Mocha Cupcakes with Coffee Buttercream

Mocha Cupcakes with Coffee Buttercream are the perfect indulgence for coffee lovers and dessert enthusiasts alike. This delightful recipe combines rich chocolate and aromatic coffee flavors, making it an irresistible choice for any occasion. Whether you’re celebrating a special event or simply treating yourself to a sweet treat, these cupcakes are sure to impress. Let’s dive into why you’ll love this recipe, the ingredients needed, and step-by-step instructions to achieve cupcake perfection.

Why You Will Love This Recipe

This recipe is a must-try for several reasons: It’s simple, quick, and utterly delicious. The combination of strong brewed coffee and cocoa in the cupcakes creates a moist and fluffy texture that melts in your mouth. Paired with a luscious coffee buttercream, these cupcakes are a caffeine lover’s dream come true. They are perfect for afternoon tea, celebrations, or just as a late-night snack. Plus, they cater to a wide range of palates—sweet enough for dessert lovers but with a touch of bitterness for coffee aficionados.

Ingredients

Gather the following ingredients to create your Mocha Cupcakes and Coffee Buttercream:

For the Cupcakes

1 cup (125g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1 teaspoon baking soda

1/4 teaspoon salt
1/2 cup (120ml) brewed strong coffee, cooled
1/2 cup (120ml) milk, at room temperature

1 tablespoon instant coffee or espresso powder
1/2 cup (120ml) vegetable oil
3/4 cup (150g) granulated sugar

1/4 cup (50g) brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

For the Coffee Buttercream

1 cup (227g) unsalted butter, softened
3 cups (360g) powdered sugar
1 tablespoon instant coffee or espresso powder

1 tablespoon hot water
1 teaspoon vanilla extract
Pinch of salt

Directions

Follow these simple steps to create your Mocha Cupcakes with Coffee Buttercream:

Step 1: Preheat your oven to 175°C (350°F) and line a cupcake tin with paper liners.
Step 2: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.

Step 3: In another bowl, dissolve the instant coffee in the brewed coffee. Then add the milk, vegetable oil, both sugars, the egg, and the vanilla extract. Mix until well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step 5: Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Allow the cupcakes to cool completely before frosting.
Step 7: For the coffee buttercream, dissolve the instant coffee in hot water and let it cool.
Step 8: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.

Step 9: Add the cooled coffee mixture, vanilla extract, and salt, then beat until fluffy and well-combined.
Step 10: Pipe the coffee buttercream generously onto the cooled cupcakes.

Pro Tips for Making Mocha Cupcakes with Coffee Buttercream

Use freshly brewed coffee for the best flavor.

Let your ingredients, especially the egg and milk, come to room temperature for better mixing.
Check the cupcakes for doneness a minute or two early to avoid overbaking.
For a stronger coffee flavor, increase the amount of instant coffee in the buttercream.

Feel free to add chocolate shavings or a light dusting of cocoa powder on top of the buttercream for an elegant touch.

FAQ

Q: Can I use decaffeinated coffee for this recipe?

A: Yes, decaffeinated coffee can be used if you prefer to avoid caffeine.

Q: How should I store the cupcakes?

A: Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.

Q: Can I freeze the cupcakes?

A: Yes, you can freeze the baked and frosted cupcakes. Let them cool completely, then individually wrap them before placing them in a freezer-safe container.

Q: What can I use instead of butter for the frosting?

A: You can use margarine or a non-dairy butter substitute for the frosting if you prefer a dairy-free option.

Q: How can I make my buttercream fluffier?

A: Be sure to beat the butter for several minutes until it’s light and fluffy before adding the powdered sugar. This aeration is key!

Conclusion

Mocha Cupcakes with Coffee Buttercream are a delicious way to combine your love for coffee and dessert. The moist, chocolatey cupcakes paired with a creamy coffee frosting make them the ideal treat for any occasion. With simple ingredients and straightforward instructions, you can whip up a batch in no time. Enjoy sharing these delightful cupcakes with family and friends, or savor them all to yourself!