Have your coffee and eat it too with these moist, flavorful coffee cupcakes that taste like your favorite cup of joe. This cupcake recipe is a proven crowd-pleaser and makes plenty to share with your friends, neighbors, and co-workers!

If you are a true coffee lover, you will adore these coffee cupcakes because they merge the best parts of coffee with a pastry. And the mocha buttercream frosting? It’s pretty much the perfect coffee topping.

This is a really great recipe to experiment with different types of coffee (I am picturing myself making these next fall with pumpkin spice coffee… yum!). I do recommend using the darker roasts or anything with a strong flavor to really enhance that coffee taste. I actually prefer to make this with coffee that is about double in strength.

Coffee Cupcakes With Mocha Buttercream Frosting Recipe
Moist coffee cupcakes with an irresistible mocha buttercream frosting


  • 3 cups (384 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 2 teaspoons (10 grams) baking soda
  • 1 teaspoon (5 grams) salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon  nutmeg
  • 3 tablespoons instant espresso powder
  • 2 cups (402 grams) granulated sugar
  • 1/2 cup (223 grams) vegetable oil
  • 3/4 cup (184 grams) milk, room temperature
  • 1 cup (236 grams) strong brewed coffee (I recommend double strength or cold brew concentrate), room temperature
  • 2 eggs, room temperature
  • 2 teaspoons (10 grams) vanilla

Mocha Buttercream

  • 1 cup (225 grams) unsalted butter, room temperature
  • 3 1/2 cups (448 grams) powdered sugar, sifted
  • 1/4 teaspoon salt
  • 1/4 cup heavy cream
  • 1/4 cup of your favorite coffee (cooled to room temperature)
  • 1 tablespoon (14.3 grams) instant espresso powder
  • 2 tablespoons (28.3 grams) cocoa powder, plus more for garnish


  1. Preheat your oven to 350 degrees F. Line your cupcake pan with liners or grease with butter and flour.
  2. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, espresso powder, and sugar in a medium bowl.
  3. Whisk vigorously the oil, milk, coffee, eggs, and vanilla together in a large bowl.
  4. Slowly add the flour mixture to the coffee mixture and mix to combine. Do not over mix.
  5. Evenly distribute the batter among the liners. You may need to make a second batch.
  6. Bake the cupcakes for about 25 - 30 minutes, or until a toothpick comes out clean.
  7. Allow the cupcakes to completely cool.
  8. Cream the butter until light and fluffy.
  9. Slowly add the powdered sugar and salt.
  10. Mix the cream, espresso, coffee, salt, and cocoa powder together, then slowly add to the frosting while beating the mixture. You may not need all of the liquid. 
  11. Frost, dust with extra cocoa powder, and enjoy!



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