by Mark Morphew

I’ll admit that I have two vices in this world, and both aren’t particularly healthy in large quantities. My name is Mark, and I’m addicted to coffee and cupcakes!

I am a HUGE coffee addict, ask anyone and they will tell you that they never see me without a cup of coffee in my hand, damn if I could I would be hooked up 24/7 to a coffee IV drip! So when my wife decided to bake a batch of coffee cupcakes with mocha butterscotch frosting I literally started doing cartwheels; the best of both worlds I thought, and I wasn’t disappointed.

For any coffee lover, today is your lucky day, because my wife has been kind enough to share her coffee cupcake recipe with all of you. So wipe that drool from the side of your mouth because this cold brew coffee mocha cupcake recipe is going to get your heart racing.

This coffee cupcake recipe is slightly different from others you’ll find scattered all over the web, and the main difference is the use of cold drip coffee in the ingredients. In our house, we often have an Iwaki Cold Drip Brewer in the fridge, so we always have access to fresh cold coffee. But for those of you who don’t have a cold drip or cold brew coffee maker, any leftover coffee from your French Press or even an automatic coffee maker can be used as a substitute.

So if you’re ready to get your hands on this awesome mocha coffee cupcake recipe, the wait is over, grab yourself a pen, paper, and a large coffee (to drink not for the recipe) and let’s crack on!

How To Make Coffee Cupcakes With Mocha Buttercream Frosting

This cupcake recipe is super easy and has everything in it that gives that ‘good’ feeling, in under one hour you’ll have some delicious coffee-infused cupcakes to share with your family and friends.

Cooking and Preparation Time:

Prep: 25 min. Bake: 20 min. (plus cooling). Yield: 1 dozen.

Cupcake Ingredients:

• 1 cup (201 grams) white sugar
• 1/2 cup (120 ml) cold-brewed coffee
• 1/2 cup (120 ml) canola oil or vegetable oil
• 2 large eggs
• 3 teaspoons cider vinegar
• 3 teaspoons vanilla extract
• 1-1/2 cups (192 grams) of all-purpose flour
• 1/3 cup (28 grams) cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Mocha Buttercream Frosting

• 3 tablespoons milk chocolate chips
• 3 tablespoons semisweet chocolate chips
• 1/3 cup (76 grams) butter, softened
• 2 cups (256 grams) of confectioners’ sugar
• 1 to 2 tablespoons cold-brewed coffee
• Chocolate sprinkles or chocolate-covered coffee beans to garnish

Step by Step Cupcake Preparation:

#1 Preheat the oven to 350 degrees F. and prepare your standard-size baking tray with your chosen paper liners.

#2 Wet Mix: In a large bowl add your sugar, oil, cold brew coffee, eggs, vanilla, and vinegar, and beat together with a whisk until well blended. Put the bowl to one side and grab yourself a clean small bowl.

#3 Dry Mix: In a small bowl add your salt, cocoa powder, flour, and baking soda. Slowly start to combine the wet mix above with the dry mix and beat together until thoroughly blended and smooth.

#4 Get your standard-size baking tray, which should already be lined with your chosen cupcake papers, and fill each paper cup with three-fourths of the mixture.

#5 Once all of your paper cups are filled, place your baking tray in your preheated oven (350 degrees F.) and bake for 20-25 minutes.

Pro tip: push a toothpick into the center of the cupcake if it comes out clean your cupcakes are done.

#6 Once fully baked remove your coffee cupcakes and allow them to cool for 10 minutes before placing them on a wire rack for frosting.

Mocha Buttercream Frosting Preparation:

#1 Using either a microwave or a bain-marie (microwave is super easy) melt the chocolate chips and butter. Slowly stir until completely combined and silky smooth.

#2 Transfer the chocolate mixture into a large bowl and gradually start to incorporate using an electric hand mixer, whisking the sugar and cold-brewed coffee. Only add the coffee a little at a time until you get the consistency of whipped cream (warning: add too much coffee, and you have to start over).

#3 Once you are happy with the consistency of your mocha buttercream frosting, start to pipe it onto your cupcakes.

#4 Top your coffee cupcakes with sprinkles or chocolate-covered coffee beans.

Resources

Coffee Brewing Guide – Our collection of coffee brewing tutorials includes a few ways to make cold drip and cold brew coffee.

How to melt chocolate over a bain marie – 50-second video tutorial.

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