Decadent Chocolate Coffee Cupcakes (Mocha Cupcakes) with Espresso Buttercream & Caramel Fill
Prepare to be enchanted by these utterly decadent and incredibly easy-to-make gourmet chocolate coffee cupcakes, affectionately known as mocha cupcakes. Each bite offers a symphony of flavors and textures: a sumptuously soft and moist chocolate coffee cake base, crowned with a swirl of rich espresso buttercream frosting, and hiding a delightful surprise – an ooey-gooey caramel filling at its heart. These cupcakes aren’t just a treat; they’re an experience, perfect for impressing guests or simply indulging your sweet tooth.
*Thank you, Starbucks, for sponsoring today’s post. Your exquisite coffee and espresso products truly elevate this recipe, allowing us to share this delightful creation with all of you. As always, all opinions expressed are entirely my own.*
The holidays are a time for gathering, laughter, and, of course, delicious food. Every Christmas, our home transforms into a bustling hub where family and friends reconnect over a grand breakfast spread. Imagine tables laden with an array of treats: magnificent cakes, charming cupcakes, delightful cookies, a comforting Homemade Gingerbread Latte, and the Best Crockpot Hot Chocolate. This year, I’m thrilled to add these incredible mocha cupcakes to our festive menu. They’re not just any cupcakes; they’re an upgraded version, filled with a sweet, luxurious caramel sauce and generously topped with a velvety swirl of espresso coffee frosting. I truly believe this mocha frosting is utterly divine and tastes remarkably similar to my beloved Homemade Mocha Latte, making these treats an absolute showstopper.
Why You’ll Love These Chocolate Coffee Cupcakes
These aren’t just ordinary cupcakes; they’re an elevated dessert experience designed to delight. Here’s why these chocolate coffee cupcakes will quickly become a favorite in your recipe repertoire:
- Unbelievably Moist & Tender: Thanks to carefully balanced wet ingredients like oil and buttermilk, these cupcakes boast a supremely moist crumb that practically melts in your mouth.
- Rich Chocolate & Coffee Harmony: The use of high-quality cocoa powder and brewed coffee in the batter intensifies the chocolate flavor, while the espresso buttercream delivers a robust coffee kick, creating a perfectly balanced mocha profile.
- Irresistible Caramel Center: The hidden pocket of ooey-gooey caramel transforms each cupcake into a delightful surprise, adding a layer of sweet, buttery richness that complements the chocolate and coffee beautifully.
- Effortless Elegance: Despite their gourmet appeal, the recipe is straightforward, making it accessible for bakers of all skill levels. The result is a dessert that looks sophisticated but is surprisingly simple to achieve.
- Perfect for Any Occasion: Whether it’s a festive holiday gathering, a birthday celebration, or a quiet evening treat, these cupcakes are versatile and always a crowd-pleaser.
- Customizable: With numerous variations possible, you can easily adapt this recipe to suit different tastes and themes, making it endlessly exciting.
Key Ingredients for Irresistible Mocha Cupcakes
Crafting the perfect mocha cupcake relies on a harmonious blend of high-quality ingredients. Here’s a closer look at what you’ll need and why each component is essential for achieving that soft, moist, and flavorful result:
- All-Purpose Flour: This forms the structural base of our cupcakes. Using all-purpose flour ensures a tender crumb without being too dense, providing the perfect canvas for the other flavors.
- Cocoa Powder: The heart of the chocolate flavor. Opt for a good quality unsweetened cocoa powder for a deep, rich chocolate taste. The better the cocoa, the more profound your chocolate base will be.
- Sugar (Granulated & Powdered): Granulated sugar provides sweetness and moisture to the cake batter, while powdered sugar is crucial for achieving that smooth, pipeable consistency in the buttercream frosting.
- Oil: A key player in creating a moist and tender cupcake. Oil contributes to a softer texture that stays fresh longer compared to butter-only cakes.
- Buttermilk: Adds a subtle tang and incredible tenderness to the cupcakes. The acidity in buttermilk reacts with baking soda, helping the cupcakes rise beautifully and creating a finer crumb. If you don’t have buttermilk, you can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Espresso Powder: This concentrated coffee powder is vital for enhancing both the chocolate flavor in the cake and providing a strong coffee note in the frosting. Crucially, it cannot be substituted with regular coffee granules; espresso powder dissolves better and offers a more intense flavor.
- Brewed Coffee: Used in both the cake batter and the frosting, freshly brewed coffee deepens the chocolate flavor in the cupcake and provides an authentic coffee essence to the buttercream, contributing to the true “mocha” experience. Ensure it’s strong and at room temperature.
- Baking Powder and Baking Soda: These are your essential leavening agents. Working in tandem, they ensure your cupcakes rise properly, resulting in a light and airy texture. The baking soda reacts with the acidic buttermilk and cocoa powder, while baking powder provides additional lift.
- Large Eggs: Act as binders, adding structure, moisture, and richness to the batter. Always use large eggs at room temperature for optimal emulsification with other ingredients.
- Vanilla Extract: A universal flavor enhancer, vanilla extract adds warmth and depth, complementing both the chocolate and coffee notes in this recipe. Use pure vanilla for the best flavor.
- Unsalted Butter: The foundation of our rich buttercream frosting. Using unsalted butter allows you to control the overall saltiness of the dessert. Ensure it’s at room temperature for easy creaming.
- Shortening: This ingredient is a secret weapon for frosting stability. Adding shortening to the buttercream helps it hold its shape, especially in warmer conditions, making it easier to pipe beautiful swirls.
Exciting Variations for Your Espresso Cupcakes
While the classic chocolate coffee cupcake with espresso buttercream and caramel fill is divine, this recipe is incredibly versatile! Here are some creative variations to customize your espresso cupcakes and explore new flavor profiles:
- Mocha Cupcakes with Cake Mix: Short on time? Start with a quality chocolate cake mix. Simply enhance it by adding 1-2 tablespoons of espresso powder to the batter. Once baked and cooled, top them with our signature coffee frosting from the recipe card below for a quick and delicious shortcut.
- White Chocolate Vanilla Version: For a lighter, creamier twist, swap the mocha frosting for a decadent White Chocolate Buttercream Frosting. This creates a beautiful contrast and a different kind of sweetness.
- Salted Caramel Flavor Explosion: Elevate the caramel experience! You can either frost each cupcake with a rich salted caramel frosting or, even better, fill the cupcakes with homemade salted caramel. A drizzle of regular Caramel Sauce over the top of the espresso frosting, or a generous dollop of Caramel Frosting, will also work wonders.
- Festive Peppermint Flavor: Perfect for the holiday season! Introduce a refreshing peppermint kick by tossing some crushed candy canes over the icing swirls. Alternatively, use a peppermint-flavored buttercream for a more intense minty experience.
- Experiment with Different Extracts: Unleash your inner flavor artist! Beyond vanilla, consider adding maple extract for a cozy, warm note, more coffee extract to boost the mocha, a hint of peppermint for a cooling sensation, or almond extract for a subtle, sophisticated twist.
- Cheesecake-Stuffed Cupcakes: For a truly indulgent dessert, stuff your cooled and frosted cupcakes with a creamy no-bake cheesecake filling. This adds an extra layer of richness and a delightful textural contrast.
- Try Other Frostings: The possibilities are endless! Pair these chocolate coffee cupcakes with Chocolate Cream Cheese Frosting for a tangy richness, classic American Buttercream Frosting, light and fluffy Marshmallow Frosting, or a luxurious Chocolate Ganache Frosting for an extra dose of chocolate.
- Fill Them with Other Delicious Options: Get creative with the fillings! Instead of caramel, try Whipped Cream, rich Chocolate Whipped Cream, fun Edible Eggless Chocolate Chip Cookie Dough Truffles, sweet Pumpkin Butter, or decadent Chocolate Ganache.
- Miniature Mocha Cupcakes: Use a mini cupcake pan to create adorable, bite-sized versions. While filling them might be a bit trickier, you can always omit the internal filling and instead use a small dollop of caramel as a decorative topping for a similar flavor profile.
- Birthday Party Ready: Make these mocha cupcakes extra festive for birthday parties by scattering a generous amount of colorful sprinkles over the swirling icing. They’ll be an instant hit!
Step-by-Step Guide: How to Make Easy Chocolate Coffee Cupcakes from Scratch
Creating these delightful chocolate coffee cupcakes is a rewarding process. Follow these simple steps for a truly gourmet dessert right in your own kitchen:
- Combine Wet Ingredients: In a large mixing bowl, combine the eggs, oil, buttermilk, brewed coffee, and vanilla extract. Whisk these ingredients together on medium speed until the mixture is well-combined and slightly bubbly. This ensures all the wet components are thoroughly integrated.
- Whisk Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, espresso powder, baking powder, and baking soda. Sifting these together beforehand can help prevent lumps, but a good whisking will also suffice.
- Combine Wet and Dry Mixtures: Gently add the whisked dry mixture into the wet ingredients bowl. Stir just until everything is combined. The key here is to not overmix; overmixing can lead to tough cupcakes. A few small lumps are perfectly fine.
- Bake the Cupcakes: Line a muffin tin with cupcake liners and fill each liner about two-thirds full with the batter. Bake in a preheated oven at 350 degrees F (175 degrees C) for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool completely on a wire rack before frosting.
- Prepare the Frosting Base: While the cupcakes are baking and cooling, start on your dreamy espresso buttercream. In a clean mixing bowl, cream together the softened unsalted butter and shortening until they are thoroughly combined and lightened in color. This forms the stable base for your frosting.
- Add Flavorings to Frosting: To the butter and shortening mixture, add the cocoa powder, espresso powder, and a portion of the freshly brewed, strong coffee. Mix these in until they are well incorporated and the mixture is smooth and fragrant with chocolate and coffee.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until each addition is incorporated before adding more. This prevents a cloud of sugar from engulfing your kitchen! Continue this process until the frosting reaches your desired smooth, creamy, and pipeable consistency. If it’s too thick, add a tiny bit more brewed coffee; if too thin, add more powdered sugar.
Expert Tips and Techniques for Perfect Cupcakes
Achieving bakery-quality cupcakes at home is easier than you think with these essential tips and techniques. Pay attention to these details for consistently perfect results:
- Avoid Over-Mixing the Batter: This is arguably the most crucial tip for tender cupcakes. Over-mixing develops the gluten in the flour too much, resulting in a tough, chewy texture rather than a light and moist one. Mix only until the dry ingredients are just incorporated into the wet.
- Ensure Room Temperature Ingredients: For optimal blending and a smooth, emulsified batter, make sure your buttermilk and eggs are at room temperature. Cold ingredients don’t mix as evenly, which can affect the final texture of your cupcakes.
- Don’t Panic About Thin Batter: This specific cupcake batter will appear quite thin, and that’s precisely how it should be! Resist the urge to add more flour to thicken it, as this will lead to dry and dense cupcakes. Trust the process!
- Monitor Baking Closely: Cupcakes can go from perfectly baked to dry in a matter of minutes. Start checking your cupcakes around the 18-minute mark. Gently touch the center; if it springs back and a toothpick inserted comes out clean, they’re ready. If it still jiggles or feels soft, give them a few more minutes, but watch them diligently.
- Plan Ahead for Frosting Flavor: The flavor of the espresso buttercream actually deepens and the coffee notes become more pronounced after about 24 hours. For the best possible flavor, consider making the frosting a day before you plan on serving the cupcakes. Store it in an airtight container in the refrigerator and re-whip before use.
- Time Your Caramel Filling: To prevent your cupcakes from becoming soggy, only fill them with the caramel sauce approximately 1 hour prior to serving. If you are using a very thick caramel sauce, this timing might be more flexible, but generally, fresh filling is best.
- Coffee Enhances Chocolate, Not Overpowers: Many wonder if adding coffee to chocolate cupcakes makes them taste too much like coffee. The magic is that coffee (especially espresso powder) actually intensifies and deepens the chocolate flavor, adding only a subtle hint of coffee. However, when you combine this with the robust espresso frosting, you get a beautiful balance of both chocolate and coffee in every single delightful bite.
- Mastering Filled Cupcakes: If you’re new to the art of filled cupcakes, don’t worry! I have a detailed post on How to Make Filled Cupcakes that provides step-by-step guidance and helpful visuals.
- Elevate Your Decorating Skills: For those looking to pipe stunning frosting designs, check out my comprehensive guide on How to Decorate Cupcakes. It covers various piping techniques and tips for making your desserts look professional.
- Use Unsalted Butter for Control: Always opt for unsalted butter in baking, especially in frosting. This gives you complete control over the salt content, preventing your dessert from becoming inadvertently too salty.
- Butter and Shortening for Frosting Stability: The combination of both butter and shortening in the icing is crucial for achieving that perfect balance of rich flavor and stable, pipeable consistency. Shortening provides structure, especially for intricate designs.
- Troubleshooting Icing Consistency: Don’t despair if your frosting isn’t perfect the first time! If the icing is too thin, gradually mix in more powdered sugar until it thickens. If it’s too thick, add a tiny bit more brewed coffee (or water, if coffee isn’t desired) a teaspoon at a time until it reaches the ideal texture.
- Espresso Powder vs. Coffee Granules: Remember, espresso powder is highly concentrated and dissolves easily, making it ideal for baking and frosting. Instant coffee granules are different and cannot be used interchangeably without affecting the texture and flavor intensity.
For an unparalleled depth of flavor, I specifically chose Starbucks Holiday Blend coffee along with Starbucks VIA espresso powder. The Holiday Blend, when brewed to a strong consistency, offers a rich and flavorful foundation that perfectly complements the cocoa. The VIA espresso powder, known for its intense flavor and fine grind, seamlessly integrates into both the cake and frosting, truly taking this dessert over the top. It’s this thoughtful combination that makes these chocolate coffee cupcakes an unforgettable treat.
Recipe FAQs
Dry cupcakes are a common issue, often resulting from over-baking. Even a minute or two extra in the oven can cause moisture loss. Ensure you are checking for doneness precisely at the recommended time, typically when a toothpick inserted into the center comes out clean. Another culprit can be an incorrect ratio of wet to dry ingredients. Always measure your ingredients accurately, especially flour, which should be spooned into a measuring cup and leveled, not scooped directly from the bag.
Cupcakes sinking or deflating in the middle is usually a sign that they were under-baked. If the internal structure hasn’t fully set, it won’t be able to support itself once removed from the oven, leading to a collapse. Make sure the centers are firm when gently pressed and that a toothpick comes out completely clean. Opening the oven door too early or too frequently during baking can also cause temperature fluctuations that lead to sinking.
Achieving wonderfully moist cupcakes involves several factors: accurate ingredient measurements (especially of liquids and fats), not over-mixing the batter (which develops gluten and can make them tough), and precise baking time to avoid over-baking. Using ingredients like oil (as in this recipe) and buttermilk significantly contributes to moisture and a tender crumb. Room temperature ingredients also help create a smoother, more even batter that bakes better.
The best substitute for espresso powder in most baking recipes is instant coffee. They have a very similar solubility and a 1:1 substitution ratio, meaning you can use the same amount of instant coffee as you would espresso powder. While the flavor might be slightly less intense, it will still provide that important coffee note to enhance chocolate or stand alone.
Storage Instructions for Freshness
To enjoy these delicious chocolate coffee cupcakes at their best, proper storage is key. Here’s how to keep them fresh:
- Room Temperature: If your cupcakes are unfrosted, or frosted with a stable buttercream (like this one, which contains shortening), they can be stored in an airtight container on the counter for 2-3 days. Keep them away from direct sunlight or heat sources.
- Refrigerate: For frosted cupcakes, especially those with dairy-rich fillings or toppings, storing them in a sealed container in the fridge is best. They will stay fresh for up to 3 days. Allow them to come to room temperature for about 15-30 minutes before serving for the best texture and flavor.
- Freeze: Both baked, unfrosted cupcakes and the buttercream frosting can be frozen separately for longer storage. Store unfrosted cupcakes in an airtight container or freezer bag for up to 1 month. Similarly, the frosting can be stored in a freezer-safe container. When ready to enjoy, thaw them overnight in the refrigerator, then bring to room temperature before decorating.
- Make Ahead: This recipe is fantastic for making ahead! You can bake the cupcakes and prepare the frosting up to 3 days in advance and keep them in separate sealed containers in the fridge. Alternatively, freeze them separately for up to 1 month. Thaw as needed and decorate just before serving for ultimate freshness.
More Coffee-Inspired Desserts to Love
If you’re a fan of coffee and chocolate, you’ll love exploring these other delicious coffee-infused dessert recipes:
- Easy Coffee Pancakes (With Mocha Sauce/Syrup)
- Easy Coffee Truffles (Mocha Espresso Truffles)
- Coffee Fudge (Espresso Fudge)
- Coffee Cookies (Espresso Mocha Cookies)
- Chocolate Coffee Cake
- No Bake Coffee Cheesecake (Mocha Cheesecake)
- Coffee Popsicles (With Iced Coffee)
Recipe
Chocolate Coffee Cupcakes (Mocha Cupcakes)
Abeer Rizvi
Pin Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ingredients
Cupcakes
- 2 cups All-purpose flour
- ¾ cup Cocoa powder
- 2 cups Granulated sugar
- ½ cup Oil
- 1 cup Buttermilk
- 1 cup Coffee Freshly brewed, Strong, Room temperature
- 1½ teaspoon Baking powder
- 1½ teaspoon Baking soda
- 2 Eggs Large
- 1 tablespoon Espresso powder
- 1 teaspoon Vanilla extract
Mocha Espresso Frosting
- ½ cup Butter Unsalted
- 1 cup Shortening
- ¼ cup Cocoa powder
- ½ tablespoon Espresso powder
- ¼ cup Coffee Freshly brewed, Strong
- 5-6 cups Powdered sugar
Filling and Decoration
- Yellow Sixlets or small candy balls
- Caramel sauce Can use store-bought version too.
Instructions
-
In a mixing bowl, add eggs, oil, buttermilk, brewed coffee and vanilla extract. Mix on medium speed until everything is bubbly.
-
In a separate bowl, whisk the flour, sugar, cocoa powder, espresso powder, baking powder and baking soda together. Then, dump this dry mixture into the wet milk mixture.
-
Mix everything until just combined. DO NOT overmix!
-
Pour this batter into cupcake liners. Bake at 350 degrees F for 18-20 minutes or until an inserted toothpick comes out clean.
-
While the cupcakes are baking, start preparing the frosting. In a mixing bowl, add butter and shortening. Mix until they are thoroughly combined.
-
Add cocoa powder, espresso powder and brewed coffee.
-
Mix until everything is smooth and creamy.
-
Add powdered sugar (1 cup at a time) and keep mixing.
-
Continue mixing until you end up with smooth and creamy icing.
Assembling
-
Use a big piping tip (e.g.
Tip 1M) to make a hollow center in each cupcake.
-
Fill it with melted caramel. You can use store bought caramel sauce or melt some caramels in the microwave with some heavy cream.
-
Cover the top with the small cupcake piece you removed earlier.
-
Fill a piping bag with mocha frosting and attach Tip 1M. Pipe a swirly frosting design on top of the cupcake.
-
Finally, place a small yellow candy on the top. Enjoy!
Notes
- Use unsalted butter to prevent this dessert from becoming too salty.
- You must use a combination of both, butter and shortening, in the icing for stability.
- If icing is too thin, mix in more powdered sugar. If it’s too thick, mix in some more brewed coffee or water.
- All ingredients should be at room temperature to allow even mixing.
- Espresso is not the same as coffee granules and cannot be used interchangeably.
- Read additional variations and tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.