Mocha Frappuccino Cupcakes, topped with cream cheese frosting, mini chocolate chips, and a cookie straw

Mocha Frappuccino Cupcakes

"These are a few of my favorite things"

My creativity level isn't up to creating a new verse to that song from "The Sound of Music" that includes coffee, chocolate, cupcakes, and Starbucks edible cookie coffee straws.

But if I could - that verse would be written and they would all be in there! And these Mocha Frappuccino cupcakes have it all!  

They're simple to make and decorate, and the chocolate cookie straw adds a fun decorative touch! These got great reviews from my taste testers. And the rest of the cupcakes didn't last long at all when I took them to work the next day!

If you love coffee, chocolate, cookie straws, and cupcakes - you're short on time - you've found the perfect recipe! 

FAQs

"Can I add some coffee or chocolate to the frosting? 
  • If you want to, absolutely! I wanted the cookie straws and the chocolate chips that I added to be visible, and I wanted it to look a bit like a whipped cream swirl. But some cocoa powder and / or espresso powder would be a delicious addition to the frosting! 

  • Every odd while I have someone ask about using canned or store-bought frosting. And you can use it! Just know that canned frosting is generally thinner or runnier than the recipe in the card. You can fix this by adding a 1/4 cup of extra powdered sugar at a time until you reach a consistency that stays in place on the cupcakes well.
“How do I store these cupcakes?”
  • Store in a cupcake carrier or sealable container. If I use a sealable container like a tupperware I often put a layer of plastic wrap over the top between the container and lid for a better seal. Cupcakes will keep in the fridge for 3-5 days - I recommend the refrigerator because of the cream cheese in the frosting. They'll keep fine as long as they're protected from drying out! 


(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Don't forget to pin for later!
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Mocha Frappuccino Cupcakes

Chocolate and coffee lovers - the perfect Mocha Frappuccino Cupcakes recipe, dressed up with mini chocolate chips and cookie straws!
Prep Time20 minutes
Cook Time15 minutes
Decorating time15 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate and Coffee Cupcakes, Chocolate Espresso Cupcakes, Mocha Cupcakes, Mocha Frappuccino Cupcakes
Servings: 24 cupcakes
Calories: 332kcal
Author: Sarah H

Equipment

Ingredients

Mocha Frappuccino Cupcakes

  • 2 ¼ cups all purpose flour 350g
  • 2 ¼ cups granulated sugar 450g
  • 1 ¼ cup cocoa powder 100g
  • 1 tsp baking soda 5g
  • ¾ tsp salt 4g
  • 1 cup unsalted butter room temperature (2 sticks/250g; softened)
  • 4 large eggs at room temperature
  • 1 ½ cups buttermilk 350mL
  • ½ cup cold coffee 120g
  • 2 Tbsp instant espresso powder I prefer this brand from Amazon; it's powdered rather than granules and dissolves well!
  • 2 tsp vanilla extract

Cream Cheese Buttercream Frosting

  • 8 ounces cream cheese (one package, softened)
  • 1 cup buttter (two sticks, softened)
  • 6 cups powdered sugar
  • 1-2 Tablespoons milk
  • 1 Tablespoon clear vanilla extract
  • ¼ tsp salt if using unsalted butter

Chocolate Ganache filling

Decorations

Instructions

Mocha Frappuccino Cupcakes

  • Preheat an oven to 350℉ (180℃). Line 24 cupcake pans with cupcake liners.
  • Mix together dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) in the bowl of a stand mixer with a paddle (or hand mixer or whisk) until well combined. Add in bits of softened butter, mixing until no lumps of butter are visible and the mixture looks crumbly.
  • Whisk together eggs, buttermilk, coffee, espresso powder, and vanilla until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until just combined. Scrape down the bowl with a spatula, and beat on medium speed for another 20 seconds.
  • Fill each liner 2/3 full (a large cookie scoop makes this an easy process). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before filling and decorating. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your ganache filling and frosting!)

Chocolate ganache filling

  • Place chocolate chips in a microwave-safe bowl. Add whipping cream and microwave in 30-second intervals on half power, stirring in between, until completely melted and smooth. Chill until thick enough to pipe into cupcake centers.

Cream Cheese Buttercream Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Assembly

  • Once the cupcakes have cooled, you're ready to core them - this can be done with a cupcake corer, the back end of a large piping tip - or you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you! Pipe or spoon ganache into cored cupcakes.

Decorating

  • Transfer frosting to large piping bag fitted with a closed star tip. Pipe frosting in large swirls onto your cupcakes, and sprinkle with mini chocolate chips. Press a section of cookie straw into the top of each frosting swirl. Done and done! Enjoy! 🙂

Video

Notes

Please note nutrition information is an estimate and may not be exactly accurate.

Nutrition

Serving: 1cupcake | Calories: 332kcal | Carbohydrates: 34g | Protein: 2.5g | Fat: 18g

Did you make these Mocha Frappuccino Cupcakes?

Send me an email and let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

You can also add a comment or a recipe rating at the bottom of the page! 🙂

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