5 from 5 votes
Home » Recipes » Holiday Recipes » Thanksgiving » Chocolate Coffee Mocha Cupcakes with Pumpkin Spice Frosting

Chocolate Coffee Mocha Cupcakes with Pumpkin Spice Frosting

This post may contain affiliate links. Please read my disclosure policy for details.

Get ready to crave the taste of these Chocolate Coffee Mocha Cupcakes! They’re a coffee lovers’ dream – with the perfect topping of pumpkin spice frosting! If you’re looking for the perfect cupcake, this is it!

Mocha chocolate cupcakes on a fall themed table.

Want To Save This Recipe?

Enter your information below, and I’ll send it straight to your inbox! Plus, you’ll get complimentary gifts!

Save Recipe

By submitting this form, you consent to receive emails from Kim Schob.

These chocolate coffee cupcakes are the perfect sweets for fall. You can’t beat the flavor and taste – and that crazy good cocoa mixture flavor! Whip up the cupcake batter and get those cupcake liners ready!

If you loved this recipe and you’d like some more dessert recipes, you might also enjoy my Jack Daniels Honey Whiskey Cupcakes or my Dark Chocolate Raspberry Cupcakes as well!

What is Mocha?

Mocha, in the context of food and beverages, is a term that has dual implications. Its first reference is related to Mocha coffee beans, originally shipped from the port of Mocha in Yemen. These beans are known for their distinct, rich flavor. 

On the other hand, in a more widespread context, particularly in North America, “mocha” refers to a beverage or flavor that combines chocolate and coffee. This fusion is named ‘mocha’ because the coffee beans from Mocha had a noticeable chocolate-like flavor. Today, mocha has become a popular choice in a variety of desserts and beverages, including our luscious Chocolate Mocha Cupcakes.

Why you’ll love these Chocolate Mocha Cupcakes

  • They have the perfect coffee flavor
  • The pumpkin frosting makes the chocolate cake pop with taste!
  • These fluffy chocolate cupcakes are a fast and simple way to make a chocolate lover happy!

Ingredients for Chocolate Coffee Mocha Cupcakes

Ingredients for coffee mocha cupcakes including shortening, sprinkles, and pumpkin puree on a countertop.
  • Flour – The type of flour you use can change the texture of the cupcakes; self-raising for a lighter crumb or plain for a denser structure.
  • Baking soda – An essential leavening agent, baking soda lends the cupcakes a soft, fluffy texture.
  • Salt – A pinch of salt is all it takes to heighten the flavors in your cupcake mix.
  • Instant espresso powder – You could substitute instant coffee, but espresso powder enhances the chocolatey taste with the right amount of coffee flavor.
  • Hot water – The water has to be hot to interact correctly with the cocoa powder and espresso, contributing to the overall flavor.
  • Cocoa powder – Regular cocoa powder imbues the cupcakes with a rich, dark color and an irresistible chocolate flavor. Opt for natural unsweetened cocoa powder for a more intense taste.
  • Unsalted sweet cream butter – Using unsalted butter gives you control over the sodium content in your cupcakes.
  • Sugar – Sugar not only sweetens the cake and frosting, but it also aids in the browning and development of texture.
  • Egg – Large eggs are preferred, as they add structure and stability to the batter.
  • Vegetable oil – While vegetable oil is the traditional choice for moisture, coconut oil can be a flavorful alternative.
  • Vanilla extract – Pure vanilla extract provides a depth of flavor that complements the chocolate.
  • Pumpkin pie spice This is the secret spice that lends the frosting its distinctive pumpkin pie flavor.

Pumpkin Spice Frosting Ingredients:

  • Unsalted sweet cream butter – Softened butter makes for easy blending and a creamy consistency in the frosting.
  • Shortening – Shortening contributes to the frosting’s structure and makes it sturdy enough for piping.
  • Canned pumpkin puree – It’s essential to use real pumpkin puree for the authentic taste. 
  • Pumpkin pie spice An additional sprinkling of this spice enhances the pumpkin flavor in the frosting.
  • Powdered sugar – Powdered sugar imparts a smooth sweetness to the frosting without the grittiness of granulated sugar.
  • Wilton fall sprinkles – These add a fun and festive touch to the cupcakes.
  • Candy Corn Pumpkins – These cute toppings add an extra pumpkin-themed touch to your cupcakes.

Substitutions and Variations

  • These delicious cupcakes can easily be changed! You can make a mocha frosting if you want more of that hot coffee flavor! (coffee buttercream frosting sounds amazing!)
  • You can also add some chocolate chips on top for a sweet treat.
  • If you don’t want to add the coffee mixture, don’t!
  • If you’re not a fan of pumpkin spice, you can replace the pumpkin spice frosting with a classic vanilla or cream cheese frosting. The sweetness and creaminess of these frostings will still have a perfect balance with the rich chocolate cupcakes.
  • For a boost of richness and flavor, consider adding a spoonful of Nutella or peanut butter to the cupcake batter before baking.
  • If you prefer a less sweet cupcake, cut the amount of sugar in the batter by a third. This will allow the coffee and the chocolate flavors to shine through more.
  • For a dairy-free option, replace the butter in the cupcakes and frosting with a plant-based alternative. Also, substitute the egg with a flax or chia egg, and ensure that your chocolate is dairy-free too.
  • If you’re aiming for a gluten-free treat, replace the regular flour with a gluten-free blend, ensuring to check that it includes xanthan gum. If it doesn’t, you’ll need to add a half teaspoon.
Mocha chocolate cupcakes with a Halloween themed cupcake liner sitting on a cloth.

How to make Mocha Cupcakes

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Step One: Preheat the oven and line the cupcake pans with cupcake liners. Combine flour, baking soda, pie spice, and salt together in a medium bowl. In a separate bowl, mix together the espresso powder, water, and cocoa – and which. Lastly, combine the sugar and butter together using a hand mixer.

Step Two: In the sugar and butter mixture, beat in the oil, vanilla, and eggs. Alternate between adding the flour mixture and the espresso mixture and mix until well combined.

Step Three: Fill the cupcake liners with the cupcake batter 3/4 of the way full.

Step Four: Put the pan in the oven and bake for 21 minutes. Let them cool completely on a cooling rack before adding frosting.

To make the easy pumpkin frosting:

Step One: Beat together the butter and shortening with a mixer. It should be smooth. Once it’s smooth, add in the pumpkin spice and the pumpkin puree. Then mix in the powdered sugar and mix until it becomes stiff.

Step Two: Put 1 1/2 cups of the frosting into the piping bag.

Step Three: Decorate the cupcakes by adding the frosting to the top of the cupcakes, adding sprinkles on top, and then putting a dollop of frosting in the middle and putting a candy pumpkin right on top.

Expert Tips

    • Batter consistency: The batter should be moist but not overly liquid. If the batter appears too thick, add a bit more hot water. If it’s too thin, add a bit more flour.

    • Cupcake pan: Use a scooper or an ice cream scoop to fill the cupcake liners. This ensures that all cupcakes will be the same size and bake evenly.

    • Testing doneness: Insert a toothpick or skewer into the center of a cupcake. If it comes out clean or with just a few crumbs clinging to it, the cupcakes are done.

    • Cooling: Allow the cupcakes to cool in the pan for around 5 minutes, then transfer them to a wire rack to cool completely. Frosting should only be added once the cupcakes are completely cool to prevent it from melting.

    • Frosting: If the frosting appears too thin, add more powdered sugar until the desired consistency is reached. If it’s too thick, add a small amount of milk or cream.

    • Piping tip: Start from the outer edge of the cupcake and work your way into the center to create a classic frosting swirl.

Storing Tips 

This rich homemade chocolate cupcake recipe needs to be stored in an airtight container and kept in the fridge. You can set them out and let them come to room temperature if you want them to be warm before eating them.

Candy pumpkin on top of a mocha chocolate cupcake.

What to Serve with Coffee Mocha Cupcakes

These decadent Coffee Mocha Cupcakes pair beautifully with a wide array of beverages and desserts. Enjoy one with a hot cup of coffee or a latte to accentuate the espresso notes in the cupcake. They also go well with a glass of cold milk or a warm tea. 

If you’re thinking of serving them as part of a dessert spread, consider pairing these cupcakes with simpler desserts like vanilla ice cream or a fruit salad to provide a balance of flavors. Alternatively, pair them with more indulgent treats such as chocolate truffles or a rich cheesecake for a truly indulgent dessert experience.

Recipe FAQs

Can I use real espresso beans?

You can just be sure to grind it up really well in a food processor or blender to make it into a powder.

What other flavors can I add to these cupcakes?

I think that making these into peppermint mocha cupcakes or caramel mocha cupcakes would be delicious as well! You could easily do that by adding some peppermint or caramel extract to the mix.

Need more cupcake recipes? Try these:

Did you make this recipe? Rate it!

Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!

To ensure you’re not missing a thing. Subscribe to my newsletter and follow along below!

Mocha chocolate cupcakes topped with a candy pumpkin.
5 from 5 votes

Chocolate Mocha Cupcakes Recipe


Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes
Get ready to crave the taste of these Chocolate Coffee Mocha Cupcakes! They’re a coffee lovers’ dream – with the perfect topping of pumpkin spice frosting! If you’re looking for the perfect cupcake, this is it!

Ingredients 

  • 1 cup (125 g) flour
  • ¾ tsp baking soda
  • ½ tsp Salt
  • 1 tsp instant espresso powder
  • ½ cup (118 2/7 ml) hot water
  • ½ cup (43 g) cocoa powder
  • 6 tbsp unsalted sweet cream butter softened
  • ¾ cup (150 g) sugar
  • 1 egg
  • ¼ cup (54 ½ g) vegetable oil
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice

Frosting ingredients:

  • 1 cup (227 g) unsalted sweet cream butter softened
  • 1 cup (205 g) shortening
  • 1 cup (245 g) canned pumpkin puree
  • 2 tsp pumpkin pie spice
  • 5 cups (600 g) powdered sugar
  • sprinkles fall themed
  • candy corn pumpkins

Instructions

  • Preheat the oven and line the cupcake pan with cupcake liners. Combine the flour, baking soda, pie spice, and salt together in a bowl. In a different bowl, mix together the espresso powder, water, and cocoa – and which. Lastly, combine the sugar and butter together using a mixer. 
    1 cup flour,¾ tsp baking soda,½ tsp Salt,1 tsp instant espresso powder,½ cup hot water,½ cup cocoa powder,¾ cup sugar,2 tsp pumpkin pie spice,6 tbsp unsalted sweet cream butter
  • In the sugar and butter mixture, beat in the oil, vanilla, and eggs. Alternate between adding the flour mixture and the espresso mixture and mix until well combined. 
    1 egg,1 tsp vanilla extract,¼ cup vegetable oil
  • Fill the cupcake liners with the cupcake batter 3/4 of the way full. 
  • Put the pan in the oven and bake for 21 minutes. Let them cool completely before adding frosting. 

How to make the pumpkin spice frosting:

  • Beat together the butter and shortening with a mixer. It should be smooth. Once it's smooth, add in the pumpkin spice and the pumpkin puree. Then mix in the powdered sugar and mix until it becomes stiff. 
    1 cup unsalted sweet cream butter,1 cup shortening,1 cup canned pumpkin puree,2 tsp pumpkin pie spice,5 cups powdered sugar
  • Put 1 1/2 cups of the frosting into the piping bag. 
  • Decorate the cupcakes by adding the frosting to the top of the cupcakes, adding sprinkles on top, and then putting a dollop of frosting in the middle and putting a candy pumpkin right on top. 
    sprinkles,candy corn pumpkins

Notes

  • Batter consistency: The batter should be moist but not overly liquid. If the batter appears too thick, add a bit more hot water. If it’s too thin, add a bit more flour.
  • Cupcake pan: Use a scooper or an ice cream scoop to fill the cupcake liners. This ensures that all cupcakes will be the same size and bake evenly.
  • Testing doneness: Insert a toothpick or skewer into the center of a cupcake. If it comes out clean or with just a few crumbs clinging to it, the cupcakes are done.
  • Cooling: Allow the cupcakes to cool in the pan for around 5 minutes, then transfer them to a wire rack to cool completely. Frosting should only be added once the cupcakes are completely cool to prevent it from melting.
  • Frosting: If the frosting appears too thin, add more powdered sugar until the desired consistency is reached. If it’s too thick, add a small amount of milk or cream.
  • Piping tip: Start from the outer edge of the cupcake and work your way into the center to create a classic frosting swirl.

Nutrition Information

Calories: 681kcal (34%) Carbohydrates: 75g (25%) Protein: 3g (6%) Fat: 44g (68%) Saturated Fat: 19g (119%) Polyunsaturated Fat: 8g Monounsaturated Fat: 14g Trans Fat: 3g Cholesterol: 69mg (23%) Sodium: 178mg (8%) Potassium: 125mg (4%) Fiber: 2g (8%) Sugar: 62g (69%) Vitamin A: 3847IU (77%) Vitamin C: 1mg (1%) Vitamin D: 0.5µg (3%) Calcium: 25mg (3%) Iron: 2mg (11%)

Hungry for more?

Follow me on Pinterest and make sure to comment below!

5 from 5 votes (1 rating without comment)

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

You May Also Like...