These coffee cupcakes use strong espresso, cocoa, and sour cream for moist cupcakes with true coffee flavor. This coffee cupcake recipe fits mocha cupcakes, espresso cupcakes, and coffee flavored cupcakes with espresso buttercream.
The crumb feels soft and plush. The frosting tastes creamy and clear, with coffee buttercream flavor that stays present.
The batter uses a simple balance between fat, acid, and lift. Butter, sour cream, and the baking powder plus baking soda combo keep the texture light.
A half cup of cooled espresso gives intensity and keeps the batter stable. A short mixing time after flour keeps the crumb tender.
That same idea shows up in layered chocolate bakes, especially in Chocolate Mousse Brownies. The payoff comes from clear ratios and clean mixing.
What you need
All purpose flour gives structure, and cocoa brings the mocha note and the deeper color. Baking powder adds lift, and baking soda responds to sour cream for an even rise.
Salt sharpens the coffee flavor. Granulated sugar smooths bitterness and supports browning.
Butter builds richness and helps trap air during creaming. Eggs bind the batter and add a fine, even crumb.
Espresso brings the main flavor, and milk rounds the texture. Sour cream gives that moist cupcakes feel that stays soft after cooling.
Key ingredient spotlight
Espresso carries this recipe, so freshness matters. A strong brew keeps the flavor distinct even after baking.
Cooled espresso protects the butter in the batter and the frosting. Warm coffee shifts texture fast, so cooling earns its place.
A classic cupcake base that handles bold flavors well shows up in Moist Homemade Chocolate Cupcakes. The same creaming step builds the same lift.
How to make it
A 350°F oven and a lined pan set you up for even baking. Dry ingredients need a full whisk so cocoa and leavening spread evenly.
Butter and sugar need three to four minutes of beating until pale. Eggs blend in one at a time, and vanilla follows right after.
Espresso, milk, and sour cream mix together in a separate bowl. Dry and wet additions alternate into the butter mixture, and the batter stops mixing as soon as it looks smooth.
Batter fills each liner about two thirds full. Bake time usually lands at 18 to 22 minutes, and the tops should look set and gently springy.
How to tell it’s done
The toothpick test works best with coffee cupcakes. A few moist crumbs signal doneness.
The top should spring back when pressed lightly. The edges should look set and slightly pulled from the liner.
Troubleshooting
A dense cupcake often comes from extra mixing after flour goes in. A short final mix keeps the crumb light.
A flat top often points to weak leavening, so fresh baking powder and baking soda matter. A dry cupcake usually tracks back to extra minutes in the oven.
A buttercream that feels too soft usually comes from warm butter or warm espresso. A brief chill and a quick rewhip bring it back.
Ways to change it
A stronger mocha profile comes from adding 1 tablespoon cocoa and removing 1 tablespoon flour. A gentler coffee note comes from using 1 third cup espresso and adding milk to reach the same liquid amount.
A salted mocha finish comes from adding an extra pinch of salt to the frosting. A cinnamon hint comes from adding 1 eighth teaspoon cinnamon to the dry mix.
A bold pairing idea that keeps the same coffee plus cocoa energy shows up in Chocolate Peanut Butter Cupcakes. Peanut butter shifts the finish into a deeper dessert vibe.
Storage
Room temperature storage works for up to 2 days in an airtight container. A refrigerator keeps them for up to 4 days, and room temperature serving brings back the soft crumb.
Freezing works best for unfrosted cupcakes wrapped tightly for up to 2 months. Thawing overnight in the fridge keeps texture steady, then frosting goes on after they reach cool room temp.
Practical tips
A scale keeps flour consistent and prevents heavy cupcakes. A stand mixer helps, and a hand mixer still works with a steady creaming time.
Espresso needs full cooling before it touches butter. A star tip piping bag creates tall swirls that hold their shape.
A quick scrape of the bowl during mixing keeps the batter even. The same habit helps the frosting whip up smooth and airy.
How to serve it
A warm espresso on the side matches the flavor and heightens the aroma. A dusting of cocoa adds a clean bakery finish.
Chocolate curls add texture contrast. A few whole coffee beans on top add a simple visual cue.
A drizzle of chocolate sauce leans into mocha cupcakes. A pinch of flaky salt on the frosting sharpens the coffee note.
Save this recipe
This coffee cupcake recipe deserves a spot on your Pinterest board for coffee desserts. Your comments help too, so share how it turned out or ask questions, and tell me what variation you tried.
A playful flavor twist that still teaches a lot about frosting structure lives in Dill Pickle Cupcakes. That recipe always reminds me how much flavor balance matters.
Coffee Cupcakes Recipe
These rich and fluffy Coffee Cupcakes are made for every true Coffee Lover who enjoys bold flavor in dessert form. This recipe features soft, Moist Cupcakes infused with real coffee and topped with smooth Espresso Buttercream. The combination of deep espresso and creamy Buttercream Frosting creates irresistible Coffee Flavored Cupcakes that stand out from classic bakes. Perfect for fans of Mocha Cupcakes and bakery-style Espresso Cupcakes, this is one of those Coffee Cupcake Recipes you’ll keep coming back to for intense flavor and beautiful results.
Ingredients
- FOR THE DEEP MOCHA COFFEE CUPCAKES
- 1 ½ cups (190 g) all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) strong brewed espresso or very strong coffee, cooled
- ¼ cup (60 ml) whole milk
- ½ cup (120 ml) sour cream
- FOR THE ESPRESSO BUTTERCREAM
- 1 cup (230 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1–2 tablespoons strong espresso, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- Whole coffee beans for decoration (optional)
Instructions
PREPARE THE OVEN: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners to ensure easy release and even baking.
MIX THE DRY INGREDIENTS: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined. Cocoa powder deepens the color and strengthens the mocha flavor profile.
CREAM BUTTER AND SUGAR: Beat softened butter and granulated sugar in a large mixing bowl for 3–4 minutes until light in texture and pale in color. Proper creaming creates structure and supports a tender crumb.
ADD EGGS AND VANILLA: Add eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter. Stir in vanilla extract and mix until fully incorporated.
COMBINE THE WET INGREDIENTS: Stir together cooled espresso, milk, and sour cream in a separate bowl. Sour cream adds moisture and creates a soft, tender interior.
INCORPORATE THE BATTER: Add the dry mixture to the butter mixture in three additions, alternating with the espresso mixture. Begin and end with the dry ingredients. Mix only until combined to avoid overdeveloping gluten. Batter should appear smooth and deep mocha brown.
FILL AND BAKE: Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes until tops look set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow cupcakes to cool completely in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting.
PREPARE THE ESPRESSO BUTTERCREAM: Beat softened butter until creamy and smooth. Gradually add powdered sugar on low speed, then increase speed until fluffy. Add 1 tablespoon espresso, vanilla extract, and salt. Beat until light and airy. Add additional espresso in small amounts if needed to reach desired flavor and consistency.
FROST AND DECORATE: Pipe or spread espresso buttercream onto completely cooled cupcakes. Create tall swirls using a piping bag fitted with a star tip. Garnish each cupcake with a single whole coffee bean if desired.
Notes
Use freshly brewed espresso for the strongest coffee flavor.
Ensure espresso is completely cooled before adding to batter or frosting to prevent melting the butter.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for best texture.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 625Total Fat 29gSaturated Fat 17gUnsaturated Fat 12gCholesterol 105mgSodium 185mgCarbohydrates 88gFiber 1gSugar 77gProtein 4g
