Vanilla Cupcakes with Mocha Buttercream Frosting

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Vanilla Cupcakes with Mocha Buttercream Frosting are moist and tender, with smooth chocolate buttercream frosting kicked up with the addition of coffee. The frosting elevates an already delicious cupcake, making this recipe an extra special favorite for parties, picnics, BBQs, or any happy event.

I have not really been baking anything chocolate lately so I have been a MIA, but I did make these yummy cupcakes this weekend for some friends who were having guests. 

It is basically a delicious vanilla cupcake (thank you Martha Stewart) with my favorite buttercream frosting recipe kicked up with the addition of coffee!

For those of you who like chocolate and coffee these cupcakes will quickly become a favorite. 

I hope you have a fabulous day! Enjoy!

Ingredients

For the cupcakes:

• Cake flour
• Unbleached all-purpose flour
• Sugar
• Baking powder
• Salt
• Unsalted butter
• Large eggs
• Whole milk
• Pure vanilla extract

For the frosting:

• Butter
• Powdered sugar
• Cocoa powder
• Salt
• Vanilla
• Instant coffee granules or espresso powder
• Heavy whipping cream

How to Make Vanilla Cupcakes with Mocha Buttercream Frosting

The cupcake recipe is originally from Martha Stewart.

For the cupcakes:

1. Preheat oven to 325 degrees.
2. Line cupcake pans with paper liners; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt.
4. Mix on low speed until combined.
5. Add butter, mixing until just coated with flour.
6. In a large glass measuring cup, whisk together eggs, milk, and vanilla.
7. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition.
8. Beat until ingredients are incorporated but do not overbeat.
9. Divide batter evenly among liners, filling about 2/3 full.
10. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
11. Transfer to a wire rack to cool completely.
12. Repeat process with remaining batter.
13. Frost. 
14. Serve at room temperature.

For the mocha buttercream frosting:

1. Cream softened butter in an electric mixer for a few minutes.  
2. Mix instant coffee granules with the heavy whipping cream until dissolved.
3. Turn off mixer and add the cocoa powder and the powdered sugar.
4. Start mixing on low speed otherwise you will have a huge mess.
5. Mix ingredients until incorporated.
6. Add the salt, vanilla and the heavy whipping cream/coffee mixture.
7. Mix on high for 4 minutes or until light and fluffy.

Storage

These cupcakes can be stored in a cool place for up to 24 hours, then should be refrigerated due to the cream in the buttercream. Let any refrigerated cupcakes come up to room temperature before serving for the best texture.

More Cupcake Recipes

• Pumpkin Shaped Chocolate Cupcakes
• Chocolate Cupcakes with Chocolate Espresso Frosting
• Bailey’s Irish Cream Cupcakes
• Chocolate Gingerbread Cupcakes
• Chocolate Guinness Cupcakes

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Vanilla Cupcakes with Mocha Buttercream Frosting

Vanilla Cupcakes with Mocha Buttercream Frosting are moist and tender, with smooth chocolate buttercream frosting kicked up with the addition of coffee.

Print Recipe

Ingredients

For the cupcakes:

• 1 ¾ cups cake flour not self-rising
• 1 ¼ cups unbleached all-purpose flour
• 2 cups sugar
• 1 TBSP baking powder
• ¾ teaspoon salt
• 1 cup 2 sticks unsalted butter cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

For the frosting:

• 2 sticks softened butter Must be SOFT not melted
• 3½ cups powdered sugar
• ½ cup cocoa powder
• ½ tsp salt
• 2 tsp vanilla
• 2 tsp instant coffee granules or espresso powder
• 4 TBSP heavy whipping cream

Instructions

For the cupcakes:

• Preheat oven to 325 degrees.
• Line cupcake pans with paper liners; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt.
• Mix on low speed until combined.
• Add butter, mixing until just coated with flour.
• In a large glass measuring cup, whisk together eggs, milk, and vanilla.
• With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition.
• Beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about 2/3 full.
• Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely.
• Repeat process with remaining batter.
• Frost.
• Serve at room temperature.

For the frosting:

• Cream softened butter in an electric mixer for a few minutes.
• Mix instant coffee granules with the heavy whipping cream until dissolved.
• Turn off mixer and add the cocoa powder and the powdered sugar.
• Start mixing on low speed otherwise you will have a huge mess.
• Mix ingredients until incorporated.
• Add the salt, vanilla and the heavy whipping cream/coffee mixture.
• Mix on high for 4 minutes or until light and fluffy.

Course: Dessert

Cuisine: American

Keyword: Vanilla Cupcakes with Mocha Buttercream Frosting