Fall Chocolate Mocha Cupcakes Recipe

Name: Fall Chocolate Mocha Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup bread flour; 2 cup granulated sugar; 3/4 cup cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp sea salt or kosher salt; 1/2 cup butter (not margarine), melted; 1 cup buttermilk; 2 large eggs; 2 tsp almond extract; 1 cup of your favorite strongly brewed coffee; 1 tsp freshly ground nutmeg; 6 tbsp softened butter (room temp); 1/2 cup cocoa powder; 2 2/3 cup powdered sugar; 1/3 cup heavy whipping cream; 1 tsp almond extract; 1/2 tsp freshly ground nutmeg

Servings: persons

1 3/4 cup bread flour
2 cup granulated sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt or kosher salt
1/2 cup butter (not margarine), melted
1 cup buttermilk
2 large eggs
2 tsp almond extract
1 cup of your favorite strongly brewed coffee
1 tsp freshly ground nutmeg
6 tbsp softened butter (room temp)
1/2 cup cocoa powder
2 2/3 cup powdered sugar
1/3 cup heavy whipping cream
1 tsp almond extract
1/2 tsp freshly ground nutmeg

1
Preheat oven to 350F.
2
Line 2 cupcake tins (12each)with liners (makes 24 cupcakes).
3
In a large bowl or stand mixer, cream sugar, eggs, butter and buttermilk.
4
Add almond extracted nutmeg and mix well.
5
In a separate bowl, sift bread flour and cocoa powder until its lump free.
6
Add baking powder, baking soda and salt until well combined.
7
Slowly add dry ingredients into the wet ingredients until well combined.
8
Add brewed coffee to the mixed batter and mix again until combined.
9
Fill each cupcake tin 3/4 way full.
10
Any more and your batter will run over and create a huge mess!
11
Bake cupcakes for 18-20 minutes until a toothpick inserted into the cupcake comes out clean.
12
Once cupcakes are done, set aside to cool while moving on to make the frosting.
13
In a large bowl or the bowl of your stand mixer, cream the butter for one to 2 minutes.
14
Sift the powdered sugar and the cocoa powder in a separate bowl until lump free then slowly add it to the butter in the mixing bowl.
15
Add the heavy whipping cream, almond extract and nutmeg.
16
Mix until smooth, creamy and airy about 3 to 4 minutes.
17
Frost cupcakes and decorate if desired.
18
Enjoy!

1871

kcal

Calories

104

Fat

237

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 18 ingredients. The key ingredients include: 1 3/4 cup bread flour, 2 cup granulated sugar, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, and more.

Yes, Fall 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.

That's it — enjoy your meal!

Fall Chocolate Mocha Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions