"Calling all coffee lovers to these Mocha cupcakes with Espresso Buttercream! Soft, moist chocolate cupcakes are topped with espresso buttercream then decorated with crushed coffee beans and a dark chocolate drizzle. It's a classic coffee drink in dessert form."
Mocha Cupcake with Espresso Buttercream
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Remember that satisfying feeling when you take that initial sip of a warm mocha? Well, this cupcake captures that same joy in each and every bite, turning it into a complete fantasy for any mocha aficionado. Just envision a moist, chocolatey cupcake crowned with a creamy, espresso-infused buttercream—it's essentially mocha magic in cupcake form, and really, who could resist?
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 12 cupcakes
Recipe Card
Chocolate Cupcakes
ingredients
- 2/3 cup (150g) unsalted butter, softened
- 3/4 cup (150g) light brown sugar
- 3 large eggs
- 1 cup (120g) self-raising flour
- 1/3 cup (40g) cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 cup (100g) dark chocolate chips
- 2 tablespoons hot coffee
Espresso Buttercream
ingredients
- 2/3 cup (150g) unsalted butter, softened
- 2 1/2 cups (250g) icing sugar
- 1 tablespoon coffee powder
- 2 tablespoons hot milk
- 1/4 cup (50g) coffee beans
- 1/3 cup (50g) dark chocolate, melted
For the chocolate cupcakes:
Method
Step 1
Preheat the oven to 350°F. Line a cupcake tin with paper cupcake liners.
Step 2
Place the butter and light brown sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten eggs a little at a time until smooth.
Step 3
Using a large metal spoon, fold in the flour, cocoa powder, vanilla, baking powder, chocolate chips, and hot coffee.
Step 4
Divide the mixture between the cupcake cases using an ice cream scoop or tablespoon. Create a small well in the center of each cupcake with a teaspoon and bake for 20-25 minutes until risen and just firm to the touch.
Step 5
Remove the cupcakes from the tin after 5 minutes and leave to cool on a wire rack before decorating.
For the Espresso Buttercream:
Step 1
Whisk softened butter in a large bowl until light and fluffy.
Step 2
Gradually add sifted icing sugar, combining well between each addition. Then add the coffee powder and hot milk (or boiling water) and beat it in to smooth the buttercream out.
Step 3
Continue beating the buttercream with a spatula (or with the flat beater of a standing mixer) for 3-5 minutes until it's super smooth and creamy.
Step 4
Fit a piping bag with your nozzle of choice and fill it with the creamy buttercream. Then top each cupcake with a generous swirl.
Step 5
Crush the coffee beans with the end of a rolling pin until you have a mixture of crumbs, larger chunks, and whole coffee beans.
Step 6
Scatter the crushed coffee beans over the cupcakes for garnish.