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Mocha Cupcakes - A Family Feast

Mocha Cupcakes

Yield: 24 cupcakes 1x
Prep: 20 minsCook: 20 minsTotal: 40 minutes



  • 1 box devil’s food cake mix, 15.25 ounce
  • 3 eggs
  • 1/3 cup canola oil
  • 1 cup strong brewed Starbucks Christmas Blend coffee


  • 1 cup sweet cream butter, softened
  • 5 cups confectioner’s sugar
  • 5 tablespoons unsweetened cocoa powder
  • ¼ cup extra strong brewed Starbucks Christmas Blend coffee, cooled
  • 1 teaspoon coffee extract


  • 24 Lindt LINDOR Milk Chocolate Chocolate Truffles (or other favorite flavor)
  • Chocolate sprinkles


  1. In the bowl of a stand mixer with paddle attachment, mix the cake mix, eggs, canola oil, and Starbucks coffee then beat on medium speed for two minutes.
  2. Preheat oven to 350 degrees F.
  3. Line 24 muffin tin cups with muffin paper and equally fill each cup with the batter.
  4. Bake for 18-21 minutes until a tooth pick inserted comes out clean. Remove to a rack to cool.
  5. While cupcakes are cooling, make frosting by placing butter in the bowl of a stand mixer with the paddle attachment and beat until the butter is creamy and pale in color, 1-2 minutes.
  6. In a separate bowl, sift confectioner’s sugar and cocoa together.
  7. With mixer running on slow, alternate adding powdered sugar mixture, brewed Starbucks coffee and coffee extract.
  8. Scrape the bowl then beat until creamy, about another minute. Scrape the bowl and paddle again and mix to combine.
  9. Fill a large pastry bag with a large star tip with the icing and divide between the 24 cupcakes by piping a decorative circle of frosting starting from outside and finishing in the center.
  10. Place a Lindt LINDOR truffle into the center of each and then sprinkle the chocolate sprinkles over the top and serve.

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