Mocha Cupcakes with Cappuccino Frosting
Prep time
Cook time
Total time
These Mocha Cupcakes are moist and deeply chocolatey, and perfectly complemented by the sweetness of the whiskey-spiked Cappuccino Frosting.
Recipe type: Dessert
Serves: 24
Mocha Cupcakes:
  • 3 cups flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 cups brewed Lavazza Perfetto coffee, cooled to room temp
  • 1 cup canola oil
  • 2 tsp vanilla extract
  • 2 tbsp white vinegar
Cappuccino Frosting:
  • 3 tbsp brewed Lavazza Perfetto coffee, divided
  • 2 tsp instant espresso powder
  • ¼ cup butter, softened
  • 1 tsp whiskey (or vanilla extract, if you prefer)
  • 2½ cups icing sugar
  • Pinch salt
  1. Preheat oven to 350F. Line two 12-cup muffin tins with paper liners.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Stir in the coffee, canola oil and vanilla extract, then add the vinegar and stir well. (Don’t worry if the batter foams up as soon as you add the vinegar. That’s normal.)
  3. Pour the batter into the prepared cake tins, dividing evenly. Bake in preheated oven for 17-20 minutes, or until a cake tester inserted into the centre of a cupcake comes out with a moist crumb. Let cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack to cool off completely.
Prepare the Frosting:
  1. While the cupcakes are cooling, prepare the frosting. In a small bowl, dissolve the espresso powder in 1 tbsp of the brewed coffee.
  2. In a medium bowl, beat the butter using an electric mixer until fluffy. Add the whiskey and the espresso mixture, and beat to combine. Add the icing sugar, a half-cup at a time, beating well after each addition until smooth and fluffy.
  3. Continuing to beat on medium speed, slowly add the remaining coffee, a teaspoon at a time, until the frosting is smooth and spreadable.
  4. To frost the cupcakes, drop a large spoonful of frosting on top of each cooled cupcake. Using the back of a dessert spoon, gently spread the frosting using a swirling motion until you've covered the entire top of the cupcake.
Recipe by Crumb: A Food Blog at