Mocha Cupcakes

5 from 1 vote

This Mocha Cupcakes recipe is for moist chocolate cupcakes with a caramel center swirled with the fluffiest coffee frosting.

Prep Time30

Cook Time12

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 312kcal

Preheat the oven to 180°C and line two cupcake trays with cupcake cases.
In a bowl of a stand mixer fitted with a whisk attachment, add the oil, eggs, and sugar. Beat at medium-high speed until well combined.
Sift together the flour, cocoa powder, and baking soda. Add the dry ingredients to the egg mixture, and beat at medium speed until just combined.
In a jug mix together the milk, brewed coffee, and vanilla. Slowly pour this into the cupcake batter, with the motor running at low speed. Scrape down the sides of the bowl and mix again. Ensuring the cupcake batter is well mixed and lump free.
Fill each cupcake case ⅔ of the way up with cupcake batter and bake in a preheated oven for 12 - 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely.

Add the icing sugar, and butter to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until combined.
Add the vanilla to the milk and slowly pour this into the powdered sugar mixture with the mixer running at low speed.
Once all of the milk has been added scrape down the sides of the bowl. Mix the frosting again at medium-high speed for about 5 minutes or until the frosting is light and fluffy.
In a small bowl combine the hot water and coffee, and allow the coffee to dissolve. Add the coffee mixture to the buttercream and beat again at medium-high speed. Fill a prepared piping bag with the mocha frosting.
Core out the center of each cupcake with an apple corer. Fill a piping bag with the caramel and pipe each cupcake's center with the caramel. Top with a swirl of mocha frosting and decorate with chocolate vermicelli. Serve and enjoy.