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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.
Prep Time 18 minutes
Cook Time 20 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 320 kcal

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.