While browsing the gourmet food aisle I spotted Starbucks Milk Chocolate Covered Coffee beans and tossed a bag into my cart, imagining mocha treats. I’m not usually fond of chocolate-covered coffee beans because they can feel gritty, but I planned to share them with my partner if I didn’t use them. Scrolling through foodgawker, I found a tempting cupcake recipe on the blog One Ordinary Day. I adapted that recipe slightly by adding a few ingredients, and the result was outstanding. For frosting I used my go-to buttercream—simple and reliably delicious—and the little chocolate-covered beans made a perfect finishing touch. If you like, check the original recipe for lovely homemade cupcake liners and extra inspiration.
Note: If you aren’t a big coffee fan, these cupcakes are not overpowering. The coffee enhances and deepens the chocolate flavor without dominating it.
Mocha Cupcakes
Adapted from One Ordinary Day
Ingredients
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup strong brewed coffee, cooled to room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, room temperature
3/4 cup semisweet chocolate chips
Method
1. Preheat the oven to 350°F. Line a cupcake pan with liners.
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk, brewed coffee, and vanilla.
3. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 2–3 minutes. Add the egg and mix until combined. With the mixer on low, add the dry ingredients in three additions, alternating with the milk and coffee mixture in two additions, beginning and ending with the flour mixture. Fold in the chocolate chips.
4. Divide batter among liners, filling each about two-thirds full. Bake 17–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Buttercream Dream
Adapted from The Repressed Pastry Chef
Ingredients
1 stick salted butter, room temperature
1 stick unsalted butter, room temperature
1 cup shortening
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar (about 10x)
4–6 tablespoons very cold milk
Directions
Cream the two kinds of butter and shortening in the bowl of an electric mixer until smooth. Add clear vanilla and combine. Gradually add the confectioners’ sugar, mixing well after each addition. Once all the sugar is incorporated, add very cold milk one tablespoon at a time, mixing on medium-high speed until you reach a smooth, spreadable consistency. Adjust milk to achieve the desired texture.
Pipe or spread the buttercream onto cooled cupcakes and garnish with a few chocolate-covered coffee beans for a polished finish. These cupcakes pair well with a cup of coffee or a cold glass of milk and make a rich, satisfying treat for chocolate and mocha lovers alike.
Have a great day and thanks so much for stopping by! Stay tuned for an upcoming ice cream giveaway.