Mocha Cupcakes

These Mocha Cupcakes are rich and chocolaty with a hint of coffee thanks to the Whipped Mocha Frosting they’re topped with.

Happy Friday! Friday calls for cupcakes, don’t you think! After work we’re heading to my inlaws for dinner and I’m excited to see our God son one last time before he and his father head back home to Mississippi tomorrow. It was nice to catch up with some old friends this week, it’s hard to believe how fast the years have gone by since high school. Hopefully we won’t wait so long to get together again.

I’ve also been off my baking/photography game the last couple of weeks. It’s been failed recipe after failed recipe and then when they do turn out I can’t seem to take a photo to save my life. So just know that the Irish Cream Eclairs I made last weekend were amazing, but you’re not likely to see them on here in the near future. I shouldn’t tease you guys like that, I know. Don’t worry though, I’ve got some great new recipes in the works and I’m really excited to get back in the kitchen this weekend!

But back to the point of this post: CUPCAKES! These cupcakes are made with the same moist chocolate cake recipe almost all of my chocolate cupcakes are made with, it’s just so good! Then they’re topped with my Whipped Mocha Frosting I shared earlier in the week. I’m kinda in love with whipped cream based frosting in case you hadn’t yet noticed. These cupcakes are the perfect blend of rich chocolate and bold coffee and I know you’re going to love them!

5 from 1 vote

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Mocha Cupcakes

Author Rebecca Hubbell

Course Dessert

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 Reg or 96 Mini

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These Mocha Cupcakes are rich and chocolaty with a hint of coffee thanks to the Whipped Mocha Frosting they're topped with.

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Ingredients

  

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Cupcakes:

• ▢ 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
• ▢ 3.9 oz. Package Jell-O Instant Chocolate Pudding
• ▢ 4 Eggs
• ▢ 1 cup Sour Cream
• ▢ ¾ cup Vegetable Oil
• ▢ ½ cup Milk
• ▢ 1 tbsp Vanilla Extract
• ▢ ¼ tsp Sea Salt
• ▢ Frosting:
• ▢ Whipped Mocha Frosting

Instructions

• !Standard Cupcakes:
• Preheat oven to 375 F.
• Line cupcake pan.
• Combine all ingredients in a stand mixer and beat until combined.
• Fill cupcake liners ½ – ¾ full.
• Reduce heat to 350 F.
• Bake for 18-22 minutes until toothpick comes clean.
• Remove from oven and move cupcakes to cooling racks to finish cooling.
• !Mini Cupcakes:
• Preheat to 350 F.
• Line mini cupcake pan.
• Combine all ingredients in a stand mixer and beat until combined.
• Add 1 tbsp of batter to each cupcake liner.
• Bake for 10 minutes until toothpick comes clean.
• Remove from oven and move cupcakes to cooling racks to finish cooling.

Frosting:

• Whipped Mocha Frosting
• Chocolate Sprinkles (optional)

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