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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!
Servings: 24 cupcakes
Calories: 332kcal
Equipment
- 2 Cupcake pans (24 cups total)
- 1 large cookie scoop (optional, but makes transferring cupcake batter much easier)
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
- 1 cup semisweet chocolate chips (6 ounces)
- ¾ cup heavy whipping cream (6 ounces)
Decorations
- ½ cup mini chocolate chips
- 9-12 Chocolate Cookie straws (I used the Starbucks brand from Amazon but they're no longer stocked - these are similar straws still in stock)
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
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