Homemade Coffee Cupcakes
If you’re a fan of both chocolate and coffee, these Mocha Coffee Cupcakes are the perfect sweet treat for you. Combining the rich flavors of Hershey’s Special Dark Cocoa with the bold taste of espresso, these cupcakes are a coffee lover’s dream. Topped with a luscious coffee buttercream frosting, these cupcakes satisfy chocolate and coffee cravings in every bite.
Whether you’re celebrating a special occasion or just indulging in your morning coffee ritual, this recipe is ideal for any time you need an amazing coffee-flavored dessert. These moist coffee cupcakes are a delightful way to add a touch of sweetness to any event.
Adapted from the Food Network’s Basic Chocolate Cake recipe, I’ve added instant espresso powder to create a rich coffee flavor that intensifies the chocolate. This combination is as classic as peanut butter and jelly—perfect for coffee and chocolate lovers alike.
Ingredients
To make these incredibly delicious chocolate cupcakes, you need the following ingredients:
- 1 cup Hershey’s Special Dark Cocoa
- ¼ cup espresso powder
- 1 ½ cups boiling water (or hot coffee for an extra kick)
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 3 large eggs
- ¾ cup vegetable oil
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- buttercream frosting (or coffee frosting for added coffee flavor
How To Make Coffee Cupcakes
Step 1: Prepare the Ingredients
Before you begin, make sure to use room-temperature ingredients for the best results. Preheat your oven to 350 degrees Fahrenheit. Spray a muffin tin or cupcake pan with non-stick spray, or line it with your favorite cupcake liners. I personally love using parchment paper liners for easy release.
Step 2: Make the Coffee Mixture
In a small bowl, whisk together the cocoa powder and instant espresso powder. Pour in the hot water and stir until smooth. Set this coffee mixture aside to cool slightly.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This flour mixture is the base of your cupcakes.
Step 4: Combine the Wet Ingredients
Combine the eggs, vegetable oil, sour cream, and vanilla extract at medium speed in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer for this step if you prefer.
Step 5: Blend and Beat
Turn off the mixer and add the coffee mixture and the dry ingredients to the wet ingredients. Start the mixer on low speed to combine, then increase to medium-high speed and beat for about 2 minutes, creating a smooth cupcake batter. Be sure to scrape the sides of the bowl to ensure all ingredients are well incorporated.
Step 6: Fill the Cupcake Tins
Using a large cookie scoop or measuring cup, fill each cupcake tin about two-thirds full with batter.
Baking Time
Bake your espresso cupcakes for 22-24 minutes, or until a wooden toothpick inserted into the center comes out clean. Let the cupcakes cool on a wire rack before you frost cupcakes with your favorite buttercream frosting. If you’re feeling adventurous, try using a piping bag to swirl on coffee buttercream for an extra coffee lover’s dream touch.
Decorating Your Mocha Cupcakes
A creamy frosting like coffee buttercream pairs beautifully with these rich cupcakes. For a special touch, top each cupcake with a chocolate-covered espresso bean or sprinkle with instant coffee granules, if you dare. If you prefer something simpler, a swirl of buttercream with a few chocolate chips or an Andes mint perched on top will do the trick.
Storage Tips
Store your frosted cupcakes in an airtight container at room temperature for up to 4 days. Unfrosted cupcakes can be frozen for up to 2 months. Wrap each cupcake tightly in plastic wrap and place them in a freezer bag to keep them fresh.
Perfect Cupcakes Every Time
For best results, use a kitchen scale to measure your ingredients accurately. This ensures consistent results every time. If you’re new to baking, don’t forget to check the bottom of the page for full instructions and a recipe card you can print and keep handy.
Whether you’re whipping up a small batch for a quick treat or making mini cupcakes for a party, these easy coffee cupcakes are sure to impress. With a rich coffee flavor and a tender crumb, these mocha cupcakes are the perfect combination of chocolate and coffee—a true coffee lover’s dream.
Coffee Cupcakes
Ingredients
- 1 cup Hershey’s Special Dark Cocoa
- ¼ cup espresso powder
- 1 ½ cups boiling water
- 3 large eggs
- ¾ cup vegetable oil
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- buttercream icing
Instructions
- Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.
- Whisk together cocoa and espresso powder in medium sized bowl. Add boiling water and set aside.
- In a seperate bowl, whisk flour, sugar, baking powder, baking soda and salt. Set the bowl aside.
- Combine eggs, oil, sour cream, and vanilla at low speed in the bowl of an electric mixer.
- Turn off the mixer and add the cocoa mixture and dry ingredients to the egg mixture. Turn the mixer on low speed to blend the ingredients. Increase the speed on the mixer to medium-high speed and beat for 2 minutes to create a smooth cake batter.
- Using large cookie scoop, add two scoops of batter to each cupcake liner.
- Bake for 22-24 minutes or until wooden toothpick comes out clean.
- Cool and decorate with buttercream icing.
Nutrition
More Sweet Treats
Have a sweet tooth? Be sure to check out these other sweet treats at Southern Kissed:
- Peppermint Fudge
- Christmas Cupcakes
- Chocolate Cupcakes with Chocolate Buttercream
- No Bake Peppermint Cookies
- Cheesecake Brownies
Be sure to return and tell us how your Coffee Cupcakes turned out!
