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A close up of a Coffee Cupcake with Raspberry on top
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4.73 from 11 votes

Coffee cupcake with mocha frosting

A super easy recipe for coffee cupcakes to please the adults in your home.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Diet: Halal
Servings: 24 cupcakes
Calories: 345kcal
Author: Amira


  • 2 1/4 cups all-purpose flour sifted.
  • 2 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon kosher salt.
  • 1 cup light tasting oil vegetable oil works great.
  • 1 cup strong brewed coffee cooled
  • 3 large eggs
  • 1 8-ounce container sour cream room temperature.
  • 1 teaspoons vanilla extract

For the coffee frosting

  • 2 cup unsalted butter room temperature
  • 3 cup confectioners sugar
  • 4 Tablespoons instant coffee.*
  • 2 Tablespoon cocoa powder.*
  • 3-4 teaspoon of water.

For the raspberry filling

  • 1 to 1 1/2 cup of raspberry preserve.
  • Optional : Fresh raspberries for decoration.


  • Preheat the oven to 350 degrees F.
  • In a bowl mix flour, cocoa powder, sugar, salt, baking powder and baking soda well together.
  • Add the oil and the brewed coffee. Mix until everything is very well combined.
  • Mix in eggs and vanilla extract.
  • Fold in the sour cream.
  • Pour the batter into 24 muffin tins, fill 2/3 of each cup.
  • Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean or do the spring test.

Meanwhile prepare the frosting

  • Dissolve coffee and cocoa powder in the water.
  • Beat butter until fluffy then add sugar and coffee mixture and beat until well mixed.
  • Fill the cupcakes with the raspberry filling , I've used Wilton tip #230.
  • Pipe the frosting and decorate your cupcakes.
  • Top each cupcake with raspberry or sprinkles of choice.


  • You can use instant espresso powder or instant coffee powder as well
  • To get a stronger coffee flavor in your frosting you may use 6 Tablespoons of instant coffee and do not use cocoa powder at all, for a more chocolate-y flavor use 4 Tablespoons of cocoa powder and 2 Tablespoon of instant coffee.
  • When making the espresso buttercream frosting make sure that it is at room temperature. Take it out on the countertop 20-30 minutes before using.
  • Make sure to cool the cupcakes completely before filling and decorating.


Calories: 345kcal | Carbohydrates: 44g | Protein: 3g | Fat: 26g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 146mg | Potassium: 108mg | Fiber: 1g | Sugar: 17g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg