Best 5 Mocha Cupcakes With Espresso Buttercream Frosting Recipes

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Indulge in the exquisite symphony of flavors with our delectable Mocha Cupcakes crowned with velvety Espresso Buttercream Frosting. These cupcakes are a harmonious blend of coffee and chocolate, offering a delightful treat for any occasion. The moist and fluffy chocolate cupcakes provide the perfect base for the rich and decadent espresso buttercream frosting, creating a taste sensation that will tantalize your taste buds. Each bite is an explosion of coffee and chocolatey goodness, leaving you craving for more. Whether you're a coffee aficionado or a chocolate lover, these Mocha Cupcakes with Espresso Buttercream Frosting are sure to become your new favorite indulgence.

The article also includes a recipe for a classic Vanilla Buttercream Frosting, a versatile frosting that pairs perfectly with a variety of cakes and cupcakes. With its smooth and creamy texture, this frosting is a delight to both the eyes and the palate.

Additionally, you'll find a recipe for a luscious Chocolate Ganache Frosting, a rich and decadent frosting that will elevate any dessert to new heights. Its deep chocolate flavor and glossy finish make it an irresistible topping for cakes, cupcakes, and other sweet treats.

Here are our top 5 tried and tested recipes!

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING RECIPE - (4.4/5)



Mocha Cupcakes with Espresso Buttercream Frosting Recipe - (4.4/5) image

Provided by CandyH

Number Of Ingredients 18

ESPRESSO FROSTING:
11/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup strong brewed coffee
1 1/2 teaspoons espresso powder
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons espresso powder

Steps:

  • Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. Preheat the oven to 350°F. Line a standard-size muffin tin with paper liners. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Divide the batter evenly between the 12 liners. Baking for 17 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes. FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING



Mocha Cupcakes with Espresso Buttercream Frosting image

I have made these several times, and each time everybody loved them! If you're a fan of Mocha, you will fall in love, too.

Provided by Daisy Jay @human_naturedj

Categories     Other Desserts

Number Of Ingredients 19

MOCHA CUPCAKES
1 1/3 cup(s) all purpose flour
1/3 cup(s) unsweetened cocoa powder (good quality is best)
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/2 cup(s) whole milk
1/2 cup(s) strong brewed coffee
1 1/2 teaspoon(s) espresso powder (aka instant espresso)
1 teaspoon(s) vanilla extract
1 stick(s) unsalted butter (room temperature)
1/2 cup(s) granulated sugar
1/2 cup(s) light brown sugar
1 - egg (room temperature)
ESPRESSO BUTTERCREAM FROSTING
2 stick(s) unsalted butter (room temperature)
2 1/2 cup(s) powdered sugar
1 1/2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) espresso powder

Steps:

  • Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
  • Preheat the oven to 350 degrees and line a standard sized muffin tin with paper liners.
  • Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Beat the butter and both sugars together on medium-high speed until light and fluffy. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
  • Slowly add the flour mixture, alternating with the coffee mixture, and ending with the flour mixture.
  • Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting them.
  • Mix the espresso powder into the vanilla until dissolved, set aside.
  • Using the whisk attachment of a stand mixer (hand mixer is also fine), whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.
  • Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar is added, scrape the sides of the bowl and increase the mixer speed back to medium-high and whip until fluffy.
  • Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING



Mocha Cupcakes with Espresso Buttercream Frosting image

From the source of Mocha Cupcakes with Espresso Buttercream Frosting

Provided by malinda sargent

Categories     Chocolate

Number Of Ingredients 13

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

Steps:

  • 1. 1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. 2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. 3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. 4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. 5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
  • 2. Espresso Buttercream Frosting Makes enough to frost 12 cupcakes 1 cup (2 sticks) unsalted butter, at room temperature 2½ cups powdered sugar 1½ teaspoons vanilla extract 1½ teaspoons espresso powder 1. Mix the espresso powder into the vanilla until dissolved; set aside. 2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. *Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING



Mocha Cupcakes with Espresso Buttercream Frosting image

The perfect combination of coffee and chocolate, these decadent mocha cupcakes with espresso buttercream frosting are the perfect morning treat!

Provided by Kayti Lavergne

Categories     Cupcake Corner

Time 28m

Number Of Ingredients 18

1 1/4 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp espresso powder, adjust to taste
1/2 cup cocoa powder, unsweetened
1 cup hot coffee
1/2 cup butter (softened) , unsalted
1 1/4 cup sugar
2 large eggs, room temperature
1/4 cup sour cream, room temperature
2 Tbsp milk
1 tsp vanilla extract
1 1/2 cups unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2 1/2 tsp espresso powder , adjust to taste
1 Tbsp Torini Caramel sauce/cupcake, or make our homemade caramel sauce

Steps:

  • Preheat oven to 350 Farenheit. And make a pot of coffee.
  • Whisk together cocoa powder and hot coffee, set the bowl aside.
  • Sift together dry ingredients in a medium bowl and set aside
  • In a stand mixer fitted with a paddle attachment, cream together butter and sugar.
  • Add in room temperature eggs one at a time, being careful to not over-mix them.
  • Alternate mixing the dry ingredients with the coffee and cocoa mixture until both are mixed in.
  • Finally, add in the vanilla, milk, and sour cream. Mix until just combined.
  • Fill the cupcake liners around 2/3 full. Do NOT fill them to the top.
  • Bake 17-18 minutes or until a toothpick inserted comes out cleanly.
  • Set out on cooling racks to cool completely before frosting.
  • In a stand mixer fitted with the whisk attachment, whisk butter cream until it is pale and smooth (around 5 minutes)
  • Slowly add in the powdered sugar in additions until it is completely mixed in
  • Add the vanilla and the espresso powder and mix until incorporated.
  • Decorate the cupcakes using a Wilton 2D tip, and create a swirl design.
  • Drizzle the top of the frosting with Torani Caramel Sauce as desired

Nutrition Facts : Calories 411 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 149 grams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

MOCHA CUPCAKES



Mocha Cupcakes image

If you want a super-moist cupcake, then this is the one. I initially got this recipe from "Taste of Home" magazine, but after having tasting it at its original state; I decided to tweak it just a tad, and they turned out great!

Provided by BachFromTheDead

Categories     Dessert

Time 45m

Yield 1 cupcake, 12 serving(s)

Number Of Ingredients 18

2 eggs
1/2 cup cold brewed coffee, plus
3 tablespoons brewed cold coffee
1/2 cup oil, plus
2 tablespoons oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
6 1/2 tablespoons dark chocolate
1/3 cup butter, softened, plus
1 tablespoon butter, softened
2 1/4 cups confectioners' sugar
4 tablespoons brewed coffee
2 -3 tablespoons chopped dark chocolate
1 tablespoon cocoa powder

Steps:

  • In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
  • Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350° for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
  • For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
  • Refridgerate for 6-7 days to keep fresh.

Tips:

  • To ensure your cupcakes are light and fluffy, make sure to cream the butter and sugar together until they are light and fluffy.
  • Gradually add the eggs to the creamed mixture, beating well after each addition.
  • Be careful not to overmix the batter, as this can result in dense, tough cupcakes.
  • For a richer flavor, use dark chocolate or cocoa powder in your cupcakes.
  • For a lighter flavor, use a lighter chocolate or cocoa powder, or even white chocolate.
  • Be sure to let the cupcakes cool completely before frosting them.
  • For a smoother frosting, sift the powdered sugar before adding it to the butter.
  • Add a little bit of espresso powder to the frosting for an extra boost of coffee flavor.
  • Decorate your cupcakes with chocolate shavings, sprinkles, or even a drizzle of chocolate sauce.

Conclusion:

These mocha cupcakes with espresso buttercream frosting are the perfect treat for any chocolate lover. They are light and fluffy, with a rich chocolate flavor and a creamy, decadent frosting. They are sure to be a hit at your next party or gathering.

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