The Mocha Cupcake from Sprinkles Cupcakes features a moist chocolate base infused with rich espresso, topped with smooth mocha frosting and finished with a sprinkle of cocoa powder, delivering a decadent blend of bold coffee and sweet chocolate flavors.
Equipments
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Cupcake/muffin tin
- Paper cupcake liners
- Whisk
- Spatula
- Ice cream scoop or spoon (for batter)
- Sifter or fine mesh sieve (for cocoa powder)
- Cooling rack
- Piping bag and tip (for frosting)
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) brewed espresso, cooled
- 1/2 cup (90g) semi-sweet chocolate chips
- For Mocha Frosting:
- 1 cup (230g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1/4 cup (25g) unsweetened cocoa powder
- 1 tablespoon espresso (or strong coffee), cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- For Topping:
- Cocoa powder (for dusting)
To achieve the authentic Mocha Cupcake flavor, ensure your brewed espresso is fully cooled before mixing it with your batter and frosting to prevent altering the texture. Use high-quality unsweetened cocoa powder for both the cupcake base and dusting to maintain a rich chocolate taste. Softened unsalted butter is essential for a smooth, creamy frosting and moist cupcake crumb. Measure ingredients precisely, especially the leavening agents like baking powder and baking soda, to guarantee the perfect rise. Your Mocha Cupcake from Sprinkles Cupcakes copycat will capture the luscious blend of bold coffee and sweet chocolate, just like the original.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C). Line cupcake tin with paper liners.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream butter and sugar until light and fluffy using a stand or hand mixer.
- Beat in eggs one at a time, then add vanilla extract.
- Mix in dry ingredients in three additions, alternating with milk and brewed espresso, starting and ending with dry ingredients.
- Fold in chocolate chips with a spatula.
- Use an ice cream scoop or spoon to divide batter evenly among cupcake liners (about 2/3 full).
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
- For frosting: Beat softened butter until creamy.
- Add powdered sugar and cocoa powder gradually, beating until incorporated.
- Mix in espresso, vanilla extract, and salt. Beat until smooth and fluffy.
- Transfer frosting to a piping bag fitted with a tip.
- Pipe frosting onto cooled cupcakes.
- Dust tops with cocoa powder using a sifter or fine mesh sieve.
- Serve and enjoy!
Substitution
The Mocha Cupcake from Sprinkles Cupcakes copycat recipe relies heavily on brewed espresso to achieve its signature bold coffee flavor; if espresso is unavailable, strong brewed coffee can be used as a substitute without drastically affecting taste. You may replace whole milk with any dairy or non-dairy alternative, such as almond or oat milk, to accommodate dietary preferences or allergies. Semi-sweet chocolate chips can be swapped with dark or milk chocolate chips depending on your desired level of sweetness and intensity. When piping the mocha frosting, using a sturdy piping bag with a large round or star tip will help recreate the visual appeal of the original cupcake. If you prefer a less intense chocolate taste, reduce the cocoa powder slightly in both cake and frosting, but keep in mind this will alter the rich mocha balance.
Tips
Ensure all ingredients, especially butter and eggs, are at room temperature for a smooth batter and even mixing. When incorporating dry ingredients, alternate with wet ones and avoid overmixing to maintain a tender cupcake crumb. Use an ice cream scoop to portion batter consistently, ensuring even baking across all cupcakes. After baking, let your cupcakes cool completely before frosting to prevent melting or sliding of the mocha frosting.
Nutritions
The Mocha Cupcake from Sprinkles Cupcakes provides a mix of carbohydrates and fats primarily from all-purpose flour, butter, and sugar, contributing to its energy content. The inclusion of brewed espresso and cocoa powder adds antioxidants like polyphenols, which support overall health. Semi-sweet chocolate chips offer small amounts of iron and magnesium, promoting muscle and nerve function. Your serving also contains protein from eggs and milk, essential for muscle repair and growth.
Storage
Store your mocha cupcakes in an airtight container at room temperature to maintain their moist texture and rich flavor for up to 2 days. For longer storage, refrigerate them in the container for up to 5 days, but allow cupcakes to come to room temperature before serving to enhance the espresso and chocolate notes. Avoid freezing as this can alter the delicate texture of the mocha frosting and cupcake crumb.
Variation or Alternatives
You can substitute brewed espresso with instant coffee granules dissolved in hot water if espresso isn't available, maintaining the coffee flavor. For a moister texture, replace half of the whole milk with sour cream or Greek yogurt during batter preparation. Try folding in chopped toasted hazelnuts or espresso beans for added crunch and depth. To vary the frosting, mix in a tablespoon of mascarpone cheese for a creamier consistency and tangy twist.
Allergies
The Mocha Cupcake contains common allergens such as eggs, dairy (butter and whole milk), and wheat (all-purpose flour), which may pose risks for those with allergies to these ingredients. Semi-sweet chocolate chips may also contain traces of nuts depending on the manufacturer, so you should verify ingredient labels if you have nut allergies. Individuals sensitive to caffeine might experience reactions due to the espresso in both the cupcake and the frosting.
Why this recipe?
Sprinkles Cupcakes' Mocha Cupcake is beloved for its rich coffee-infused cake perfectly balanced with smooth, creamy chocolate frosting, creating a harmonious blend of flavors that coffee and chocolate lovers crave. The cupcake's moist texture and visually appealing presentation make it a standout choice among dessert aficionados. Your taste buds will appreciate the intricate layering of espresso notes and decadent cocoa that this recipe delivers, inspiring many to attempt a copycat version at home to recreate the indulgent experience. Replicating this iconic treat allows you to enjoy a gourmet dessert anytime, crafted to your preferred sweetness and freshness.