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Mocha Cupcakes with Coffee Buttercream

Rich chocolate cupcakes with a hint of coffee flavor. Made with espresso powder and cold brew coffee. Recipe makes 12 standard-size cupcakes or one 8-9 inch round cake. Try with Coffee Buttercream! Vegetarian.
Course Dessert
Cuisine American
Keyword Chocolate Mocha Cake, Mocha Cake, Mocha Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 170kcal
Author Emma J. Watling

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.
Frosting adds approximately 170 calories per cupcake.

Nutrition

Calories: 170kcal