These moist Mocha Cupcakes are rich, decadent, and easy to make.
Fluffy chocolate cupcakes flavored with cocoa and espresso are filled and swirled with an espresso cream cheese frosting for a dessert that’s sure to please.
How to Make Mocha Cupcakes
The full printable recipe appears below. Here’s a concise overview of the method so you know what to expect.
- Preheat the oven to 350°F and line cupcake pans with liners.
- In a bowl, whisk together all-purpose flour, sifted unsweetened cocoa, baking soda, baking powder, and salt; set aside.
- Beat softened butter in a mixer on medium until light and creamy. Add vegetable oil and vanilla extract.
- Gradually add the sugar and beat until light and fluffy, about 4–5 minutes.
- Add eggs one at a time, mixing after each until yolks are incorporated. Scrape the bowl as needed.
- On low speed, alternately add the flour mixture and milk to the butter-sugar mixture, beginning and ending with the dry ingredients (three additions of dry ingredients and two of milk). Mix just until combined.
- With the mixer on low, pour in 1 cup hot coffee and mix until combined. The batter will be very thin — this is normal.
- Scoop about 1/4 cup batter per cupcake into liners and bake at 350°F for 16–18 minutes, or until the tops spring back or a toothpick comes out clean (start checking at 15 minutes). Baking times may vary.
- This recipe yields roughly 8.5 cups of batter — about 28–30 cupcakes.
Filling the Cupcakes
After the cupcakes have cooled, fill and frost them. We use an Espresso Cream Cheese Frosting that pairs beautifully with the chocolate cupcakes.
If you prefer more chocolate in the frosting, you can optionally add 1–2 tablespoons sifted cocoa powder when mixing the powdered sugar.
Filling is optional but adds an extra espresso boost. To fill:
- Fill a disposable piping bag with frosting, snip a 1/2-inch opening, insert the tip halfway into the cupcake, and squeeze for about three seconds to inject the filling. Then pipe frosting on top as desired.
If you have an extra cupcake, do a trial fill and slice it in half to check the filling amount before proceeding with the batch.
Finish the cupcakes however you like. We piped ours with a 1M star tip and sprinkled some with toffee bits for a crunchy contrast — optional but delicious.
Enjoy!
Storage
Because the frosting contains cream cheese, store the cupcakes in the refrigerator in an airtight container, under a cake dome, or in a sealed bakery box.
For best flavor and texture, remove the cupcakes from the refrigerator a couple of hours before serving so the cake and frosting can warm and soften.
More Cakes with Coffee
There are many cake recipes that use coffee or espresso to deepen flavor. If you enjoy mocha and espresso in desserts, try other coffee-flavored cakes and frostings to explore different combinations.
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Mocha Cake (Doctored Cake Mix)
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Caramel Vanilla Latte Cake Recipe
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Espresso Cake
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Tiramisu Cake
Thanks for stopping by! If you enjoy baking and decorating, try different piping tips, fillings, and toppings to make these cupcakes your own.
Have you made this? We would love your rating, comment, and a photo! Your feedback is appreciated.
Mocha Cupcakes
Ingredients
- 2 sticks unsalted butter, softened (226g / 1 cup)
- 2 cups sugar (400g)
- 4 large eggs, room temperature (If in a hurry, place eggs in warm water for 5 minutes)
- ¼ cup vegetable oil (54g)
- 2 ¾ cups all-purpose flour (322g)
- 1 cup unsweetened cocoa powder, sifted (82g)
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk (220g)
- 1 teaspoon vanilla extract
- 1 cup hot coffee (instant or brewed) (220g; instant espresso works well)
- cupcake liners
For the Espresso Cream Cheese Frosting
- 2 sticks unsalted butter, softened (226g)
- 16 oz cream cheese (full fat), softened (226g; two 8 oz packages)
- 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla
- 6 cups powdered sugar (690g; adjust to taste)
- ½ teaspoon salt
- Cocoa powder (optional — see notes)
Decorating
- Toffee bits, optional
Instructions
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Preheat oven to 350°F.
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Whisk together flour, sifted cocoa, baking soda, baking powder, and salt; set aside.
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Beat softened butter on medium until light and creamy. Add vegetable oil and vanilla.
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Gradually add sugar and beat until light and fluffy, about 4–5 minutes.
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Add eggs one at a time, mixing after each. Scrape the bowl as needed.
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On low speed, alternately add the flour mixture and milk, starting and ending with the dry ingredients. Mix just until combined.
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Add hot coffee on low speed and mix until combined. The batter will be thin — that’s correct.
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Scoop about 1/4 cup batter per cupcake into liners and bake at 350°F for 16–18 minutes or until done. Makes about 3 dozen cupcakes.
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Total batter volume is approximately 8.5 cups.
For the Frosting
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Slice softened butter and mix with salt on low–medium speed until softened.
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Add cream cheese cut into pieces and beat until blended; soften the cream cheese more if using a hand mixer.
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Add the dissolved espresso and vanilla.
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Gradually add powdered sugar on low–medium speed until blended. Do not overmix. If frosting becomes too soft, chill briefly and continue.
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Frosting pipes best when somewhat chilled. Make in advance if needed and let soften to spreading consistency before using; remix if necessary (do not microwave).
Filling the Cupcakes (Optional)
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Load a disposable piping bag with frosting, snip a 1/2-inch opening, insert halfway into the cupcake, and squeeze for about 3 seconds to fill.
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Do a trial fill on a spare cupcake or plate to verify the amount and timing before filling the batch.
Frosting the Cupcakes
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Pipe frosting using a 1M large star tip (or 2D for a similar look). Sprinkle toffee bits if desired.
Storage
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Refrigerate cupcakes due to the cream cheese frosting. For best texture, remove from the refrigerator a couple of hours before serving.
Notes
To make layers instead of cupcakes: divide batter between three prepared 8-inch pans and bake at 350°F for 30–35 minutes. Check for doneness at 30 minutes with a toothpick.