Decadent chocolate cupcakes filled with silky coffee cream and topped with luscious mocha frosting.
These cupcakes are the ultimate treat for coffee and chocolate lovers alike. Moist, tender chocolate cupcakes hide a surprise center of creamy espresso filling, all crowned with a smooth mocha frosting that melts on your tongue. Whether you’re baking for a party, a coffee date, or just your own quiet afternoon indulgence, these are the kind of cupcakes that demand a second helping—and maybe a latte on the side.
Ingredients
For the Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) buttermilk
- 1 tsp vanilla extract
- ½ cup (120ml) hot brewed coffee
For the Coffee Cream Filling:
- ½ cup (120ml) heavy cream
- 1 tbsp instant espresso powder (or strong instant coffee)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Mocha Frosting:
- ¾ cup (170g) unsalted butter, softened
- 2½ cups (300g) powdered sugar
- ⅓ cup (30g) unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Want an extra jolt? Add a tiny splash of coffee liqueur to the frosting.