Mochaccino Chip Cupcakes with Coffee Cream Icing

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Mini mochaccino chip cupcakes with coffee cream icing. Now that’s a mouthful of a name. Fortunately, every word tastes as good as it sounds.

These cupcakes are caffeinated, so you don’t have to feel guilty about popping a few when you’re fading fast. Well, at least that’s what I tell myself every time I eat one.

You can use any method of brewing coffee that you’d like. I have a Keurig that has turned me to the dark side of daily coffee drinking, so I opted to use a few different K-Cups.

In case you didn’t know, the smallest setting on the Keurig is almost exactly 3/4 cup of liquid. I ended up brewing one cup, then to get an extra strong coffee, poured the grounds from another K-Cup directly into the hot coffee and let it cool completely. I then poured the coffee through another coffee filter to remove the excess grounds. Not the fastest method, I’m sure, but regardless of how you brew your coffee, make sure it’s STRONG.

Once the coffee is cooled, combine half with 1/2 cup milk or until you have 3/4 cup of a milk/coffee combo.

While the coffee is cooling, beat together the butter and sugar, then add in the eggs one at a time, mixing between each egg.

In another bowl, combine the flour, cocoa, baking soda and powder, and salt. Then while the mixer is running on a slow speed, alternate adding in 1/4 cup of the flour mix with a few tablespoons of the coffee mix until a smooth batter has formed.

Finally add in the extracts and chocolate chips! You’ll want the cupcake batter to be smooth and thick, but still a little runny. You definitely don’t want any clumps in the batter either!

Next use a half tablespoon measuring spoon to add 1/2 tablespoon of batter to a lined mini cupcake tin. I made the mistake of running out of cupcake tins midway through and sprayed the pan for the last batch – needless to say, I had some issues getting those cupcakes out unharmed.

You can totally make full sized versions of these cupcakes as well, but I’ve found it’s much easier to have a mini cupcake you can just pop into your mouth whenever you’d like instead of facing the commitment of eating an entire one to yourself. But hey, whatever makes your tastebuds happy, go for it!

Next bake for 18 minutes at 350°F. When the cupcakes are done, they should be puffed up in the center and a toothpick inserted in the middle will come out clean.

Allow the cupcakes to cool for a few minutes in the pan before turning out onto a cooling rack to cool off completely before you start icing them!

Garnish with a sprinkle of the cocoa powder…

Then serve to your coworkers, friends, and family to enjoy!

mochaccino cupcakes coffee cream icing

Mochaccino Chip Cupcakes with Coffee Cream Icing

The Starving Chef
Mini mochaccino chip cupcakes with coffee cream icing. Now that's a mouthful of a name. Fortunately, every word tastes as good as it sounds.
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Dessert
Cuisine Cupcakes
Servings 24 mini cupcakes

Ingredients
  

FOR CUPCAKES

FOR COFFEE CREAMER ICING

  • 4 cups powdered sugar
  • 3 tablespoons cooled black coffee reserved from brew
  • 3 tablespoons coffee cream
  • 2 tablespoons butter

Instructions
 

  • Preheat the oven to 350°F. Grease or line a mini muffin tin. Brew a strong cup of coffee and let cool completely.
  • In a small bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. In another cup, pour together 1/2 cup milk and all but a few tablespoons of the cooled coffee (should equal about 3/4 cup of liquid).
  • Using a stand mixer on medium speed, beat the butter and sugar on medium speed. Add the eggs one at a time and stir until blended.
  • Alternating between 1/4 cup of the flour mix and a few tablespoons of the coffee mix, add slowly to the butter and sugar until incorporated completely. The batter should be smooth and not too thick.
  • Add in the chocolate chips, vanilla extract, and coffee extract if using.
  • Use a half tablespoon measuring spoon to measure out the batter into the cupcake tin. Pop into the oven for 18-20 minutes or until the tops of the cupcakes have puffed up and are springy to the touch. Remove from oven and allow to cool in the tin for a few minutes before turning out onto a cooling rack to cool completely.
  • While the cupcakes are cooling, use a hand mixer to combine 2 tablespoons of butter with the powdered sugar, 1/4 cup of sugar at a time.
  • Slowly incorporate the coffee and coffee creamer in 1 tablespoon increments.
  • Continue to add the powdered sugar until the icing has reached a thick consistency – just thicker than average toothpaste. If the mix is too dry, add more coffee or milk. If it's too runny, add more powdered sugar.
  • Use a icing bag or a ziplock baggie with the corner cut off to swirl the icing onto the cupcakes. Enjoy!
Keyword coffee, cupcakes, icing
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