You should know: the frosting on these cupcakes isn’t normal. It’s more like a pudding, and it’s insanely delicious. If there’s anything better than a soft, tender-crumbed coffee flavored cupcake with a creamy mocha pudding on top, I haven’t found it yet. Even my coffee pancakes for breakfast are jealous of this afternoon treat! If you’re new around here, this is a small batch desserts website. Therefore, this recipe only makes 4 mocha cupcakes. You can absolutely double or triple the recipe, which you will definitely want to do after you take a bite, but please follow the recipe exactly. If you double it, use two egg whites, not the whole egg. If you triple it, use 3 egg whites, ok?
Ingredients
I haven’t had such a coffee-centric recipe on here since my Beer Brownies made with stout, so I’m so happy to bring you these mocha cupcakes.
Butter. We need ½ a stick (4 tablespoons/ 2 ounces) of unsalted butter that we melt and slightly cool.Granulated Sugar.Sour Cream. Whenever a baked good is made with sour cream, you can expect a moist yet light cake crumb. It’s truly the best, in my opinion. Please, reach for full-fat regular sour cream with only one ingredient (cultured cream) on the label.Egg White. We only need the egg white for this recipe, not the egg yolk. Please check here for a list of recipes that use egg yolks. Again, if you double this recipe, use 2 egg whites, not the whole egg. The egg yolk contains fat that we don’t need in this recipe, and it will make your cupcakes sink.Instant Espresso Powder. This is the ingredient that brings so much coffee flavor in such a small package. My favorite brand is here. If you only have instant coffee, that will work here, too.Flour.Baking Soda.Salt. I use fine sea salt for baking, and yes, desserts really need a pinch of salt to make all the flavors shine.Powdered Sugar. This is for the frosting on top of the cupcakes.Chocolate. For this mocha cupcakes frosting recipe, we’re melting chocolate and combining it with sour cream and powdered sugar to make a soft, pudding-like frosting. You can use semi-sweet chocolate for the cupcakes you see in the photos, or you can use white chocolate for a white mocha flavor!
How to Make Mocha Cupcakes
If you love my Starbucks Double Chocolate Chip Frappuccino drink, you will feel like this cupcake is the drink in chewable form. Just look at how soft the centers of these mocha cupcakes are! Oh, and don’t forget the chocolate covered espresso bean on top for decoration. To make these white mocha cupcakes, use melted white chocolate in the frosting instead of semisweet. If you want to double this recipe, follow it exactly: 8 cupcakes require 2 egg whites, not the whole egg. To make 12 cupcakes, use 3 egg whites. Do not use egg yolks in this recipe. Do not alter the recipe in any way, or results will vary.
Wilton 6-cup Muffin Pan
