These Mocha Cupcakes have the perfect balance between creamy, sweet chocolate and strong, rich coffee. This decadent twist on chocolate cupcakes is sure to satisfy all chocolate and coffee lovers.
All you’ll need to get started are a handful of pantry staples, some simple kitchen tools, and your best frosting skills. In just 30 minutes, you’ll have a warm batch of these mocha cupcakes ready to be frosted and devoured.
Want to Save This Recipe?
Enter your email below, and we'll send it directly to you. Plus, you'll get amazing recipes sent to you daily.
By submitting this form, you consent to receive emails from Recipes Simple.
Tired of boring old chocolate cupcakes? Up your dessert game by making these mocha cupcakes instead. The slight bitterness of the instant coffee in these moist, spongey cakes helps to perfectly offset the creamy sweetness of the chocolate.
I like to think of my mocha cupcakes as a delicious spin on a nostalgic dessert. And you can easily swap out the instant coffee for a coffee substitute to make these cupcakes kid-friendly too!
Adults will enjoy the flavorful complexity of these dark and decadent cupcakes, while little ones will enjoy the intense notes of chocolate. Everyone who tries a bite of these dense and flavorful cupcakes are sure to leave happy and satisfied.
Why You Will Love This Recipe
- One-bowl, 30-minute dessert recipe.
- Pairs well with so many different frosting flavors.
- Not too sweet, but not too rich either.
- Easy to make ahead of time and store.
- Perfect flavor combination.
Cupcake Ingredient Notes
See printable recipe card below for specific measurements and complete instructions.
- Instant Coffee - Any brand will help to add tons of coffee flavor without adding too much liquid to the cake batter.
- Cocoa Powder - I always recommend using a Dutch process cocoa for a richer, deeper chocolate flavor.
- White Flour - Will give these mocha cupcakes a nice, spongey crumb.
- Sugar - Granulated white sugar is the sweetener of choice in this recipe.
- Butter - Unsalted is preferable but salted will work in a pinch.
- Eggs - Add structure and richness to these chocolate coffee cupcakes.
- Baking Powder - Just a little will help these cupcakes to puff up perfectly in the oven.
How to Make Mocha Cupcakes
- Use your electric mixer to cream together the butter and sugar until light and smooth.
- Add the eggs and continue mixing until they’re completely incorporated.
- Gently fold in the cocoa powder, instant coffee, flour, and baking powder until no clumps of dry ingredients remain.
- Transfer the mocha cake batter to the lined cups of a cupcake tin.
- Bake until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Allow the cupcakes to cool significantly before frosting, serving, and enjoying.
Frosting Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup salted butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
How To Make Simple Chocolate Frosting
- Melt the chocolate chips in a microwave safe bowl on 20 second intervals until completely melted. Be sure to stir the chocolate after each interval.
- In a medium sized bowl, combine the melted chocolate, butter, powdered sugar, and vanilla. Use an electric hand mixer to combine the ingredients until smooth and creamy.
- Once the cupcakes are cooled, top with frosting.
Chocolate Frosting Tips
- I like to use semi-sweet chocolate chips, but you can use dark chocolate chips for a richer chocolate flavor.
- I like to use room temperature butter, so you do not have to worry about clumps of cold butter forming in the frosting. Room temperature butter is much easier to use when making frosting.
- You can store this frosting in the fridge for a day or two before it should be used.
- Use this frosting recipe to top your favorite cake or cupcakes!
How to Make and Store Cupcakes Ahead of Time
When unfrosted, these mocha cupcakes are extremely refrigerator and freezer friendly! You can easily bake these cupcakes ahead of time, allow them to cool, and then store them in an airtight container in the fridge for up to 3 days or in the freezer for 3 months.
When you’re ready to enjoy them, simply allow the cupcakes to come up to room temperature before frosting and serving. No reheating necessary!
Cupcake Recipe Tips
- I like frosting these cupcakes with a simple chocolate frosting, but they would also be excellent paired with an espresso, vanilla, caramel, or white chocolate frosting.
- If you’re worried about the chocolate overpowering the coffee flavor, be sure to use a light or milk cocoa powder in your cake batter.
- If you’re planning on eating these cupcakes relatively quickly, I recommend keeping them in an airtight container on the counter. They will stay soft and moist for up to 4 days.
- If you want a really strong coffee flavor, I recommend using darker roasts.
Frequently Asked Questions
If you order a mocha at a coffee shop, you’ll be greeted by a steaming cupful of chocolate-flavored caffe latte. Traditional mochas are made with coffee, cocoa powder or chocolate syrup, and milk. When a dessert is mocha-flavored, it typically means that it has strong notes of both coffee and chocolate.
I find that these cupcakes are the most fluffy and moist when I make them with room temperature ingredients and don't overmix the batter. Simply leave your ingredients on the counter for at least 30 minutes before you plan on baking these chocolate coffee cupcakes.
Absolutely! If you’re planning on serving these cupcakes to little ones, I recommend using a coffee substitute in place of the instant coffee. Some of my favorite brands are Pero, Teeccino, and Postum.
Helpful Supplies and Tools
Here are a few items that I recommend and use in my kitchen that are helpful when baking and cooking. (Affiliate links).
You don't need a lot of kitchen gadgets to make these easy mocha cupcakes!
You will need an electric mixer. I use this handheld mixer or this KitchenAid Stand Mixer.
You’ll also need mixing bowls, a rubber spatula or wooden spoon, cupcake liners, a cupcake tin, and a palate knife or piping bag for frosting.
To help satisfy your chocolate dessert cravings try this Mississippi Mud Pie, Chocolate Peppermint Pound Cake, and these Easy Rolo Brownies.
Stay Connected! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for the latest recipes.
I hope you enjoy these delicious Mocha Cupcakes with Chocolate Frosting! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Mocha Cupcakes
Ingredients
- ½ cup unsalted butter
- ¾ cup white granulated sugar
- 2 large eggs
- ¾ cup whole milk
- ⅓ cup cocoa powder
- ¼ cup instant coffee
- 1¾ cups white flour
- 1 teaspoon baking powder
Chocolate Frosting
- 1 cup semi-sweet chocolate chips
- 1 cup salted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Fill a cupcake tin with cupcake liners.
- In a large bowl or stand mixer, cream the butter and sugar until smooth and uniform
- Whisk in the eggs and milk until the eggs are fully incorporated into the batter.
- Gently whisk in the cocoa powder, coffee, flour, and baking powder until all the dry ingredients are fully incorporated into the cupcake batter.
- Divide the cupcake batter among the cupcake liners and bake the cupcakes for 20 minutes.
- Allow the cupcakes to cool before frosting.
Chocolate Frosting
- Melt the chocolate chips in a microwave safe bowl on 20 second intervals until completely melted. Be sure to stir the chocolate after each interval.
- In a medium sized bowl, combine the melted chocolate, butter, powdered sugar, and vanilla. Use an electric hand mixer to combine the ingredients until smooth and creamy.
- Once the cupcakes are cooled, top with frosting.