Mocha Latte Cupcakes Recipe

Name: Mocha Latte Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mocha Cake:; 2 cups boiling water; 1 cup Dutch process cocoa; 1 to 2 tablespoons instant espresso; 1 cup butter, softened; 2 cups fine granulated sugar or castor sugar; 4 large eggs; 2 3/4 cups all-purpose soft-wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon chocolate extract or vanilla extract; Paper baking cups; Vegetable cooking spray; Vanilla Frosting:; 1/2 cup butter, softened; 3 to 4 tablespoons whipping cream; 1 teaspoon clear vanilla extract; 1/8 teaspoon salt; 1 (16-oz.) package powdered sugar; Toppings:; Chocolate jimmies; Caramel Drizzle:; 1/2 cup butter; 1 cup sugar; 1 cup whipping cream; Chocolate Ganache:; 1 cup whipping cream; 8 ounces semisweet chocolate, chopped

Servings: persons

Mocha Cake:
2 cups boiling water
1 cup Dutch process cocoa
1 to 2 tablespoons instant espresso
1 cup butter, softened
2 cups fine granulated sugar or castor sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chocolate extract or vanilla extract
Paper baking cups
Vegetable cooking spray
Vanilla Frosting:
1/2 cup butter, softened
3 to 4 tablespoons whipping cream
1 teaspoon clear vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
Toppings:
Chocolate jimmies
Caramel Drizzle:
1/2 cup butter
1 cup sugar
1 cup whipping cream
Chocolate Ganache:
1 cup whipping cream
8 ounces semisweet chocolate, chopped

1
Preheat oven to 350 degrees.
2
Stir together boiling water, cocoa, and espresso until smooth; let cool. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in chocolate extract.
3
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
4
To prepare Vanilla Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Make 3 cups.
5
Frost each cupcake with Vanilla Frosting using metal tip no.
6
To prepare drizzle, cook butter and sugar in a 2-qt. heavy metal saucepan over high heat, stirring occasionally, until mixture is caramel-colored, about 4 to 5 minutes. Remove from heat, and slowly add cream, stirring constantly until blended. Return to heat, and bring to a boil; cook 1 to 2 minutes, stirring occasionally. Cool. Makes about 1 1/2 cups.
7
To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.
8
Drizzle each cupcake with caramel and chocolate, and top each with chocolate jimmies.
9
At
10
, we use icecream scoops to place a uniform amount of batter in each baking cup.

4031

kcal

Calories

313

Fat

293

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
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 29 ingredients. The key ingredients include: Mocha Cake:, 2 cups boiling water, 1 cup Dutch process cocoa, 1 to 2 tablespoons instant espresso, and more.

Yes, Mocha Latte Cupcakes falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mocha Latte Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions