There’s something truly magical about the pairing of chocolate and coffee. It’s comforting, a little indulgent, and brings to mind cozy mornings with a warm drink and a sweet treat on the side. These Chocolate Coffee Cupcakes are a delicious celebration of that classic combo, topped with a creamy, rich mocha buttercream that takes everything to the next level.

For me, this recipe brings back memories of chilly autumn weekends, when the smell of fresh coffee would drift from the kitchen, and I’d be stirring cocoa into warm batter, waiting for that first bite of something sweet to go with my morning brew. Whether you’re making these for a friend’s birthday, a holiday gathering, or just because you deserve a treat, they always feel like a special moment.

This cupcake recipe is more than just dessert—it’s a cozy little ritual. With their moist, chocolatey crumb and the smooth, dreamy swirl of mocha frosting, these cupcakes have a way of turning an ordinary day into something worth celebrating.

Why You’ll Love This Recipe:

• Perfect for coffee and chocolate lovers – The coffee enhances the chocolate flavor without overpowering it.
• Soft and moist cupcakes – The texture is incredibly tender, thanks to just the right mix of ingredients.
• Rich mocha buttercream – The frosting is luscious and full of flavor, a creamy cloud with a hint of espresso.
• Great for gatherings – These are always a hit at parties, brunches, or whenever you want to treat someone.
• Simple ingredients, big flavor – You likely have everything on hand, and the steps are beginner-friendly.

INGREDIENTS YOU’LL NEED:

For the Chocolate Coffee Cupcakes:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened natural cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup brewed coffee (cooled)

For the Mocha Buttercream Frosting:

• 1 cup unsalted butter (softened)
• 3 ½ cups powdered sugar
• ¼ cup unsweetened cocoa powder
• 1 tbsp instant espresso powder (dissolved in 1 tbsp hot water)
• 2–4 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

HOW TO MAKE CHOCOLATE COFFEE CUPCAKES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C) and line a standard cupcake pan with paper liners. This is always one of my favorite steps—it means something warm and delicious is about to happen.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. I like to give everything a good sift or whisk to break up any lumps and make sure it all blends evenly.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, add the granulated sugar, brown sugar, and oil. Beat until the mixture looks light and a little creamy. Then add in the eggs, one at a time, followed by the vanilla extract.

Step 4: Add the Sour Cream and Coffee

Now stir in the sour cream—it makes the batter super moist—and then slowly pour in the cooled brewed coffee. The scent at this point is heavenly, a deep, chocolatey richness with just a whisper of coffee.

Step 5: Combine Wet and Dry

Add the dry ingredients into the wet in two parts, mixing gently just until combined. Be careful not to overmix! The batter will be slightly thick but smooth.

Step 6: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack before frosting.

MAKE THE MOCHA BUTTERCREAM:

Step 1: Cream the Butter

In a large bowl, beat the softened butter until creamy and light in color. This gives your frosting a super silky texture.

Step 2: Add Dry Ingredients

Gradually beat in the powdered sugar and cocoa powder. Start on low speed to avoid a sugar cloud, then increase to medium-high until smooth.

Step 3: Add Espresso and Cream

Stir the dissolved espresso into the butter mixture, then add in the vanilla, a pinch of salt, and a little cream or milk to reach your desired consistency. I usually go with 2 tablespoons first and adjust from there depending on how fluffy I want it.

Step 4: Frost Your Cupcakes

Once your cupcakes are cool, spread or pipe the mocha buttercream on top. I like to use a piping bag for a pretty swirl, but a butter knife works just fine too—especially if you like a rustic, homemade look.

HELPFUL TIPS:

• Make sure your coffee is completely cooled before adding it to the batter—warm coffee can affect the texture.
• For a deeper coffee flavor, use strong brewed coffee or espresso.
• Don’t skip the sour cream—it’s key to keeping the cupcakes moist and rich.
• If piping frosting, make sure it’s at room temperature. If it’s too soft, pop it in the fridge for 10 minutes.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

These cupcakes also freeze beautifully—just leave the frosting off if you’re planning to store them long-term. The mocha buttercream can be made ahead and stored in the fridge for a few days. Just let it come back to room temperature and give it a quick whip before using.

NUTRITIONAL INFORMATION: (per cupcake, approximate)

Calories: 420
Fat: 22g
Carbohydrates: 53g
Protein: 3g
Sugar: 39g
Fiber: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make these without coffee?
Yes! You can substitute the brewed coffee with warm water or milk, though it may slightly affect the depth of flavor.

Can I use Greek yogurt instead of sour cream?
Absolutely! Just use the same amount—Greek yogurt adds a similar tang and moisture.

How strong is the coffee flavor?
It’s more of a rich background note that deepens the chocolate—nothing overpowering.

Can I double the recipe?
Yes, this recipe doubles beautifully if you’re baking for a larger group.

STORAGE INSTRUCTIONS:

• Room Temp: Store frosted cupcakes in an airtight container for up to 2 days.
• Fridge: Can be refrigerated for 4–5 days. Bring to room temp before serving.
• Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge and frost when ready.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:

• Chocolate Cinnamon Rolls
• Pumpkin Morning Glory Muffins
• No-Bake Mini Blackberry Cheesecakes
• Oreo Cheesecake Cookie Cups

Conclusion

There’s something undeniably joyful about baking cupcakes, especially when they’re as dreamy as these Chocolate Coffee Cupcakes with Mocha Buttercream Frosting. Whether you’re a die-hard chocolate fan, a coffee lover, or someone who just enjoys a cozy treat, these cupcakes are sure to hit the sweet spot.

Print