Moist Chocolate Cupcakes with Mocha Buttercream Frosting
These Chocolate Cupcakes with Mocha Buttercream Frosting are the ultimate sweet treat. Super moist and chocolatey, they're sure to be a family favorite.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups flour
- 1 cup sugar
- 3 tablespoons cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup water
- 5 tablespoons oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 2 ounces baking chocolate chips
- 1/2 cup butter, softened
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon milk
- 1 teaspoon instant coffee granules
- 1 1/2 cups powdered sugar
Instructions
- 1
Preheat oven to 350 F. Line a muffin pan with cupcake liners.
- 2
In a bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk until well-distributed.
- 3
In another bowl, combine water, oil, vinegar and vanilla extract. Add to flour mixture and stir together until just combined.
- 4
Using a scoop or tablespoon, divide batter into prepared muffin pan.
- 5
Bake for about 18 to 20 minutes. Remove from heat and allow to completely cool before frosting.
- 6
For the Mocha Buttercream Frosting
- 7
In a microwaveable bowl, microwave chocolate on HIGH for about 40 to 45 seconds. Stir until just melted and cool to room temperature.
- 8
In a small bowl, combine milk and instant coffee granules. Stir until dissolved.
- 9
In a large bowl, combine butter, vanilla extract, and salt and beat for about 2 to 3 minutes.
- 10
Add melted chocolate and beat until blended, scraping occasionally.
- 11
Gradually add powdered sugar and beat until light and fluffy.
- 12
Add coffee mixture and beat until desired consistency.
- 13
Chill buttercream for a few minutes before piping cupcakes.