Holly E.: "I am a mocha addict and this recipe really gives…" Read More

Mocha madness: These chocolatey treats are flavored with freshly brewed espresso as well as instant coffee granules, which are also mixed into the fluffy, buttery cream-cheese frosting. To achieve the trademark cupcake-shop swirl, pipe the frosting using a pastry bag fitted with a large plain tip and pipe in a spiral fashion, using steady pressure and lifting the tip as you go. Finish with a dusting of cocoa powder.


  • cupcakes
  • 135 grams flour (sifted)
  • 10 grams cocoa (bittersweet, powdered)
  • 60 grams butter (at room temperature)
  • 135 grams brown sugar
  • 1 large egg (at room temperature)
  • 5 milliliters vanilla extract
  • 7 grams baking soda
  • salt
  • 60 milliliters milk (mixed with 1 tablespoon lemon juice, may substitute with buttermilk)
  • 90 milliliters coffee (strong espresso)
  • 9 grams instant coffee
  • frosting
  • 240 grams Philadelphia Cream Cheese (at room temperature)
  • 120 grams butter (at room temperature)
  • 5 milliliters vanilla extract
  • 5 grams instant coffee (dissolved in the vanilla extract)
  • 250 grams powdered sugar (sifted)


  1. Preheat the oven to 160C.
  2. Place the cupcake liners in the cupcake pan and set aside.
  3. Sift the flour in a bowl together with the bittersweet cocoa.
  4. Cream the butter with the mixer on medium speed with the flat beater attachment.
  5. Gradually add the brown sugar and beat until the mixture becomes foamy, scraping the bowl often.
  6. Add the vanilla extract, baking soda, and a pinch of salt, combining well.
  7. Reduce the speed to low and add the flour mixture in 3 additions, alternating with two milk additions, stirring just until the ingredients have been incorporated.
  8. Combine the coffee with the instant coffee, add to the batter and stir until incorporated.
  9. Fill the cupcake liners to 3/4 with the batter.
  10. Bake the cupcakes for approximately 22 minutes, until a toothpick inserted in the center comes out clean.
  11. Cool the cupcakes in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan to cool completely on the rack.
  12. To make the frosting:
  13. Cream the butter with the mixer’s flat beater attachment, at medium speed.
  14. Add the cream cheese, a little at a time. Scrape down the sides of the bowl occasionally so the ingredients can be combined well.
  15. Add the vanilla extract and stir well.
  16. Reduce the speed and gradually add the powdered sugar and the coffee.
  17. Beat at medium-high speed for 4 to 5 minutes.
  18. Use the frosting immediately on the cooled cupcakes and sprinkle with powdered cocoa.
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NutritionView more



Calories1150Calories from Fat540
Total Fat60g92%
Saturated Fat35g175%
Trans Fat
Calories from Fat540
Total Carbohydrate145g48%
Dietary Fiber2g8%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Holly E. 4 Jun 2015
I am a mocha addict and this recipe really gives me the mocha fix I crave. The cupcakes were very soft, slightly thickset, and had that delicious mocha taste that I love so much. These were also much more enjoyable to make then a lot of other cupcakes recipes. I will be making this recipe a weekly treat with an honorable 5 stars given.