Not for the weary, these Black Magic Mocha Cupcakes satisfy both chocolate and coffee lovers alike! Ingredients like black cacao powder and dark roast coffee, turn an ordinary chocolate cupcake into something truly magical. Using no food coloring in this recipe, the magic of black cocoa powder gives these cupcakes a super dark crumb along with an intense chocolate flavor. Filled with a Kahlua dark chocolate ganache and topped with a deliciously creamy coffee buttercream frosting, you can bet that mocha lovers will go wild about this super moist, mocha dessert! — These Black Magic Mocha Cupcakes satisfy both chocolate and coffee lovers alike. Black cacao powder and dark roast coffee amp up the flavor to turn an ordinary chocolate cupcake into something truly magical. It’s then filled with a Kahlua Dark Chocolate Ganache, and topped with a deliciously creamy Espresso Buttercream Frosting. Mocha lovers will go wild about this super moist, mocha dessert!

This cupcake recipe uses no food coloring. It’s the magic of black cacao powder gives these cupcakes a super dark crumb along with an intense chocolate flavor. The beauty about this recipe is that it is versatile. You can make the filling for these cupcakes without the Kahlua liqueur to make them kid friendly, or omit the ganache filling altogether. If you are sensitive to caffeine, a strong decaf coffee or decaf espresso work well in this recipe. For recipe variations, visit the Pimp My Recipe section in my Blog Comments & Tips below.

Sign up for a free subscription to our monthly newsletter and access to exclusive content.

To browse some of my favorite kitchen essentials, gadgets, and pantry items, visit the Recommended Products page.

Recipe updated as of 3/23/22

CUPCAKES

STEP 1a

Place the oven rack in the center of your oven, and preheat to 350°F. Line an ungreased muffin tin with 12 cupcake liners, and set aside.
***Note:*** *For an easy tip to keep your cupcake liners from getting greasy at the bottom, watch the quick how to video on my* *Tips & Tricks page for Tip #18 - Easy Hack for Grease-Free Cupcake Liners & Perfect Cupcakes*!

STEP 1b

In a small heat proof mixing bowl, whisk together ½ cup hot extra strong coffee and ⅓ cup unsweetened black cacao powder until fully incorporated, and set aside to cool (about 15 minutes).

Black cacao & coffee.

Whisk together.

Fully combined, then cool.

STEP 2

Into a small mixing bowl, through a fine mesh sifter, sift 1 cup all purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 cup granulated sugar, and ½ teaspoon fine salt, and set aside.

Flour, baking soda & powder, sugar & salt.

Sift through a fine mesh sieve.

STEP 3a

This batter is very liquidy, so we recommend you use a splash guard. To the bowl of a stand mixer, add ⅓ cup coconut oil, liquid form (melted and cooled, if necessary), cooled cacao/coffee mixture, ½ cup room temperature 2% milk, and 2 tablespoons room temperature plain nonfat Greek yogurt (or 2%), and using the paddle attachment, mix on low-medium speed for 1 minute. Scrape bottom and sides of bowl, then add 1 teaspoon pure vanilla extract and 2 room temperature eggs, and beat on medium speed for 1 minute. Scrape down the sides and bottom of the bowl again to make sure cocoa is completely incorporated.

Coconut oil, cacao mixture, milk & yogurt.

Scrape bowl.

Beat in eggs & vanilla.

Mix & scrape bowl.

STEP 3b

Continue to use a splash guard to prevent splattering. Add flour mixture and beat on low speed until dry ingredients are just combined (about 5 seconds). Scrape bottom and sides of bowl again to ensure everything is combined.

Note: Quickly move to the next step to ensure the batter does not settle or separate.

Mix in flour mixture for 5 seconds.

Just combined.

Scrape bottom & sides of bowl.

STEP 4

Using a cookie scoop, pour batter into prepared muffin tins (about ¾ full), and bake for about 18-20 minutes until a toothpick inserted comes out clean (a couple of crumbs are okay). Cool them in the baking tin for 5 minutes, and gently remove the cupcakes to a wire rack (see Note below) to cool completely before filling and frosting (about 1-2 hours).

Note: If you didn’t use our easy tip to keep your cupcake liners grease-free (noted in STEP 1a), then these cupcake liners may seem a little oily when you remove the cupcakes from the tin. This is normal, as the batter is very thin and the oil is necessary for the moisture in the cupcakes. Just lay a few paper towels onto your cooling rack, then place your cupcakes on the paper towels to absorb any excess oil.

Scoop batter into tin.

About ¾ full, then bake.

Cool in pan for 10 minutes.

Remove & cool on rack.

Kahlua Chocolate Ganache

Black Magic Mocha Cupcakes ganache prep.jpg — GANACHE PREPARATION

***Note:*** *Ganache can be made with or without the Kahlua liqueur. See Note in Step 2 for details.*

STEP 1

Add ¾ cup *Guittard extra dark chocolate chips, 63%* (about 4.5 ounces), to a medium heat proof glass mixing bowl, and set aside.

STEP 2a

Add ½ cup heavy whipping cream to a small saucepan and place over medium heat. Stirring the bottom and sides of the pan frequently, heat the cream until it is hot and just before it begins to simmer.

Heat cream in saucepan on medium.

Scrape bottom & sides frequently.

Just barely starting to simmer.

STEP 2b

Turn off heat, and whisk in 1 tablespoon Kahlúa coffee liqueur (optional - see Note below). Remove from heat immediately, and without stirring, pour hot cream directly over chocolate chips, making sure all chips are covered with the cream. Let rest undisturbed for 5 minutes to allow the chocolate to melt.

Note: If you want a non-alcoholic mocha version of the ganache, use 1 teaspoon espresso powder mixed with 1 tablespoon hot water, as a substitute for the Kahlua. Or, just eliminate the coffee flavor altogether to make a straight chocolate ganache.

Add Kahlua (optional).

Stir to combine.

Pour hot cream.

Melt chocolate for 5 minutes.

STEP 2c

Then with a silicone spatula, slowly stir until it is fully combined and smooth (this may take a few minutes). Set aside to cool completely, so it becomes a slightly thicker consistency to be able to pipe it into the cupcakes. If the ganache is still too thin, refrigerate for a few minutes.

Stir slowly to combine.

Partially combined.

Fully combined.

Should be thick, not runny.

STEP 3

Check the consistency of the ganache to make sure it’s thick enough to pipe onto the cupcakes. Once it is, stir the ganache again. Cut the tip of the bag (so it has a fairly large opening), and spoon the ganache into a piping bag. Do not fill the the cupcakes until they are completely cooled (see Assembly steps for details).

Ganache has thickened.

Spoon into piping bag.

Filled piping bag.

ESPRESSO BUTTERCREAM FROSTING

STEP 1

Make a small strong espresso coffee (see Note below), and set aside to cool completely. Sift together 3 cups sifted confectioners sugar (or 2 ½ cups for a less sweet frosting) and a pinch of fine salt, and set aside.

Note: If you don’t have an espresso machine, as a substitute for espresso coffee, use 1 teaspoon espresso powder mixed with 1 ½ tablespoons hot water, and cool before adding to the frosting. You can also use an equal amount of really strong coffee instead.

Make strong espresso & cool.

Powdered sugar & salt.

Sift through a fine mesh sieve.

STEP 2a

Add 1 cup softened unsalted butter, to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 5 minutes until pale and fluffy, then stop the mixer to scrape down the sides and bottom of the bowl.

Softened butter.

Beat on med-high for 5 mins.

Scrape down bowl.

STEP 2b

Add half of the sifted sugar mixture to the butter, and using a splash guard, start mixing on low speed until sugar is incorporated (about 15 seconds). Then increase speed to medium and mix for 4 minutes. Stop the mixer and scrape down the bowl again. Add remaining sifted sugar mixture to butter, and beat again on medium speed for 4 minutes. Scrape bowl again.

Add half sugar mixture.

Beat for 5 minutes.

Add remaining sugar and beat again.

STEP 3

Mix together 1 ½ tablespoons cooled espresso, ½ teaspoon pure vanilla extract, and 2 tablespoons room temperature heavy whipping cream, and add to the buttercream. Beat on medium speed for 3 minutes until light and fluffy.

Mix espresso, vanilla & cream.

Add to butter mixture.

Scrape down the bowl.

Beat until light & fluffy!

STEP 4

Place frosting in a piping bag fitted with your favorite star tip *(we used an* *extra large open star tip*). Frost cupcakes immediately according to the Assembly instructions below, or refrigerate as noted below, until ready to use.
***Note:*** If you are not going to assemble and frost the cupcakes right away, then cover the bowl and refrigerate frosting until ready to use. When ready to pipe, remove from the fridge about 20 - 30 minutes before using, stir well, and add to your piping bag.

ASSEMBLY

STEP 1

When ready to fill cupcakes, make sure they are completely cooled. Using the base of a piping tip, gently make a well (about 1 inch deep) in the center of the top of each cupcake (remove the cake from inside the tip with a toothpick). Then pipe Kahlua Ganache into the well of each cupcake until it reaches the top.

Make a well with tip.

Remove cake.

Fill well with ganache.

All cupcakes filled to top.

STEP 2

Pipe Espresso Buttercream Frosting onto cupcakes by starting in the center. Create a large swirl on the top of each cupcake, slowly working your way around (like going up a spiral staircase), and lift when finished to create the peak at the top.

Starting in the center.

About 1 ½ inches high.

Ready to sprinkle.

Finished cupcake.

Notes:

Leftover ganache? Store refrigerated in an airtight container, or in a Ziploc bag for up to 5 days.
Cupcakes - Store refrigerated in a cupcake storage container for up to 5 days. Best enjoyed at room temperature, so remove from the fridge at least 30 - 60 minutes before serving.
Recipe can be made ahead!

BACK TO RECIPE

VIDEO

How to Make These Delicious Black Cocoa Cupcakes!

An undeniably delectable cupcake!

Incredibly moist, with a perfect balance of bitter chocolate, sweet coffee frosting, and decadent ganache filling, this cupcake is not for the faint of heart! Although this recipe can easily be made kid friendly (for details, see the Pimp My Recipe section below), the flavors of espresso and Kahlua liqueur add a grown up twist to a childhood dessert.

This recipe will give you an intensely chocolate cupcake with a hint of coffee. It has a wonderfully moist crumb and is not too sweet. The Kahlua Dark Chocolate Ganache is incredibly rich, with a touch of Kahlua liqueur to give it that “grown up” feel. Our Espresso Buttercream Frosting is super creamy and quite sweet to offset the intensity of the cupcake and filling. It has a lovely coffee flavor, without overpowering the feeling of a light and fluffy buttercream.

Using black cocoa powder is new in my baking repertoire. I’ve used natural cocoa powder most of my life, but as of a few decades ago, I prefer using Dutch-processed cocoa powder because of its slightly less bitter and more intense chocolate flavor.

Black cacao powder takes Dutch-processed cocoa to a new level. The process creates a more alkalized cocoa powder, as well as develops into a darker pigmentation of the cacao beans. Not only does it produce an intensely black crumb, but its flavor is even more chocolatey, and less acidic. The closest comparison of a product that is familiar to those of us in the US, is an Oreo cookie.

My recipe uses no food coloring to create this deep ebony cupcake. It’s the perfect dessert if you want to make something whimsical with some sophisticated flavors. It’s great for any occasion, and because of its deep black color, it works really well as a Halloween treat!

If you are sensitive to food coloring, you may want to skip the sprinkles. Although they add a Halloween-ish feel to these cupcakes, the sprinkles do temporarily leave a bit of stain on your teeth and hands.

How do you ensure the best results from our recipe?

My 5 tips to making a great cupcake, filling, and frosting:

High quality ingredients are necessary in this recipe.
Use room temperature butter, eggs, milk, cream, coffee, and espresso, when making this recipe.
Don’t be afraid to whip your butter. This frosting has a long whipping time, but it’s necessary to create a fluffy topping for your cupcakes. You won’t regret the wait time!
Do not overbake your cupcakes. The toothpick test always works for us, and it’s really okay to have a couple of crumbs on the toothpick. This will result in a moist cupcake. Just make sure there is no wetness, and definitely not too many crumbs.
Enjoy them at room temperature to allow the fats in the cupcake, filling, and frosting to soften.

Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp My Recipe.

Pimp My Recipe:

Don’t have an espresso machine? If you don’t have an espresso machine, as a substitute for espresso coffee, use 1 teaspoon espresso powder mixed with 1 ½ tablespoons hot water, and cool before adding to the frosting. You can also use an equal amount of very strong coffee instead.
Make it Less Sweet: The cupcake and the ganache are not too sweet. If you prefer a less sweet frosting, use as little as 2 ½ cups confectioners sugar, sifted into the Espresso Buttercream Frosting.
Make it Non-Alcoholic: For a non-alcoholic mocha version of the ganache, use 1 teaspoon espresso powder mixed with 1 tablespoon hot water, as a substitute for the Kahlua.
Make it Kid-Friendly: Replace the strong coffee in the cupcakes, filling, and the espresso in the frosting, with decaffeinated coffee and espresso. Or, if your kids don’t like coffee flavor, eliminate it all together in the ganache. I suggest keeping the coffee in the cupcake, as it is very subtle and would offset the balance of the other ingredients. For the frosting, just replace espresso with 1 tablespoon pure vanilla extract.
Make it Richer: In addition to adding ganache to the well of the cupcake, spread a thin layer over the top of the cupcake, then frost as directed.

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, TikTok, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.

Happy Cooking!

Mich

Footnote: To ensure you end up with a moist cupcake, remember to not over bake your cupcakes. Use the toothpick test and make sure it comes out clean, but with just a couple of crumbs.

The cupcake portion of this recipe was adapted from the Black Cocoa Cupcakes recipe by Make Fabulous Cakes. I made some alterations to the cupcake ingredients and to the process, to make it more moist and fluffy. I also combined this with my Kahlua Dark Chocolate Ganache filling, and my Espresso Buttercream Frosting recipes to take this recipe over the top!

Every editorial product is independently selected. I may be compensated or receive an affiliate commission if you purchase products via our links. As an Amazon Associate, I earn from qualifying purchases.

Black Magic Mocha Cupcakes

RECIPE

BLACK MAGIC MOCHA CUPCAKES

Ingredients

Instructions

Notes

Recommended Products

Nutrition Facts

Did you make this recipe?