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Mocha Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe

Mocha Cupcakes with Chocolate Buttercream

Mocha Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe

Makes 12 cupcakes

Ingredients for Cupcakes:

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup of strongly brewed coffee

Ingredients for Frosting:

  • 3 large eggs, whites and yolks separated
  • 1/4 cup light corn syrup
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 1/2 cup shortening
  • 2 ounces unsweetened chocolate, melted and slightly cooled
  • 2 teaspoons pure vanilla extract

Instructions for Cupcakes:

  1. Preheat oven to 350 degrees. Line muffin tin with liners.
  2. Sift together cocoa, flower, baking powder, and salt in a medium bowl. Set aside.
  3. In a separate bowl, cream together sugar and butter until light and fluffy. Add eggs, coffee and vanilla. Continue beating.
  4. Add flour mixture, alternating with sour cream, mixing on low speed. Pour into muffin liners.
  5. Bake at 350 for about 22 minutes or until toothpick comes out clean. Cool before frosting.

Instructions for Frosting:

  1. In large bowl, whip together the butter and shortening until fluffy and smooth. Scrape butter mixture into a clean bowl. Set aside.
  2. Place egg whites in a separate bowl. Set aside.
  3. In a medium sauce pan, combine corn syrup, sugar, and water over medium heat. Stir until sugar dissolves completely. Cover, bring to a boil, and allow to boil for 3 minutes. Do not stir the mixture during this time. Remove the lid, and cook until the mixture reaches the “soft ball” stage or 240F if using a candy thermometer.
  4. While syrup is cooking, mix the egg whites on low speed. When they are foamy, add in the cream of tartar and salt. Beat on high, until soft peaks form.
  5. Remove syrup from heat as soon as it reaches the soft ball stage. Pour 1/4 of the hot syrup into the mixing bowl. Mixing on low, gradually increase speed and continue beating mixture. Add half of the remaining syrup, and beat on high until the meringue has cooled to room temperature. This process takes about 20 minutes.
  6. When the meringue is room temperature, pull off pieces of butter and add them to the mixer, beating well. Finish adding butter, then add in melted chocolate and vanilla. Whip until completely even in color. If it’s too soft to spread onto cupcakes, refrigerate the mixture until it’s easier to pipe.

Frosting recipe from Foodie With Family.

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Stacie Haight Connerty, a social media consultant, is the Editor's Pick for Most Influential Southern Blogger from Circle of Mom's one of Cision Media's Top 10 Most Influential Mommy Bloggers and one of the HERoic: 10 Mommy Bloggers Who Rule Social Media.

Stacie is the Travel Expert for Vacation Rentals and Shares and a contributor to iBlog Magazine. Stacie founded Social Media Chicks, a collaborative social media consulting company and Georgia Social Media Moms, a group of 350+ social media/blogging experts in her home state.

An Atlanta resident and lifelong writer, Stacie is the mother of three children (12 & under), leader of two Girl Scout troops, an active PTA member and married to the love of her life. She is always planning the next epic travel adventure for her family.


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  1. January 23, 2014 at 9:32 pm — Reply

    Absolutely delicious! YUM!

  2. Carly
    September 6, 2015 at 8:40 pm — Reply

    How many cupcakes does this make?