Mocha Cupcakes (Super Moist)
These Mocha Cupcakes combine the perfect coffee and chocolate pairing in a deliciously moist, irresistible treat. Perfect for parties, picnics, and work events.
Why You’ll Love This Recipe
Here’s why you’ll love these Mocha Cupcakes:
- Coffee and Chocolate Combo: The rich flavor of espresso combined with the decadence of chocolate is a match made in heaven.
- Perfect for Parties: These cupcakes are a hit at parties and gatherings, and they don’t last long on the dessert table.
- Easy to Make: The recipe is straightforward, and the detailed instructions make it easy for anyone to bake these delicious cupcakes.
- Homemade Frostings: The cream cheese frosting with a hint of espresso is the perfect complement to the mocha cupcakes, making the cupcakes extra special.
Key Ingredients
- Espresso and Whole Milk – These two ingredients are the star of our recipe. They add a rich, deep flavor to the cupcakes, making them truly decadently delicious. Make sure to use freshly made espresso for the best flavor.
- Unsweetened Cocoa Powder – Cocoa powder adds a deep chocolate flavor to the cupcakes and complements the espresso beautifully.
- White Sugar and Brown Sugar – We use a combination of organic sugar and brown sugar to sweeten the cupcakes. The brown sugar also adds a hint of molasses flavor, which pairs wonderfully with the chocolate and espresso.
- Cream Cheese and Heavy Whipping Cream – These two ingredients are used to make the frosting. The cream cheese adds a slight tanginess, which balances out the sweetness of the cupcakes, and the heavy whipping cream makes the frosting light and fluffy.
Substitutions and Variations
Here are some of our favorite variations and substitutions:
- Greek Yogurt: Substitute the cream cheese in the frosting with Greek yogurt for a tangy twist.
- Triple Chocolate Frosting: If you’re a chocolate lover, try making our triple chocolate frosting from our triple chocolate cake recipe!
- Vegan Cupcakes: Make these cupcakes vegan by substituting the egg with a flax egg, the organic sugar with coconut sugar, and the heavy whipping cream with coconut cream.
How to Make Mocha Cupcakes
Step 1
First, brew espresso and combine liquid ingredients. Set aside.
Step 2
In a separate bowl, sift dry ingredients. Mix well with a whisk.
Step 3
In another bowl, beat butter and sugars together until light and fluffy. Add the egg and beat again.
Step 4
Add the liquid mixture and mix. Then add the dry mixture and mix well.
Step 5
Pour the batter into the lined muffin tin and bake for 18 minutes at 350°F.
Step 6
For the frosting, beat cream cheese and sugar.
Step 7
In a separate bowl, beat heavy cream until thick.
Step 8
Add it to the cream cheese mixture along with espresso and mix well.
Step 8
Once the cupcakes are cooled, use a piping bag to frost them. Sprinkle cacao or ground coffee on top of each cupcake.
Step 9
Your mocha cupcakes are ready to serve!
For full list of ingredients and instructions, see recipe card below.
Serving Suggestions
Lunch or Dinner
- These cupcakes are perfect for a casual lunch or dinner, and they can even be packed in a lunchbox if you’re on the go.
- Enjoy them with a glass of milk or a cup of coffee for a delicious treat.
Breakfast or Brunch
- Who says you can’t have cupcakes for breakfast? These mocha cupcakes are a great way to start the day, especially if you’re a coffee lover.
- They also make a great addition to a brunch spread.
Special Occasions
- These mocha cupcakes are so tasty, they’re perfect for special occasions like birthdays, holidays, or even just a weekend treat.
- You can also dress them up with frosting or sprinkled decorations for a more festive look.
Frequently Asked Questions
To make moist mocha cupcakes, it’s important to use the right balance of wet and dry ingredients. In this recipe, we use a combination of espresso, whole milk, and softened butter to keep the cupcakes moist. Be sure not to overmix the batter, as this can lead to a denser texture.
Yes, you can use instant coffee instead of espresso. Simply dissolve 1 tablespoon of instant coffee in ½ cup of hot water to substitute for the ½ cup of espresso
It is important for the espresso to be cooled for the frosting because if it’s hot, it can cause the cream to curdle. We want to maintain a smooth and creamy texture in the frosting, so be sure to let the espresso cool to room temperature before adding it to the mixture.
How to Store Leftovers
- Storing: If you have any leftover cupcakes, you can store them in an airtight container. They will keep well at room temperature for up to 3 days.
- Freezing: These cupcakes also freeze well. Once they’ve cooled completely, place them in a freezer-safe container. They can be stored in the freezer for up to 2 months.
- Thaw: When you’re ready to enjoy your frozen cupcakes, simply let them thaw at room temperature. This will take about 1-2 hours.
More Cupcake Recipes You’ll Enjoy
- Daisy Cupcakes – These Daisy Cupcakes are a delightful treat that is perfect for any occasion, from birthday parties to spring picnics.
- Carrot Cupcakes – These Carrot Cake Cupcakes are incredibly soft, moist crumb, and packed with freshly grated carrots that are perfectly balanced with warm spices!
- Cherry Cupcakes – Bursting with juicy fruit and topped with a creamy frosting, these cupcakes are a perfect treat for any occasion.
- Carrot Cake Cupcakes – They’re moist, fluffy, and spongy cupcakes with a slightly tangy yet incredibly smooth cream cheese frosting.
Mocha Cupcakes (Super Moist)
Ingredients
Cupcake Batter Ingredients
- ½ cup espresso
- 1/4 cup. whole milk
- 1 tsp. pure vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1/8 tsp. sea salt
- 2 oz. unsalted butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg room temperature
Frosting Ingredients
- 4 oz. cream cheese softened
- ¼ cup white sugar
- 1 cup heavy whipping cream
- 1 tbsp. espresso cooled
Instructions
How to Make Cupcakes Batter
- First, brew espresso.
- Next, combine liquid ingredients: espresso, whole milk, and pure vanilla extract. Set aside until ready for use.
- Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. Sift dry ingredients: flour, cocoa powder, baking soda, and salt. Mix with a whisker until well combined.
- Beat butter and organic and brown sugars together at a high speed until light and fluffy (about 3 minutes). Add the egg and beat again until combined.
- Pour in the liquid mixture and mix for 10 seconds. Then add the dry mixture. At the lowest speed, mix everything together well for about a minute (do not over mix). Scrap down the sides and bottom of the mixer bowl and mix again for 30 seconds.
- Divide the batter evenly between the 12 liners.
Baking Time
- Bake for 18 minutes or until a toothpick, inserted in the center of a cupcake, comes out clean. Cool completely before frosting cupcakes.
How to Make Frosting
- Beat softened cream cheese and organic sugar for 2 minutes. Let it sit on the mixer base for a couple of minutes (to allow the larger granules of organic sugar to melt). Beat again for 2 – 3 minutes. Remove the bowl from the mixer and set it aside.
- In a small bowl, beat heavy cream until thick (do not overbeat or it will turn into butter chunks).
- Add ½ of the beaten heavy cream to the cream cheese mixture and mix them with a silicon spatula. Then add the second half of the heavy cream and mix well again. Finally, add 1 tbsp. of cooled espresso and combine well.
How to Decorate Cupcakes
- Using a large 1M tip to pipe the frosting onto cooled cupcakes.
- Sprinkle a bit of cacao or finely ground coffee on top of each cupcake.
Notes
- Always use room temperature ingredients when baking, as they combine more easily and result in a smoother batter. This is especially important for the egg and butter in this mocha cupcake recipe.
- When mixing your cupcake batter, be careful not to overmix. Overmix in baking can lead to a tough and dense texture. Mix just until all the ingredients are incorporated for the best results.
- Use a standard-size muffin tin and fill each liner about two-thirds full. This allows the cupcakes to rise evenly without spilling over the edges.
- To check if your cupcakes are done, insert a toothpick in the center. If it comes out clean, they’re ready. If not, give them a few more minutes and check again.
- For the frosting, make sure to beat the heavy cream until it’s thick, but be careful not to overbeat. Overbeaten cream can turn into butter, which is not what we’re going for here.
- Store frosted cupcakes in the fridge in a container covered with a lid for about 4-5 days before they start to get hard and dry.
- Bake cupcakes up to two days ahead of the event and arrange them (unfrosted) in a container with a lid and store them at room temperature. Frost before serving.
- To freeze cupcakes, arrange unfrosted cupcakes in the container and cover them with a lid. Freeze for up to two months.
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Hello Valya,
If I make mini cupcakes.. would baking time be the same?
Thank you 🙂
I would reduce baking time a bit. Check if they are done with a toothpick.
Hello dear Valya,
I baked these cupcakes few days ago and they turned out sooo good! I wanted to ask you how can I convert this exact recipe into a cake? All chocolate cakes I’ve tried don’t satisfy “my chocolate cake dream” and after I made these cupcakes I literally imagined what an awesome chocolate, rich coffee taste like cake it could be! Please give me some of your professional advice! Thank you!
Wow, what a great idea converting this recipe into a cake! I’m super excited to give it a try! ? This recipe is more likely for a smaller cake. I’m just predicting, because I have to make the recipe to be sure. I would devide batter in between 2 – 8″ spring pan’s. Bake it for 20 minutes. Cool. Frost it with the same amount of recipe cream as for cupcakes. I’ll update you once I make it.
Hello Valya,
I’ve been craving mocha cupcakes and have been looking for a perfect recipe for a while now. These look so yummy. Can’t wait to try another recipe for yours!!!
Thank you!
Thank you very much! I can’t wait to see a picture 🙂 and would appreciate hearing back how they turned out for you.
Hi Valya,
These cupcakes are totally calling my name also, they look so tasty. I had a few questions about it. Can I use brewed coffee or it will make a huge difference? Also, in the ingredients for milk, it says “¼ tsp. (1.25 g) – cup whole organic milk”…..was the word cup or tsp extra? Just wondering to put in the right measurements.
Thanks!
P.S. that’s a super nice espresso machines you’ve got! Good job in investing in it!
Hi Larisa. Yes, brewed strong coffee is totally fine. And thank you for catching that. It’s actually 1/4 cup of whole milk not tsp. I made the corrections. Let me know how it turns out for you dear 🙂