Indulge your chocolate craving with these dark chocolate mocha cupcakes topped with rich and creamy semi-sweet chocolate frosting.

Recipe Summary test

20 mins
20 mins
1 hr 30 mins
2 hrs 10 mins
12 cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.

  • To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.

  • In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.

  • Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.

  • To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.


Substitution: You can substitute 1 cup Ghirardelli Semi-Sweet Chocolate Chips for 6 ounces Ghirardelli Semi-Sweet Chocolate baking bar in the frosting.

Nutrition Facts

405 calories; protein 4.5g; carbohydrates 46g; fat 25.3g; cholesterol 66.5mg; sodium 208.5mg. Full Nutrition

Reviews (64)

Rating: 3 stars
The first time I made this, I made it to the T. For being a dark chocolate cupcake, I didn't get it. It didn't have much of a chocolate taste. My friends loved it, but for me it wasn't all that. However, the second time I made it, I did add two more tablespoons of cocoa to make it chocolaty. A tip: if you use instant coffee such as nescafe, put in 2 tbsp of instant coffee to a little more than 1/3 cup of water and let it steam, not boil. Stir and measure out 1/3 cup and let cool. The coffee really brings out the richness and taste of the cocoa. I also recommend not to add the baking soda to the dry ingredients. I always add into the wet ingredients just before adding the dry ingredients to let the baking soda do its job properly. I hope that helps! :) Read More
Rating: 5 stars
These were amazingly awesome. I wasn't sure what to expect based on the previous reviews. Some people said they were dense, but mine came out quite fluffy. After I baked them, they didn't look as nice as a cake mix cupcake would, but I piped my icing onto the tops and they were fantastic. I used special dark chocolate cocoa powder. I look forward to making these again soon. Read More
Rating: 5 stars
Tastes great and the recipe baked super for cupcakes, no muffin tops spilled out all over my bake ware! I topped with buttercream. YUM! Read More
Rating: 5 stars
Excellent cupcake recipe. It is nice and dense and not too sweet so it is perfect for loading with lots of frosting. Make sure you get the oven temperature right and measure accurately other wise they don't firm up as they should. Read More
Rating: 2 stars
I didn't use coffee and I made a different frosting, but this cupcake recipe was okay at best. The cupcakes were very crumbly and spread over the top of the cupcake pan (instead of rising). Next time, I would go with a boxed cake mix over this recipe. Read More
Rating: 5 stars
Excellent recipe! I didn't have whole milk - used 1%, and I just used my regular brewed coffee...which isn't terribly strong, and these still turned out fantastic! I didn't try the icing as I didn't have whipping cream, but topped them with cream cheese frosting. They were to die for! Almost everyone had seconds! Read More
Rating: 3 stars
I was really hopeful about this recipe due to the great reviews. I'm not sure why my cupcakes turned out as a big FAIL when others didn't. The only thing I changed was to double the recipe. The cupcakes were flat and spilled over. The worst part, however, was that you couldn't even pick them up without them losing their shape and squishing together. I ended up only making 12 and then trying to bake the rest as a small cake. I wouldn't have been so frustrated if they had at least been awesome in taste, but I thought they were a little bland... Read More
Rating: 5 stars
Great recipe. These turned out fantastic. Followed the recipe exactly which was easy and quick. I topped them with vanilla buttercream frosting but will try this frosting next time. Read More
Rating: 2 stars
I was a little skeptical at first because this recipe doesn't call for much flour. Even for regular cupcakes, I'd normally use at LEAST two cups. I read other suggestions though and because it had good reviews, I decided to try it. The things I changed was that I didn't add any coffee and used regular 1% milk instead. However, like some of the reviews mentioned, the cupcakes did not whatsoever hold their shape, fluffed up, and went flat and spilled over. I'm still wondering why this happened especially since I followed the recipe closely besides the changes I mentioned. However, they tasted great, but their structure was HORRIBLE. I'd definitely add more flour or something, but I don't think I'd do this recipe again. :\ Read More