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If you are looking for the best moist chocolate mocha cupcake recipe then look no further. This is the best moist chocolate mocha cupcake recipe creating a perfectly moist, extremely chocolate cupcake, topped with supreme fudgy chocolate icing.

Chocolate mocha cupcakes with chocolate icing and melted milk balls on top

The cake is moist and light with the perfect chocolate texture. Coffee mixed into the batter gives this cupcake a sweet hint of mocha. When my daughter Faith made these she said they were quick and easy to whip up a batch.

Chocolate cupcake with chocolate icing sprinkled with crushed melted milk balls

The frosting is an intense fudgy chocolate buttercream frosting. This is the frosting that you will not want to share licking the bowl when you are done icing the cupcakes! What’s even better, this frosting is super easy to make.

Chocolate mocha cupcakes on a cooling rack with icing and malted milk balls on top

To make these cupcakes a little more special, my daughter added chopped Whoppers crumbs sprinkled and then a whole Whopper on top of the fudgy icing.

Chocolate mocha cupcake with a malted milk ball on top of the icing and a candle burning
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Chocolate mocha cupcakes with chocolate icing and melted milk balls on top
5 from 1 rating

Best Moist Chocolate Mocha Cupcake Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 dozen
Looking for the perfect chocolate cupcake recipe, then look no further. This is the best moist chocolate mocha cupcake recipe creating a perfectly moist, extremely chocolate cupcake, topped with a supreme fudgy chocolate icing.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

Instructions
 

  • Combine flour, cocoa, sugar, baking soda and salt in a bowl
  • Combine eggs, melted butter and vanilla in an another bowl
  • Add dry ingredients to the moist ingredients beat with mixer on medium speed for 1 minute
  • Stir hot coffee into bowl stirring until well blended
  • Scoop batter evenly into paper lined muffin tins.
  • Bake at 350 degrees for 18 – 20 minutes, until toothpick comes clean when inserted
Cuisine: American
Course: Dessert
Author: Gina Dickson

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