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Mocha Cupcakes with Coffee Whipped Cream Frosting Recipe

Mocha Cupcakes with Coffee Whipped Cream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 128 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 12 cupcakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Mocha Cupcakes with Coffee Whipped Cream Frosting combine the rich, decadent flavor of chocolate with the bold pick-me-up of espresso, all topped with a light and luscious coffee whipped cream. These cupcakes are perfect for chocolate and coffee lovers alike, offering a moist crumb and a silky, not-too-sweet frosting that’s easy to pipe or spread.

Ingredients

Units Scale

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
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup strong brewed coffee, cooled
  • 1/4 cup milk

Coffee Whipped Cream Frosting

  • 1 cup heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 1 tbsp instant espresso powder or instant coffee granules
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. This ensures your leaveners and cocoa are evenly distributed.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Add Eggs and Vanilla: Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract until the mixture is smooth and fully incorporated.
  5. Combine Wet and Dry Ingredients: On low speed, alternately add the dry ingredients and the combined coffee and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Make Coffee Whipped Cream Frosting: In a large, cold mixing bowl, whip the heavy cream, instant espresso powder, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, 2–3 minutes.
  9. Frost Cupcakes: Once cupcakes are completely cool, frost generously with the coffee whipped cream using a piping bag or offset spatula. Serve immediately or refrigerate until ready to eat.

Notes

  • Cupcakes can be made a day ahead and stored unfrosted in an airtight container.
  • The whipped cream frosting is best served fresh; if piping, chill your bowl and beaters for best results.
  • For extra mocha flavor, add chocolate shavings or cocoa dusting on top of the frosting.
  • Substitute regular brewed coffee with decaf for a caffeine-free treat.

Nutrition

  • Serving Size: 1 cupcake (with frosting)
  • Calories: 220
  • Sugar: 17g
  • Sodium: 110mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://slsrecipes.com/mocha-cupcakes-with-coffee-whipped-cream-frosting-recipe/