If you enjoy a mocha from your favorite coffee shop, these mocha cupcakes with espresso buttercream are for you. These tender chocolate cupcakes are intensified with hot espresso and studded with chocolate chips, then finished with a silky espresso buttercream. Prep takes about 18 minutes and the cupcakes can be made without a mixer.
I’m a big coffee fan—mornings are not complete without a cup—so I turned that love into these mocha cupcakes with espresso buttercream. The cupcakes have a moist chocolate-and-coffee base topped with a smooth coffee-flavored buttercream. If you prefer a more subtle coffee flavor, try a straight coffee cupcake recipe instead.
Like my other cake recipes, these cupcakes are straightforward and use minimal equipment while still delivering bold flavor. They look elegant but are simple to make.
Why I love this recipe
- Easy: No mixer is required for the cupcake batter. Hot espresso added to the cocoa brings deep color and intense chocolate-coffee flavor.
- Very chocolatey: Mini chocolate chips throughout add extra chocolate in every bite.
- Espresso buttercream: A classic American buttercream is enriched with espresso for a creamy coffee finish.
Grab your ingredients
- Cocoa powder: This recipe uses Dutch-processed cocoa powder. If you use natural cocoa powder, omit the vinegar from the batter.
- Chocolate chips: Mini chips are recommended for even distribution, but they’re optional.
- Oil: Neutral oils like vegetable or canola keep the cupcakes moist and remove the need for creaming butter—no mixer required.
- Espresso powder: Use a quality espresso powder (not coarse granules) for the best coffee flavor.
- Sour cream or buttermilk: Sour cream makes the cupcakes tender and moist; you can substitute buttermilk, full-fat yogurt, or Greek yogurt if needed.
How to make mocha cupcakes
- Step 1: Preheat the oven to 350°F (175°C) and line a muffin pan with liners. Whisk the dry ingredients together in a large bowl.
- Step 2: In a separate jug or bowl, whisk the wet ingredients together until smooth.
- Step 3: Pour the wet ingredients into the dry and whisk until just combined—avoid overmixing.
- Step 4: Fill liners about 3/4 full and bake 18–20 minutes, until a toothpick comes out clean. Cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Step 5: For the buttercream, beat room-temperature butter and confectioners’ sugar on low to combine, then increase the speed and beat until light and fluffy. Add espresso, salt, and vanilla.
- Step 6: Add heavy cream a little at a time on low speed until the frosting is smooth and spreadable. Pipe or spread onto cooled cupcakes and serve.
Top baking tips
- Use a kitchen scale: Measuring by weight gives the most consistent results—especially for flour and cocoa powder.
- Room temperature: Bring ingredients to room temperature before starting for an even batter and smoother frosting.
- Fill liners consistently: A cookie scoop helps portion batter so cupcakes bake evenly and don’t overflow.
- Decorating: A Wilton 1M piping tip creates a classic swirl; finish with chocolate shavings, sprinkles, or a light dusting of espresso powder.
Storage & make ahead
You can make cupcakes and frosting ahead. Store cooled, unfrosted cupcakes in an airtight container in the refrigerator for 2–3 days. Keep frosting refrigerated for 2–3 days; bring it to room temperature and rewhip before using.
Once frosted, store cupcakes in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature for 20–30 minutes before serving.
Try these cupcakes next
Chocolate Cupcakes with Chocolate Cream Cheese Frosting-
Easy Mint Chocolate Cupcakes
-
Caramel Filled Cupcakes
-
Chocolate and Vanilla Cupcakes
Made this recipe?
Please leave a rating and a review. Tag @alpineella on social media if you share your bakes—I’d love to see them.
Thank you!
Ella
Recipe
Mocha Cupcakes with Espresso Buttercream
Ella Gilbert
Equipment
-
12 cup muffin tray
Ingredients
Cupcakes
- ¾ cup (95 grams) all purpose flour
- ½ cup (43 grams) Dutch-processed cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ½ cup (100 grams) sugar
- ½ cup (100 grams) light brown sugar
- ¼ cup (50 ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (113 grams) sour cream, room temperature
- 1 teaspoon espresso powder mixed with 2 tbsp hot water
- 2 teaspoons white vinegar
- ½ cup (85 grams) chocolate chips
Frosting
- 2 sticks (226 grams) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 cups (339 grams) confectioners’ sugar
- ¼ cup (60 ml) heavy cream
- 2 teaspoons espresso powder mixed with 2 tsp hot water
Instructions
Make cupcakes
- Preheat oven to 350°F (175°C) and place cupcake liners in a muffin tray. This recipe yields about 14 cupcakes, so you may need two batches.
- Whisk together flour, cocoa powder, baking powder, baking soda, chocolate chips, and salt in a large bowl; set aside.
- Dissolve 1 teaspoon espresso powder in 2 tablespoons hot water. In a large jug, whisk eggs, the espresso mixture, oil, sour cream, vanilla, vinegar, and both sugars until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Fill liners ¾ full and bake 18–20 minutes. A toothpick should come out clean. Cool in the tray for 10–15 minutes, then transfer to a wire rack.
Make frosting
- Beat butter and confectioners’ sugar on low speed until combined, then increase speed and beat until thick and pale.
- Add vanilla, salt, and the espresso mixture, then beat on medium-high for about 2 minutes.
- Reduce mixer to low and add heavy cream until the buttercream is smooth and spreadable. Pipe or spread onto cooled cupcakes. I used a Wilton 1M tip for swirls.
Notes
These recipes are developed and tested in metric grams. Using a kitchen scale is recommended for accuracy. Cup conversions are provided but may be less precise.
Bring ingredients to room temperature before starting. This helps the batter come together easily and produces a better frosting texture.
Butter: Using European-style butter will give a richer, creamier result.
Salt: If using fine salt instead of kosher, halve the amount—1 teaspoon kosher salt equals about ½ teaspoon fine salt.
Sour cream: Can be substituted with buttermilk if needed.
Cocoa powder: If using natural cocoa powder, omit the vinegar from the batter.
Storage: Store cupcakes in the fridge up to 5 days. Allow them to come to room temperature before serving.