Mocha Chocolate Cupcakes Recipe

I mixed all-purpose flour, unsweetened cocoa powder, and granulated sugar with room temperature eggs, whole milk, and hot brewed espresso to create these Coffee Mocha Cupcakes. I then stirred in melted butter, vanilla extract, and dark chocolate chips to form a recipe with bold flavor notes and intriguing simplicity.

I’ve always been obsessed with the unique flavor of coffee and chocolate coming together so perfectly. Whenever I make my Mocha Chocolate Cupcakes, I feel like I’m creating something really special.

I start by mixing 1 cup of all-purpose flour with 1/2 cup of unsweetened cocoa powder and 3/4 cup of granulated sugar. Then I add in 2 large eggs and 1/2 cup of hot brewed espresso to give that bold coffee twist.

It’s amazing how the 1/2 cup whole milk blends in when combined with 1/2 cup melted, unsalted butter and a teaspoon of vanilla extract. Sometimes I even toss in some dark chocolate chips which keeps the flavors exciting.

This isn’t just a recipe its a fun, simple twist on traditional cupcakes oozing with character and perfect for any gathering. Don’t forget to follow our page and like and share this post!

Why I Like this Recipe

I love this recipe because the mix of coffee and chocolate creates a flavor that’s just out of this world. The espresso really brings out the rich chocolate taste in a way that feels both bold and comforting.

I also like it because it’s pretty easy to make. Even when I mess up a step or two, the cupcakes still come out tasting amazing and that’s really encouraging when I’m trying something new in the kitchen.

Another reason I like it is that the ingredients balance out just right. The sweetness of the sugar and chocolate is cut nicely by the espresso and a hint of salt, making it a treat that’s never too overpowering.

Finally, baking these cupcakes makes me feel like I’m treating myself and my friends to something special. It’s a simple yet indulgent recipe that always manages to put a smile on my face and brighten up an ordinary day.

Ingredients

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 1/2 cup hot brewed espresso or strong coffee
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (optional, but totally worth it)

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with paper cups.

2. In a big bowl, whisk together 1 cup of all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon salt.

3. In another bowl, beat 2 large eggs at room temp then add 1/2 cup whole milk, 1/2 cup hot brewed espresso (or strong coffee), 1/2 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract.

4. Slowly pour the wet ingredients into the dry ingredients while mixing gently, just long enough to combine; overmixing can make them dense.

5. If you want extra chocolaty goodness, fold in 1/2 cup of dark chocolate chips at this point.

6. Spoon the batter into the prepared liners until they are about 2/3 full.

7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.

8. Once done, let the cupcakes cool in the tin for about 5 minutes, then remove them to a wire rack to cool completely.

9. Enjoy your Mocha Chocolate Cupcakes with a cup of your favorite coffee for a perfect treat!

Equipment Needed

1. Preheated oven
2. Muffin tin lined with paper cups
3. Large mixing bowl for dry ingredients
4. Separate mixing bowl for wet ingredients
5. Whisk for blending dry ingredients
6. Measuring cups and spoons
7. Spatula for folding in chocolate chips
8. Spoon to fill the liners with batter
9. Toothpick to test cupcake doneness
10. Wire cooling rack for cooling the cupcakes

FAQ

Mocha Chocolate Cupcakes Recipe Substitutions and Variations

• For the unsweetened cocoa powder, you can use Dutch-process cocoa powder instead and add a tiny bit extra baking soda to balance the acidity.
• If you don’t have whole milk, almond milk or soy milk works too even though it might change the flavor a bit.
• Don’t have hot brewed espresso? Strong coffee works just as well, or you can dissolve some instant coffee in hot water.
• If dark chocolate chips aren’t available, use semisweet chocolate chips or even chop up a dark chocolate bar.

Pro Tips

1. One thing that can really make a difference is to use all your ingredients at room temperature. It helps the mixture come together much better and prevents the cupcakes from being too dense.
2. Always sift your flour and cocoa powder before mixing them with the other dry ingredients. This stops any clumps from sneaking into your batter and keeps the texture smooth.
3. When you’re mixing the wet and dry ingredients together, do it slowly and gently. Overmixing can make your cupcakes tough so stirring just enough to combine them is key.
4. Keep an eye on your cupcakes as they bake and test them a minute before the end of the suggested time. An extra minute or two might be needed but be careful not to overbake them.