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Mocha Cupcakes with Coffee Frosting Recipe

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4.6 from 109 reviews

Delight in these rich and moist Mocha Cupcakes topped with a creamy, coffee-infused frosting. Perfectly balanced with a hint of cocoa and robust coffee flavor, these cupcakes are sure to satisfy any coffee lover’s sweet tooth.

Ingredients

Scale

Mocha Cupcakes

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder, sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2–2.5 tbsp instant coffee granules
  • 1/2 cup buttermilk (or 1 tsp vinegar mixed with 1/2 cup milk)

Coffee Frosting

  • 3/4 cup unsalted butter, softened
  • 3–3.5 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1–1.5 tbsp instant coffee granules
  • 4–6 tablespoons whipping cream or heavy cream
  • Chocolate covered coffee beans (optional, for decoration)
  • Chocolate shavings (optional, for decoration)

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C) and line muffin pans with muffin papers.
  2. Mix dry ingredients for cupcakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Combine wet ingredients: In a large bowl, beat together the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and instant coffee granules until smooth and slightly fluffy.
  4. Incorporate dry and wet: Gradually add the flour mixture into the wet ingredients about one-third at a time, alternating with the buttermilk, mixing until just combined. Stop and scrape down the sides of the bowl as needed to ensure even mixing.
  5. Fill cupcake liners: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. This should yield approximately 14-15 cupcakes.
  6. Bake cupcakes: Bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and let them cool completely before frosting.
  7. Prepare coffee frosting base: In a large bowl, beat the softened butter until fluffy and creamy.
  8. Add initial sugar and flavorings: Beat in 2 cups of powdered sugar, vanilla extract, and salt until combined and smooth.
  9. Dissolve coffee granules: Mix the instant coffee granules with the whipping cream; note the granules won’t fully dissolve but will infuse the cream with coffee flavor.
  10. Finish frosting consistency and flavor: Gradually add the remaining powdered sugar in half-cup increments, alternating with 1 to 2 tablespoons of the coffee cream mixture, beating until desired flavor and consistency are achieved.
  11. Frost cupcakes: Using a knife or a piping bag fitted with a 1M tip, frost each cooled cupcake.
  12. Decorate: Optionally, decorate the frosted cupcakes with chocolate covered coffee beans and chocolate shavings for an elegant touch.

Notes

  • If you don’t have buttermilk, substitute with 1 tsp vinegar mixed with 1/2 cup milk.
  • Instant coffee granules add a strong coffee flavor without liquid, adjusting quantity can enhance or soften the mocha taste.
  • Ensure cupcakes are fully cooled before frosting to prevent melting.
  • The frosting can be adjusted to your preferred sweetness and coffee intensity by varying powdered sugar and coffee cream ratios.
  • Use room temperature butter for best frosting texture.
  • Chocolate covered coffee beans and shavings provide a decorative and textural contrast but are optional.

Keywords: mocha cupcakes, coffee frosting, chocolate cupcakes, mocha dessert, coffee flavored cupcakes, easy cupcakes

Find it online: https://zestywithzane.com/mocha-cupcakes-with-coffee-frosting-recipe/