Mocha Cupcakes Recipe - Valya's Taste of Home (2024)

Coffee and chocolate are calling my name! Who can relate? Satisfy both cravings in two bites of this incredibly delicious Mocha Cupcakes Recipe. (Or two cupcakes...) These two flavors are a brilliant pairing; very few people would disagree with that. We've made these for parties and work events and they get devoured fast. Absolutely irresistible!

With half a cup (or three shots) of espresso in the recipe, each cupcake offers quite a punch, along with the sharp chocolate flavor to add. If you're an espresso drinker, you may skip the morning coffee run and grab one of these cupcakes with some to-go milk or tea. And one for the afternoon pick-me-up 😉 Try this deliciousness and finish the week strong with an awesome Friday! 🙂

• Espresso
• Organic whole milk
• Pure vanilla extract
• Organic all-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Sea salt
• Unsalted butter (softened)
• Brown sugar
• Organic sugar
• Egg (room temperature)

Frosting Ingredients

• Cream cheese (softened)
• Organic sugar
• Heavy whipping cream
• Espresso (cooled)

How to Make Cupcakes Batter

First, brew espresso.

Next, combine liquid ingredients: espresso, whole milk, and pure vanilla extract. Set aside until ready for use.

Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. Sift dry ingredients: flour, cocoa powder, baking soda, and salt. Mix with a whisker until well combined.

Beat butter and organic and brown sugars together at a high speed until light and fluffy (about 3 minutes). Add the egg and beat again until combined.

Pour in the liquid mixture and mix for 10 seconds. Then add the dry mixture. At the lowest speed, mix everything together well for about a minuteminute (do not over mix). Scrap down the sides and bottom of the mixer bowl and mix again for 30 seconds.

⏲️ Baking Time

Divide the batter evenly between the 12 liners.

Bake for 18 minutes or until a toothpick, inserted in the center of a cupcake, comes out clean. Cool completely before frosting cupcakes.

How to Make Frosting

Beat softened cream cheese and organic sugar for 2 minutes. Let it sit on the mixer base for a couple of minutes (to allow the larger granules of organic sugar to melt). Beat again for 2 - 3 minutes. Remove the bowl from the mixer and set it aside.

In a small bowl, beat heavy cream until thick (do not overbeat or it will turn into butter chunks).

Add ½ of the beaten heavy cream to the cream cheese mixture and mix them with a silicon spatula. Then add the second half of the heavy cream and mix well again. Finally, add 1 tbsp. of cooled espresso and combine well.

How to Decorate Cupcakes

Using a large 1M tip to pipe the frosting onto cooled cupcakes.

Sprinkle a bit of cacao or finely ground coffee on top of each cupcake.

👩🏻‍🍳 Tips

Store frosted cupcakes in the fridge in the container covered with a lid for about 4-5 days before they start to get hard and dry.

Bake cupcakesup to two daysahead of the event and arrange them (unfrosted) in the container with a lid, and store them at room temperature. Frost before serving.

To freeze cupcakes, arrange unfrostedcupcakes in the container and cover with a lid. Freeze up to two months.

If you make this Mocha Cupcakes Recipe, please share a picture with me onFacebook,Instagram,orPinterest. Tag with#valyastasteofhome. I’d love to see your creations!

Recipe Card

Enjoy a cupcake with a cup of tea or a homemade latte.

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Kitchen items I used in making this recipe:

(If you need any of these items, simply click on the picture to order. This post may contain affiliate links which won't change your price but will share some commission.)

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