Mocha Cupcakes Recipe

Name: Mocha Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE; 2 eggs; 1/2 cup cold brewed coffee, plus; 3 tablespoons brewed cold coffee; 1/2 cup oil, plus; 2 tablespoons oil; 3 teaspoons cider vinegar; 3 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 cup sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; FOR THE FROSTING; 6 1/2 tablespoons dark chocolate; 1/3 cup butter, softened, plus; 1 tablespoon butter, softened; 2 1/4 cups confectioners' sugar; 4 tablespoons brewed coffee; 2 -3 tablespoons chopped dark chocolate; 1 tablespoon cocoa powder

Servings: persons

FOR THE CAKE
2 eggs
1/2 cup cold brewed coffee, plus
3 tablespoons brewed cold coffee
1/2 cup oil, plus
2 tablespoons oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
FOR THE FROSTING
6 1/2 tablespoons dark chocolate
1/3 cup butter, softened, plus
1 tablespoon butter, softened
2 1/4 cups confectioners' sugar
4 tablespoons brewed coffee
2 -3 tablespoons chopped dark chocolate
1 tablespoon cocoa powder

1
In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
2
Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350u00b0 for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
3
For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
4
Refridgerate for 6-7 days to keep fresh.

1783

kcal

Calories

Fat

245

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 20 ingredients. The key ingredients include: FOR THE CAKE, 2 eggs, 1/2 cup cold brewed coffee, plus, 3 tablespoons brewed cold coffee, and more.

Yes, 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!

Mocha Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions