« Back to recipes

Mocha cupcakes

Image of Mocha cupcakes

Preparation time: 20 minutes

Cooking time: 12 minutes

Serves: 30

Scale to servings

Adapted from: Call me Cupcake

The amounts for the icing are extremely generous. The fairy cakes in the photo for this recipe used half quantities for the icing.


    For the cupcakes:

  • 240 g flour
  • 80 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 235 g caster sugar
  • 1 egg
  • 75 g butter, melted
  • 1 tsp vanilla essence
  • 150 ml buttermilk (or 50ml milk, 100g Greek yoghurt)
  • 120 ml hot strong coffee (about 1 large tsp instant coffee powder)

    For the icing:

  • 200 g dark chocolate 300 g butter, softened (but not melted)
  • 280 g icing sugar 120 g cocoa powder
  • 30 ml espresso, cooled.
  • ½ tsp vanilla

For the cakes:

  1. Measure the flour, cocoa powder, baking powder, bicarbonate of soda, and sugar into a large mixing bowl.
  2. Add the egg, butter, vanilla essence, buttermilk, and coffee. Whisk together to make a smooth batter.
  3. Place a very heaped tablespoon of batter each into 30 fairy cake wrappers.
  4. Bake at 160°C for 8 minutes, then turn around and continue to cook for another 4.
  5. Leave to cool before icing.

For the icing:

  1. Melt the chocolate, and allow to cool for as long as possible to avoid melting the butter.
  2. Whisk the butter with the icing sugar and cocoa powder to form a paste. Mix in the liquid chocolate, espresso and vanilla.
  3. Use a piping bag to decorate the cupcakes.