Okay, so I’ve made these mocha cupcakes with espresso buttercream like eight times in the past month and I’m still not sick of them. That’s saying something because I usually get bored of recipes after making them twice.
The first time I attempted these? Complete disaster. I added the coffee when it was still hot straight from the pot, and it basically scrambled my egg. Had to throw the whole batch out and start over. My husband walked into the kitchen, looked at the mess, and just slowly backed out without saying a word. Smart man.
But once I figured out what I was doing (spoiler: let your coffee cool down, people), these became my absolute favorite cupcakes. I think I originally got the idea from Pinterest… or maybe it was Instagram? Honestly can’t remember, but I’ve tweaked it so many times that it’s basically my own recipe now.
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Why This Chocolate Espresso Cupcake Recipe Works
Here’s the thing about mocha cupcakes—they’re basically for people who can’t decide if they want chocolate cake or a latte. Why choose when you can have both in one perfectly portable cupcake form, right?
The chocolate flavor isn’t overwhelming, and the coffee doesn’t taste like you’re eating a Starbucks drink. It’s this perfect balance where the espresso actually makes the chocolate taste MORE chocolatey (I know that sounds weird, but it’s true). And that espresso buttercream on top? It’s like the world’s best coffee with the world’s best frosting had a baby.
My neighbor Beth, who claims she doesn’t like coffee-flavored desserts, has asked me to make these for her three times now. So I guess she’s converted.
Ingredients for the Best Mocha Cupcakes
Shopping for this is pretty straightforward, except you’ll need instant espresso powder, which I couldn’t find the first time I went looking. It’s usually in the coffee aisle, but sometimes stores randomly stick it with the baking supplies. If you can’t find espresso powder, instant coffee works fine—just use a bit more of it.
For the Cupcakes:
- 1⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder (I use Hershey’s Special Dark)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk, room temperature
- ½ cup strong brewed coffee, cooled to room temperature (seriously, let it cool)
- 1½ teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
For the Espresso Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- 1½ teaspoons instant espresso powder
- 1-2 tablespoons heavy cream or milk
- Pinch of salt
A note about the butter: make sure it’s actually soft. Like, you should be able to press your finger into it easily. I’ve tried making buttercream with cold butter before (because I’m impatient), and it turned into a lumpy, grainy mess. Not cute.
And don’t buy pre-sifted cocoa powder thinking you’re saving time. You still need to sift it. I learned this when I had lumps of cocoa in my cupcakes that wouldn’t mix in no matter how much I stirred. Just sift it. Takes 30 seconds.
How to Make Homemade Mocha Cupcakes from Scratch
Step 1: Get Your Oven Ready
Preheat your oven to 350°F and line a muffin tin with cupcake liners. I always use the standard size because mini cupcakes are too small and jumbo ones take forever to bake. Also, use paper liners—not those weird silicone ones that everything sticks to.
Step 2: Mix Your Coffee Mixture
In a small bowl or measuring cup, dissolve the espresso powder into the brewed coffee. Make SURE your coffee has cooled to room temperature. I cannot stress this enough. Hot coffee will cook your egg later and ruin everything. Let it sit for like 10-15 minutes if you just made it.
Add the milk and vanilla to the coffee mixture and stir. Set it aside.
Step 3: Combine Dry Ingredients
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. I know sifting is annoying, but it really does make a difference in the texture. These cupcakes come out so light and fluffy when you sift. When you don’t? Dense and kinda sad.
Step 4: Cream the Butter and Sugar
In a large bowl (or your stand mixer if you’re fancy), beat the softened butter with both sugars on medium-high speed for about 2-3 minutes. It should look light and fluffy, almost like mousse. If it still looks like butter and sugar, keep beating.
This step is actually important—you’re incorporating air into the batter, which helps the cupcakes rise and stay tender. Don’t rush it.
Step 5: Add the Egg
Crack in the egg and beat until it’s completely combined. The mixture might look slightly curdled. That’s normal. Don’t panic like I did the first time.
Step 6: Alternate Wet and Dry
Here’s where people usually mess up. You can’t just dump everything in at once (I’ve tried, it doesn’t work).
Add about a third of the flour mixture to the butter mixture and mix on low speed until just barely combined. Then add half of the coffee mixture. Mix. Another third of flour. Mix. The rest of the coffee. Mix. The final third of flour. Mix until JUST combined.
The key word here is “just.” Don’t overmix or your cupcakes will be tough and dense. Stop mixing as soon as you don’t see any more flour streaks. A few small lumps are fine.
Step 7: Bake ‘Em
Divide the batter evenly among the 12 cupcake liners. I use an ice cream scoop for this—makes them all the same size and way less messy. Fill them about ⅔ full.
Bake for 17-20 minutes. Start checking at 17 minutes with a toothpick inserted in the center. It should come out clean or with just a few moist crumbs. My oven runs hot, so mine are always done at 18 minutes, but yours might take the full 20.
Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Do NOT try to frost them while they’re warm. The frosting will melt into a puddle and you’ll be sad.
Step 8: Make the Espresso Buttercream Frosting
While the cupcakes are cooling, make the frosting. Beat the softened butter in a large bowl for about 2 minutes until it’s smooth and creamy.
Add the powdered sugar one cup at a time, mixing on low speed between additions. It’ll be really thick at first—that’s normal.
Dissolve the espresso powder in the vanilla extract (this helps it distribute evenly), then add it to the butter mixture along with a pinch of salt. Beat until combined.
Add 1 tablespoon of heavy cream and beat on medium-high speed for about 2-3 minutes until the frosting is light and fluffy. If it’s too thick, add another tablespoon of cream. If it’s too thin (which is rare), add a bit more powdered sugar.
Taste it. This is the best part. If you want a stronger coffee flavor, add a bit more espresso powder. Want it sweeter? More powdered sugar. This is YOUR frosting.
Step 9: Frost Those Babies
Once the cupcakes are completely cool, frost them however you want. I use a piping bag with a large star tip because it looks fancy with minimal effort. But honestly, spreading it on with a knife works just fine too.
I always do a generous amount of frosting because I’m of the opinion that the frosting-to-cake ratio should be at least 1:1. Maybe even 1.5:1. Life’s too short for skimpy frosting.
Tips for Perfect Moist Chocolate Coffee Cupcakes
Room temperature ingredients matter. Cold eggs and cold butter don’t mix well together. They’ll create a weird, curdled texture that won’t bake up light and fluffy. Take everything out of the fridge about an hour before you start baking.
Don’t overbake them. These cupcakes are best when they’re slightly underdone rather than overdone. A few moist crumbs on your toothpick is perfect. If it comes out completely clean, they might be a touch dry.
Make the frosting ahead. I actually think espresso buttercream tastes better after sitting for a few hours. The coffee flavor mellows and melds with the butter. Make it in the morning, refrigerate it, then bring it back to room temperature and give it a quick beat before frosting.
Store them properly. These cupcakes stay moist for about 3 days in an airtight container at room temperature. The frosting has enough butter that it won’t spoil sitting out for a couple days. After that, refrigerate them, but let them come back to room temperature before eating.
Add chocolate ganache. Wait, I almost forgot—sometimes I hollow out the center of the cupcake and fill it with chocolate ganache before frosting. It’s extra work but SO worth it for special occasions. Just melt ½ cup chocolate chips with ⅓ cup heavy cream, let it cool and thicken, then spoon it into the hollowed centers.
Why These Bakery Style Mocha Cupcakes Are So Good
I’ve bought mocha cupcakes from actual bakeries, and I’m not gonna lie—these are better. They’re moister, the coffee flavor is more balanced, and the buttercream is fluffier and less sweet than most bakery frostings.
Plus, making them yourself means you can control the coffee intensity. Want them more subtle? Use less espresso powder. Want to taste like you’re eating straight espresso? Add more. It’s YOUR cupcake journey.
My sister asked me to make these for her birthday last month instead of a cake, and everyone at her party was asking for the recipe. One person said they were “restaurant quality,” which I’m choosing to interpret as the highest compliment even though we were at her house, not a restaurant.
The leftovers (if there are any) are dangerous. I’ve eaten one for breakfast more times than I’m willing to admit. Coffee cupcakes for breakfast is basically just having coffee and a muffin, right? That’s my logic and I’m sticking to it.
Anyway, try these mocha cupcakes and tell me what you think! Do you like a lot of frosting or a little? Let me know in the comments because I’m genuinely curious about other people’s frosting preferences.
Happy baking! ☕🧁
