Cakes & Bread
Mocha Coffee Cupcakes for Coffee Lovers
Prep
20 min
Cook
20 min
Servings
12
Level
Easy
Soft cupcakes with a strong coffee aroma paired with sweet chocolate, perfect as a companion for a relaxed cup of coffee or a treat for family gatherings. The texture is moist, topped with a creamy, not-too-sweet chocolate coffee frosting. This recipe is super simple, perfect for beginners who are just learning to make cupcakes from scratch.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams medium-protein all-purpose flour
- 120 grams granulated sugar
- 20 grams unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp instant coffee powder
- 80 ml hot water
- 80 ml vegetable oil
- 2 eggs
- 60 ml milk
- 1/2 tsp vanilla powder
- 100 grams unsalted butter (for the frosting)
- 150 grams powdered sugar (for the frosting)
- 15 grams cocoa powder (for the frosting)
- 1 tbsp leftover coffee mixture (for the frosting)
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👩🍳 Instructions
- 1 Preheat the oven to 170°C (340°F). Prepare a muffin pan and line it with paper cups, then set aside.
- 2 Dissolve the instant coffee in hot water, stir well, then let it cool slightly. Set aside a small amount for the frosting mixture later.
- 3 In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well with a whisk.
- 4 In a separate bowl, whisk the eggs, vegetable oil, milk, vanilla, and coffee mixture until well combined.
- 5 Pour the wet mixture into the dry mixture little by little while gently folding with a spatula until no flour lumps remain. Do not overmix.
- 6 Pour the batter into the cupcake liners until about 2/3 full, using an ice cream scoop or piping bag.
- 7 Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 8 Remove the cupcakes from the oven, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 9 For the frosting, beat the butter until pale and soft, then gradually add the powdered sugar and cocoa powder while continuing to beat.
- 10 Add the remaining coffee mixture to the frosting, and beat again until creamy and fluffy.
- 11 Once the cupcakes have cooled completely, decorate them with the chocolate coffee frosting using a piping bag or spatula. Serve.
💡 Tips
• Make sure the cupcakes are completely cool before frosting so the frosting doesn't melt.
• Use instant coffee with a strong aroma, like regular black coffee, so the mocha flavor comes through more strongly.
• Don't overmix the batter so the cupcakes stay soft and don't turn out dense.
• Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
📊 Nutrition Facts / serving
210
Calories (kcal)
3 g
Protein
11 g
Fat
26 g
Carbs
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