.
I've used both interchangeably with similar results. For the frosting, star with less. You can also add more coffee flavor.
Recipe
Chocolate Mocha Cupcakes
Ingredients
For the Chocolate Cupcakes
- 3 oz dark chocolate chopped
- ¼ cup cocoa powder
- ¾ cup hot water or coffee
- 1 teaspoon instant coffee or espresso
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup oil
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup sour cream
For the Mocha Frosting
- 2 oz dark chocolate melted
- 2 teaspoon instant coffee or espresso
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tablespoon cocoa powder
Instructions
To Make the Chocolate Cupcakes
- Preheat oven to 350°F. Line two muffin tins with cupcake liners and set aside.
- Place the chopped dark chocolate and cocoa powder in a heat-safe bowl or measuring cup. Pour in the hot water or coffee and stir to combine. Set aside. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and slat, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), mix together the oil, granulated sugar, and brown sugar until combined. Add in the vanilla then the eggs, mixing in between each one until combined. Finally, add in the sour cream.
- Add the flour mixture and stir to combine.
- Lastly, add the melted chocolate mixture and stir until combined.
- Using a mechanical ice cream scoop or disher, fill the cupcake liners between ⅔ and ¾ of the way full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean or with a few crumbs. Completely cool the cupcakes on a wire rack before frosting.
To Make the Mocha Frosting
- Melt the chocolate over a double-boiler or gently in the microwave at half pour. Stir in the instant coffee and set aside to cool.
- Use an electric mixer to mix the softened butter until smooth.
- Add the powder sugar and cocoa powder. Mix on low until combined. Increase the speed and mix until smooth.
- Increase the speed and mix on medium until fluffy and smooth.
- Add the melted chocolate and mix to combine.
- Use an offset spatula to swoop the frosting on top of the cooled cupcakes. Decorate with a sprinkle of cocoa and/or coffee beans, if desired.
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