White Chocolate Mocha Cupcakes Recipe

White Chocolate Mocha Cupcakes Recipe

How To Make White Chocolate Mocha Cupcakes

The flavors of coffee and chocolate blend nicely in these mocha cupcakes. These moist cupcakes are then topped with a white chocolate frosting.

Preparation: 2 hours 10 minutes
Cooking: 20 minutes
Total: 2 hours 30 minutes



For Mocha Cupcake:

  • cupsall-purpose flour
  • 2cupssugar
  • ¾cupscocoa powder
  • 2tspbaking soda
  • 1tspbaking powder
  • 1tspkosher salt
  • 1cupbuttermilk,shaken
  • ½cupvegetable oil
  • 2eggs,at room temperature
  • 1tsppure vanilla extract
  • 1cuphot coffee,freshly brewed
  • tspinstant espresso granules

For Frosting:

  • 6ozwhite chocolate,finely chopped
  • cupsheavy cream,cold


  1. Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.

  2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until combined.

  3. In an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the dry ingredients to the wet until combined.

  4. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

  5. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins. Bake for 18 to 22 minutes, or until a toothpick comes out clean.

  6. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely. Top with the white chocolate whipped cream frosting, and either serve immediately or refrigerate for up to 48 hours.

White Chocolate Frosting:

  1. Place the chopped white chocolate in a heatproof bowl and set the bowl over a pan of simmering water. Melt, stirring occasionally. Meanwhile, bring ½ cup of the cream to a boil in a small saucepan.

  2. When the chocolate is fully melted, move the bowl to a work surface and pour in the hot cream. Let stand for 1 minute. Stir gently until the cream is incorporated and the mixture is smooth.

  3. Let the chocolate/cream mixture stand until it is completely cool. The mixture must be at room temperature before it is added to the whipped cream.

  4. In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of heavy cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks.

  5. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours. Once cooled, frost cupcakes as desired.


  • Calories: 244.51kcal
  • Fat: 13.34g
  • Saturated Fat: 5.51g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 5.88g
  • Polyunsaturated Fat: 1.20g
  • Carbohydrates: 30.38g
  • Fiber: 1.26g
  • Sugar: 21.83g
  • Protein: 2.99g
  • Cholesterol: 35.61mg
  • Sodium: 185.64mg
  • Calcium: 56.95mg
  • Potassium: 108.30mg
  • Iron: 0.92mg
  • Vitamin A: 68.94µg
  • Vitamin C: 0.23mg
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