Rich, bold, and irresistibly aromatic, Coffee Cupcakes deliver a deep coffee flavor wrapped in a tender, moist crumb. Paired with a luscious mocha buttercream, they make an impressive treat perfect for sophisticated brunch tables, cozy coffee breaks, or any gathering where elegance and indulgence meet.
Ingredient Breakdown
Crafting these cupcakes starts with a balance of foundational and flavor-packed ingredients.
All-purpose flour provides the sturdy yet tender base that holds up against the rich flavors without feeling heavy.
Baking powder and baking soda work together to ensure an even, fluffy rise, creating a light, well-structured crumb that stays soft for days.
Instant espresso powder is the secret to an intense coffee punch. Unlike brewed coffee, it delivers deep flavor without adding extra moisture.
Granulated sugar rounds out the robust coffee notes, offering the necessary sweetness for balance.
Vegetable oil keeps the texture incredibly moist and tender, enhancing the cupcakes’ softness while maintaining structure.
Brewed coffee and milk layer in a complex, aromatic depth. The coffee intensifies the espresso’s richness while the milk brings tenderness to the crumb.
Eggs bind the ingredients and contribute to the cupcakes’ light structure, while vanilla extract enhances the aromatic profile with a subtle floral sweetness.
For the Mocha Buttercream, butter and powdered sugar create the classic, creamy base, whipped until fluffy and smooth.
Espresso powder and cocoa come together for a rich mocha twist, adding both depth and a hint of chocolate bitterness that pairs beautifully with the sweet buttercream.
Heavy cream and brewed coffee are carefully blended into the frosting for a luxurious, silky texture and an extra boost of coffee flavor.
Optional adjustments include varying the cocoa intensity or using flavored espresso powders to customize the flavor profile further.
Step-by-Step Preparation Guide
Blending the dry ingredients ensures even leavening and flavor distribution throughout the batter. The flour, baking agents, spices, espresso powder, and sugar are whisked together until homogenous.
The wet mixture starts by whisking together the oil, milk, coffee, eggs, and vanilla until smooth and cohesive. The room temperature ingredients create a silky base that incorporates easily with the dry ingredients.
Combining the wet and dry ingredients gently is key to avoiding overmixing. This prevents gluten overdevelopment, ensuring a tender, moist crumb.
Baking the cupcakes at 350°F ensures a steady rise. Testing with a toothpick ensures they’re baked just until done, maintaining moisture without overbaking.
For the buttercream, the butter is whipped until light and airy, then powdered sugar and salt are gradually incorporated. The addition of espresso-coffee-cream mixture brings the frosting to life, giving it a decadent mocha flavor. It’s essential to pour slowly, stopping when the texture is perfectly spreadable and fluffy.
Frosting the cooled cupcakes can be done with a piping bag for a refined look or a spatula for a rustic swirl. A final dusting of cocoa powder gives them a polished, bakery-style finish.
Recipe Tips
Properly measuring flour for the lightest texture:
Always spoon flour into your measuring cup and level it off or, for the most accuracy, use a kitchen scale.
Why room temperature ingredients matter for even mixing:
They blend together more easily, resulting in a smoother batter and a better crumb.
Avoiding overmixing to prevent dense cupcakes:
Fold the dry ingredients into the wet gently, stopping as soon as there are no visible streaks of flour.
Tips for smooth, pipeable mocha buttercream:
Sift powdered sugar before use and beat butter until pale and fluffy before incorporating sugar and liquids.
How to adjust frosting consistency depending on personal preference:
Add more powdered sugar for a thicker frosting or a splash of cream if it’s too stiff.
What to Serve With This Recipe
Pair these coffee cupcakes with a cappuccino for an extra jolt of coffee goodness, or balance the richness with a spiced chai latte. A glass of cold brew is a refreshing alternative for warm days.
For a café-style dessert spread, offer complementary treats like crisp biscotti, rich chocolate truffles, or tender almond financiers to elevate the dessert experience.
Savory pairings such as prosciutto-wrapped dates, elegant charcuterie boards, or buttery savory scones balance the sweetness and add variety to your spread.
Creative Variations
Inject a center filling of rich chocolate ganache into each cupcake for a hidden surprise that adds a luxurious twist.
Swap out espresso powder for spiced chai powder or even matcha to create unique flavor variations that surprise and delight.
Miniature versions of these cupcakes are perfect for afternoon tea or elegant parties, offering a bite-sized treat that’s easy to enjoy.
Frequently Asked Questions
Can I make the cupcakes a day ahead?
Yes, bake them a day in advance and store unfrosted in an airtight container. Frost the day of serving for the freshest taste.
What’s the best way to store frosted cupcakes?
Store them covered at room temperature for up to two days or in the refrigerator for longer storage. Bring to room temperature before serving to soften the buttercream.
Can I substitute regular brewed coffee for espresso powder?
While brewed coffee adds flavor, espresso powder gives a stronger, more concentrated coffee taste essential for that bold flavor.
How can I make the buttercream more chocolatey or more coffee-forward?
Increase the cocoa powder for a deeper chocolate flavor or add extra espresso powder for a bolder coffee hit.
Coffee Cupcakes with Mocha Buttercream offer the perfect harmony of bold coffee richness and tender texture, crowned with a silky, decadent frosting. Whether for a casual coffee gathering or an elegant event, they bring café-quality sophistication and flavor right to your dessert table.
Ingredients
Cupcakes
3 cups (384 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
2 teaspoons (10 grams) baking soda
1 teaspoon (5 grams) salt
¼ teaspoon cinnamon
Pinch of nutmeg
3 tablespoons instant espresso powder
2 cups (402 grams) granulated sugar
½ cup (223 grams) vegetable oil
¾ cup (184 grams) milk, at room temperature
1 cup (236 grams) strong brewed coffee (preferably double strength or cold brew concentrate), at room temperature
2 large eggs, at room temperature
2 teaspoons (10 grams) vanilla extract
Mocha Buttercream
1 cup (225 grams) unsalted butter, softened
3 ½ cups (448 grams) powdered sugar, sifted
¼ teaspoon salt
¼ cup heavy cream
¼ cup brewed coffee, cooled to room temperature
1 tablespoon (14.3 grams) instant espresso powder
2 tablespoons (28.3 grams) cocoa powder, plus more for dusting
Instructions
Preheat the oven to 350°F (177°C) and line a cupcake pan with paper liners or lightly grease with butter and flour.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, espresso powder, and sugar until fully combined.
In a large separate bowl, vigorously whisk the vegetable oil, milk, strong brewed coffee, eggs, and vanilla extract until smooth and cohesive.
Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Take care not to overmix to maintain a light texture.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Depending on the size of your liners, you may need to bake in batches.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan briefly before transferring them to a wire rack to cool completely.
For the buttercream, beat the softened butter on medium speed until light and fluffy, about 3–4 minutes.
Gradually add the sifted powdered sugar and salt, beating on low speed initially to prevent a sugar cloud, then increasing to medium-high until smooth.
In a small bowl, whisk together the heavy cream, brewed coffee, instant espresso powder, and cocoa powder until the mixture is smooth. Slowly stream this mixture into the frosting while beating, stopping once the desired consistency is reached. You may not need all the liquid depending on your preferred frosting texture.
Frost the cooled cupcakes generously, using a piping bag or a spatula, and finish with a light dusting of cocoa powder for an elegant touch. Enjoy the rich coffee flavor and creamy mocha frosting with every bite.
Coffee Cupcakes Recipe
Ingredients
Cupcakes
- 3 cups 384 grams all-purpose flour
- 1 teaspoon 5 grams baking powder
- 2 teaspoons 10 grams baking soda
- 1 teaspoon 5 grams salt
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- 3 tablespoons instant espresso powder
- 2 cups 402 grams granulated sugar
- ½ cup 223 grams vegetable oil
- ¾ cup 184 grams milk, at room temperature
- 1 cup 236 grams strong brewed coffee (preferably double strength or cold brew concentrate), at room temperature
- 2 large eggs at room temperature
- 2 teaspoons 10 grams vanilla extract
Mocha Buttercream
- 1 cup 225 grams unsalted butter, softened
- 3 ½ cups 448 grams powdered sugar, sifted
- ¼ teaspoon salt
- ¼ cup heavy cream
- ¼ cup brewed coffee cooled to room temperature
- 1 tablespoon 14.3 grams instant espresso powder
- 2 tablespoons 28.3 grams cocoa powder, plus more for dusting
Instructions
- Preheat the oven to 350°F (177°C) and line a cupcake pan with paper liners or lightly grease with butter and flour.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, espresso powder, and sugar until fully combined.
- In a large separate bowl, vigorously whisk the vegetable oil, milk, strong brewed coffee, eggs, and vanilla extract until smooth and cohesive.
- Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Take care not to overmix to maintain a light texture.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Depending on the size of your liners, you may need to bake in batches.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan briefly before transferring them to a wire rack to cool completely.
- For the buttercream, beat the softened butter on medium speed until light and fluffy, about 3–4 minutes.
- Gradually add the sifted powdered sugar and salt, beating on low speed initially to prevent a sugar cloud, then increasing to medium-high until smooth.
- In a small bowl, whisk together the heavy cream, brewed coffee, instant espresso powder, and cocoa powder until the mixture is smooth. Slowly stream this mixture into the frosting while beating, stopping once the desired consistency is reached. You may not need all the liquid depending on your preferred frosting texture.
- Frost the cooled cupcakes generously, using a piping bag or a spatula, and finish with a light dusting of cocoa powder for an elegant touch. Enjoy the rich coffee flavor and creamy mocha frosting with every bite.
