Chocolate Coffee Cupcakes

If you are tired of cupcakes that bake unevenly, dry out by the next day, or look good but fall flat in flavor, this one fixes all of that. This is the recipe I reach for when I want something that feels intentional and not overcomplicated!

If you love the combination of deep chocolate and espresso, the kind that actually tastes rich and balanced instead of overly sweet, this is absolutely the cupcake for you. If you are going to make espresso cupcakes, make these!! Check out my espresso panna cotta, chocolate ganache cake, and espresso gelato if you love these flavors.

Why You Will Love These Cupcakes with Coffee Recipe!

• Moist Texture: The mocha cupcakes have a perfectly moist texture thanks to vegetable oil, hot coffee, and sour cream. Every bite is tender, without being dense or dry. The texture contributes to a luxurious mouthfeel that complements the flavors beautifully. Chocolate cake with chocolate cream cheese frosting is so moist too!
• Silky Espresso Buttercream: The mocha frosting is infused with espresso, creating a silky smooth texture that melts in your mouth. The espresso adds a sophisticated coffee flavor.
• Super Easy to Make: The recipe is designed to be user friendly and straightforward, with minimal steps and common ingredients. This simplicity allows bakers of all skill levels to achieve great results without a lot of the fuss!

Easy Coffee Cupcake Ingredients

• Sour Cream: For moisture and richness, resulting in a tender and soft cupcake crumb while helping the cakes flavor. It helps keep the cupcake moist.
• Instant Espresso: used in both the cake and buttercream to ensure a consistent and delicious coffee taste throughout! I use it in my salted caramel chocolate cake too! Do not use instant coffee, it is not as strong as espresso powder.
• Natural Cocoa Powder: Rich, intense chocolate flavor that enhances the cupcake’s taste and complements the espresso flavor. I use it in my chocolate chocolate mousse cake too!
• Vegetable Oil: Helps keep the cupcakes moist and tender by preventing dryness, contributing to a softer crumb.
• Salted Butter (for the Buttercream Frosting): Salt is a must in the buttercream to balance the sweetness. If you do not have salted butter, add ¼ teaspoon of salt to the butter.
• Baking powder and baking soda: These must be fresh!! Always check the date!

See recipe card below for quantities.

Recommended Equipment for cupcakes with coffee

Using a kitchen scale when baking these cupcakes is a game changer. It offers a level of precision that measuring cups and spoons just can’t match. Weighing your ingredients ensures that everything is spot on, which means your cupcakes will come out consistently perfect every time! This accuracy is crucial for getting the right texture and flavor. Using one bowl to measure everything cuts down the dishes!

How to Make Moist Coffee Cupcakes

Step 1. In a large bowl with a hand mixer or stand mixer fitted with the whisk attachment, beat together the dry ingredients: flour, cocoa powder, kosher salt, granulated sugar, baking powder, and baking soda.

Step 2. In another bowl, beat together the egg, vanilla, milk, vegetable oil, and sour cream.

Step 3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Step 4. Prepare the hot coffee by mixing the instant espresso powder with hot water. Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.

Step 5. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full (You may make 13 depending on the amount of flour)

Step 6. In a large mixing bowl make the espresso buttercream, making sure to beat the heavy cream until fluffy at the end.

Step 7. Divide the buttercream evenly over the cupcakes. Place in the freezer for 10 minutes if dipping in chocolate, just to get a bit cold.

Step 8. Dip each cupcake into the chocolate, making sure to create a thin layer, the chocolate should be thin and melted, not thick. Place in the refrigerator until set, take out and enjoy!

Hint: An offset spatula is an amazing baking tool to have in the kitchen, it makes spreading frosting baked goods much easier!

Coffee Cupcakes Recipe Variations

• Skip Dipping in Dark Chocolate: If you prefer a simpler presentation or want to cut down on the richness of these, you can easily skip the step of dipping the cupcakes in dark chocolate. Drizzling a little chocolate on top would look pretty!
• Piping: Using a piping bag and some fun tips, I like using a large tip for cupcakes but use whatever you love!
• Add Crushed Chocolate Espresso Beans on Top: For crunch and beautiful appearance, sprinkle crushed chocolate espresso beans over the top of the frosted cupcakes. This adds texture and complements the coffee flavor!
• Top with Salted Caramel: Add a drizzle of salted caramel on top of the cupcakes. The sweet and salty flavor is always a hit! Caramel mousse cake is also so heavenly!!

These cupcakes with coffee have not been tested with other substitutions. These are just suggestions.

Coffee Cupcake Recipe Tips

• Beat the buttercream: Thoroughly beating the buttercream helps incorporate air into the heavy cream and butter, resulting in a light, fluffy texture! This makes the frosting smoother and easier to spread or pipe onto the chocolate cupcakes.
• Vanilla extract: Vanilla extract or vanilla bean paste in the frosting gives a ton of flavor and that vanilla latte vibe!!
• Don’t Skip the Coffee in the Cupcake Batter: Coffee (instant espresso) intensifies the chocolate flavor and enhances the overall taste of the cake. Omitting it can result in a less complex and less flavorful chocolate flavor!
• Room temperature ingredients are key: For smooth, evenly mixed batters. Eggs, dairy, and other ingredients blend together more easily, which helps create a better texture and a more even bake. If your eggs are cold submerge them in a bowl of warm water before cracking.
• Use a cookie scoop for frosting: If you don't feel comfortable piping frosting, use a cookie scoop and top each cupcake with a scoop of frosting, push it down a but with a spatula or butter knife!
• Do not over mix the batter: Over mixing can develop too much gluten, which can make the final bake dense, tough, or chewy instead of soft and tender.

How to Store Chocolate Coffee Cupcakes

Room Temperature

Keep the cupcakes at room temperature for one day. I always recommend freezing baked goods the day they were made to lock in freshness.

Refrigerator

Refrigerate the cake after one day in an airtight container for about 2 days. Storing cake in the refrigerator dries it out. Let the cupcakes come to room temperature for an hour before eating.

Freezer

Freeze the cupcakes in an airtight container for up to 2 months. You can make the cupcakes ahead of time and freeze, then frost them later!

Cupcakes wtih Coffee FAQs

Related

Looking for other recipes like this? Try these:

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, TikTok, and Pinterest!

📖 Recipe

Coffee Cupcakes Recipe

Amanda

This cupcake with coffee recipe is for the coffee lover in your life! These ultra moist cupcakes are topped with velvety espresso buttercream and dipped in rich dark chocolate! Each cupcake delivers chocolate coffee bliss!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 13 cupcakes

Equipment

• ▢
  Cupcake pan
• ▢
  Cupcake liners
• ▢
  Handheld or stand mixer
• ▢
  Measuring cups or kitchen scale
• ▢
  Measuring Spoons

Ingredients

 

Cupcakes

• ▢ 1 cup (211 grams) granulated sugar
• ▢ 1 cup (127 grams) all purpose flour
• ▢ ½ cup (46 grams) natural cocoa powder
• ▢ ¾ teaspoon baking soda
• ▢ ¾ teaspoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup (63 grams) milk whole or 2%, room temperature
• ▢ ¼ cup (59 grams) vegetable oil
• ▢ ¼ cup (45 grams) sour cream room temperature
• ▢ ½ cup (93 grams) hot coffee mix 1 teaspoon of instant espresso powder with ½ cup hot water

Espresso Buttercream

• ▢ 16 tablespoons (226 grams) salted butter room temperature, if you do not have salted butter add ¼ teaspoon of kosher salt
• ▢ 2 teaspoons vanilla extract
• ▢ 1 tablespoon Instant Espresso Powder
• ▢ ¼ cup (59 grams) heavy cream cold (do not use milk)
• ▢ 3 cups (366 grams) powdered sugar

Chocolate Topping (optional) can also dust with cocoa powder instead

• ▢ 1 cup (152 grams) dark chocolate chopped
• ▢ 1 tablespoon vegetable oil

Get Recipe Ingredients

Instructions

 

Cupcakes

• Start by preheating your oven to 375°F. Line a cupcake pan with cupcake liners.
• In a large bowl whisk together the granulated sugar, all purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
• In another bowl using an electric mixer, beat together the egg, vanilla extract, milk, vegetable oil, and sour cream.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
• Divide the batter evenly among the 13 cupcake liners, filling each about ⅔ full
• Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Espresso Buttercream

• In a large mixing bowl, use an electric mixer to beat 16 tablespoons of room temperature salted butter (add ¼ teaspoon kosher salt if using unsalted butter) on medium speed until smooth and creamy, about 2 minutes.
• Add 2 teaspoons vanilla extract and 1 tablespoon of Instant Espresso Powder to the butter. Continue to beat until well combined.
• Gradually add 3 cups of powdered sugar, one cup at a time, beating on low speed until each addition is fully incorporated. Scrape down the sides of the bowl as needed.
• With the mixer on low speed, add ¼ cup cold heavy cream. Once added, increase the speed to high and beat until the buttercream is light and fluffy, about 2 minutes.
• If the buttercream is too thick, you can add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If it's too thin, add a bit more powdered sugar.
• Divide the buttercream evenly over the cupcakes. Place in the freezer for 10 minutes if dipping in chocolate, just to get a bit cold.
• Dip each cupcake into the chocolate, making sure to create a thin layer, the chocolate should be thin and melted, not thick.
• Place in the refrigerator until set, take out and enjoy!

Chocolate Topping

• Melt the chocolate and vegetable oil in a medium bowl in the microwave for 30 seconds at a time, stirring in between until fully melted.

Notes

Storage

Room Temperature

Keep the cupcakes out at room temperature for one day.

Refrigerator

Refrigerate the cupcakes after in an airtight container for about 2 days. Storing cake in the refrigerator dries it out. Let the cupcakes come to room temperature for an hour before eating.

Freezer

Freeze the cupcakes in an airtight container for up to 2 months. You can make the cupcakes ahead of time and freeze, then frost them later!

Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.