I finally nailed the from-scratch chocolate cupcake that stays unbelievably moist, rich, and tender under a swirl of creamy mocha buttercream. One bite and you’ll see why these disappear faster than any dessert on the table.

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I’m fully obsessed with these Chocolate Coffee Cupcakes because they hit that deep, dark chocolate spot without being dry or boring. The crumb is super moist, the flavor is bold, and the mocha buttercream is dangerously creamy.

I love how unsweetened cocoa powder and hot strong brewed coffee team up for that rich bakery-style taste I can never resist. And that frosting?

Thick, silky, coffee-kissed, and absolutely not shy. I’m not here for bland cupcakes with sad swirls on top.

But these are different. Big chocolate energy.

Smooth mocha finish. The kind I keep “taste testing” until half are gone.

Ingredients

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Flour gives the cupcakes their soft, sturdy bakery-style body.
Cocoa powder brings that deep chocolate taste you actually want.
Sugar keeps things sweet, tender, and a little fudgy.
Baking soda and baking powder help them rise without getting dense.
Salt makes the chocolate and coffee flavors pop harder.
Oil keeps the crumb super moist, even the next day.
Eggs hold everything together and add a little richness.
Buttermilk adds tang and keeps the cupcakes soft, not dry.
Coffee makes the chocolate taste bolder, not weirdly coffee-heavy.
Vanilla rounds it out so it doesn’t taste flat.
Butter makes the frosting creamy, fluffy, and seriously rich.
Powdered sugar sweetens and thickens the buttercream fast.
Espresso gives the frosting that mocha kick you’ll crave.
Plus, cream loosens the frosting so it pipes like a dream.
Basically, chocolate shavings make them look fancy with zero effort.

Ingredient Quantities

For the cupcakes:

1 1/3 cups (170 g) all purpose flour

1/3 cup (35 g) unsweetened cocoa powder

1 cup (200 g) granulated sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (120 ml) vegetable oil

2 large eggs, room temperature

1/2 cup (120 ml) buttermilk, room temperature

1/2 cup (120 ml) hot strong brewed coffee or hot water with 1 tablespoon instant espresso powder

1 teaspoon vanilla extract

For the mocha buttercream:

1 cup (227 g) unsalted butter, softened

3 to 4 cups (360 to 480 g) powdered sugar, sifted

1/3 cup (35 g) unsweetened cocoa powder, sifted

1 tablespoon instant espresso powder or instant coffee, dissolved in 1 tablespoon hot water

2 to 3 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Pinch of salt

Optional garnish: chocolate shavings or cocoa powder

How to Make this

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1. Preheat oven to 350 F (175 C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl whisk together 1 1/3 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.

3. In a separate bowl whisk 1/2 cup vegetable oil, 2 large room temperature eggs, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined, scraping the bowl so no pockets of flour remain.

5. Stir in 1/2 cup hot strong brewed coffee or hot water with 1 tablespoon instant espresso powder until batter is smooth and slightly loose.

6. Divide batter evenly among the prepared liners, filling each about two thirds full, and bake for 16 to 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

8. For the mocha buttercream, dissolve 1 tablespoon instant espresso or instant coffee in 1 tablespoon hot water and let cool. Beat 1 cup (227 g) softened unsalted butter until light and fluffy, then gradually add 3 to 4 cups sifted powdered sugar and 1/3 cup sifted unsweetened cocoa powder on low speed until incorporated.

9. Add the dissolved espresso, 1 teaspoon vanilla extract, a pinch of salt, and 2 to 3 tablespoons heavy cream or milk. Beat on medium high until smooth and spreadable, adding more powdered sugar to thicken or more cream to thin as needed.

10. Pipe or spread the mocha buttercream onto cooled cupcakes and garnish with optional chocolate shavings or a dusting of cocoa powder.

Equipment Needed

1. Oven and 12 cup muffin tin with paper liners
2. Large mixing bowls (at least two)
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer
6. Metal spoon or wooden spoon for stirring batter
7. Wire cooling rack
8. Toothpicks for doneness checks
9. Piping bag with tip or offset spatula for frosting

FAQ

Q: Can I make the batter ahead of time? A: You can mix the dry ingredients and wet ingredients separately and store each covered in the fridge for up to 24 hours, then combine and bake; fully mixed batter is best baked within a few hours for best rise and texture.

Q: What if I do not have buttermilk? A: Make a quick substitute by adding 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk, let sit 5 minutes until slightly curdled, then use as directed.

Q: Can I use regular brewed coffee instead of espresso? A: Yes, use hot strong brewed coffee or dissolve instant espresso in hot water; coffee heightens the chocolate flavor without making the cupcakes taste like coffee.

Q: How do I adjust the buttercream if it is too thin or too stiff? A: If too thin, add more sifted powdered sugar 1/4 cup at a time; if too stiff, add 1 teaspoon of cream or milk at a time until spreadable. Chill briefly if it becomes too soft while decorating.

Q: Can I make the frosting ahead and refrigerate it? A: Yes, refrigerate in an airtight container for up to 3 days. Bring to room temperature and rewhip with a hand mixer before using, adding a splash of cream if it seems too firm.

Q: Any tips for evenly portioning and baking the cupcakes? A: Use an ice cream scoop or tablespoon to portion batter for uniform cupcakes, fill liners about two thirds full, and bake until a toothpick comes out with a few moist crumbs, then cool completely before frosting.

Chocolate Coffee Cupcakes With Mocha Buttercream Frosting Recipe Substitutions and Variations

All purpose flour: use a 1-to-1 gluten free baking blend (measure cup for cup) or substitute whole wheat pastry flour (use slightly more moisture, about 1 to 2 tablespoons extra liquid).
Vegetable oil: swap with melted coconut oil (neutral flavor if refined) or light olive oil; for a lower fat option use unsweetened applesauce (replace half to full amount for moister cupcakes).
Buttermilk: make cultured buttermilk by adding 1 tablespoon white vinegar or lemon juice to 1/2 cup milk, let sit 5 minutes, or use plain yogurt thinned with a little milk to same consistency.
Unsalted butter (frosting): use salted butter and omit added pinch of salt, or use a vegan stick butter for dairy free frosting; for a lighter frosting use 50 percent butter and 50 percent cream cheese, adjust powdered sugar for consistency.

Pro Tips

1. Use room temperature eggs and buttermilk, and beat the wet ingredients just until smooth, not furiously. That keeps the batter light and helps the cupcakes rise evenly without becoming tough.

2. Let the brewed coffee or espresso cool for a minute so it does not shock the batter, then add it in gradually while stirring gently. The coffee enhances the chocolate flavor, and adding it slowly prevents overmixing.

3. Cool the cupcakes completely before frosting. If the tops are even slightly warm the buttercream will melt and become runny. For neat piping, chill the filled cupcakes 10 to 15 minutes so the frosting sets faster.

4. Adjust the buttercream texture by alternating powdered sugar and cream in small amounts, and taste as you go. If the frosting is too sweet, a tiny pinch more salt or an extra drop of espresso can balance it without changing the consistency.

Chocolate Coffee Cupcakes With Mocha Buttercream Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

420

kcal

Equipment: 1. Oven and 12 cup muffin tin with paper liners
2. Large mixing bowls (at least two)
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer
6. Metal spoon or wooden spoon for stirring batter
7. Wire cooling rack
8. Toothpicks for doneness checks
9. Piping bag with tip or offset spatula for frosting

Ingredients

For the cupcakes:
1 1/3 cups (170 g) all purpose flour
1/3 cup (35 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil
2 large eggs, room temperature
1/2 cup (120 ml) buttermilk, room temperature
1/2 cup (120 ml) hot strong brewed coffee or hot water with 1 tablespoon instant espresso powder
1 teaspoon vanilla extract
For the mocha buttercream:
1 cup (227 g) unsalted butter, softened
3 to 4 cups (360 to 480 g) powdered sugar, sifted
1/3 cup (35 g) unsweetened cocoa powder, sifted
1 tablespoon instant espresso powder or instant coffee, dissolved in 1 tablespoon hot water
2 to 3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Optional garnish: chocolate shavings or cocoa powder

Directions

Preheat oven to 350 F (175 C) and line a 12-cup muffin tin with paper liners.
In a large bowl whisk together 1 1/3 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.
In a separate bowl whisk 1/2 cup vegetable oil, 2 large room temperature eggs, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined, scraping the bowl so no pockets of flour remain.
Stir in 1/2 cup hot strong brewed coffee or hot water with 1 tablespoon instant espresso powder until batter is smooth and slightly loose.
Divide batter evenly among the prepared liners, filling each about two thirds full, and bake for 16 to 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the mocha buttercream, dissolve 1 tablespoon instant espresso or instant coffee in 1 tablespoon hot water and let cool. Beat 1 cup (227 g) softened unsalted butter until light and fluffy, then gradually add 3 to 4 cups sifted powdered sugar and 1/3 cup sifted unsweetened cocoa powder on low speed until incorporated.
Add the dissolved espresso, 1 teaspoon vanilla extract, a pinch of salt, and 2 to 3 tablespoons heavy cream or milk. Beat on medium high until smooth and spreadable, adding more powdered sugar to thicken or more cream to thin as needed.
Pipe or spread the mocha buttercream onto cooled cupcakes and garnish with optional chocolate shavings or a dusting of cocoa powder.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.