☕ Mocha Cupcakes with Vanilla Cappuccino Buttercream
These Mocha Cupcakes are rich, moist, and deeply chocolatey with just the right hint of coffee flavor. Topped with a smooth vanilla cappuccino buttercream made with butter, vanilla extract, and cappuccino extract, they’re the perfect balance of bold and creamy—ideal for coffee lovers, special occasions, or an elegant dessert any time of day. ☕🧁
Servings 12 cupcakes
Calories 400kcal
Cost $9 per batch
Equipment
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- measuring cups
- Measuring spoons
- cupcake pan
- Cupcake liners
- Cooling rack
- piping bag
- piping tip
Ingredients
Mocha Cupcakes
- 1 cup 125 g all-purpose flour
- ½ cup 50 g unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 100 g granulated sugar
- ½ cup 100 g brown sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- ½ cup brewed strong coffee or espresso cooled
- ½ cup whole milk or buttermilk
- 1 teaspoon vanilla extract
Vanilla Cappuccino Buttercream
- 1 cup 226 g unsalted butter, room temperature
- 3½–4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 teaspoon vanilla extract or butter vanilla extract
- ½–¾ tsp cappuccino extract adjust to taste
- a pinch of salt
Instructions
Mocha Cupcakes
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate bowl, whisk oil, eggs, coffee, milk, and vanilla until smooth.
- Add wet ingredients to dry ingredients and mix just until combined.
- Divide batter evenly among liners, filling about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely before frosting.
Buttercream
- Beat butter on medium-high speed until pale and fluffy, about 3–4 minutes.
- Add powdered sugar one cup at a time, mixing well between additions.
- Beat in vanilla or butter vanilla extract, cappuccino extract, salt, and cream.
- Increase speed and whip for 1–2 minutes until smooth and airy.
- Pipe or spread buttercream onto cooled cupcakes.
Notes
- Use strong brewed coffee or espresso for the best mocha flavor; weak coffee will get lost in the chocolate.
- Dutch-process or natural cocoa powder both work, but Dutch-process gives a smoother, richer chocolate taste.
- Do not overmix the batter—mix just until combined to keep the cupcakes soft and tender.
- Start with ½ teaspoon cappuccino extract in the buttercream and adjust to taste; a little goes a long way.
- For extra-fluffy frosting, beat the buttercream an additional 1–2 minutes on high speed.
- These cupcakes taste best at room temperature; if refrigerated, let them sit out for 30 minutes before serving.