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Mocha Cupcakes

November 22, 2010


As promised in my previous post, here are the Mocha Cupcakes from Shelly Kaldunski’s Cupcakes, that Ashley and I also baked last night! Like I said, this recipe does yield a bit more batter than 12-cupcakes worth, so don’t be tempted to fill your cups more than 3/4 full or you’ll get some overflow. Also, the cake is very soft and moist which is great, but be careful with your frosting application. Originally we were planning on spreading it on with a knife but realized that would be difficult and probably cause the cake to crumble. So we opted to delicately pipe on the fudgey buttercream.

  • 1 1/3 Cup flour
  • 1/3 Cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 Cup whole milk
  • 1/2 Cup strongly brewed coffee, cooled to room temperature
  • 1/2 Cup butter, room temperature
  • 1/2 Cup granulated sugar
  • 1/2 Cup light brown sugar
  • 1 large egg, room temperature

Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper liners.

Combine the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. In a small bowl, combine the milk and brewed coffee. In a medium bowl, using an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, 2-3 minutes. Add teh egg and beat until combined. Add the flour mixture in 3 additions, alternating with the milk + coffee mixture. Beat on low speed until just combined, scraping down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each only 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 22-24 minutes. Let cupcakes cool completely before frosting with Chocolate Buttercream (below).

Chocolate Buttercream

  • 1/2 Cup butter, softened
  • 3 Cups confectioners sugar
  • 1/4 cup milk
  • 2 ounces dark chocolate
  • 1 tsp unsweetened cocoa powder

In small microwave safe bowl, melt chocolate, being careful not to scorch. Add cocoa powder into melted chocolate and stir to combine. In a mixing bowl, cream butter. Add sugar and chocolate mixture and beat until smooth. Add milk until you reach desired consistency. Carefully pipe on top of cooled Mocha Cupcakes and top with drizzled melted chocolate and chocolate shavings. Enjoy!

2 Comments leave one →
  1. November 22, 2010 1:11 pm

    Great recipe! I use one very similiar. Feel free to check out my cupcake blog at

    Keep up the great blogging!

  2. November 22, 2010 1:21 pm

    Thanks! Checked out your blog, loving the peppermint stripe frosting, I must try that sometime!

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