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Homemade chocolate coffee cupcakes with mocha frosting

Chocolate Coffee Cupcakes with Mocha Frosting

Keyword buttercream frosting, chocolate cupcakes, coffee cupcakes, cupcakes from scratch, mocha cupcakes, mocha frosting
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 18


For the cupcakes

  • 1 1/2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teapsoon baking powder
  • ½ teaspoon baking soda
  • pinch salt
  • 1 ¼ cup granulated sugar
  • 2 eggs
  • ¾ cup oil
  • 1/3 cup coffee
  • ¾ cup boiling water

For the buttercream frosting

  • 2 sticks unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoon milk
  • 2 tablespoon coffee
  • 2 tablespoons cocoa powder
  • coffee beans or chocolate covered coffee beans garnish (optional)


  1. Preheat your oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

  2. In a small bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
  3. In another bowl, whisk together together sugar and eggs until creamy.

  4. Add oil and coffee to your egg mixture. Whisk until well-combined.

  5. Slowly add dry ingredients into your bowl of wet ingredients and mix until well-combined.
  6. Add boiling water into your mix and whisk some more.

  7. Pour the batter into each section of your lined muffin pan, about 2/3 of the way in each.
  8. Bake for 15-18 minutes or until a toothpick comes out clean when you insert it into the center of a cupcake.
  9. Cool completely on wire rack before decorating.

  10. To make mocha frosting, beat together butter, powdered sugar, milk, coffee and cocoa powder using an electric mixer.. Start on slow speed and gradually increase to high.

  11. The buttercream is ready once all ingredients are thoroughly combined, smooth and form semi-stiff peaks.

  12. Scoop buttercream into a large piping bag with Wilton tip #1M attached. Frost each cupcake by piping in a circular motion, starting at the edge and ending in the middle.

  13. Top each cupcake with one to three coffee beans.

Recipe Notes

Yields 18 to 22 cupcakes. The coffee in this recipe is more subtle while the chocolate is more prominent. Use strongly brewed coffee to bring out more of a coffee flavor.