Mocha Cupcakes with Coffee Buttercream
Ever have something on your mind you’re craving and just have to have? I’m like that sometimes with mochas. My go-to coffee shop order is something iced but those times I want something hot, a mocha with extra espresso is amazing. There’s something about chocolate and coffee that’s just *perfect*.
Enter mocha cupcakes + coffee buttercream. All my flavor dreams come true and pretty easy to whip up one afternoon. Probably for less than my usual Starbucks order 😉 Even better that my husband loves these as much as I do–because that gives me a reason to make them haha
For Mocha Cupcakes You’ll Need:
- prepared cold brew coffee or strong leftover cold coffee
- espresso powder (buy a jar of this stuff and add it all your chocolate baked goods, promise it’s amazing!)
- plain, unsweetened yogurt or sour cream
These are delicious devil’s food style cupcakes with a hint of mocha flavor from the two types of coffee. Cold Brew and leftover cold coffee both equally work well in the batter.
Mocha Cupcakes with Coffee Buttercream
Ingredients
- 1½ cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 Tablespoon espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup sour cream or plain, unsweetened yogurt
- 8 ounces prepared cold brew coffee or strong coffee, cold
Instructions
- Preheat oven to 350°F. Line or prep a standard 12 count muffin tray. In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda, and salt. Set aside.
- With a stand mixer or electric beaters, cream together softened butter and brown sugar until fluffy (2 to 3 minutes).
- Add in the egg and beat well. Add in the vanilla and sour cream, beat again, scraping sides if needed.
- Beginning and ending with the dry mixture, add alternately with the cold brew coffee, stirring until just combined after each addition.
- Scoop batter into prepared muffin liners and bake for 16 to 20 minutes or until tester comes out clean and cake tops spring back when touched.
- Let cupcakes cool in pan for 5 minutes then remove to a cooling rack to cool completely before frosting. Follow with Coffee Buttercream (below).
Notes
Coffee Buttercream (more details in link)
Ingredients
- 2 tbsp instant espresso powder (or instant coffee powder)
- 3 tbsp hot water
- 1/2 cup vegetable shortening
- 3 to 4 cups sifted powdered sugar
- Vanilla extract, to taste
- 1/8 tsp fine salt
- More water if needed
Instructions
-
In a small cup or bowl, stir the instant espresso powder into the water until dissolved.
-
Using a hand or stand mixer, beat the shortening on high speed until fluffy, 2-3 minutes.
-
Reduce speed to low and add in 1 cup of powdered sugar. Stir in the vanilla, espresso, and salt. Scrape sides of bowl and return to low speed.
-
Add in remaining powdered sugar and mix on high until smooth. Begin with 3 cups of sugar and add more if desired. Add water, 1 tbsp as needed for consistency.
Nutrition
If it’s been a tough couple days and you just need to do something fun for yourself (or with a loved one)– try these mocha cupcakes! They’re great with any frosting but especially amazing when paired with Coffee Buttercream! Or even if things are all great but you’re craving something coffee-y and delicious, these will be a hit!
-Emma