Mocha Cupcakes

A flavor that will wake up any celebration! Mocha Cupcakes call for a splash of instant coffee in the batter to create that satisfying taste. Great with Mocha Buttercream Icing recipe!


24 standard cupcakes


2 tablespoons instant coffee
1 cup warm water
1/2 cup (1 stick) butter, at room temperature
2 cups granulated (white) sugar
4 large eggs
6 ounces unsweetened chocolate, melted
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt


Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.

Combine instant coffee and water; mix well and set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time; mix well. Add melted chocolate, vanilla and coffee mixture; mix well. Combine flour, baking soda and salt. Slowly add to butter mixture; mix well. Spoon batter into baking cups.

Bake for 18 to 20 minutes or until center of cupcake springs back when lightly touched. Cool cupcakes in pan on wire cooling rack 5 to 8 minutes. Remove from pan; cool completely.

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