These cupcakes are where bold espresso meets rich cocoa in a fluffy, decadent bite that tastes like it came straight from a European café window. With just the right balance of bitterness and sweetness, they’re a global dessert dream made effortlessly at home.
The texture is plush, the crumb delicate, and the flavor—pure sophistication. It tastes as good as Mini Cookies and Millionaire’s Shortbread, but with a coffee-kissed twist that feels both indulgent and energizing.
Inspired by café culture in Paris and morning bakeries in Melbourne, this recipe blends pro baking techniques with easy steps anyone can follow. Once you’ve made them, you’ll crave that dark, mocha depth in every dessert.
Why You’ll Be Hooked?
- The taste? Bold, velvety, and completely irresistible—your sweet tooth and your inner coffee snob will both be thrilled.
- I first baked these on a sleepy Sunday morning, and now I can’t imagine a brunch table without them—they’re like a little jolt of joy in every bite.
- They’ve become my secret weapon at potlucks—rich enough for chocolate lovers, but that coffee edge draws in everyone else, too.
- I’ve experimented with different frostings—whipped ganache, espresso glaze, even chai buttercream—and every version has been a hit.
- Surprisingly, swapping to almond flour made them lighter, and I even noticed I was snacking less throughout the day—less sugar crash!
Chocolate Mocha Cupcakes Recipe
These indulgent chocolate mocha cupcakes are rich, fluffy, and infused with coffee flavor, topped with a velvety mocha buttercream and a touch of ganache. They’re the perfect pick-me-up treat for any occasion—and that chocolate-covered espresso bean on top is the final irresistible touch.
Equipment
- Cupcake pan
- Cupcake Liners
- Mixing bowls
- Stand mixer with paddle attachment
- Whisk
- Sifter
- Ice cream scoop or spoon (for batter)
- Piping bag with 858 tip
Ingredients
Cucpcakes
- 3 cups all-purpose flour
- 2 ⅔ cups granulated sugar
- 3 tbsp high-quality cocoa powder
- 1 tsp kosher salt
- 1 tbsp baking soda
- 1 ½ tbsp baking powder
- ½ cup sour cream warm
- 1 cup buttermilk warm
- 3 large eggs
- 1 ¼ cups strong hot coffee about 300ml
- ½ cup water
- ¾ cup vegetable oil
Buttercream
- ½ pound unsalted butter room temperature
- 1 lb confectioners’ sugar
- ½ tbsp cocoa powder
- ½ tbsp espresso powder
- ½ tbsp vanilla extract
- 2 ½ tbsp heavy cream
- ¼ tsp kosher salt
Assembly
- ½ cup dark chocolate chopped, melted, and cooled
- ½ cup chocolate-covered espresso beans
Instructions
- Preheat your oven to 350°F and line a cupcake pan with papers.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder into a stand mixer bowl and whisk to combine.
- In a separate bowl, whisk together the eggs, oil, buttermilk, vanilla, and hot coffee.
- Pour the wet mixture into the dry and whisk briefly by hand, then mix on low speed for two minutes until smooth.
- Divide the batter evenly into cupcake liners and bake for 15–20 minutes, or until a toothpick comes out clean. Let them cool completely.
- For the frosting, sift confectioners’ sugar, cocoa, and espresso powder into a bowl.
- Beat softened butter in a stand mixer for 5 minutes, then gradually add the sugar mixture.
- Add vanilla and drizzle in cream, beating until fluffy and pipeable.
- For the ganache, roughly chop chocolate, melt it, and let it cool slightly.
- Once cupcakes are cool, remove the centers, drizzle ganache inside, pipe on mocha buttercream, top with a chocolate-covered espresso bean, and dust lightly with cocoa powder.
Notes
- Using hot coffee instead of water enhances the chocolate flavor deeply.
- Letting the buttercream whip for several minutes creates a lighter, silkier texture.
- Always spoon and level flour when measuring to avoid dense cupcakes.
| Calories | 320kcal |
| Carbohydrates | 40g |
| Fiber | 2g |
| Fat | 16g |
| Protein | 4g |
| Cholesterol | 45g |
