Mocha Cupcakes with Coffee Buttercream
Mocha Cupcakes with Coffee Buttercream are an indulgent way to enjoy one of our favorite pairings: coffee and chocolate. Grown in overlapping regions, coffee beans and cocoa are naturally delicious when combined in any recipe. When paired in these mocha cupcakes, the combination of flavors really shines.
Coffee is infused into both the cupcake and the rich buttercream frosting for a double dose of flavor. The crumb of the cupcake is tender yet luxurious, darkened with cocoa powder and sweetened with both brown and granulated sugars. Buttermilk balances out the rich flavors in the batter and adds moisture to the cupcake.
The Coffee Buttercream is the perfect topping. With just a dash of cocoa powder for coloring, the strongly brewed coffee combines with real butter and powdered sugar for a rich buttercream with deeply roasted flavor. With the taste and color of a milky, sweetened latte, this creamy frosting contrasts beautifully with the dark chocolate and coffee of the cupcake below.
Strongly brewed coffee is best for baking to ensure full flavor in the final dish. Bold roasted coffees will have a stronger presence, so we recommend using a dark roast for this recipe. Any of our dark roasted coffees would be delicious but we chose Organic Swiss Water Process Decaf for these decadent cupcakes. It has all the flavor of regular coffee but without the caffeine. This is a great option for baking around the holidays so the cupcakes can also be enjoyed by children or anyone who doesn’t consume caffeine.
With a little sprinkle of grated chocolate on top, your guests will enjoy the rich, coffee flavor of these Mocha Cupcakes. Don’t forget to brew an extra pot of coffee to serve alongside whether as an afternoon treat or the ending to a perfect meal.
For the Mocha Cupcakes
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 egg, room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cup all purpose flour
1/3 cup cocoa powder
1/2 cup strongly brewed Charleston Coffee Roasters Coffee, such as Organic Swiss Water Process Decaf, cooled to room temperature
1/2 cup buttermilk, room temperature
For the Coffee Buttercream
1 cup unsalted butter
2 1/2 cups powdered sugar, divided
1 teaspoon cocoa powder
1/4 cup strongly brewed Charleston Coffee Roasters Coffee, such as Organic Swiss Water Process Decaf, cooled to room temperature
Grated chocolate, for garnish (optional)
- Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
- Place the butter, salt and both sugars in the bowl of a stand mixer with a paddle attachment. Beat together on medium until soft and fluffy.
- Add the egg and beat until combined.
- Combine the baking powder, baking soda, flour and cocoa powder in a separate bowl. Combine the buttermilk and brewed coffee in a measuring cup.
- Reduce the mixer to low speed. In three additions, add the flour mixture alternating with the coffee mixture. Use a spatula to scrape down the sides between additions.
- Add the vanilla and use a spatula to combine.
- Use a portion scoop to evenly fill the muffin cups about 3/4 of the way full. Bake for 18-20 minutes or until a cake tester comes out clean. Place the cupcakes on a rack and let cool completely before frosting.
- Meanwhile, make the buttercream.
- Place the butter and 2 cups of the powdered sugar into a clean bowl of a stand mixer. Beat on medium speed until smooth.
- Place the remaining 1/2 cup powdered sugar in the cooled coffee along with the cocoa powder. Add to the butter mixture in the stand mixer and beat on medium until combined and smooth.
- Pipe or spread the coffee buttercream onto the cool mocha cupcakes. Sprinkle with grated chocolate and serve alongside freshly brewed coffee.