Monday, January 11, 2016

Mocha Cupcakes with Cocoa Espresso Frosting

There comes a time - rather often in my life, I will admit - where you just stop and think, "I could use something chocolate-y."

In my mind it sounds a bit more like, "I NEED THE CHOCO NOW. WHERE IS IT?" #bakerproblems

So, what happens when I blend my love for chocolate and coffee-flavored things (thinking of you, coffee ice cream)? These bad boys. I'm pretty sure that my 4-year-old self is going to need to whip up another batch of these to make it through this week....

If you're like me, seeing the above photo is a mild form of torture and you're ready to get baking:


For the cupcakes:
- 1 1/2 tsp. Espresso powder
- 1/2 cup Strong brewed coffee
- 1 1/3 cups All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/4 tsp. Sea salt
- 1/2 cup Unsalted butter
- 1/2 cup Raw sugar
- 1/2 cup Light brown sugar
- 1 Large egg
-1/2 cup Unsweetened almond milk (or any milk that you prefer)
- 1 tsp. Vanilla extract
For the frosting:
- 1 1/2 tsp. Espresso powder
- 1 1/2 tsp. Vanilla extract
- 1 cup Unsalted butter
- 3 tbsp. Unsweetened cocoa powder
- 2 1/2 cups Powdered sugar


  1. Mix the espresso powder into the brewed coffee until dissolved and set aside to cool (room temperature).
  2. Preheat the oven to 350 degrees F, and line a muffin tin with paper liners.
  3. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt,
  4. In another bowl, beat the butter, raw sugar and light brown sugar together on medium-high speed until light and fluffy. Add in the egg and beat until combined. 
  5. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add in the flour mixture, alternating with the coffee mix and ending with the flour mix. 
  6. Pour the batter evenly into the liners (no more than 2/3 full), and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely! 
  1. Mix the espresso powder, cocoa powder into the vanilla until dissolved - set aside. 
  2. In a bowl, whip the butter on medium-high speed for 5 minutes. Then, reduce the speed to low and add the powdered sugar a little at a time (make sure to mix completely before adding more). Once all powdered sugar has been added, scrape the sides and whip until fluffy - a minute or two. Add the powder and vanilla mixture, and continue mixing until it is completely blended. When cupcakes have cooled, pipe/spread the frosting over the tops. *Optional: garnish with chocolate shavings or toffee bits!

Yes, my friends - you run to that kitchen and get started! Believe me when I say that you'll be licking your fingers, the bowl and all utensils while cooking.

Cake/brownie batter is my kryptonite...

Happy Monday! Hope you all have a sweet start to the week! 


  1. oh my word these look AMAZING! pinning them right now!

    xoxo, Preeti

  2. Oh my goodness... these look so crazy yummy!

  3. these sound SO good! esp bc im not trying to eat too many sweets.
    Southern Elle Style

  4. These literally have my mouth drooling- they look so delicious! Totally going to save this recipe!

    Amanda ||

  5. Holy moly! These look AMAZING - I'm seriously going to have to try these. Thank you for sharing! xo

  6. This sounds all sorts of amazing! Send some my way! ;)

  7. This comment has been removed by a blog administrator.

  8. Be still my heart. These look amaaaazing. I love, love, love chocolate and will now spend the rest of my day thinking about where I can get some in the office. :)

    Cameron Proffitt

  9. OMG these sound absolutely heavenly!!!

    Taylor |

  10. Yummy! I'm always interested in finding new recipes to try at home!

  11. You're an angel for sharing this recipe! It has almost all of my favorite vices in one treat! I can't wait to have with a cup of coffee.



Blogger Template by pipdig