Mochaccino Cupcakes & Coffee Buttercream

By Vy Primozich - 10:42 PM




I really can't think of a better recipe to start the year with.

It's blissfully simply, decadence & utter delicious.

I made these tasty little things for the girls two weeks ago.

I'm a big fan of homemade pressies.

It's always  nice to give something special to loved ones, but it can all get a bit overwhelmingand expensive. And yet sometimes, all it takes is as simple as baking a few finger-lickingly good cupcakes filled with love to give as gifts.


And yes, these cupcakes fit perfectly into the 20% part of the diet, the indulgence part that is.

Even the most novice of cooks can make this and perfect for dinner parties or for your little ones who want to take gifts into school.

You should find most, if not all, of the ingredients in your cupboards.
To make two & a half dozen Mochaccino cupcakes - you will need:

  • 3/4 cup unsalted butter
  • 3 large eggs
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup strong brewed coffee, cooled
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 1 cup semisweet chocolate pieces
  • Pirouettes, creme-filled rolled wafer cookies (for decoration)

Start by letting the butter & eggs stand at room temperature for 30 minutes.

Grease & flour 24 cupcake cups (or line with cupcake liners).

In a medium bowl sift & stir together flour, 1 cup cocoa powder, baking soda, baking powder & salt.

In a 2-cup glass measuring cup combine milk & coffee. Set aside.


Preheat oven to 350 degrees F.

In a large mixing bowl beat butter with an electric mixer on med to high speed for 30 - 45 seconds.
Gradually add sugar (1/4 cup at a time) beating on med speed until combined. Scrape sides of bowl; beat for another 2 minutes.



Add eggs, one at a time, beating well after each addition.


Beat in vanilla extract.

Alternately add flour mixture and milk  mixture to butter mixture, beating on low speed after each addition just until combined.




Stir in chocolate pieces.



Spoon batter into prepared cupcake cups, filling each about 3/4s full.
Bake about 17 minutes or until tops spring back when lightly touched.
Cool cupcake pans on wire racks for 5 minutes.
Remove cupcakes from cupcake pans & cool completely on wire racks before pipping on the frosting.


While the cupcakes are baking in the oven, whip up the coffee buttercream.


To make Coffee Buttercream - you'll need:

  • 1 cup unsalted butter (allow to stand at room temperature for 30 mins)
  • 3 cups powdered sugar
  • 1/4 - 1/2 cup strong brewed coffee, cooled
  • 1 tsp vanilla extract
  • 3 - 4 tbs heavy whipping cream

Mix together sugar & butter with an electric mixer on low speed until well blended & then increase speed to med & beat for another 5 - 7 minutes. Add vanilla extract & cream, continue to beat on med for another minute. Add more cream if needed for spreading consistency.

Using a pastry bag fitted with a pipping tip, pipe buttercream onto cupcakes.



Insert wafers.
Dust with crumbled wafer pieces or dust with additional unsweetened cocoa powder (optional)



Stand back and admire your handiwork.
Gently place these beauties in cupcake gift boxes - you can find them at any grocery or craft stores.


Repeat until you've run out of cupcakes & leave them somewhere cool until they're ready to be given to your lucky recipients.





  • Share:

You Might Also Like

1 comments