Mocha Cupcakes

Coffee recipes

Chocolate cupcakes with coffee in the sponge and an espresso buttercream on top. Rich enough for a party, easy enough for a rainy Sunday.

Coffee
Any CafePod pod
Type
Bake
Steps
8

You'll need: 16 ingredients, all listed below.

Mocha cupcakes with coffee buttercream frosting

The coffee for this recipe

See all our coffee pods

You'll need

For the cupcakes

  • 210g plain flour
  • 200g granulated sugar
  • 50g unsweetened cocoa powder
  • 7.5g baking powder
  • 2.5g bicarbonate of soda
  • 2.5g salt
  • 2 large eggs
  • 240ml whole milk
  • 120ml vegetable oil
  • 1 or 2 CafePod pods, brewed as a strong coffee of your choice
  • 10g CafePod ground coffee

For the frosting

  • 200g unsalted butter, softened
  • 400g icing sugar
  • 1 espresso of the CafePod blend of your choice, cooled
  • 1 teaspoon vanilla extract
  • A pinch of salt (optional)

Method

  1. 1

    Preheat

    Heat the oven to 175°C and line a muffin tin with cases.

  2. 2

    Dry and wet

    Sift together the flour, cocoa, baking powder, bicarbonate of soda, ground coffee and salt. In another bowl, whisk the eggs, milk and oil.

  3. 3

    Mix the batter

    Mix the wet and dry ingredients until just combined.

  4. 4

    Brew the coffee

    Make a strong cup of coffee and an espresso with the blends of your choice, and let them cool.

  5. 5

    Fill the cases

    Fill the cases two thirds full and add 2 teaspoons of the cooled strong coffee to the batter.

  6. 6

    Bake

    Bake at 175°C for 18 to 20 minutes. Cool in the tin for 5 minutes, then move to a wire rack to cool completely.

  7. 7

    Make the frosting

    Beat the butter until smooth, then gradually add the icing sugar, beating until fluffy. Mix in the cooled espresso, vanilla and a pinch of salt, and beat until smooth.

  8. 8

    Frost and serve

    Frost the cooled cupcakes and finish with chocolate shavings or cocoa powder if you like.