Mocha Chocolate Cupcakes
by Feli Chic'Cuisine
If you're a fan of rich chocolate desserts with a sophisticated kick, these Mocha Chocolate Cupcakes are sure to become your new favorite treat. Infused with espresso and loaded with chocolate toffee bits, these cupcakes are soft, moist, and bursting with flavor. Topped with a velvety mocha buttercream, each bite is an indulgent experience.
Whether you're baking for a special occasion or just treating yourself, this recipe is sure to impress.
Why You'll Love These Cupcakes
These cupcakes strike the perfect balance between coffee and chocolate. The espresso enhances the deep cocoa notes, making the chocolate flavor even more intense.
And let’s not forget the chocolate toffee bits, which add a delightful crunch and extra richness. The frosting, with its smooth mocha finish, ties everything together beautifully.
For another delicious option, you could try: Apple Cinnamon Crumb Muffins
The Story Behind the Recipe
I made these Mocha Chocolate Cupcakes for my eldest daughter's birthday, and they were an absolute hit! From the moment I started baking, the kitchen filled with the rich aroma of chocolate and espresso - it smelled like a cozy café.
When they came out of the oven, I couldn’t resist sneaking a taste - just a tiny crumb. Moist, rich, and deeply flavorful - I knew these were going to be special.
While they cooled, I whipped up the mocha buttercream. Smooth, creamy, and just the right balance of chocolate and coffee, it was pure indulgence. I piped generous swirls on each cupcake and topped them with a sprinkle of extra toffee bits for a little crunch.
These Mocha Chocolate Cupcakes may taste gourmet, but they’re surprisingly simple to make! With easy-to-find ingredients and a straightforward process, even beginner bakers can whip up these decadent treats. The batter comes together quickly, and the buttercream is smooth and fuss-free. A little mixing, baking, and frosting—and you have bakery-quality cupcakes right at home!
Note: This recipe includes espresso, so it’s best suited for adults or older kids. If you're serving these cupcakes to younger children or prefer a caffeine-free version, you can reduce the espresso amount or substitute it with a decaffeinated option.
What Are Chocolate Toffee Bits?
Chocolate toffee bits are small, crunchy pieces of toffee that are either coated in chocolate or mixed with chocolate flavoring. They add a delightful crunch, sweetness, and caramelized richness to baked goods like cookies, cupcakes, and brownies.
How to Use Chocolate Toffee Bits in Baking
Mix into cupcake or cookie batter for added crunch and flavor.
Sprinkle on top of frosting for an extra touch of texture and sweetness.
Fold into brownies or fudge for a richer, more indulgent treat.
Use as an ice cream topping for a crunchy, caramelized contrast.
Where to Find Them?
Chocolate toffee bits are often sold in the baking aisle under some brands. You can also make your own by crushing chocolate-covered toffee bars into small pieces.
These little morsels are a game-changer in desserts, bringing an irresistible balance of sweet, buttery, and crunchy goodness!
Tips for the Best Mocha Chocolate Cupcakes
Use high-quality espresso powder – A strong espresso powder will give a deeper coffee flavor, making these cupcakes taste even better.
If serving to young children or wanting a caffeine-free version, simply reduce the espresso or use decaf instead.
Sift the cocoa powder – This prevents lumps and ensures a smooth batter.
Don’t overmix the batter – Mix until just combined to keep the cupcakes light and fluffy.
Room temperature ingredients – Using butter and eggs at room temperature helps with a smooth batter and even baking.
Let the cupcakes cool completely before frosting – Otherwise, the buttercream will melt!
Adjust the frosting consistency – If it's too thick, add a little more milk. If it's too runny, add more powdered sugar.
Here’s a lovely review from one of my readers:
⭐⭐⭐⭐⭐
"Better Than a Coffee Shop Treat!These cupcakes tasted like a fancy mocha dessert but were so easy to make at home. The espresso really brings out the deep chocolate flavor, and the frosting was incredibly creamy. Absolutely loved them!" – Emily
Mocha Chocolate Cupcakes
Topped with a velvety mocha buttercream, each bite is an indulgent experience.
Prep Time: 20 min Bake Time: 20 min
Total Time: 40 min Serves: 12-14
Ingredients
For the Cupcakes:
2 Tbsp instant espresso powder
240g boiling water
250g (1 3/4 cups) all-purpose flour
25g (1/4 cup) cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
115g butter
300g sugar
2 large eggs
1 cup chocolate toffee bits
For the Frosting
350g unsalted butter, room temperature
40g cocoa powder
1 Tbsp instant espresso powder
pinch of salt
600g powdered (confectioner’s) sugar
1 tsp vanilla extract
3 Tbsp milk (add more if needed)
Method
1. Preheat the oven to 180°C (350°F). Line a muffin tin with cupcake cases and set aside.
2. Dissolve the instant espresso powder in boiling water and set aside to cool.
Prepare the Cupcake Batter
3. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
5. Add the dry ingredients and cooled espresso mixture alternately, starting and ending with the dry ingredients. Mix until just combined. Fold in toffee bits.
6. Using an ice cream scoop or large spoon, divide the batter evenly among the cupcake cases, filling each about ¾ full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
Prepare the Buttercream Frosting
7. Using an electric mixer, beat the butter until smooth. Add in the cocoa powder, espresso powder, and salt, mixing on low speed until combined, then on medium speed until fully incorporated. Scrape down the sides of the bowl and mix again.
8. Add half of the powdered sugar and beat on low speed until combined, then on medium speed until fully incorporated. Add 2 tablespoons of milk, vanilla extract, and the remaining powdered sugar. Beat until smooth and fluffy. If needed, add an extra tablespoon of milk to adjust the consistency.
9. Frost the cooled cupcakes and decorate with cappuccino powder and chocolate toffee bits, if desired.
Enjoy!
"All you need is love. But a little chocolate now and then doesn't hurt." ― Charles M. Schulz
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
Comments