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If you love cupcakes, you’ve come to the right place because I am all about cupcakes right now. They’re adorable, portable and delicious, so what’s not to love, right?
Are you a coffee lover too? I sure hope so, because today’s recipe is full of coffee flavor and the perfect cure for that midday slump. I’m a café mocha enthusiast, so I wanted to try to encompass the intense flavor of one of my favorite Starbucks beverages into cupcake form.
I started with a rich, coffee infused chocolate cake and topped that off with a velvety, sweet espresso infused buttercream. As though they weren’t decadent enough, I had to finish them off with a chocolate drizzle and a chocolate covered coffee bean. Take these into the office or your next meeting and you’ll have a happy staff that are guaranteed to be alert!
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Café Mocha Cupcakes
Ingredients:
For the Cupcakes
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoons instant espresso granules
For the frosting
3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk
Directions:
For the Cupcakes
1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.
5. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.
For the frosting
1. In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside.
2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended.
3. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
For the garnish
Place 3/4 cup semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50% power in 30 seconds increments until chocolate is melted. Drizzle over cupcakes and finish with a chocolate covered coffee bean.
Notes:
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- Cake adapted from Ina Garten
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
these look amazing!
As a graduate student living in Chicago, I’ve been snowed in for the last two days with nothing but my dachshund, mounds of homework, and my “baking box” (fully stocked with baking essentials). Fervently avoiding my thesis, I have made several of your recipes, “Cafe Mocha Cupcakes” being one of them. Absolutely fantastic! Thanks so much for your delightful website; it has certainly made the snowstorm more bearable!
Ok these cupcakes have the whole package. The cake, the buttercream frosting. I’m not even a cupcake person, but darn these look fantastic!
I’ve never had any luck finding espresso powder. Since I’m not a coffee drinker, I wonder if I’m looking over it somehow. What the secret? I would imagine it would come in a small package that clearly says “espresso powder” but nope, never seen anything like it…and I’ve spent a good 30 minutes staring at the same coffee section over and over again.
But I want to make these!!!!!!!
Hi Lynzi
I found espresso powder at william sonoma http://www.williams-sonoma.com/products/espresso-powder/?pkey=cfodbakdec
this is a very good product and not that expensive, will last you for a long time. hope this helps!
This makes me stop with my diet! I can’t wait to make some of this with my friends. They will surely love this so much. They love mocha flavors too.
Could your pictures be any more beautiful? Swoon!!! These look awesome!
Rachael-
That is very sweet of you! Thanks so much!
-Jamie
Girl you are killing me with these cupcakes!
I love mocha flavor and I can’t wait to try this one. Thanks for sharing the recipe. My kids will be surprise with this mocha flavored cupcakes since they are used of chocolate flavors.
Who needs coffee in the morning? I’ll just eat one of your cupcakes. Well, maybe I can have both. :)
Yep, love me some cupcakes add some coffee to it and I’ll have a few!