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Chocolate + Coffee = The Best Cupcake Ever

Chocolate and coffee lovers, this oneโ€™s for you! These Mocha Magic Cupcakes are rich, moist, and infused with bold espresso flavor, making them the perfect treat for when you need a little pick-me-up. Think of them as your favorite chocolate cupcakesโ€”only better, thanks to a deep, intense coffee boost that takes the cocoa flavor to new heights.

Coffee cupcake topped with buttercream frosting and an Andes mint.

Topped with my homemade buttercream frosting (trust me, itโ€™s the best), these cupcakes are a decadent delight. Whether youโ€™re making them for a celebration, a cozy night in, or just because you need chocolate, theyโ€™re guaranteed to impress.

Adapted from the Food Networkโ€™s Basic Chocolate Cake recipe, Iโ€™ve added instant espresso powder to create a rich coffee flavor that intensifies the chocolate. This combination is as classic as peanut butter and jellyโ€”perfect for coffee and chocolate lovers alike.


Ingredients at a Glance

Letโ€™s break down what makes these cupcakes so amazing:

  • Espresso Powder โ€“ Enhances the chocolate while adding a bold, slightly bitter coffee note. Itโ€™s the secret to making the cocoa pop!
  • Hersheyโ€™s Special Dark Cocoa โ€“ Deep, rich cocoa flavor that gives the cupcakes their intense chocolatey goodness.
  • Sour Cream โ€“ Adds a slight tang and extra moisture, making these cupcakes irresistibly tender.
  • Vanilla Extract โ€“ Rounds out the flavors with a hint of warmth and depth.
  • Salt โ€“ A must-have ingredient to balance and enhance all the flavors.
  • Buttercream Frosting โ€“ My homemade version takes these cupcakes to another level. Try a coffee-flavored frosting for a double espresso punch!

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 youโ€™re feeling adventurous, try using a piping bag to swirl on coffee buttercream for an extra coffee loverโ€™s dream touch.

Chocolate cupcakes topped with buttercream frosting.

Decorating Your Mocha Cupcakes

These Cupcakes Are Even Better with Buttercream!

My homemade buttercream frosting (get the link below) is the ultimate finishing touch. Itโ€™s smooth, creamy, and ridiculously delicious. 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.

Tips for Perfect Cupcakes

  • Room Temperature Ingredients: Eggs and sour cream should be at room temp for better mixing.
  • Use Hot Coffee Instead of Water: If you love a stronger coffee flavor, swap boiling water for freshly brewed coffee.
  • Donโ€™t Overmix: Mix just until smooth so that the cupcakes turn out perfect, not dense.
  • Let Them Cool Before Frosting: Warm cupcakes + buttercream = melty mess!
Chocolate cupcakes with buttercream frosting and chocolate chips.

Perfect Cupcakes Every Time

For best results, use a kitchen scale to measure your ingredients accurately. This ensures consistent results every time. If youโ€™re new to baking, donโ€™t forget to check the bottom of the page for full instructions and a recipe card you can print and keep handy.

Mocha Cupcake with homemade buttercream frosting

Coffee Cupcakes

These Mocha Magic Cupcakes are a coffee loverโ€™s dream! Rich chocolate cupcakes are infused with bold espresso flavor, creating a decadent treat with the perfect balance of cocoa and coffee. Topped with a luscious homemade buttercream frosting, theyโ€™re the ultimate indulgence. Perfect for dessert, celebrations, or just because!
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 24 minutes
Additional Time: 30 minutes
Total Time: 1 hour 9 minutes
Servings: 18 cupcakes
Calories: 334kcal

Ingredients

  • 1 cup Hersheyโ€™s Special Dark Cocoa
  • ยผ cup espresso powder
  • 1 ยฝ cups boiling water
  • 3 large eggs
  • ยพ cup vegetable oil
  • ยฝ cup sour cream
  • 2 teaspoons vanilla extract
  • 2 ยฝ cups all-purpose flour
  • 2 cups sugar
  • 1 ยฝ 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.ย  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

Serving: 1cupcake | Calories: 334kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 37mg | Sodium: 247mg | Fiber: 1g | Sugar: 30g
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Resources and References

Tried these Mocha Magic Cupcakes? Iโ€™d love to hear what you think! Drop a comment below and let me know how they turned out. If youโ€™re as obsessed with the chocolate-coffee combo as I am, donโ€™t forget to pin this recipe for later and share it with your fellow coffee lovers!

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