Chocolate Mocoa Cupcakes With Chocolate Buttercream

Name: Chocolate Mocoa Cupcakes With Chocolate Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Chocolate Cake Mix; 1 container Cool Whip , Thawed; 1 box Vanilla Instant Pudding; 1 Tablespoon Strong Coffee; 2 Tablespoons Cocoa Powder; 1 block Cream Cheese, Softened; 1 bar Butter, Softened; 1 bag Large Powdered Sugar; 1 Tablespoon Vanilla; 1 bar Large Chocolate Bar Melted

Servings: persons

1
Make the cupcakes with chocolate cake mix as directed on the box. When done, remove from the oven and set aside to cool.
2
While cupcakes are baking mix up the filling:
3
Combine and mix Cool Whip, Pudding mix, Strong Coffee and Cocoa Powder. Put filling in the fridge to thicken.
4
Next, mix up the Chocolate Butter Cream Frosting:
5
Combine Cream Cheese, Butter, Powdered Sugar, Vanilla and melted chocolate candy bar. Mix till all blended and place in fridge.
6
On cooled cupcakes, take the end of a wooden spoon and make a hole in the middle of each cupcake.
7
Place filling mixture in pastry bag (*) or ziplock bag w/ corner snipped off. Squirt this into the hole in each cupcake.
8
Finally, frost with Chocolate Butter Cream Frosting.
9
* I used a pastry bag with a Wiltons 1m tip.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 box Chocolate Cake Mix, 1 container Cool Whip , Thawed, 1 box Vanilla Instant Pudding, 1 Tablespoon Strong Coffee, and more.

Yes, Chocolate Mocoa Cupcakes With Chocolate Buttercream Frosting 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.

That's it — enjoy your meal!

Chocolate Mocoa Cupcakes With Chocolate Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions