Indulge in Delectable Mocha Butter Cupcakes Today!

As a barista and coffee-lover, I have developed a deep appreciation for the versatility of this treasured bean. Beyond its traditional form, coffee has the power to elevate flavors and transform dishes into something truly extraordinary. That is undoubtedly the case with these Mocha Butter Cupcakes with Mocha Butter Frosting.

This recipe boasts a perfect balance of rich chocolate notes and robust coffee flavor that pairs perfectly with a morning cup of joe or an indulgent after-dinner treat. Whether you love coffee or simply crave an extra dose of sweetness in your life, these cupcakes are sure to hit the spot.

Don’t be intimidated by the prospect of baking from scratch! This recipe is easy to follow, and the results are well worth the effort. Trust me: once you’ve tasted the decadent moist chocolate cake and creamy mocha buttercream frosting, you’ll never want to go back to store-bought options.

So let’s embrace our inner baker and get ready to make some magic in the kitchen. Get your aprons on, set out your ingredients and equipment, and let’s dive into this delectable mocha treat!

Why You’ll Love This Recipe

Mocha Butter Cupcakes With Mocha Butter Frosting
Mocha Butter Cupcakes With Mocha Butter Frosting

In a world where stress and uncertainty abound, there is nothing like the comfort of a delicious dessert to soothe one’s spirits. And when it comes to sweet treats, few can compete with the mouthwatering goodness of Mocha Butter Cupcakes With Mocha Butter Frosting.

What makes this recipe stand out from the rest? First and foremost, it is all about flavor. The combination of rich chocolate and robust coffee creates a delectable mocha taste that will leave you wanting more. Plus, with both instant coffee powder and espresso buttercream in the ingredients list, you can bet that this recipe packs a serious caffeine punch.

But flavor isn’t the only thing that makes these cupcakes so irresistible. They are also incredibly moist and fluffy, thanks to the use of cake flour and baking powder in just the right amounts. Not to mention, the mocha buttercream frosting is icing on the cake – pun intended – giving each cupcake an indulgent finish that is simply unforgettable.

Plus, this recipe allows for customization and creativity. Whether you want to add some rum or experiment with different variations of instant coffee powder or espresso buttercream, there are endless ways to tailor these cupcakes to your liking.

So if you love coffee, chocolate, and all things sweet, you won’t want to miss out on trying this recipe for Mocha Butter Cupcakes With Mocha Butter Frosting. Trust me – your taste buds will thank you.

Ingredient List

“Indulge in a heavenly treat with our Mocha Butter Cupcakes”

The heart and soul of this recipe lies in its ingredients. Here’s everything you’ll need to create these scrumptious Mocha Butter Cupcakes with Mocha Butter Frosting:

For the Cupcakes

  • 1 cup unsalted butter, softened at room temperature
  • 2 cups white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups cake flour
  • ¾ cup unsweetened cocoa powder, preferably Dutch process
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 teaspoons instant coffee powder
  • 1 cup whole milk

For the Mocha Buttercream Frosting

  • 2 cups unsalted butter, softened at room temperature
  • 1 teaspoon salt
  • 6 cups confectioners’ sugar
  • ¾ cup unsweetened cocoa powder, preferably Dutch process
  • ½ cup heavy cream
  • 3 teaspoons instant coffee powder, dissolved in a tablespoon of hot water

Note: This recipe calls for cake flour instead of all-purpose flour. Cake flour contains less protein than all-purpose flour, resulting in a lighter and fluffier texture. If you don’t happen to have it on hand, don’t worry! You can substitute it by measuring out one cup of all-purpose flour and removing two tablespoons of it before sifting the flour with the cocoa powder and baking powder.

The Recipe How-To

“A match made in heaven: chocolate and coffee in one cupcake”

Now that we have covered the ingredients, let’s move on to the baking process. Follow these detailed instructions to make Mocha Butter Cupcakes with Mocha Butter Frosting that will melt in your mouth.

Preheat Your Oven

The first step is to preheat your oven to 350°F or 180°C. While your oven is heating up, take a muffin tin and line it with cupcake liners then set aside.

Combine Dry Ingredients

In a medium-sized bowl, sift the cake flour and add instant coffee powder, salt and baking powder. Mix the dry ingredients together using a whisk until they are well combined. Set aside.

Cream Wet Ingredients

In another larger bowl, combine unsalted butter and white sugar. Using an electric mixer on medium speed, cream together until the mixture is fluffy and pale yellow in color. Add two large eggs one at a time, beating well after each addition. Add in pure vanilla extract then turn the mixer to low speed and gradually add instant coffee granules dissolved in a tablespoon of hot water.

Combine Wet and Dry Ingredients

Pour half of the dry ingredients into the wet ingredients mix then stir until just combined. Pour in 1/2 cup of milk then mix again. Add the remaining dry ingredients and stir until everything is well combined but be careful not to overmix.

Scoop Mixture into Cupcake liners

Using an ice-cream scoop or spoon, fill each cupcake liner with batter about 3/4 full.

Bake in Preheated Oven

Bake for about 20 minutes or until a toothpick inserted into the center of one cupcake emerges completely clean.

Make Mocha Butter Frosting

As the cupcakes are cooling, let’s make our delicious frosting by using an electric mixer to cream together 1 cup of softened unsalted butter with 4 cups of powdered sugar. Add in 4 tablespoons of unsweetened cocoa powder, 2 teaspoons of vanilla extract, and 1/2 cup of brewed espresso coffee. Mix until well combined and creamy.

Frost the Cupcakes

Once the cupcakes have cooled completely, take a piping bag fitted with your favorite tip and pipe on generous swirls of the mocha buttercream frosting.

Enjoy your Mocha Butter Cupcakes with Mocha Butter Frosting!

I hope these step-by-step instructions make sense, so you can enjoy delicious coffee flavored cupcakes at home. Remember to experiment with different flavors such as salted caramel frosting, espresso buttercream frosting, or even chocolate mocha frosting to find what combinations suit you best. Happy Baking!

Substitutions and Variations

“Satisfy your sweet tooth cravings with our Mocha Butter Cupcakes”

Listen closely, dear coffee connoisseurs, for the world of coffee is vast and full of wonders. Fear not if you find yourself without a few ingredients to make these mocha butter cupcakes with mocha butter frosting. I present to you a few substitutions and variations that can still bring delight to your taste buds.

For the cake flour, you can substitute it with all-purpose flour, although be mindful that the texture may be slightly denser as cake flour has a lower protein content. Coconut flour is another option; however, this will make the cupcakes somewhat dryer since coconut flour absorbs more liquid than other flours.

If you are out of cocoa powder, try swapping it with unsweetened chocolate or even melted chocolate chips. The chocolate chips will need to be finely ground before mixing them into your batter.

Don’t have any rum on hand? Fret not. Vanilla extract is a great substitute for rum when baking since it enhances the flavor notes and showcases the coffee’s delicate flavors.

In case you crave an alternative to mocha cupcakes, maybe venture into the world of gluten-free baked goods by substituting regular flour for gluten-free flour. You can also go for a moist chocolate cupcake instead or add salted caramel frosting instead of mocha buttercream!

Lastly, if you want to experiment with different types of frosting, try a coffee flavored frosting with espresso powder or espresso buttercream – this icing recipe works wonders. Or perhaps chocolate frosting may be more up your alley – mix melted chocolate chips with powdered sugar for an easy frosting recipe.

The possibilities are endless when it comes to experimenting in the kitchen! So grab your apron and start exploring!

Serving and Pairing

“Chocolate and coffee lovers, this one’s for you”

The rich and decadent taste of these mocha butter cupcakes is best enjoyed with a cup of hot coffee or espresso. The smooth and velvety mocha buttercream frosting perfectly complements the moist chocolate cupcake with just the right amount of sweetness.

For those who prefer something cooler, pair these scrumptious cupcakes with a cold glass of milk or chocolate milkshake for the ultimate indulgence. This dessert is sure to satisfy any sweet tooth and leave you feeling satisfied.

For a more adventurous pairing, try serving these mocha cupcakes with salted caramel frosting or espresso buttercream for a coffee-flavored twist on classic frostings.

This recipe can also be made gluten-free by substituting the cake flour with gluten-free flour, making it suitable for individuals with dietary restrictions without compromising on taste.

Whether enjoyed alone or shared with friends and family, these mocha butter cupcakes are sure to impress and leave a lasting impression.

Make-Ahead, Storing and Reheating

“Take a bite and let the rich chocolate and coffee flavors dance in your mouth”

As a barista and an experienced pastry chef, I know how busy life can get. That’s why I love recipes that can be prepared ahead of time or conveniently stored for later use. And these Mocha Butter Cupcakes with Mocha Butter Frosting are no exception!

Firstly, let’s talk about making these cupcakes in advance. If you’re planning on serving them at a gathering or event, you can bake the cupcakes up to 2-3 days before serving and store them in an airtight container at room temperature. This will give you ample time to perfect the frosting before the big day.

Now, let’s move on to the best way to store these delightful treats. Once the cupcakes have been frosted, they should be stored in an airtight container in the fridge for up to 4-5 days. This will help maintain the freshness and overall integrity of these delicious cupcakes. However, make sure to take them out of the fridge at least 30 minutes before serving so that they reach room temperature and regain their moist texture.

If you have leftovers from your batch (unlikely as it is!), you can easily reheat them for maximum enjoyment. My recommendation for reheating these cupcakes would be to pop them in the microwave for 10-15 seconds or heat them up in the oven at 350°F/175°C for 5-7 minutes – however, ensure that they are not left in too long or they may become overbaked and dry.

In conclusion, these Mocha Butter Cupcakes with Mocha Butter Frosting are not only simple and quick to make but also easy to store and reheat. Whether you’re planning ahead or simply looking to enjoy a sweet treat later on, this recipe has got you covered!

Tips for Perfect Results

“Our Mocha Butter Frosting will have you drooling for more”

As a barista and a lover of all things coffee, I know a thing or two about making the best mocha butter cupcakes with mocha butter frosting. Here are some tips to make sure your cupcakes turn out perfect every time:

1) Use room temperature ingredients: Allow the eggs, butter, and other dairy products to come to room temperature before starting the recipe. This will ensure that they blend together smoothly and evenly.

2) Sift the dry ingredients: Sifting the cake flour, baking powder, salt, and cocoa powder together not only eliminates any lumps or clumps, but it also aerates the flour for a lighter cupcake texture.

3) Use quality ingredients: The best ingredients contribute to creating the best flavors. Get high-quality cocoa powder, espresso powder, instant coffee powder, and chocolate chips. These elements provide the chocolate flavor that we crave.

4) Do not overmix: Overmixing may cause gluten development in cake flour which will give a chewy texture to cupcakes. Please mix everything until it is incorporated then stop.

5) Avoid opening the oven door too often: Although it’s tempting to check the cupcake’s progress as often as possible when baking, each time you unlock the door, heat escapes and can cause uneven cooking due to major fluctuations in temperature.

By following these tips for perfect mocha butter cupcakes with mocha butter frosting every time; you’ll be sure to impress yourself and your loved ones. Remember to be patient, diligent with each step of this recipe – trust me – it’s worth it!


As we move along to the next section, I’m certain that some questions may arise while you are exploring the recipe. Worry not, in this section, I will be answering a few frequently asked questions and also provide some essential tips to help ensure your Mocha Butter Cupcakes with Mocha Butter Frosting turn out perfectly moist and utterly delicious. So put on a pot of coffee, relax and let’s dive right in!

How to make mocha cupcakes from scratch?

In this recipe article, I will guide you on how to make a delicious chocolate coffee cake. To prepare this cake, you will need 1 cup of sugar, 1/2 cup of cold brewed coffee, 1/2 cup of canola oil, 2 large eggs at room temperature, 3 teaspoons of cider vinegar, 3 teaspoons of vanilla extract, 1-1/2 cups of all-purpose flour, and 1/3 cup of baking cocoa. With these ingredients at hand, let us get started on making this decadent cake.

What is mocha frosting made of?

To make a luscious mocha frosting, I use a blend of butter, powdered sugar, cocoa powder, espresso powder, heavy cream, salt, and vanilla extract.

Can you add coffee to store bought frosting?

Looking to infuse an extra burst of flavor into your chocolate icing? You might want to consider adding a tablespoon of instant coffee powder to the mix. Dilute the powder by stirring it into half a teaspoon of hot water, then blend into the icing until smooth. This quick and easy trick will help to accentuate the chocolate’s taste and give your coffee-infused beverage an added kick.

What is the secret to buttercream frosting?

To achieve the silkiest and smoothest buttercream, it is recommended to use powdered sugar that is finely ground. On the packaging of powdered sugar, you can easily spot how fine it is. The keyword to look for is “10x,” which stands for the finest ground that you can use in any frosting.

Bottom Line

So there you have it, friends: the recipe for the most delicious mocha butter cupcakes with mocha butter frosting ever created – thanks to yours truly. Whether you’re a seasoned baker or simply looking for something sweet to impress your loved ones, this recipe is sure to satisfy.

As a barista, let me assure you that there’s nothing quite like a good cup of coffee, and these cupcakes capture that magic in every bite. Rich, decadent, and perfectly balanced, they’re the perfect treat for any occasion – from birthdays and holidays to just an indulgent afternoon snack.

So go ahead and give them a try! Experiment with different variations and make them your own. And don’t forget to share the love – after all, there’s nothing better than enjoying a fresh-baked cupcake with good company.

Thank you for joining me on this culinary journey, and happy baking!

Mocha Butter Cupcakes With Mocha Butter Frosting

Mocha Butter Cupcakes With Mocha Butter Frosting Recipe

Got this from a cooking book. I really love the frosting so much. It tastes heavenly 😉
No ratings yet
Prep Time 19 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 30 cupcakes
Calories 180.9 kcal


Mocha butter cupcakes

  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup butter
  • 1 tablespoon instant coffee powder
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 cup whole milk

Mocha butter frosting

  • 1/2 cup butter
  • 2 teaspoons instant coffee
  • 1 1/2 teaspoons rum
  • 3/4 cup sifted confectioners' sugar
  • 1/2 cup all purpose cream (chilled)


  • Mocha butter Cupcakes:.
  • Preheat oven to 350 F, line cupcake molders with paper baking cups.
  • In a small bowl, sift together cake flour, baking powder and salt together.
  • Using an electric mixer, cream butter together with sugar until light. Add vanilla extract and coffee powder. Add eggs one at a time, beating only until combined. Alternately add flour mixture and milk to the butter mixture, beating well after each addition. Start and end with the dry ingredients.
  • Fill the batter 3/4 full into the cupcake molders.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Frost with mocha butter frosting. Makes 30 cupcakes.
  • Mocha butter Frosting:.
  • Using an electric mixer,beat the butter until light.
  • Mix the coffe and rum together until coffee dissolves. Add this to the butter. Put in the powdered sugar and continue beating until blended. Add cream one tablespoons at a time, while beating the mixture at medium speed, adding more cream only as soon as the butter mixture has absorbed all of the cream.After adding all the cream, continue beating mixture until smooth and fluffy.
  • Use immediately to frost cooled cupcakes.
  • You can top this with chocolate chips, marshmallows and candy sprinkles.

Add Your Own Notes


Serving: 51gCalories: 180.9kcalCarbohydrates: 22.6gProtein: 2gFat: 9.3gSaturated Fat: 5.7gCholesterol: 44.9mgSodium: 136.9mgFiber: 0.2gSugar: 13.4g
Keyword < 60 Mins, Dessert, For Large Groups, Potluck
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