Description
Velvety Mocha Chocolate Cupcakes are rich, moist chocolate treats infused with coffee for a subtle mocha flavor. Topped with a creamy mocha frosting made from cocoa powder and instant coffee, these cupcakes offer a perfect balance of chocolate and coffee that is both indulgent and easy to prepare. Ideal for dessert lovers and coffee enthusiasts alike.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup milk
- 1/2 cup mini chocolate chips (optional)
Mocha Frosting
- 1/2 cup unsalted butter, softened
- 2 tablespoons cocoa powder
- 1 tablespoon instant coffee granules, dissolved in 1 tablespoon hot water
- 2 cups powdered sugar
- 2–3 tablespoons milk or cream
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to combine the leavening agents and flavor components evenly.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, then mix in the vanilla extract for flavor enhancement.
- Combine Wet Ingredients: Stir in the sour cream, brewed coffee, and milk until the batter is smooth and well blended; the coffee adds depth to the chocolate flavor.
- Incorporate Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined to avoid overmixing which can toughen the cupcakes.
- Add Chocolate Chips: Fold in mini chocolate chips if desired, adding extra bursts of chocolate in the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cupcakes are fully cooked but moist.
- Cool: Remove the cupcakes from the oven and let them cool completely before applying frosting to prevent melting.
- Prepare Frosting: Beat the softened butter until creamy, then add cocoa powder, dissolved coffee, and a pinch of salt. Gradually beat in the powdered sugar, adding milk or cream as needed to achieve a smooth, spreadable consistency.
- Frost Cupcakes: Spread the mocha frosting evenly over the cooled cupcakes and decorate as desired for an appealing presentation.
Notes
- For a stronger coffee flavor, increase the instant coffee in the frosting to 1 1/2 tablespoons.
- These cupcakes can be made a day ahead and stored in an airtight container to maintain freshness.
- If mini chocolate chips are not available, chopped chocolate chunks can be used alternatively.
- Ensure brewed coffee is cooled before adding to the batter to avoid cooking the eggs prematurely.
