Coffee Cupcakes with Mocha Buttercream
These moist coffee cupcakes with mocha buttercream combine bittersweet chocolate and rich coffee flavors in one decadent cupcake! You'll love each bite of these espresso cupcakes decorated with this delicious homemade frosting.
Servings: 12 cupcakes
Calories: 169kcal
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: 1cupcake (without frosting) | Calories: 169kcal | Carbohydrates: 23.9g | Protein: 2.4g | Fat: 7.5g | Cholesterol: 36mg | Sodium: 91.9mg | Fiber: 0.4g | Sugar: 12.5g | Calcium: 129.3mg | Iron: 4.4mg
