Chocolate Espresso Cupcakes with Mocha Buttercream

Chocolate Espresso Cupcakes with Mocha Buttercream topped with Chocolate Covered Espresso Beans


It’s rare for to bake/cook something these days without sharing with you all my Foodventures.

Therefore, you can imagine my surprise when an old neighbor contacted me looking for my Chocolate Espresso Cupcakes. She blames me for getting her hooked on fresh baked goods and then leaving her without her weekly sugar fixes 🙂  After apologizing profusely, I began referring her to the site when I realized I never posted a recipe for them. DOH!

So without any other further delay—Chocolate Espresso Cupcakes with Mocha Buttercream. Extremely moist cuppies with light accents of espresso flavor. I paired these with a Mocha Buttercream and since its on the sweeter side, I suggest piping minimal amounts of frosting on these cupcakes.

Top these bad boys with chocolate covered espresso beans and a dust of cocoa powder and you won’t be in need for any extra caffeine for the day!


Chocolate Espresso Cupcakes with Mocha Buttercream
Makes approximately 24-26 Cupcakes


2¼ Cups All Purpose Flour
1½ Cups Unsweetened Cocoa Powder
2½ Cups Granulated Sugar
1¼ Teaspoon Baking Powder
2½ Teaspoon Baking Soda
1 Teaspoon Salt
2 Whole Eggs
1¼ Cups Buttermilk
2/3 Cup Vegetable Oil
1 Teaspoon Vanilla Extract
1 Cup Freshly Brewed Strong Coffee
1 Tablespoon Instant Espresso Powder

Mocha Buttercream:
10 Tablespoons of Unsalted Butter, at room temperature
3 Tablespoons Espresso, at room temperature
½ Tablespoon Cocoa Powder
3-4 Cups Confectioner Sugar (varies due to preferred frosting consistency)

Chocolate Covered Espresso Beans
2 Tablespoons Cocoa Powder

Preheat oven to 350 degrees. Line cupcake tins with paper cups.

In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. Dissolve the espresso powder in the coffee. In a mixing stand, add the eggs, buttermilk, oil, and vanilla. Beat on low speed until well combined. Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients. Mix until all items are incorporated.

Fill paper cups 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.

While cupcakes are cooling, prepare the frosting. In an electric mixer fitted with the paddle attachment, whip butter until fluffy. Add the cocoa powder and continue whipping until combined. Slowly add the espresso. It may look a bit curdled but don’t worry as it will come together once the sugar is added. Gradually add in the confectioners’ sugar, ½ cup at a time. Continue adding sugar to desire consistency. (I typically lean towards the full 4 cups for a firmer consistency to pipe the frosting). Refrigerate for at least 10 minutes before use.

Once cupcakes are completely cooled and frosting is ready, pipe/frost cupcakes. Top with each with a chocolate covered espresso bean and dust with cocoa powder.