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Chocolate Cupcakes with Coffee Buttercream Frosting

Manila Spoon
These delicious chocolate cupcakes showcase the perfect harmony of chocolate and coffee! Topped with velvety Coffee Buttercream Frosting, these cupcakes become so luscious! Our step-by-step recipe instructions are easy to follow so you can make these yummy cupcakes whenever you fancy a decadent treat!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 16 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cupckakes
Calories 234 kcal

Ingredients
 

For the Cupcakes

  • 1 box chocolate cake mix
  • ⅓ cup vegetable oil
  • 3 eggs, room temperature
  • ¾ cup cold brew coffee (or regular brewed coffee, cooled down)
  • ½ cup water

For the Frosting

  • 1 cup unsalted butter, softened (room temperature)
  • 2 ½ cups powdered sugar
  • 1 Tablespoon espresso powder, or adjust to taste (see note for substitution)
  • 1 tsp vanilla extract
  • 2 TBSP heavy cream
  • ⅛ tsp salt

Instructions
 

For the Cupcakes

  • Preheat oven to 350 degrees F. Add cupcake liners to cupcake pans and set aside.
  • In a large mixing bowl, combine the chocolate cake mix, vegetable oil, eggs, coffee and water then mix on medium - high speed for 2 minutes with a hand/stand mixer.
  • Scoop about 3 tablespoons of the mixture into each cupcake liner. Alternatively, you can use a large cookie scooper for this. Bake for approximately 14-16 minutes or until a toothpick interested in the center of the cupcakes comes out clean.
  • Transfer the cupcakes to a cooling rack and cool completely before frosting, approximately 30-45 minutes.

For the Frosting

  • Add the butter to a large mixing bowl with whisk attachment. Mix on medium speed for 4 minutes.
  • On low speed, slowly add powdered sugar until it’s all incorporated.
  • Add the espresso powder, vanilla, cream and salt and mix on high for 2 minutes.
  • Pause to scrape the sides of the bowl and mix for 1 additional minute on high speed.
  • Transfer frosting to the piping bag.
  • Pipe the cupcakes! Sprinkle with a little cocoa powder on top, if desired. Enjoy!

Notes

TIPS & TRICKS
Using a whisk vs. paddle attachment will allow the buttercream to become more light and airy.
To replace 1 tablespoon of espresso powder, you can typically use approximately 1 tablespoon of instant coffee granules. However, it's important to note that the strength and flavor intensity may vary between espresso powder and instant coffee. You may need to adjust the amount based on your personal preference and the specific brand of instant coffee you're using. It's recommended to start with 2-3 teaspoons in this case and adjust to taste, adding more if you desire a stronger coffee flavor.
 

Nutrition

Calories: 234kcalCarbohydrates: 26gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 171mgPotassium: 86mgFiber: 0.4gSugar: 19gVitamin A: 285IUVitamin C: 0.01mgCalcium: 34mgIron: 1mg
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