Mocha Cupcakes
These delicious 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 fans.
Servings: 12
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.
Notes
Cupcakes
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 want a really strong coffee flavor, I recommend using darker roasts.
Frosting
I like to use semi-sweet chocolate chips, but you can use dark chocolate chips for a richer chocolate flavor.