Cappuccino Frosted Cupcakes (Easy Chocolate Cupcakes with Coffee Buttercream)
If coffee and chocolate had the ultimate Gen X love story, these Cappuccino Frosted Cupcakes would be it.
Rich chocolate cupcakes meet fluffy cappuccino buttercream for a bakery-style dessert that’s easy enough for any day but special enough for parties, holidays, brunches, or showers. With simple ingredients, no complicated decorating, and just the right coffee flavor, these homemade cupcakes are sure to disappear fast.
- Prep Time: 20 mins
- Cook Time: 16 mins
- Cooling Time: 1 hr
- Total Time: 1.5 hrs (approx.)
- Servings: 18-21 cupcakes
Ingredients:
- 1 box of devil’s food cake mix
- ½ cup of white chocolate chips (optional step)
- 1¼ cup of unsalted butter (room temp.)
- 5 Tbsp of heavy cream or whole milk
- ½ tsp of salt
- 3 eggs
- 1 cup of water
- ½ cup of vegetable oil
- 1 tsp of vanilla extract
- 5½ cups of powdered sugar
- 1.5 Tbsp of instant espresso powder or 2 Tbsp of instant coffee
- 1 Tbsp of warm water
- chocolate sprinkles
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Why You’ll Love These Cupcakes
☕ Rich cappuccino buttercream frosting
🧁 Moist, tender chocolate cupcakes
⏱️ Easy enough for beginner bakers
🎉 Perfect for birthdays, brunches, showers, and holidays
❤️ Bakery-style results without bakery-level effort
☕ The perfect excuse to have dessert with your coffee
Step-by-Step Instructions:
Step 1: Preheat your oven to 350°F and prepare your cupcake pan with paper liners.
Step 2: Prepare the devil’s food cake mix by adding the eggs, water, and vegetable oil to a mixing bowl and, using an electric mixer, combine. Fill the cupcake liners about two-thirds full and bake as directed. Once baked, allow the cupcakes to cool completely before frosting.
Step 3: While the cupcakes cool, place the white chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring after each one, until completely melted and smooth. Set aside to cool slightly.
Step 4: Combine the instant espresso powder with 1 tablespoon warm water, stirring until fully dissolved.
Step 5: In a large mixing bowl, beat the softened butter, heavy cream (or milk), vanilla extract, dissolved espresso mixture, and salt with 1 cup of the powdered sugar. Beat until smooth with an electric mixer, and beat until light and creamy. Be careful; beat on low and expect a splash from the mixture.
Step 6: With the mixer on low speed, gradually add the remaining powdered sugar, about one cup at a time, mixing well after each addition.
Optional Step 7: Pour in the cooled melted white chocolate and continue mixing until the frosting is light, fluffy, and creamy.
Step 8: Spread or pipe the cappuccino frosting onto the cooled cupcakes. Finish with a generous sprinkle of chocolate sprinkles and enjoy!
*Caution- Oven and muffin tin will be hot when removing from the oven!
Simply Made Tips
⭐ Cool the cupcakes completely. Warm cupcakes will melt the frosting.
⭐ Use room-temperature butter. It creates the fluffiest buttercream.
⭐ Don’t rush the powdered sugar. Adding it gradually keeps your frosting smooth instead of dusty.
⭐ Love coffee? Add an extra teaspoon of espresso powder for a bolder cappuccino flavor.
⭐ Pipe like a bakery. Use a large star tip for beautiful bakery-style swirls.
⭐ Store leftovers covered. They’re just as delicious the next day.
🧁 Before You Go…
If you’re a dessert lover like we are, don’t stop with these cupcakes! Take a look through our collection of easy dessert recipes for more cakes, cookies, cheesecakes, bars, and sweet treats that are perfect for holidays, celebrations, or simply satisfying that afternoon craving.
Whether you’re baking for a crowd or just because dessert sounds like a good idea (it usually does), we’ve got plenty of recipes to keep your oven busy.
Cappuccino Frosted Cupcakes
Equipment
- electric mixer
- Muffin tins
- muffin paper cups
Ingredients
- 1 box of devil's food cake mix
- 3 eggs
- ½ cup vegetable oil
- ½ cup white chocolate chips (optional ingredient)
- 1¼ cups unsalted butter
- 5 Tbsp heavy cream or whole milk (more for thinner frosting)
- 1 tsp vanilla extract
- 5½ cups powdered sugar
- 1.5 Tbsp instant espresso powder or (2 Tbsp of instant coffee)
- 1 cup of water
- 1 Tbsp warm water
- ½ tsp salt
- chocolate sprinkles
Instructions
- Preheat your oven to 350°F and prepare your cupcake pan with paper liners.
- Prepare the devil’s food cake mix according to the package directions. Fill the cupcake liners about two-thirds full and bake as directed. Once baked, allow the cupcakes to cool completely before frosting.
- (optional step) While the cupcakes cool, place the white chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring after each one, until completely melted and smooth. Set aside to cool slightly.
- Combine the instant espresso powder with 1 tablespoon warm water, stirring until fully dissolved.
- In a large mixing bowl, beat the softened butter, heavy cream (or milk), vanilla extract, dissolved espresso mixture, and salt with 1 cup of the powdered sugar. Beat until smooth with an electric mixer, and beat until light and creamy. Be careful; beat on low and expect a splash from the mixture.
- With the mixer on low speed, gradually add the powdered sugar, about one cup at a time, mixing well after each addition.
- Pour in the cooled melted white chocolate and continue mixing until the frosting is light, fluffy, and creamy.
- Spread or pipe the cappuccino frosting onto the cooled cupcakes. Finish with a generous sprinkle of chocolate sprinkles and enjoy!
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
Delicious I am definitely making these.
So glad you like them! 🩷
Best cupcakes ever , I couldn’t stop eating them!!
They are delicious!😋
Delicious,
😍