Today we’re combining two of my favorite things, coffee and chocolate!! These mocha cupcakes are brimming with a perfect balance of these two flavors.

They’re made with a chocolate espresso cupcake base, an espresso chocolate ganache filling, and an espresso buttercream frosting.

What more could you want in a mocha cupcake, right?!

The Chocolate Espresso Cupcake Base

This cupcake recipe is based on my classic chocolate cupcake recipe. The original recipe uses a hint of instant coffee, but I upped the ante to include 1 tablespoon of instant coffee or espresso powder.

I prefer using instant espresso powder because I think it gives the cupcakes a stronger coffee flavor. However, instant coffee will get the job done too.

My biggest tip when making these mocha cupcakes is to be sure not to over-mix the batter! Over-mixed batter can lead to dense, chewy cupcakes.

By mixing the batter just until the ingredients are combined you are guaranteed tender, soft cupcakes.

The Espresso Ganache Filling

Now onto my favorite part of these cupcakes, the filling!! The espresso ganache in this recipe is on double duty. It’s used to fill the cupcakes and garnish them.

Ganache is made by heating heavy cream and mixing it with chocolate. Despite its fancy sounding name, it is incredibly easy to make.

Once the mixture cools to room temperature the ganache is thicker and makes the perfect filling. It’s decadent and has a smooth consistency almost like fudge!

After the cupcakes are frosted, we heat the ganache up a bit to allow us to drizzle it over the frosting. This gives the cupcakes a beautiful, finished look without requiring any extra work!

The Espresso Buttercream

Since we already have loads of chocolate in the cupcakes, filling, and garnish, I figured we should highlight the coffee flavor in the buttercream frosting.

The key to incorporating a strong flavor is to mix the instant espresso or coffee with the vanilla extract. This dissolves the instant espresso and evenly flavors the frosting.

If you try to add instant coffee or espresso straight into the frosting it won’t dissolve, and you’ll end up with little chunks of coffee in your frosting. The fat from the butter prevents it from properly dissolving.

If you have an espresso machine you can also add in 1 Tbsp of cooled espresso in place of the instant espresso and heavy cream. Just be sure that it’s cooled so that it doesn’t melt the frosting!

Substitutions and Swaps – Chocolate Espresso Cupcakes

This mocha cupcake recipe use quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made:

• Chocolate Chips – You can use milk, dark or semi-sweet chocolate to make these chocolate cupcakes! Just be sure it’s a good quality chocolate so it will melt down smoothly.
• Whole Milk – You can also use full fat yogurt, sour cream, buttermilk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Instant Espresso or Coffee – You can also use 3/4 cup of strong brewed coffee in place of the whole milk and instant espresso to make the cupcake batter.
• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed.
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
• Eggs – If you have an egg allergy you can try using 2 flaxseed eggs or 1/2 cup of unsweetened applesauce instead.
• Vinegar – This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can use white or apple cider vinegar.

Substitutions and Swaps – Espresso Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Instant Espresso or Coffee – You can also use 1 Tbsp of strong, cooled espresso in place of the instant espresso or coffee & heavy cream in this frosting recipe.

Tips for Making the Best Mocha Cupcakes:

• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
• Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
• One batch of batter can also be used to make one 8×8-inch mocha sheet cake. Bake it at 325 F for 33-38 minutes.
• Make these mocha cupcakes vegan or dairy free! Use your favorite type of dairy free milk to replace the milk and heavy cream and use vegan butter sticks in place of the butter.

Let Me Know What You Think!

If you make these mocha cupcakes, I’d love to hear what you think of them! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.

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