These Chocolate Cupcakes are moist, chocolatey, and topped with a mocha buttercream frosting for a delicious snack or dessert. They're quick and easy to make, and with no eggs, they're a great vegan treat.
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How to Make Chocolate Cupcakes with Mocha Buttercream Frosting
✅Ingredients
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup water
5 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla extract
For the Mocha Buttercream Frosting
2 ounces baking chocolate chips
1/2 cup butter, softened
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon milk
1 teaspoon instant coffee granules
1 1/2 cups powdered sugar
✅Instructions
Preheat oven to 350 F. Line a muffin pan with cupcake liners.
In a bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk until well-distributed.
In another bowl, combine water, oil, vinegar, and vanilla extract. Add to flour mixture and stir together until just combined.
Using a scoop or tablespoon, divide the batter into the prepared muffin pan.
Bake for about 18 to 20 minutes. Remove from heat and allow to completely cool before frosting.
For the Mocha Buttercream Frosting
In a microwaveable bowl, microwave chocolate on HIGH for about 40 to 45 seconds. Stir until just melted and cool to room temperature.
In a small bowl, combine milk and instant coffee granules. Stir until dissolved.
In a large bowl, combine butter, vanilla extract, and salt and beat for about 2 to 3 minutes.
Add melted chocolate and beat until blended, scraping occasionally.
Gradually add powdered sugar and beat until light and fluffy. Add coffee mixture and beat until desired consistency.
Chill buttercream for a few minutes before piping cupcakes.
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