Mocha Mocha Cupcakes

| buttercream, chocolate, chocolate cupcakes, chocolate frosting, Coffee, coffee cupcakes, cupcake recipes, featured, frosting and icing, mocha frosting, recipes

I had an order for a client today for some decadent Mocha cupcakes.  Mmmm coffee and chocolate… you really can’t go wrong with that combo. I decided that I would take my new favorite chocolate recipe that normally calls for the use of a Guinness beer and sub that for brewed coffee to create more of a mocha flavor. I then topped the cupcake with a basic chocolate buttercream but threw in a little bit of cream cheese for some extra tang and smoothness.

Really though, this recipe for chocolate cupcakes I’m finding to be very versatile and it creates a moist, dense cupcake… every time! So although this post is short and sweet…  these Mocha Mocha cupcakes are FULL of flavor!  YUM!

5 from 1 reviews

Mocha Mocha Cupcakes
Prep time

Cook time

Total time


Serves: 2 dozen cupcakes

  • 1 cup unsalted butter
  • 1¼ cup strong brewed coffee
  • ¾ cup unsweetened cocoa powder
  • 2 tbsp espresso powder (HEAPING tbsps!)
  • 2 eggs
  • ⅔ cup buttermilk (if you don’t have buttermilk, add 1tbsp of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes)
  • 2 cups flour
  • 2 cups sugar
  • 1½ tsp baking soda
  • ¾ tsp salt
  • 1 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • ½ cup unsweetened cocoa powder
  • 2 tbsp espresso powder mixed with 2 tbsp warm whipping/heavy cream
  • 2lbs powdered sugar
  • ¼ cup whipping/heavy cream
  • pinch of salt
  • coffee beans, garnish

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  3. In a medium sauce pan over medium-high, heat and whisk the butter and brewed coffee together until the butter has melted.
  4. Whisk in the cocoa powder and espresso powder and heat until simmering. You want the mixture to thicken, but not boil. Remove from heat and cool slightly.
  5. While the chocolate/butter mix is heating/cooling, in a large bowl, whisk together the eggs and milk.
  6. SLOWLY pour the chocolate mix into the egg mix, whisking constantly. NOTE: Add only a couple tbsp to temper the eggs. You don’t want to add so much hot liquid too quickly, it will cook the eggs. Scrape the sides of the bowl to make sure everything is incorporated.
  7. Whisk the flour/sugar into the wet mixture in two parts. Whisk about 50 strokes.
  8. Fill cupcake liners ⅔ with batter.
  9. Bake 18-19 minutes or until a toothpick comes out clean. Rotate pan after 12 minutes.
  10. Let cupcakes cool in pan for 4-5 minutes before removing to a wire rack to cool completely.
  1. Cream together the butter and cream cheese.
  2. Mix in the cocoa powder and espresso powder/cream. Scrape the sides of the bowl.
  3. Mix in the powdered sugar in two parts. Add a few tbsp of heavy cream after each addition. Beat on high until smooth.
  4. Mix in the salt. Scrape sides of the bowl.
  5. Add the remaining heavy cream until you get the consistency and texture you want.
  6. Beat for 4-5 minutes on high.
  7. Swirl buttercream on top of each cupcake and garnish with a coffee bean.


27 Comments on Mocha Mocha Cupcakes

  1. Maria
    February 9, 2012 at 3:02 am (3 years ago)

    Yum!! If only i could drink coffee………

    • JavaCupcake
      February 9, 2012 at 8:11 am (3 years ago)

      You don’t have to drink coffee to enjoy these! :)

      • Charlotte Rich
        May 31, 2012 at 8:32 pm (3 years ago)

        what was it u put on the top of the cupcake

    • germaine
      October 24, 2014 at 9:29 pm (4 months ago)

      A married couple friends of mine do not drink coffee and this is their favorite cupcake that I’ve made.

  2. Becky
    February 10, 2012 at 10:56 pm (3 years ago)

    Thanks for sharingI love coffee and I’m sure that I will love these cupcakes. Bookmarking this recipe!

  3. Amber
    February 17, 2012 at 7:02 am (3 years ago)

    These look divine! I assume you just combine all the ingredients for the buttercream? I’m just seeing a repeat of the ingredients under the “Instructions” section.

    • JavaCupcake
      February 17, 2012 at 8:37 am (3 years ago)

      Ooopppsie! Thanks for catching that for me. I updated it with the correct instructions!! ENJOY!

  4. Sandy
    February 27, 2012 at 2:26 am (3 years ago)

    Oh WOW! These are the best I have ever made! Thank you so very much for sharing your knowledge with us. You make us look like pastry chefs to our friends that we share these with!

    • JavaCupcake
      February 27, 2012 at 7:44 am (3 years ago)

      Oh awesome! I’m so glad they turned out great for you!! It’s one of my favorite recipes! xoxo If you have any left… take pictures! I’d love to see how they turned out! xoxo

  5. JoAnn
    March 19, 2012 at 4:57 pm (3 years ago)

    These were absolutely delicious!! Rich and decadent! The cupcake recipe will be my new go-to recipe for chocolate cupcakes. I made these for my daughter, Laura, whose birthday was March 5th :) Everyone loved them. Thanks so much for sharing this fabulous recipe!

  6. Carol Poluan
    May 23, 2013 at 10:12 am (2 years ago)

    Any suggestion if I only want to make a dozen of cupcakes instead? Regards from the island of Java, Indonesia.

    • Betsy Eves
      May 23, 2013 at 1:25 pm (2 years ago)

      Half all the ingredients! :)

  7. ava
    February 12, 2014 at 12:39 pm (1 year ago)

    what wil be the substitute if you dont have brewed coffee?

  8. ava
    February 12, 2014 at 12:42 pm (1 year ago)

    what will be the substitute ingredient if you dont have brewed coffee?

    • Betsy Eves
      February 12, 2014 at 9:23 pm (1 year ago)

      I don’t think there is a substitute for the brewed coffee. It really is a key ingredient to making the chocolate in this cake stand out. It’s subtle flavor in the cake… meaning, you don’t taste an overwhelming coffee flavor. BUT – it does bring out the chocolate flavor so much so that subbing anything for it would completely change the taste and texture of the cake.

  9. Sue Gadbois
    September 1, 2014 at 2:04 pm (6 months ago)

    Hello Betsy, I’ve made these cupcakes many times they are amazing !! I was wondering, I’d like to try it with the cocoa powder just straight coffee flavor. What do I substitute cocoa powder with if I remove it from the recipe?
    I would appreciate your reply very much


9Pingbacks & Trackbacks on Mocha Mocha Cupcakes

  1. […] decided to try a new cake recipe, this time a mocha cupcake recipe from Javacupcakes. I am very happy with how these little beauties baked up, and I only made a few small changes to […]

  2. […] Coffee and chocolate cupcakes, also known as Mocha Mocha cupcakes are a sweet and full-bodied treat that is perfect for after dinner, Sunday brunch, dessert tables, or any other time the mood hits you. The cupcake recipe calls for, among the more common ingredients, heaping tablespoons of espresso powder, cocoa powder, brewed coffee, and buttermilk. These add to the rich mocha flavor and the exceptionally moist texture. The quick prep time and exceptional flavor make these a new favorite among Mocha lovers everywhere. Source Java Cupcake […]

  3. […] prep time and exceptional flavor make these a new favorite among Mocha lovers everywhere. Source Java Cupcake Share : Pin ItTweet Posted by Miss Cupcake in Uncategorized and tagged with Buttermilk, […]

  4. […] prep time and exceptional flavor make these a new favorite among Mocha lovers everywhere. Source Java Cupcake /* […]

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  7. […] in it.  I’ve even already made a cupcake with coffee in the cake AND the frosting… my Mocha Mocha Cupcakes.  And really… what kind of a blogger would I be if I called myself  ”JAVA” […]

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