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Super Moist Chocolate Mocha Cupcakes

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45
  • Yield: 12 1x
  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American


The addition of coffee enhances the chocolate flavor of these dark and Super Moist Chocolate Mocha Cupcakes and their creamy delectable mocha frosting melts in your mouth.


Units Scale

For the Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup cocoa (not dutch processed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup brewed coffee, cold
  • 1/2 cup plus 1 tablespoon vegetable oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pure vanilla extract

For the Frosting

  • 1/2 cup milk chocolate chips (good quality such as Ghirardelli)
  • 1/3 cup real butter, softened
  • 3 1/2 to 4 cups powdered sugar
  • 3 tablespoons brewed coffee, cooled, (more if needed)
  • Shaved or grated bittersweet chocolate for garnish


  1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

For the Cupcakes

  1. In a small bowl, whisk together the flour, sugar, cocoa, baking soda and salt and set aside.
  2. In a large mixing bowl, mix together the eggs, coffee, oil, vinegar and vanilla, using a wooden spoon or an electric mixer.
  3. Add the dry ingredients to the wet mixture and mix just long enough to incorporate the dry ingredients.
  4. Using a large cookie scoop, divide batter equally between the twelve muffin cups.
  5. Bake for approximately twenty minutes or until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs on it. Allow cupcakes to cool for five minutes in muffin pan and transfer to a wire rack to finish cooling.

For the Frosting

  1. Place the chocolate in a small microwavable bowl. Microwave for thirty seconds and stir. Microwave for an additional twenty seconds and stir to finish melting chocolate.
  2. Add the chocolate, butter and coffee to a large mixing bowl. Combine, using an electric mixer. Add the powdered sugar, one cup at a time, mixing well after each addition. Continue adding sugar until the frosting is thick enough to hold ridges on its own when the mixer is stopped. If frosting appears to be too thick, add a little bit more coffee. If it appears to be too thin, add a little more sugar.
  3. Decorate cooled cupcakes with frosting. I used a 1M open star tip to pipe the frosting on the cupcakes for this recipe.
  4. I sprinkled grated bittersweet chocolate over the frosting, but feel free to use chocolate sprinkles or garnish of your choice. They’re just as great with no added garnish.
  5. Store cupcakes in an airtight container until ready to serve. Eat within two days.