Description
Indulge in these Velvety Mocha Chocolate Cupcakes that perfectly blend rich cocoa and robust coffee flavors. These moist and fluffy cupcakes are topped with a smooth mocha frosting, making them an irresistible treat for chocolate and coffee lovers alike. Easy to bake in under 40 minutes, they are perfect for celebrations or an everyday sweet craving.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup whole milk
For the Mocha Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon strong brewed coffee
- 1 teaspoon vanilla extract
- Chocolate shavings, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and flavorings.
- Beat Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Then add the eggs one at a time, beating well after each addition to ensure even incorporation. Stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee and whole milk. Begin and end with the dry ingredients, mixing just until combined to maintain a tender crumb.
- Fill Cupcake Liners: Divide the batter evenly among the lined cupcake pans, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, beating until smooth. Stir in the brewed coffee and vanilla extract until the frosting is light and fluffy.
- Frost the Cupcakes: Pipe or spread the mocha frosting onto the cooled cupcakes. Finish by sprinkling chocolate shavings on top for an elegant and delicious touch.
Notes
- Ensure your brewed coffee is cooled to prevent melting the butter in the batter and frosting.
- Use room temperature butter and eggs for better mixing and texture.
- For a stronger coffee flavor, you can increase the brewed coffee quantity slightly, but reduce the milk accordingly.
- Chocolate shavings can be replaced with cocoa powder dusting or chocolate chips.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
