If you like a dense, rich cupcake with a buttery coffee-flavored frosting, this recipe is for you! I started developing this cupcake recipe back when #Choctoberfest was going on, but got too busy to finish finessing it. My husband’s office really enjoys when I develop new recipes!
These cupcakes have a strong chocolate flavor and just a hint of coffee. Like in a latte, the flavor of coffee isn’t bitter or overwhelming. Instead, it complements the chocolate to give you a richer cake. Plus, you get a small punch of that coffee flavor in the frosting.
If you like a light, fluffy cupcake, these are not really for you. The cake is denser, almost the consistency of a loaf cake (but not quite as dense as a pound cake). Personally, I prefer a denser cake to a fluffier cake, but that’s just me. If you like light and fluffy, I recommend this cupcake recipe instead.
I love the little rolled cookie as a “straw” but keep in mind that this works best if you are going to be serving the cupcakes immediately. If they will be sitting around for a bit, the cookie will start to go kind of soggy, which causes them to droop. The last thing you want is a droopy cookie cupcake. So, have the pieces ready to go and stick them in at the end right before serving. Or, simply leave off altogether, which is what I did for the cupcakes I sent with the hubs to work.
Here’s the printable recipe. Let me know what you think – are you into coffee and chocolate together?
Mocha Latte Cupcakes
- 1/4 cup of strong brewed coffee chilled
- 2/4 cup sugar
- 1/2 cup butter
- 1 teaspoon vanilla
- 3 eggs
- 1 1/3 cups flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 3 ounces melted milk chocolate
- 2 cups powdered sugar
- 1/3 cup strong brewed coffee
- sprinkles/rolled cookies for decorating optional
Cream together the butter and sugar for the cake. Add eggs one at a time, then add vanilla. Make sure the ingredients are fully incorporated.
Sift together the dry ingredients.
With the mixer on low, alternate adding the dry ingredients and coffee until everything is well combined.
Fill cupcake liners 2/3 to 3/4 full and bake for 18-20 minutes at 350 degrees Fahrenheit.
For the frosting, whip the butter until it is light and fluffy. Add the chocolate and powdered sugar. With the mixer on low, slowly incorporate the coffee, stopping when you reach the desired consistency (you may not need the full 1/3 cup). If the frosting is too loose, you can add more powdered sugar to thicken it. If it is too thick, add a splash of milk or extra coffee.
Allow the cupcakes to cool fully before frosting. Decorate with sprinkles and rolled cookie "straws" if desired.
This frosting recipe is for piping on top of the cupcakes, so you get a substantial dome of frosting. If you plan to frost with a knife/spatula and like less frosting, you may want to make 1/2 the recipe instead.
Remember, always use high-quality ingredients for the best cake results. I like cocoa from Rodelle and Divine Chocolate, for example. The difference between these dutch processed cocoa powders and store brand cocoa is like night and day! If you’ve wondered why your chocolate baked goods don’t taste that chocolatey, switch to a high-quality cocoa powder.
If you love cupcakes as much as I do, here are a few other recipes you may want to check out.
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