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Homemade Double Shot Mocha Cupcakes photo

Double Shot Mocha Cupcakes

Indulge in these rich Double Shot Mocha Cupcakes! Perfectly moist with a delightful coffee and chocolate flavor, they're a must-try!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup coconut milk
  • 1 tablespoon instant espresso powder or ground coffee
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Cupcake pan
  • Parchment liners
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Step 2: Line a cupcake pan with parchment liners for easy removal.
  3. Step 3: In a large mixing bowl, whisk together coconut milk, canola oil, vanilla extract, and sugar until combined.
  4. Step 4: Stir in instant espresso powder or ground coffee until fully dissolved.
  5. Step 5: In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  6. Step 6: Gradually add the dry ingredients to the wet mixture and mix until just combined.
  7. Step 7: Fill cupcake liners about two-thirds full with batter.
  8. Step 8: Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Step 9: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack.
  10. Step 10: For frosting, cream together softened butter, cocoa powder, and powdered sugar. Add brewed coffee and vanilla, beating until smooth.
  11. Step 11: Once cooled, frost the cupcakes generously with the chocolate coffee frosting.

Notes

  • For a stronger coffee flavor, increase the espresso powder.
  • Let cupcakes cool completely before frosting to avoid melting.
  • Chill frosting for easier piping.