Chocolate Mocha Cupcakes Recipe
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!
Servings: 12
Calories: 681kcal
Ingredients
- 1 cup flour
- ¾ tsp baking soda
- ½ tsp Salt
- 1 tsp instant espresso powder
- ½ cup hot water
- ½ cup cocoa powder
- 6 tbsp unsalted sweet cream butter softened
- ¾ cup sugar
- 1 egg
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
Frosting ingredients:
- 1 cup unsalted sweet cream butter softened
- 1 cup shortening
- 1 cup canned pumpkin puree
- 2 tsp pumpkin pie spice
- 5 cups 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.
- 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.
- 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.
- 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.
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
Calories: 681kcal | Carbohydrates: 75g | Protein: 3g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 3g | Cholesterol: 69mg | Sodium: 178mg | Potassium: 125mg | Fiber: 2g | Sugar: 62g | Vitamin A: 3847IU | Vitamin C: 1mg | Vitamin D: 0.5µg | Calcium: 25mg | Iron: 2mg