Mocha Cupcakes with Espresso Frosting – Easy Recipes Delight
These mocha cupcakes combine rich chocolate and bold coffee flavors into one irresistible dessert.
Servings: 12 cupcakes
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1/3 cup brewed espresso or strong coffee
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Espresso Buttercream
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 1 tbsp espresso or strong brewed coffee
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
Cupcakes
- Preheat oven to 350°F and line a cupcake pan with liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk sugar, sour cream, coffee, oil, egg, and vanilla until smooth.
- Add dry ingredients to wet and mix until just combined.
- Divide batter evenly among liners and bake for 18–20 minutes.
- Let cool completely before frosting.
Espresso Buttercream
- Beat butter until creamy, about 2 minutes.
- Gradually add powdered sugar while mixing on low speed.
- Add espresso, vanilla, and salt; beat until fluffy and smooth.
- Pipe or spread onto cooled cupcakes.