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.
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.
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. I found the recipe over at My Frugal Adventures , oh so yummy!
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.
Prep Time:
Yield:
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PinIngredients
- 1 cup all-purpose flour
- 1 cup plus 2 tablespoons white sugar
- 1/3 cup plus 2 tablespoons unsweet cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup strong hot coffee
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
Description
Fast and easy buttercream chocolate icing
Ingredients
- 2 1/4 powdered sugar
- 6 tablespoons unsweetened cocoa powder
- 5 tablespoons whipping cream
- 6 tablespoons butter, softened to room temperature
- 1 teaspoon vanilla
Instructions
- Sift the powdered sugar and cocoa together in a bowl and set aside
- Add butter to a mixing bowl and cream until nice and smooth
- Slowly add the powdered sugar, alternating with the cream and butter mixture
- Mix in the vanilla and blend for 1 minute
Charlene Haugsven says
08/13/2015 at 10:39 amSo glad you liked the frosting! It is one of my favorites too. :)
linda says
11/08/2015 at 8:15 amWhat is the oven temperature?
Gina Marie says
11/10/2015 at 5:47 pmoops, sorry Linda. Bake at 350 degrees. I corrected the recipe for printing.
Jen says
03/26/2016 at 8:43 pmIn the instructions for the cake, it says add vanilla, but it isn’t in the ingredient list. What is the measurement? Again, for the cake part of the recipe. Thanks.
Gina Marie says
03/27/2016 at 10:09 pmOh my, sorry I missed that. It’s 1 teaspoon. I changed the recipe on the page to correct this. Thanks for letting me know!
Murphy says
12/14/2016 at 1:07 pmIs that 2 1/4 cups of powdered sugar for the frosting?
Gina Marie says
12/14/2016 at 1:10 pmYes, 2 1/4 cups powdered sugar. I think I’ll go change that on my recipe. Most of us know it as powdered sugar. Hope you enjoy!!
madz says
01/10/2017 at 3:48 amhi can i substitute baking powder for baking soda?
Gina Marie says
01/10/2017 at 7:49 amI have used it in a pinch when I was out of baking soda and didn’t see much difference. Here is what Sally Baking Products have to say about it.
Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. These days, most baking powder sold is double acting. … You can still use baking powder as the leavening agent in recipes calling for an acidic ingredient.
Jhaz Angel says
07/27/2017 at 7:24 amHi. For the 1/2 cup strong hot coffee, what is the measurement of a coffee before i put 1/2 cup of hot water?
Gina Marie says
07/27/2017 at 8:39 amI usually just make some extra coffee in the morning ( I like mine string) and use that when I make the cupcake. If you are brewing in a french press I would say a tablespoon per 1/2 cup.