Dark Chocolate Espresso Cupcakes with Mocha Frosting

Dark Chocolate Espresso Cupcakes with Mocha Frosting

There’s nothing quite like the rich, indulgent marriage of dark chocolate and espresso in a cupcake.

These Dark Chocolate Espresso Cupcakes are pure magic—moist, deeply chocolatey, and infused with just enough coffee to make your taste buds sing.

Topped with a silky-smooth Mocha Frosting , they’re the ultimate treat for any chocoholic or coffee lover.

Whether you’re baking for a special occasion or just because, these cupcakes will have everyone reaching for seconds (and maybe thirds!).

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures even baking and easy cleanup later. Grab all your ingredients so you’re ready to roll—organization is key when it comes to stress-free baking!

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. The dry mixture sets the foundation for these decadent cupcakes. Pro tip: Sift the cocoa powder to avoid lumps—it makes a world of difference!

Step 3: Combine Wet Ingredients
In a separate large bowl, beat eggs, sugar, vanilla extract, and melted butter until smooth. Then stir in brewed espresso or strong coffee. The coffee enhances the chocolate flavor without overpowering it—trust me, it’s a game-changer.

Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined—don’t overmix! Overmixing can lead to dense cupcakes, and we want these babies light and fluffy.

Step 5: Bake to Perfection
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting—patience pays off here!

Step 6: Whip Up the Mocha Frosting
While the cupcakes cool, prepare the frosting by beating butter, powdered sugar, cocoa powder, espresso powder, and heavy cream until light and airy. Spread or pipe the frosting onto cooled cupcakes for that wow factor.

Pro Tips

• Enhance Flavor: Use high-quality dark chocolate and freshly brewed espresso for the best results.
• Don’t Skip Cooling: Frosting warm cupcakes will cause the frosting to melt—nobody wants a melty mess!
• Piping Hack: For picture-perfect swirls, use a star tip and hold the piping bag at a 90-degree angle.
• Storage Tip: Store unfrosted cupcakes in an airtight container to keep them fresh longer.
• Customize It: Sprinkle crushed chocolate-covered espresso beans on top for extra flair.

Storage

• Room Temperature: Keep frosted cupcakes in an airtight container for up to 2 days.
• Refrigerator: Store in the fridge for up to 5 days; bring to room temperature before serving.
• Freezer: Freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.

Dark Chocolate Espresso Cupcakes with Mocha Frosting

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Rest Time 10 mins Total Time 50 mins

Servings: 6 Calories: 320

Best Season: Suitable throughout the year

Dietary:

Nut Free Vegetarian

Description

These Dark Chocolate Espresso Cupcakes are moist, rich, and topped with a dreamy mocha frosting. Perfect for satisfying your sweet tooth or impressing guests!

Ingredients

Scale

1/2x 1x 2x 3x

For the Cupcakes:

• 1 cup all-purpose flour
• ¹⁄₂ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₄ tsp salt
• 2 large eggs
• ³⁄₄ cup granulated sugar
• ¹⁄₂ cup unsalted butter, melted
• 1 tsp vanilla extract
• ¹⁄₂ cup brewed espresso or strong coffee
• ¹⁄₂ cup whole milk

For the Mocha Frosting:

• ¹⁄₂ cup unsalted butter, softened
• 2 cups powdered sugar
• ¹⁄₄ cup unsweetened cocoa powder
• 1 tsp instant espresso powder
• 2 tbsp heavy cream
• ¹⁄₂ tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat eggs, sugar, vanilla extract, and melted butter until smooth. Stir in brewed espresso.
4. Gradually mix the dry ingredients into the wet mixture, alternating with milk. Mix until just combined.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
7. For the frosting, beat butter, powdered sugar, cocoa powder, espresso powder, heavy cream, and vanilla extract until light and fluffy.
8. Frost the cooled cupcakes using a spatula or piping bag. Serve and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 38g13%

Dietary Fiber 2g8%

Sugars 28g

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Substitutions: Use almond milk for a dairy-free option.
• Make Ahead: Prepare the cupcakes a day in advance and frost right before serving.
• Flavor Boost: Add a pinch of cinnamon to the frosting for a subtle twist.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Cupcakes, Chocolate, Espresso, Mocha, Dessert