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A platter of mocha cupcakes with swirls of frosting on top
Print Recipe

Chocolate Mocha Cupcakes

Creamy coffee and chocolate buttercream swirled on top of moist cupcakes make these Chocolate Mocha Cupcakes absolutely delightful!
Prep Time15 minutes
Cook Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Chocolate cupcakes, chocolate frosting, coffee buttercream, mocha, mocha cupcakes
Servings: 15

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.

Notes

Serve cupcakes at room temperature.
Store the 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.