These mocha cupcakes are the perfect balance of coffee and chocolate. The perfect coffee pick me up without a ton of caffine so you can eat them right before you go to bed.
Let’s talk bout’ Mocha Cupcakes (and cupcakes in general.)
Cupcakes are possibly one of the most fun desserts to make. Period. Think about it, they are little cakes that you get to squirt up with frosting, and possibly fill with a delicious filling.
Cupcakes can range from I-made-these-with-a-three-year-old to incredibly gourmet. Either way whether they are simple and down to earth or completely over the top, they always taste delicious. Always.
These cupcakes are no different. Completely decadent and rich, yet totally attainable. Chocolate cupcakes, mocha buttercream, and the optional espresso bean on top.
Coffee might be one of my all time favorite flavors. (besides chocolate) Coffee is one of the best things on the planet and combining it with some chocolate and putting it in a cupcake is just amazing. Also making some mocha ice cream is pretty great too.
Mocha buttercream is hands down one of the best frostings that you can eat. Again, you just can’t beat chocolate and coffee.
Fudgy is one of the main characteristics of this frosting. It has melted chocolate in it too make the texture a bit richer and fuller. While still clasifying as a classical American buttercream, this buttercream puts the average buttercream to shame.
One thing to remember when making American buttercream is that the longer it mixes the better. (within reason.) The more that the buttercream is beaten, the more air is added into the frosting, beating the frosting for at least 5 minutes at high speed also helps the powdered sugar dissolve into the frosting giving it a smoother texture.
Another thing that you need to keep in the back of your mind as you make this frosting is the temperature of the melted chocolate. If it’s too warm then the chocolate will melt the butter. If you let the chocolate cool to around room temperature it will mix into the frosting perfectly.
When you make this recipe, don’t forget to tag me on Instagram @rosegoldandvanilla or my Facebook Page Rose Gold and Vanilla.
Fudgy Mocha Cupcakes
- 1 cup Sugar (207g)
- 1 cup All Purpose Flour
- 6 tbsp Unsweetened Cocoa Powder
- 1½ tsp Baking Soda
- ½ tsp Salt
- 1 Egg
- ½ cup Milk
- 2 tsp Lemon Juice
- ½ cup Oil
- 2 tsp Pure Vanilla Extract
- ½ cup Coffee (very hot)
- ½ cup Butter (115g)
- ¼ cup Coffee (cold)
- ¼ cup Unsweetened Cocoa Powder
- 1 tsp Pure Vanilla Extract
- ½ tsp Salt
- 3½ cups Powdered Sugar
- Espresso Beans (to garnish)
- ½ cup Semi-Sweet Chocolate (melted and cooled)
- Preheat the oven to 350˚ Fahrenheit. Line a muffin pan with cupcake liners.
- In a medium sized bowl, combine the sugar, flour, baking soda, and salt. Stir until completely combined.
- In a separate bowl mix together the milk, lemon juice, egg, oil, and vanilla. Pour into the dry ingredients. Mix until completely combined.
- Stir in the hot coffee to the batter. The batter will be thin.
- Scoop the batter into the prepared muffin tin and bake for 19-22 minutes or until a toothpick inserted into the middle of the cupcake comes out with a few crumbs.
- Allow the cupcakes to cool to room temperature.
- Beat the butter, vanilla, and cocoa powder together until fluffy. Add the coffee, salt, and powdered sugar and beat on high speed for 4-7 minutes or until light and fluffy.
- Pipe the frosting onto the cupcakes. Garnish with espresso beans if desired.
- The cupcakes will keep in the refrigerator in an airtight comtainer for up to 5 days.
- The chocolate cupcake base is adapted from Life Love and Sugar’s Moist Chocolate Cupcake.