Chocolate Mocha Cupcakes Recipe

Name: Chocolate Mocha Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup All-purpose Flour; 1/2 cups Unsweetened Dark Chocolate Cocoa Powder; 1/2 teaspoons Kosher Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 2 Tablespoons Espresso Powder; 1/2 cups Brewed Coffee, Cooled; 1/2 cups Buttermilk; 1/2 cups Butter, Softened; 1-1/2 cup Granulated Sugar; 2 whole Eggs; FOR THE FROSTING:; 1/4 cups Heavy Cream; 1 Tablespoon Espresso Powder; 1 Tablespoon Chocolate Syrup; 1/2 cups Butter, Softened; 4 ounces, weight Cream Cheese, Softened; 5 cups Powdered Sugar; Optional Garnish: Chocolate Covered Espresso Beans

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup All-purpose Flour
1/2 cups Unsweetened Dark Chocolate Cocoa Powder
1/2 teaspoons Kosher Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
2 Tablespoons Espresso Powder
1/2 cups Brewed Coffee, Cooled
1/2 cups Buttermilk
1/2 cups Butter, Softened
1-1/2 cup Granulated Sugar
2 whole Eggs
FOR THE FROSTING:
1/4 cups Heavy Cream
1 Tablespoon Espresso Powder
1 Tablespoon Chocolate Syrup
1/2 cups Butter, Softened
4 ounces, weight Cream Cheese, Softened
5 cups Powdered Sugar
Optional Garnish: Chocolate Covered Espresso Beans

1
Preheat oven to 350 F. Put paper liners into three 12-count muffin tins (recipe makes 30-36).
2
In a medium-sized bowl, mix together the flour, cocoa, salt, baking soda, baking powder and espresso powder. Set aside.
3
In a measuring cup, mix together cooled coffee and buttermilk. Set aside.
4
In a large mixing bowl, beat butter and sugar together until fluffy, about 5 minutes. Add eggs, beating in one at a time. Slowly add in dry ingredients, alternating with milk mixture (about 3 additions of each).
5
Pour batter into cupcake liners, no more than half full. Bake at 350 F for 15-20 minutes. Remove them from the pan and cool completely before frosting.
6
For the frosting, warm cream by heating it for about 30 seconds in microwave. Whisk in espresso powder and chocolate syrup. Set aside.
7
In a large bowl beat butter, cream cheese and powdered sugar together, until fluffy, about 3-5 minutes. Add the cream mixture slowly until desired consistency.
8
Pipe frosting onto cooled cupcakes and garnish with chocolate covered espresso bean (if desired).
9
ENJOY.

1783

kcal

Calories

100

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup All-purpose Flour, 1/2 cups Unsweetened Dark Chocolate Cocoa Powder, 1/2 teaspoons Kosher Salt, and more.

Yes, Chocolate Mocha Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Mocha Cupcakes

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