These moist coffee cupcakes with mocha buttercream are one of our new favorite cupcake flavors! The delicious flavor of coffee in these elegant treats is wonderful. Plus, these coffee cupcakes are a snap to make and decorate!
Looking for more delicious treats? You'll definitely want to try these Panera cranberry orange muffins and these Panera pumpkin muffins.
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Why This Recipe Works
- This recipe uses oil and butter. Butter adds a great flavor, but it can dry out cupcakes. Oil keeps them moist and fresh longer at room temperature. In this recipe, I use mostly oil with a small amount of butter to get the best of both.
- The cupcakes are moist. Measuring the flour accurately, baking with an oven thermometer, and being careful not to overbake the cupcakes will keep them moist. Using oil and soured milk in the batter also adds extra moisture.
- They have a bittersweet flavor. The batter contains both espresso powder and brewed coffee for the best flavor. The not-too-sweet cupcakes taste great with the slightly sweeter icing, and the coffee flavor is subtle but still comes through.
Ingredients
Curious what you need to make these mouthwatering coffee cupcakes? Fortunately, it takes basic pantry ingredients, except for the instant espresso powder. Let's talk about the key ingredients in this recipe.
- Espresso Powder: Although the cake batter contains brewed coffee, it also needs the punch of instant espresso powder (affiliate) to really have a coffee flavor. You'll also need this for the mocha buttercream to add a rich coffee flavor.
- Coffee: Use cooled, freshly brewed coffee to add a little extra richness to the cake. I like using freshly ground, whole bean coffee brewed with the pour over method for this recipe.
- Butter: It's best to use unsalted butter, as it's typically fresher than salted. Salted butter can vary widely in its sodium content, which can affect the flavor of your baking.
- Flour: Use a good quality all-purpose flour for these cupcakes. Make sure to measure it accurately by either using a kitchen scale or by spooning the flour into the measuring cup and leveling it with a knife.
How to Make
Gather the ingredients for these coffee-flavored treats, making sure they're all at room temperature. It's important to make sure the brewed coffee isn't too hot, as well.
- Whisk the flour, baking powder, baking soda, and salt together until combined.
- Beat the oil, butter, and granulated sugar together until they are light and fluffy, about 2 minutes on medium speed.
3. Add the eggs and espresso powder and beat on medium speed for 1 minute.
4. Add half of flour mixture, then stir in the milk and vinegar. Mix in the other half of the flour mixture, then stir in the coffee. Mix until just combined; it will be quite thin.
5. Divide the batter among the 12 cupcake liners.
6. Bake at 350°F for 12-15 minutes, or until a toothpick inserted into the middle comes out clean or with a few moist crumbs. Let them cool for 30 minutes before frosting.
7. To make the mocha buttercream, place the butter in a mixing bowl and sift in the icing sugar and cocoa powder. Stir until blended.
8. Dissolve the espresso powder in boiling water, then add it and the vanilla extract to the icing and beat until combined.
9. Adjust the amount of cocoa powder and dissolved espresso powder to your taste, if desired. That way, you can get the balance of chocolate and coffee that you like best.
10. Frost each cooled coffee cupcake and decorate with sanding sugar or sprinkles if desired. Enjoy these delicious coffee treats!
Recipe FAQs
Measure the ingredients accurately, especially the flour, as too much will cause dry cupcakes. Make sure all the ingredients are at room temperature before you begin. Handle the batter gently to prevent a tough result, and be careful not to overbake, because that will dry out the cake. Make sure the icing complements the cake and isn't too sweet.
The most important aspect is to use homemade frosting and to do a neat piping job. Other elements, like using fancy cupcake liners and decorating sparingly with sprinkles or other garnishes, this really improves the look of your cupcakes. Finally, presenting the cupcakes on a nice serving plate or stand makes them look great.
Seal them in a plastic airtight container and store at room temperature, or freeze them (unfrosted) in a zip-top freezer bag. You can also place a slice of white bread in the container, which will add a little moisture to the air, keeping the cake moist.
Insert a couple toothpicks in the frosting on each cupcake, then drape plastic wrap on top. The toothpicks will hold up the plastic wrap and keep it from touching the icing and smudging it. Make sure the cupcakes are tightly sealed, though, or they will dry out.
Store
Storing Unfrosted Cupcakes: Seal them in an airtight plastic container or plastic zip-top bag. For longer storage, add a piece of white bread to keep them moist.
Storing Frosted Cupcakes: For short storage (same day): Place them on a plate, then insert toothpicks into the frosting on each one and drape plastic wrap on top. Seal tightly to prevent them from drying out. For overnight storage: store them in a large plastic container with a tightly fitting lid.
Freezing: It's easier to freeze unfrosted ones; simply seal them in a zip-top freezer bag or airtight container and freeze for up to 1 month. For frosted ones, flash freeze them for 2 hours on a baking sheet, then transfer to a freezer bag or airtight container and freeze for up to 1 month.
Expert Tips
- Make sure all the ingredients are at room temperature. You can soften butter quickly in the microwave, and warm up cold eggs by submerging them in hot water for 10 minutes.
- Be sure to spoon the flour into the measuring cup and level with a knife for an accurate measurement. Too much flour will make them dry.
- Use an oven thermometer to ensure an accurate temperature. Overbaking or an overheated oven can cause dried-out cake.
- This recipe makes a lot of frosting, so cut it in half if you want only a small amount of icing.
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Recipe
Coffee Cupcakes with Mocha Buttercream
Ingredients
For the Cupcakes
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup neutral oil
- 2 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons espresso powder
- ¼ cup milk, at room temperature
- 1 teaspoon distilled white vinegar
- ¼ cup strong coffee, at room temperature
For the Mocha Buttercream
- 2 cups unsalted butter, softened
- 3 ⅓ cups icing sugar
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons boiling water
- 8 teaspoons espresso powder
- 2 teaspoons vanilla extract
- Sprinkles or sanding sugar, for decoration (optional)
Instructions
Making the Cupcakes
- Preheat the oven to 350°F. Line a 12-hole muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl until combined, then set aside.
- Place the oil, softened butter, and granulated sugar in the bowl of a stand mixer and beat with the paddle attachment on medium speed for 2 minutes, or until the mixture is light and fluffy.
- Add the eggs and espresso powder to the oil mixture and beat on medium speed for 1 minute.
- Add half of the flour mixture and stir on low speed until barely combined, then mix in the milk and vinegar. Add the other half of the flour mixture and stir, then mix in the cooled coffee until the batter is smooth and well combined. It will be quite thin.
- Divide the batter among the liners, making sure that each one is no more than ⅔ full.
- Bake at 350°F for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Let them cool for 5 minutes in the pan, then take them out of the pan and let them cool for 25 minutes on a wire rack.
Making the Mocha Buttercream
- While the cupcakes are cooling, add the softened butter to the bowl of a stand mixer and sift in the icing sugar and cocoa powder. Stir on low speed until blended, then turn to medium speed and beat until well combined.
- Dissolve the espresso powder in the hot water, then add it and the vanilla extract to the icing and stir to combine.
- Taste the icing and add more cocoa or espresso powder dissolved in water if desired.
Decorating the Cupcakes
- Pipe the coffee icing on the cooled cupcakes using a star tip, such as the Wilton 1M. Garnish with sprinkles or sanding sugar if desired.
- Store them in an airtight container until ready to serve. If the room is warm, keep them chilled to prevent the icing from melting.
Notes
- Make sure all the ingredients are at room temperature. You can soften butter quickly in the microwave, and warm up cold eggs by submerging them in hot water for 10 minutes.
- Be sure to spoon the flour into the measuring cup and level with a knife for an accurate measurement. Too much flour will cause dry cupcakes.
- Use an oven thermometer to ensure an accurate temperature. Overbaking or an overheated oven can cause dry cupcakes.
- This recipe makes a lot of frosting, so cut it in half if you want only a small amount of icing.
- After the cupcakes have cooled, seal them in an airtight container immediately to prevent them from drying out.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
This recipe was originally published on November 3, 2022.
Alex
The cupcake is rich and moist with a strong coffee flavor. The icing is deliciously chocolatey, and the gold sprinkles add some sparkle.
Emma
That's so kind of you, Alex! Thanks for your comment!
Beth
These are fantastic mocha cupcakes with an airy icing that complements the rest of the cupcake perfectly. The gold wrappers and sprinkles make them look very elegant!
Emma
Thank you so much, Beth! I'm glad you enjoyed the cupcakes!