Mochaccino Chip Cupcakes with Coffee Cream Icing

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

mochaccino cupcakes

Mmm… the name alone makes my mouth water

These mini mochaccino chip cupcakes with coffee cream icing are a delightful treat that will satisfy your sweet tooth and give you a little caffeine boost when you need it.

Trust me, every word of this recipe tastes as good as it sounds.

chocolate cupcakes with creamer icing

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.

ingredients for cupcakes with coffee

Here’s What You’ll Need


  • Flour: Provides structure and texture to the cupcakes.
  • Sugar: Adds sweetness and helps with moisture retention.
  • Unsweetened cocoa powder: Gives the cupcakes a rich chocolate flavor.
  • Baking soda: Helps the cupcakes rise.
  • Baking powder: Another leavening agent that contributes to the cupcakes’ rise.
  • Butter: Adds richness and contributes to the cupcakes’ texture.
  • Eggs: Provide structure and help bind the ingredients together.
  • Milk: Adds moisture and richness to the cupcakes.
  • Strong black coffee: Enhances the chocolate flavor and provides a subtle coffee taste.
  • Chocolate chips: Melty pockets of chocolate throughout the cupcakes for added indulgence.
  • Vanilla extract: Enhances the overall flavor profile of the cupcakes.
  • Coffee extract (optional): Adds an additional layer of coffee flavor, if desired.
  • Coarse sea salt: Balances the sweetness and enhances the flavors in the cupcakes.

Coffee Creamer Icing:

  • Powdered sugar: Forms the base of the icing and adds sweetness.
  • Cooled black coffee (reserved from brew): Infuses the icing with a delicious coffee flavor.
  • Coffee cream: Adds richness and creaminess to the icing.
  • Butter: Provides flavor and helps create a smooth and spreadable consistency for the icing.

Let’s Get Started

To make these cupcakes, you’ll need some strong coffee. You can use any brewing method you prefer, but I personally enjoy using my trusty Keurig. I discovered that the smallest setting on the Keurig yields almost exactly 3/4 cup of liquid, which is perfect for this recipe.

strong brewed coffee

I brewed one cup of coffee and, to intensify the flavor, I added the grounds from another K-Cup directly into the hot coffee. After allowing it to cool completely, I strained the coffee through a coffee filter to remove any excess grounds. It may not be the quickest method, but the result is worth it.

Remember, no matter how you brew your coffee, make sure it’s STRONG!

strong coffee for recipe

Once the coffee is cooled, combine half of it with 1/2 cup of milk (or enough to make a total of 3/4 cup of liquid). This coffee and milk combo will infuse our cupcakes with a rich mocha flavor.

makig cupcake batter

While the coffee cools, let’s prepare the cupcake batter

Start by beating together butter and sugar until light and fluffy. Then, add the eggs one at a time, mixing well after each addition.

cupcake batter with chocolate

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. With the mixer running on a slow speed, alternate adding 1/4 cup of the flour mixture with a few tablespoons of the coffee and milk mixture. Repeat this process until all the dry ingredients and liquid are incorporated, resulting in a smooth batter.

chocolate chip cupcake batter

Now comes the fun part! Stir in your favorite extracts (such as vanilla or almond) and a generous amount of chocolate chips. The batter should be smooth and thick, but still slightly runny. Make sure there are no clumps in the batter, as we want every bite to be perfect.

chocolate cupcake batter

Grab a lined mini cupcake tin and use a half tablespoon measuring spoon to scoop 1/2 tablespoon of batter into each cup. Trust me, these bite-sized treats are addictive. I made the mistake of running out of cupcake liners midway through and had to spray the pan for the last batch. Let’s just say it was a bit of a challenge to get those cupcakes out unharmed. So, make sure you have enough liners on hand.

mini cupcake tins

Of course, if you prefer full-sized cupcakes, feel free to make those instead. However, I find that the mini cupcakes are more convenient. You can simply pop one into your mouth whenever you’re in the mood for a little treat, without committing to a whole cupcake. But hey, do what makes your tastebuds happy!

baked mini chocolate cupcakes

Now, it’s time to bake these little delights. Preheat your oven to 350°F and bake the cupcakes for approximately 18 minutes. Keep an eye on them—they should be puffed up in the center and a toothpick inserted into the middle should come out clean when they’re done.

cooling cupcakes

Once the cupcakes are baked to perfection, allow them to cool in the pan for a few minutes. Then, gently transfer them to a cooling rack to cool completely before we move on to the best part – icing!

decorated cupcakes

For the finishing touch, prepare a delicious coffee cream icing. You can find the icing recipe on my blog to complete these delightful treats. Garnish the cupcakes with a sprinkle of cocoa powder, adding an extra touch of flavor and visual appeal.

cupcakes with creamer icing

Tips & Tricks

  • Strong coffee is key: Ensure that your coffee is strong to achieve a prominent coffee flavor in the cupcakes. Brew it to your preferred strength or use a dark roast for a bolder taste.
  • Properly measure flour: For accurate results, spoon the flour into the measuring cup and level it off with a knife. Avoid packing the flour into the cup, as it can lead to dry and dense cupcakes.
  • Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense texture. A few small lumps are okay and will dissolve during baking.
  • Use room temperature ingredients: Allowing the butter, eggs, and milk to come to room temperature before mixing ensures better incorporation and a smoother batter.
  • Avoid overbaking: Keep a close eye on the cupcakes while baking. Remove them from the oven as soon as a toothpick inserted into the center comes out clean or with a few crumbs. Overbaking can lead to dry cupcakes.
  • Cool cupcakes completely: Allow the cupcakes to cool completely before icing them. This prevents the icing from melting or sliding off the cupcakes.
  • Adjust icing consistency: If the coffee cream icing is too thick, add a small amount of coffee or milk to thin it out. If it’s too runny, gradually add more powdered sugar until it reaches a thicker consistency.
  • Get creative with presentation: Consider garnishing the cupcakes with chocolate shavings, a sprinkle of cocoa powder, or even a coffee bean on top to enhance their visual appeal.
  • Experiment with variations: Feel free to customize the recipe by adding nuts, such as chopped walnuts or hazelnuts, to the batter for added crunch and flavor.
coffee cupcakes with creamer icing

Now, gather your coworkers, friends, and family, and proudly serve these irresistible mini mochaccino chip cupcakes. They’re sure to be a hit!

Just be prepared for the requests for the recipe and the praise that follows.


mochaccino cupcakes coffee cream icing

Mochaccino Chip Cupcakes with Coffee Cream Icing

The Starving Chef
Irresistibly moist and chocolatey mini cupcakes infused with strong coffee, studded with chocolate chips, and topped with a creamy coffee-infused icing.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine Cupcakes
Servings 24 mini cupcakes




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


  • Preheat the oven to 350°F. Grease or line a mini muffin tin. Brew a strong cup of coffee and let it cool completely.
  • In a small bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
  • In another bowl, 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 until creamy. Add the eggs one at a time, stirring until blended.
  • Alternating between 1/4 cup of the flour mixture and a few tablespoons of the coffee mixture, add them slowly to the butter and sugar mixture until fully incorporated. 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 scoop the batter into the prepared cupcake tin.
  • Place the tin in the preheated oven and bake for 18-20 minutes or until the tops of the cupcakes have puffed up and are springy to the touch.
  • Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to 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, adding 1/4 cup of sugar at a time.
  • Slowly incorporate the cooled black coffee and coffee creamer in 1 tablespoon increments.
  • Continue to add powdered sugar until the icing has reached a thick consistency, slightly thicker than average toothpaste. If the mixture is too dry, add more coffee or milk. If it's too runny, add more powdered sugar.
  • Use an icing bag or a ziplock bag with the corner cut off to swirl the icing onto the cooled cupcakes. Serve right away and enjoy!
Keyword coffee, cupcakes, icing
Tried this recipe?Let us know how it was!