Coffee Cupcakes with Mocha Buttercream Frosting

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons instant espresso powder
  • 2 cups sugar
  • ½ cup vegetable oil
  • 1 cup milk (I used 2%)
  • 1 cup of your favorite coffee, I recommend a dark roast
  • 2 eggs
  • 2 teaspoons vanilla
Mocha Buttercream
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3½ cups powdered sugar, sifted
  • ¼ cup heavy cream
  • ¼ cup of your favorite coffee (cooled to room temperature)
  • 1 tablespoon instant espresso powder
  • 2 tablespoons cocoa powder, plus more for garnish


  1. Preheat your oven to 350 degree. Line your cupcake pan with liners or grease with butter or oil.
  2. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, espresso powder and sugar in a medium bowl.
  3. Vigorously whisk 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.
  10. Mix the cream, espresso, coffee and cocoa powder together, then add to the frosting and mix until fully incorporated.
  11. Frost, dust with extra cocoa powder and enjoy!



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