Name: Mocha Espresso Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil or melted butter; 1/2 cup strong brewed espresso (or strong coffee); 1/2 cup milk or buttermilk; 1 tsp vanilla extract; 1/2 cup semi-sweet chocolate chips (optional); For the espresso frosting:; 1/2 cup unsalted butter, softened; 2 1/2 cups powdered sugar; 2 tbsp brewed espresso (cooled); 1 tbsp cocoa powder (optional, for mocha flavor); 1 tsp vanilla extract

Why You’ll Love This Recipe

If you love coffee and chocolate, these cupcakes will be your new favorite dessert. They’re moist, flavorful, and not overly sweet, with just the right amount of espresso kick. The coffee enhances the chocolate flavor, while the frosting adds a creamy, café-style finish. They’re great for parties, special occasions, or whenever you need a little pick-me-up treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Strong brewed espresso (or strong coffee)
Milk or buttermilk
Vanilla extract
Semi-sweet chocolate chips (optional)

For the espresso frosting:

Unsalted butter, softened
Powdered sugar
Brewed espresso (cooled)
Cocoa powder (optional, for a mocha flavor boost)
Vanilla extract

Directions

Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat together sugar, brown sugar, eggs, and oil until smooth.
Stir in brewed espresso, milk, and vanilla extract.
Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips if using.
Divide batter evenly among cupcake liners, filling about 2/3 full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For frosting, beat butter until creamy, then gradually add powdered sugar, cocoa powder, espresso, and vanilla until smooth and fluffy.
Pipe or spread frosting onto cooled cupcakes.

Servings and timing

This recipe makes 12 cupcakes.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Add a swirl of caramel to the frosting for a caramel mocha twist.
Use dark chocolate cocoa powder for an extra rich flavor.
Sprinkle with mini chocolate chips or cocoa nibs before serving.
Swap frosting for whipped cream for a lighter topping.
Make it boozy by adding a splash of coffee liqueur to the frosting.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cupcakes for up to 2 months. Thaw before frosting and serving. Avoid reheating, as it may dry out the cupcakes—let them come to room temperature instead.

FAQs

Can I use instant espresso powder instead of brewed espresso?

Yes, dissolve instant espresso powder in hot water and use it in place of brewed espresso.

Do the cupcakes taste strongly of coffee?

The espresso enhances the chocolate flavor without overpowering it, but you’ll definitely notice a coffee kick.

Can I make these without frosting?

Yes, they’re delicious plain or dusted with powdered sugar.

Can I substitute buttermilk for milk?

Yes, buttermilk will make the cupcakes extra moist and tender.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend.

How do I make the frosting stiffer for piping?

Add more powdered sugar until it reaches your desired consistency.

Can I use decaf coffee?

Absolutely, decaf espresso or coffee works just as well.

How do I keep the cupcakes moist?

Don’t overbake, and store them in an airtight container. The addition of oil also helps keep them tender.

Can I make mini cupcakes with this recipe?

Yes, reduce baking time to about 10–12 minutes.

What’s the best way to frost cupcakes neatly?

Use a piping bag with your favorite tip for a professional look, or spread with a spatula for a rustic style.

Conclusion

Mocha espresso cupcakes are a heavenly combination of chocolate and coffee, offering a rich, moist cake topped with smooth espresso frosting. They’re easy to make, customizable, and guaranteed to please any coffee and chocolate lover. Perfect for gatherings or as a special treat, these cupcakes bring a café-inspired dessert right into your kitchen