These mocha cupcakes with Italian meringue coffee frosting for a perfect blend of rich coffee and chocolate flavors. The moist cupcakes are topped with a light, creamy coffee frosting that’s both elegant and delicious.

Coffee/Mocha Cupcake

Makes 12 standard size cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 1/2 cup hot strong brewed coffee
• 4 tablespoons unsalted butter
• 1 cup plus 1 tablespoon granulated white sugar
• 2 large eggs at room temperature
• 2 large egg yolks at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 1/3 cup whole milk

Instructions

1. Preheat oven to 350 Fahrenheit.
2. Whisk together flour, salt, baking soda, and cocoa powder. Set aside.
3. Dissolve the espresso powder in the hot coffee. Set aside.
4. Using a mixer, cream together butter and sugar until light and fluffy. Mix in eggs and egg yolks one at a time. Then mix in oil, vanilla extract, sour cream, milk and coffee mixture until just combined.
5. Add dry ingredients to wet ingredients a little at a time.
6. Fill cupcake liners 3/4 full and bake for 20-25 minutes when an inserted toothpick at the center comes out clean.
7. Let the cupcakes cool completely before frosting.

Mocha Buttercream Frosting Recipe