These chocolate coffee cupcakes are rich, moist, and full of deep chocolate flavor, with a hint of coffee to make them even more decadent.
And the mocha buttercream?
Smooth, creamy, and packed with the perfect balance of chocolate and coffee.
If you love chocolate and coffee together, these cupcakes are a dream come true!
They’re great for birthdays, celebrations, or just when you need a chocolate fix.
Plus, they’re easy to make—even with the homemade frosting.
Let’s get baking!
What You’ll Need
For the Chocolate Coffee Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup brewed coffee (cooled)
- ½ cup buttermilk
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Mocha Buttercream Frosting:
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 2 tbsp brewed coffee (cooled)
- 1 tsp vanilla extract
- ¼ tsp salt
Pro Tips
✅ Use hot coffee: The heat helps bring out the cocoa flavor, making the cupcakes extra rich.
✅ Don’t overmix the batter: Stir until just combined to keep the cupcakes soft and fluffy.
✅ Cool completely before frosting: Warm cupcakes will melt the buttercream.
✅ Sift powdered sugar and cocoa powder for the frosting: This keeps it smooth and lump-free.
✅ Chill the frosting for 10 minutes if it’s too soft: This helps when piping swirls on top.
Tools You’ll Need
- Mixing bowls
- Whisk
- Electric mixer (for frosting)
- Cupcake liners
- Muffin tin
- Cooling rack
- Piping bag with a star tip (for frosting)
Substitutions & Variations
➡️ No buttermilk? Use regular milk + ½ tbsp vinegar or lemon juice.
➡️ Want less coffee flavor? Use half coffee, half milk in the batter.
➡️ Make it extra chocolatey: Add mini chocolate chips to the batter.
➡️ Dairy-free option: Use dairy-free butter and almond milk.
How to Make Chocolate Coffee Cupcakes
Step 1: Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 2: Mix Wet Ingredients
In another bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and brewed coffee.
Step 3: Combine & Add Buttermilk
Gradually mix the dry ingredients into the wet, alternating with buttermilk, until just combined.
Step 4: Bake the Cupcakes
Spoon batter into cupcake liners and bake at 350°F (175°C) for 18-20 minutes.
Step 5: Make the Mocha Buttercream
Beat butter until fluffy, then mix in powdered sugar, cocoa powder, instant espresso, brewed coffee, vanilla, and salt.
Step 6: Frost the Cupcakes
Once cupcakes are fully cooled, pipe mocha buttercream swirls on top.
Leftovers & Storage
- Store cupcakes in an airtight container at room temp for 2 days or in the fridge for 5 days.
- Freeze unfrosted cupcakes for up to 3 months—just thaw and frost when ready!
Time to Enjoy!
These chocolate coffee cupcakes with mocha buttercream are a total showstopper—rich, soft, and packed with chocolatey goodness. I’d love to hear how yours turn out! Leave a comment and let me know if you try them (or if you have any questions). Happy baking! 😊🍫☕
