Mocha Cupcakes


Ingredients To Be Creamed and Mixed:

Dry Ingredients:

Moist Ingredients:

Optional Walnuts:

Beaten Egg Whites to be Folded In:



  1. Preheat oven to 350°.
  2. Have ready 2 standard muffin tins lined with cupcake papers.
  3. Make 2 cups of strongly brewed coffee and set aside to cool.
  4. In a large mixing bowl, beat butter until light and creamy.
  5. Add brown sugar and beat on medium-high speed until lightened in color and texture; 2 to 3 minutes.
  6. Add egg yolks one at a time; beating for 30 seconds on medium-high speed with each addition.
  7. Add vanilla and mix in.
  8. In a medium bowl, whisk together dry ingredients and set aside.
  9. Add the flour mixture in 3 parts, alternating with the coffee in 2 parts to the butter and egg mixture. Beat on low speed until smooth and scrape down sides of bowl as necessary.
  10. Beat on medium-high speed for 1 minute.
  11. Add optional chopped walnuts and mix in.
  12. In a separate medium bowl, beat the egg whites and cream of tartar until soft peaks form.
  13. Beating on medium-high speed, gradually add the sugar to the egg whites 2 tablespoons at a time.
  14. Beat the egg white and sugar mixture until stiff peaks form.
  15. Using a spatula, gently fold the egg white mixture into the cake batter.
  16. Spoon or ladle batter into cupcake liners so they are approximately ⅔ full.
  17. Batter should fill approximately 18 to 20 cupcake liners.
  18. Bake for 15 to 20 minutes or until wooden toothpick inserted in center of cupcake comes out clean.
  19. Cool completely on a rack before frosting.


Recipe makes approximately 18 to 20 cupcakes.

For a cake go to my mocha cake recipe.

Cool completely and frost with mocha frosting.

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