Double Shot Coffee Cupcake Recipe


Dark chocolate mocha cupcakes with vanilla bean latte swiss meringue buttercream and dark chocolate espresso beans!

This completed recipe was so natural to a coffee-junkie like me, I couldn't believe I never thought of it before combining a mocha cupcake with my vanilla bean latte swiss meringue it's just common sense! Hope you enjoy them as much as I did!


3/4 cup strong, hot coffee

3 tsp instant espresso powder

3/4 cup dark cocoa powder

3/4 cup unsalted butter, room temp

2 cups brown sugar

3 large eggs, room temp

2 1/2 cups all purpose flour

1 cup buttermilk, room temp

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 tsp vanilla extract

2 tbsp sour cream, room temp


Preheat oven to 350°F. Line cupcake pans with 24 cupcake liners

Whisk together coffee, espresso powder and cocoa in a small bowl and set aside. Sift together flour, baking soda and baking powder in another small bowl and set aside. Measure out buttermilk and mix with vanilla extract and set aside.

In a large bowl cream together butter, sugar and salt. Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg. Add 1/3 of the flour mixture to the egg mixture and mix until combined. Add 1/2 of the buttermilk and mix until combined. Repeat, ending with the last of the flour mixture. Add the cocoa and coffee mixture and mix until thoroughly combined. Fold in sour cream.

Divide equally into prepared cupcake liners. Bake for 16-18 mins or until a toothpick inserted comes out clean. Allow to cool thoroughly on wire racks before frosting.

*To make the Vanilla Bean Latte Swiss Meringue Buttercream as shown in the photo, I simply made my usual vanilla buttercream (see my Basic Vanilla Swiss Meringue Buttercream recipe) only add 1 tsp of vanilla extract (instead of the amount listed) and either one scraped vanilla bean (using the seeds) or 1 tbsp vanilla bean paste. After your buttercream is nice and satiny smooth, slowly add in 2 tbsp of espresso powder that has been dissolved in 4 tsp of water. *You'll want to dissolve the espresso powder in 4 tsp of hot water ahead of time and let it cool before adding to your buttercream*

To achieve the look as shown in my photo, I used a Wilton 2D tip to pipe my buttercream and topped the cupcakes with dark chocolate covered espresso beans :)


Comments (16)


From one coffee junkie to another - - Thank You! This will be the first recipe I try when I get to where I can bake again. Can't wait!


Coffee junkie are the best! Lol. ButRCream, this recipes sounds so incredibly yummy!!!! I can not wait to make it! Thank you very, very much for sharing


hi n thanks for the delicious recipe of the cupcake n the frosting....i jus finished with an order of 5 dozen cupcakes with your frosting (though i took chocolate cupcake as base)..but the frosting blended beautifully with the cupcakes....the only issue i have,if i keep this frosting at room temp for 2:-3 hours the liquid in coffee separates n there is water in the icing so when we ice the cake again without whipping suddenly thr is a drop of water on the cupcake n the icing breaks....i just wanted to know if iam doing smthng wrong


Hmm...vipskreations - I haven't noticed that problem - I've made both a cake and cupcakes iced with this buttercream and not had any issues with separation - perhaps try adding a tiny bit less coffee? Or try mixing it a bit longer when you do add the coffee? I do try to really make sure the espresso has plenty of time to incorporate well with the buttercream when I'm mixing. Hope one of those two help!


They look fantastic, I work in a pub and these would definitely enhance that coffee break, will give them a try


Mandyw - I hope you enjoy them as much as I did! Unfortunately, I didn't get much of a caffeine buzz from them, but they did pack plenty of coffee flavor ;)