Mocha Cupcake Recipe

This tasty treat is perfect for coffee lovers and cupcake lovers alike. Perfect for sweet treat breakfasts.



  • 2 1/4 cups cake flour (not self-rising) sifted
  • 2 tbsp unsweetened cocoa powder
  • 1/2 cup unsalted butter (at room temperature)
  • 1 1/2 cup packed light brown sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking soda
  • 1/4 salt
  • 1/2 cup sour cream (room temperature)
  • 3/4 cup fresh brewed expresso
  • 1 tbsp instant espresso powder (not instant coffee)
  • Coffee flavored icing
  • coffee beans for decoration


  1. Set oven to 325 F
  2. Whisk the flour and cocoa together in a bowl.
  3. With an electric mixer cream the butter in a bowl until smooth/light. Now beat in sugar and eggs until fluffy, then add vanilla, baking soda, and salt. Mix well.
  4. Turn the electric mixer to low, adding the flour mixture to the butter mixture in 3 batches, adding the sour cream between the flour mixture. Beat only until just combined.
  5. Mix the brewed expresso with the powder, then add to batter, beating until smooth.
  6. Line two 12 cup muffin tin with liners. Divide the batter evenly between the paper liners, filling only 3/4 full.
  7. Bake for about 22 minutes.
  8. Decorate with icing and coffee beans.
  9. Enjoy!

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