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Mocha Cupcakes Recipe


A flavor that will wake up any celebration! Mocha Cupcakes call for a splash of instant coffee in the batter to create that satisfying taste. Great with our Mocha Icing recipe!
Makes: About 24 standard cupcakes or 5 Mini Tasty-Fill cakes. Each cupcake serves 1.
Skill Level: None

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Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. Combine instant coffee and water; mix well and set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time; mix well. Add melted chocolate, vanilla and coffee mixture; mix well. Combine flour, baking soda and salt. Slowly add to butter mixture; mix well. Spoon into baking cups. Bake 18-20 minutes or until center of cupcake springs back when lightly touched. Cool cupcakes in pan on cooling rack 5-8 minutes. Remove from pan; cool completely.

Step 2

*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

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Ingredients

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instant coffee

2 tablespoons instant coffee

warm water

1 cup warm water

butter,

1/2 cup (1 stick) butter, (at room temperature)

granulated sugar

2 cups granulated sugar

eggs

4 eggs

unsweetened chocolate,

6 ounces unsweetened chocolate, (melted)

all-purpose flour

2 cups all-purpose flour

baking soda

1 teaspoon baking soda

salt

1 teaspoon salt

Tools

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$6.99

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Electric mixer

Electric mixer

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Mocha Cupcakes is rated 4.214285714285714 out of 5 by 14.
Rated 4 out of 5 by from Great recipe! I was reluctant to add the entire coffee mixture due to all the grounds from the instant coffee, but did so anyway trying to follow the recipe as closely as possible. Once baked you could not tell there were any grounds in the cupcakes, just a good, mild coffee flavor. My batter was very thick. Next time I'll use a little less in each cup than I normally would because, even though it's thick, it rises up very nicely. I used a caramel cream cheese frosting to top the cupcakes as my wife is a big carmel frap fan. She and our adult kids like these a lot. Will definitely be making again.
Date published: 2011-01-12
Rated 3 out of 5 by from They were fairly easy to make and I too didn't use the instant coffee as instructed. After I got started I realized I didn't have any, but there was some left over coffee in the pot from that day so I just used a cup of that. They didn't taste like coffee, but just a hint of mocha, and mainly chocolate. I topped mine off with caramel buttercream (recipe on this site) and crushed up heath bars and drizzled caramel topping on top. They were really good! I would've whisked the egg whites, though, (and will next time)--they were pretty dense so I'd like them to be more fluffly. here is what I did and pictures of their turnout: http://laurenmarie32.blogspot.com/2010/12/mocha-caramel-cupcakes.html
Date published: 2011-01-15
Rated 5 out of 5 by from This was SOOOOOO good! Just enough of a mocha taste- not too heavy! Did it with the mocha frosting as well- definately recomend this to any mocha lovers- they are my teens new favorite! I had never done any cakes from scratch- surprsed how easy it was. They are more dense than the box mixes but the flavor was fantastic! Will be doing it again!
Date published: 2011-05-13
Rated 4 out of 5 by from I used this recipe to make an 8 inch round cake instead of cupcakes. I thought it turned out really good. (so did the family I made it for.) :) I used Ethiopian coffee instead of instant coffee since we just adopted from Ethiopia and I had it on hand. I topped it with buttercream frosting. Boy was it good!
Date published: 2010-11-30
Rated 4 out of 5 by from These are great in flavor but I felt that the "mocha" was a little lacking. 6oz of chocolate is a lot, so to me it tastes more like a chocolate cupcake than mocha, however, it was great in taste and fluffy. I paired it with both the Wilton mocha buttercream recipe (my new fave) and the chocolate buttercream.
Date published: 2012-07-30
Rated 5 out of 5 by from Instead of using tablesppons of instant coffee, I just bought a cup from a local shop and used the amount to my personal tastes. I like just a hint of coffee flavor, not too overpowering. These are my family's favorite cupcakes I've made! Next time I may use espresso to give it more of that coffee kick.
Date published: 2011-01-12
Rated 5 out of 5 by from My brother is an avid coffee lover and for his birthday cake we made this Mocha Cupcake recipe into one of his layers on his birthday cake. He said this layer was his absolute favorite! We all enjoyed this recipe very much. Wilton, thanks so much for all you do!
Date published: 2010-11-30
Rated 3 out of 5 by from The flavor was great, but the cake was on the heavy side, not light & airy. Made it with the mocha buttercream icing, which was awesome, but barely enough to frost 24 cupcakes. Definitely will make them again & double the icing recipe
Date published: 2010-11-18
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