If you love coffee, these mocha cupcakes definitely belong on your baking list. The soft chocolate cupcakes are made with coffee, filled with hot fudge, and topped with a swirl of creamy espresso buttercream. It's the perfect dessert for coffee lovers.
If baking with coffee is your thing, you might also enjoy this salted caramel mocha bundt cake or these mocha brownies.
These mocha fudge cupcakes were first published in April 2013. I took new photos and updated the text, then it was republished in March 2026.
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Coffee is definitely my go-to drink. Every morning starts with a hot cup, then in the afternoon, I make an iced latte for a little pick-me-up.
So, it's no surprise that my love for coffee also finds its way into my baking. Some of my favorite coffee desserts are espresso brownies and this coffee bundt cake.
Recently, I baked cupcakes using a chocolate cake mix, but I replaced the water with brewed coffee for a richer flavor. Then I made them even better by filling the centers with hot fudge before adding espresso frosting!
Chocolate and coffee belong together, and these mocha cupcakes prove it. One bite, and you will wonder where they have been all your life!
Why Mocha Fudge Cupcakes Are the Best
- Chocolate and coffee are always a good idea. Using brewed coffee in the batter enhances the chocolate flavor and gives the cupcakes a classic mocha taste.
- A little hot fudge surprise inside. The centers of each cake have a hot fudge pocket, so every bite has a gooey chocolate surprise.
- Espresso frosting on top. The homemade coffee buttercream is light and fluffy with a smooth coffee flavor.
- Bakery-style cupcakes at home. The big swirl of frosting, a sprinkle of espresso powder, and a chocolate-covered coffee bean make them look extra fancy.
Ingredients Needed
Here are the basic ingredients you will need to make this mocha cupcake recipe. Scroll down to the recipe card to find the exact amounts and full instructions.
- Dark Chocolate Cake Mix: A store-bought mix saves time in the kitchen. Feel free to use your favorite homemade chocolate cupcake recipe.
- Instant Chocolate Pudding Mix: Gives the baked goods a delicious, moist texture.
- Coffee: Use any regular or decaf coffee you like. Brew it extra strong, then let the hot coffee cool before adding it to the dry ingredients. You can also use instant coffee granules and hot water.
- Eggs and Vegetable Oil: Choose large eggs and a neutral oil to add moisture.
- Espresso Frosting: A tasty twist on my vanilla buttercream frosting recipe. It uses instant espresso dissolved in cream.
- Toppings: A sprinkle of espresso powder and a chocolate-covered coffee bean add a fun finish.
Fun Variations
If you want to switch things up, here are a few fun ideas for the chocolate mocha cupcakes.
- Use a vanilla cake mix, like in these frappuccino cupcakes.
- Add ½ cup mini chocolate chips to the batter before baking.
- Fill the centers with caramel instead of hot fudge.
- Drizzle melted chocolate over the frosting.
- Make mocha coconut cupcakes by decorating with coconut frosting and toasted coconut.
How To Make Mocha Cupcakes
These fudge-filled mocha cupcakes look impressive but are surprisingly easy to make. Follow our easy step-by-step instructions, and you will be snacking on glorious cupcakes in no time.
- Bake the cupcakes. Place the cake mix, pudding mix, eggs, oil, and brewed coffee in a large bowl and mix until combined. Place 24 cupcake liners in a muffin tin and evenly fill each one. Bake until done, then place on a wire rack to cool completely.
- Add the hot fudge filling. Use a cupcake corer or small knife to remove the center of each mini cake. Spoon or pipe hot fudge sauce into the center of each one.
- Make the espresso frosting. Beat the butter until creamy. Dissolve the espresso powder in the cream. Slowly mix in the coffee mixture, vanilla extract, and powdered sugar until light and fluffy.
- Decorate and serve. Fill a piping bag fitted with a 1M icing tip, then swirl onto each cupcake. Sprinkle with espresso powder and top with chocolate coffee beans.
Skip the frosting and serve the cupcakes topped with a scoop of coffee ice cream.
BruCrew Tips
- Use a very strong brewed coffee for the best flavor. A darker roaster will make the chocolate taste richer.
- I love using a cookie scoop to fill the cupcake liners evenly.
- Make sure the cupcakes are completely cool before adding the filling and frosting.
- Use a cupcake corer to cut the centers out perfectly. A spoon, paring knife, melon corer, or the bottom of a round icing tip will also work.
- If you want bakery-style swirls, use a piping bag and a large 1M icing tip when frosting the cupcakes.
Storing and Freezing
Counter. Once the cupcakes are frosted, keep them in an airtight container on the counter for 2-3 days.
Refrigerator. Keep the container of cupcakes in the fridge for 4-5 days. Let refrigerated cupcakes sit at room temperature for a bit before serving so the frosting can soften.
Freezer. Wrap unfrosted cupcakes in plastic wrap or place them in a freezer bag, then freeze for 2-3 months. Thaw overnight before adding frosting and toppings.
More Coffee-Inspired Desserts
- Mocha Cookie Crumble Cupcakes
- Coffee Brownies
- Salted Caramel Chocolate Cupcakes
- Hot Fudge Mocha Milkshake
- Salted Caramel Coffee Float
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Mocha Cupcakes with Espresso Frosting
If you love coffee, these mocha cupcakes definitely belong on your baking list. The soft chocolate cupcakes are made with coffee for extra mocha flavor, filled with hot fudge, and topped with a swirl of creamy espresso buttercream. It's the perfect dessert for coffee lovers.
Ingredients
For the Cupcakes
- 1 (15.25 oz) chocolate cake mix
- 1 (3.4 oz) box instant chocolate pudding
- 1 cup strong brewed coffee, cooled
- 4 large eggs
- ½ cup canola oil
- ½ cup hot fudge
For the Espresso Buttercream
- 2cups unsalted butter, softened
- 4 tablespoons instant espresso granules
- 10 tablespoons heavy whipping cream
- 2 teaspoon2 vanilla extract
- 1 teaspoon table salt
- 8 cups powdered sugar
- 24 chocolate covered coffee beans
Instructions
- Preheat oven to 325°F. Place 24 liners in two pans.
- Add cake mix, pudding mix, cooled coffee, eggs, and oil to a large mixing bowl. Beat until combined. Spoon evenly into the prepared liners.
- Bake 20-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove and place on a wire rack to cool completely.
- After cupcakes have cooled, scoop out the center of the cupcake. Fill with a spoonful of hot fudge.
- In a mixing bowl, cream the butter for 2-3 minutes. Dissolve the espresso granules in the cream while you are waiting.
- Add the cream, vanilla, and salt to the creamed butter and beat again. Slowly add the powdered sugar until all of it has been added.
- Beat the frosting for another 1-2 minutes until light and fluffy. Spread or pipe onto the cooled cupcakes. Sprinkle with espresso powder and top with a chocolate coffee bean.
Notes
- Use a very strong brewed coffee for the best flavor. A darker roaster will make the chocolate taste richer.
- I love using a cookie scoop to fill the cupcake liners evenly.
- Make sure the cupcakes are completely cool before adding the filling and frosting.
- Use a cupcake corer to cut the centers out perfectly. A spoon, paring knife, melon corer, or the bottom of a round icing tip will also work.
- If you want bakery-style swirls, use a piping bag and a large 1M icing tip when frosting the cupcakes.
- This frosting recipe makes enough for a large swirl on top of the cupcakes. If you pipe smaller swirls, you will have leftovers.
Variations
- Use a vanilla cake mix, like in these frappuccino cupcakes.
- Add ½ cup mini chocolate chips to the batter before baking.
- Fill the centers with caramel instead of hot fudge.
- Drizzle melted chocolate over the frosting.
- Make mocha coconut cupcakes by decorating with coconut frosting and toasted coconut.
Recommended Products
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 18gSaturated Fat: 8gUnsaturated Fat: 10gCholesterol: 59mgSodium: 110mgCarbohydrates: 50gFiber: 0gSugar: 46gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Bev says
Where do you get your hot fudge for the cupcakes? Do you have a receipe?
Jocelyn says
I buy it from the grocery store. (I usually buy Hershey's hot fudge.)
DM says
I've been reading the recipe and I have a question. Are you adding the egg mixture and milk mixture to the flour mixture OR the flour mixture and milk mixture to the egg mixture OR the egg mixture and flour mixture to the milk mixture?
"Alternately add the flour mixture with the milk mixture until everything has been combined."
Jocelyn says
Ok, so I read through and can see how my original instructions could be misunderstood. I updated the recipe, so it makes more sense. I hope that helps 🙂
simone says
Yep, thanks! Just being a bit slow here!
simone says
It looks like there's a fudgy center, but I did not see that in the recipe. ?
Jocelyn says
Hi, Simone. Yes, there is hot fudge center. There is hot fudge in the ingredient list, and in step 2 it tells you to fill the cupcakes when they are cooled. I hope that helps 🙂
Katie @ Dime Party Divas says
These look so good! Thankfully I am eating healthy right now, or I would be in trouble! I pinned for later. 😉
Librarian+Lavender says
That looks really good,! I should keep this recipe to make when I'm having computer/phone/iPad problems again. They just don't seem to like me. Fortunately I've got someone at home who can fix it for me, but there already have been a lot of desperate calls to his workplace. Next time I should eat one of those cupcakes first and then tackle the problem :).
Julie @ This Gal Cooks says
Aww, that totally stinks that you had to deal with that. It's so frustrating when the blog goes down and when things don't work the way you want them to. But these cupcakes would definitely make a stressful moment better! YUM!
Nancy @ Artsy Chicks Rule says
Hi Jocelyn,
I'm just stopping by to let you know I chose the Mocha Chocolate Cupcakes as one of my favorites from last week's Project Inspire{d} linky party.
Thanks so much for sharing!
Nancy
Roxana | Roxana's Home Baking says
Girl, you're not alone! I'm so not techy and when my site goes down I panic and can't even call the support since I have no idea what all those techy words mean, sounds like a foreign language to me :((
These cupcakes are sure the answer to these types of days. You can't go wrong with coffee and chocolate!
Jess @ On Sugar Mountain says
I remember migrating from blogger to wordpress - what an ordeal! Every time I even hear the word "nameservers" I cringe. But then I just stare at these fudgey cupcakes and all is well! It's like every one of my cravings is sitting right here in this little treat! 😀
Jocelyn Brubaker says
All things techy make me cringe and shudder...but then I eat cupcakes and all is right again!!!
Mackenzie says
YUM! I love mocha cupcakes! I actually just had an amazing one from Sprinkles this past weekend and now seeing these is making my mouth water! I must try this... but I must have guests... or I will eat them all! haha
Mackenzie 🙂
Jocelyn Brubaker says
Yes, wait for guests because these can be very addicting...but I wouldn't know that. Wink, wink!!!
Nancy says
Great cupcakes! And maybe your computer illiteracy is inherited... 🙁
Jocelyn Brubaker says
Great...let's blame it on that then 🙂
Miranda says
I hate frustrating people like that! I'm sure the tech people said the same about me after I had first got my web hosting. Anyway, these cupcakes look ahhhmazing!! yum.
Jocelyn Brubaker says
The way I see it, I probably will never talk to her again...I hope 🙂 I'm sure every tech support person I talk to laughs at my computer illiteracy!!! Oh well, I have cupcakes and they don't 🙂
Becky says
Jocelyn,
Your cupcakes are gorgeous! Since they have coffee in them, can I have one for breakfast? I can just imagine how yummy they taste.
I'm not tech savvy, but my son, son-in-law, brother and nephew are all in the tech business. The only problem is for them to find the time to help me.
Jocelyn Brubaker says
I like the way you think...these would make an awesome breakfast 🙂 I need some tech support family members I think!!!
carrian says
love how you did your frosting!! I need to try it that way as I'm not good at the swirl thing
Jocelyn Brubaker says
awe thanks Carrian! These swirls are really pretty easy to do!
Medeja says
Coffee cream sounds wonderful! And I should definitely learn from you how to decorate the cupcakes 🙂
Jocelyn Brubaker says
Thank you Medeja! These are actually fairly easy to do...just tiny swirls all over the top of the cupcakes!
Lisa Bailey says
I can't believe that woman was doing that to you. Hopefully she was new on the job... Wish I could actually see the recipe to make these though as they look AWESOME!
Jocelyn Brubaker says
I sure hope she was just new and not like that to everyone else! Are you on a mobile device? I have checked 2 browsers and both are showing the recipe just fine...
Julie says
Oh my, these are divine! Pinned to my food board. Thanks for sharing!
Jocelyn Brubaker says
Thank you so much Julie!!!
teresa says
bleh! what a headache! i'm no good with computers either, sometimes i feel like i'm trying to speak a foreign language when dealing with them. i'm glad you got things resolved though, and i'm especially glad that you finished the fiasco with such a gorgeous treat. you deserved it!
Jocelyn Brubaker says
It's like they are speaking the foreign language to us...I never ever understand what they are trying to tell me. Hopefully I don't have to make those calls any time soon!!!