Mocha Chocolate Chip Espresso Cupcakes

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My favorite chocolate cake recipe has coffee as an ingredient which makes for a dark, rich tasting cake.  But this recipe from Cake Merchant kicks it up a notch by using coffee extract in the cake AND in the frosting.   Now this is a cupcake for coffee lovers!

Mocha Chocolate Chip Espresso Cupcakes

Yield: 11-12 cupcakes

For the cupcakes
    • 1/2 cup plus 3 1/2 tablespoons (101 grams) all-purpose flour
    • 1/4 cup plus 2 tablespoons (31 grams) Dutch process cocoa powder
    • 1/2 teaspoon (2.5 grams) baking soda
    • 1/8 teaspoon (.5 grams) baking powder
    • 3/8 teaspoon (1 gram) salt
    • 3 1/2 tablespoons (56 grams) eggs
    • 1/2 cup plus 2 tablespoons (126 grams) sugar
    • 1/2 teaspoon (2.5 grams) vanilla extract
    • 2 teaspoons (10 grams) coffee extract
    • 1/4 cup plus 2 1/2 tablespoons (86 grams) mayonnaise
    • 1/4 cup plus 3 tablespoons (105 grams) water, at room temperature
For the frosting
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons coffee extract
  • pinch of salt
  • mini chocolate chips for topping


For the cupcakes
    1. Preheat the oven to 325 degrees fahrenheit and line a cupcake pan with paper liners
    2. In a medium bowl, sift together the flour, cocoa, baking soda, baking powder, and salt.
    3. Add the salt and whisk together.
    4. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla extract, and coffee extract on medium low speed for about 1 minute.
    5. Turn up to medium, and continue beating for about 5 minutes, until the mixture has become pale and thick.
    6. Scrape down the sides of the bowl, and continue beating on medium high for another 5 minutes. The mixture should have thickened by this point.
    7. And the mayonnaise and whisk until combined.
    8. Remove the bowl from the stand mixer. Using a spatula, fold in the flour mixture and the water in 2 additions each.
    9. Use a cookie scoop to evenly divide the batter between the paper liners.
    10. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
    11. Cool completely before frosting.
For the frosting
  1. In the bowl of a stand mixer, beat the butter on medium until light and fluffy (about 3 minutes).
  2. Add the powdered sugar and beat on low, until just combined. Turn the mixer up to medium and beat for an additional 2-3 minutes.
  3. Add the vanilla extract, coffee extract, and salt. Mix until combined.
  4. Fill a decorating bag with the frosting and pipe onto the cupcakes in swirls.
  5. Top with mini chocolate chips.



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