The Pioneer Woman Tasty Kitchen
Profile Photo

Mocha Cupcakes with Espresso Buttercream Frosting

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Chocolate-coffee cupcakes topped with espresso-spiked buttercream. Perfect in place of your morning cup of coffee!

Ingredients

  • FOR THE CUPCAKES:
  • 1-½ teaspoon Espresso Powder
  • ½ cups Strong Brewed Coffee
  • 1-⅓ cup All-purpose Flour
  • ⅓ cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ½ cups (1 Stick) Unsalted Butter, At Room Temperature
  • ½ cups Granulated Sugar
  • ½ cups Light Brown Sugar
  • 1 whole Egg
  • ½ cups Whole Milk
  • 1 teaspoon Vanilla Extract
  • _____
  • FOR THE BUTTERCREAM FROSTING:
  • 1-½ teaspoon Espresso Powder
  • 1-½ teaspoon Vanilla Extract
  • 1 cup (2 Sticks) Unsalted Butter, At Room Temperature
  • 2-½ cups Powdered Sugar

Preparation

For the cupcakes:
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

For the buttercream:

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. Pipe or spread frosting onto cooled cupcakes.

*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

3 Comments

You must be logged in to post a comment.

Profile photo of ruma

ruma on 8.24.2016

yummy super moist cup cake .My husband has taken them to his office,everything got wiped off with in no time.Sure baking again very soon!!

Profile photo of Lori Underwood

Lori Underwood on 10.13.2015

Can you tell me how to get the icing swirl to look like the picture? I’ve used the 1M tip and mine doesn’t look like that. Thank you!

Profile photo of Shan

Shan on 8.19.2010

These look very yummy!

5 Reviews

You must be logged in to post a review.

Profile photo of Patricia Hand

Patricia Hand on 4.14.2016

These are the BEST cupcakes and frosting I have ever made. The cakes is super moist, and the frosting is creamy smooth with an awesome flavor! I got 15 cupcakes out of the recipe with maybe a 1/4 frosting left over, no worries, we will slather it on as we eat the cupcakes. Thanks for this awesome yummyness! I can not wait to make them for company.

Profile photo of bluebellgirl

bluebellgirl on 10.6.2012

I took these to a “grown up” birthday party last night and they were the hit of the party! Everyone said they were the best cupcakes they had ever had. I absolutely loved them too. I think they are great for adults because they are not too sweet and the cupcake is very moist. My only change was that I used Instant Coffee Powder in place of Espresso Powder b/c my grocery store didn’t have it.

Profile photo of Kristy Stoltz

Kristy Stoltz on 11.30.2011

I didn’t have espresso powder, so I substituted with regular instant coffee powder, and these are still wonderful!

Profile photo of mamabean06

mamabean06 on 8.14.2011

Seriously one of the best cupcakes I’ve ever had, let alone made! The frosting is FANTASTIC! I made these for a party and people couldn’t stop raving about them!

Profile photo of mcollins

mcollins on 1.1.2011

These were the best cupcakes I have ever made. The cupcake itself was moist and delicious, the frosting was creamy. They were super easy to make and tasted even better the next day.

I made them to ring in the New Year and they were a hit all around! My mom is not a coffee fan, but she loved them!

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy