Connect with Us: Foodservice

Caffè Mocha Cupcakes with Caramel Buttercream Frosting Recipe

This caffè mocha cupcakes with caramel buttercream frosting recipe is sure to impress your family and guests. The caramel buttercream frosting is the perfect complement to the coffee flavored chocolate cupcake!

Servings: 18

Active time: 40 minutes

Total time:

Caffè Mocha Cupcakes Ingredients


  • 3/4 c flour
  • 1/3 c cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c butter
  • 1 c sugar
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 2 Tbsp chocolate syrup
  • 1/2 c Greek yogurt
  • 1/2 c brewed coffee


  1. Preheat oven to 350ºF. Prepare two 12-cup muffin tins with cupcake liners. Set aside.
  2. Sift flour, cocoa powder, baking soda, baking powder, and salt into large bowl. Set aside.
  3. In a separate bowl, cream butter and sugar. Add eggs and egg yolk; mix until combined.
  4. Stir in chocolate syrup, Greek yogurt, and brewed coffee.
  5. Fold in dry ingredients to combine.
  6. Divide cupcake batter among cups of muffin tins—filling cups halfway. Bake for 20 minutes or until toothpick inserted into cupcake center comes out clean.
  7. Cool cupcakes completely.

Caramel Buttercream Frosting

  • 3 Davidson's Safest Choice® pasteurized egg white(s)
  • 1 c sugar
  • 2 sticks unsalted butter, room temperature
  • 1 1/2 tsp rum extract or vanilla
  • 1/8 tsp salt
  • 1/2 c caramel (homemade or store bought)
  1. While cupcakes cool, combine egg whites and sugar in large metal bowl. Place over pan containing about 2-3 inches of simmering water. Whisk egg mixture constantly until mixture reaches 140ºF.
  2. Using standing or hand mixer, cream butter.
  3. Pour in half egg-sugar mixture and mix to combine. Add remaining egg-sugar mixture and whip until buttercream is smooth and silky.
  4. Using spatula, stir in rum extract and salt until combined. Fold in caramel. 
  5. Add buttercream to piping bag. Frost each cupcake. Decorate with cocoa powder and caramel.


Post a Review

Be the first to review this recipe!


Nutrition Facts

Serving Size (1 cupcake)
Total Servings 18

Amount Per Serving:

Nutrition Category Amount
Calories 290
Calories from Fat 140
Total Fat 16g (25% DV)
Saturated Fat 10g (50% DV)
Trans Fat 0.5g
Cholesterol 70mg (23% DV)
Sodium 200mg (8% DV)
35g (12% DV)
Dietary Fiber 1g (4% DV)
Sugars 24g
Protein 3g
Vitamin A 10%
Vitamin C 0%
Calcium 4%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

  • A new take on Strawberry Shortcake - Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream Recipe More Dessert Recipes
  • Homemade Roasted Red Pepper and Potato Egg Salad with Red Wine Caper Vinaigrette recipe - full of flavor and satisfying. More Mother's Day Recipes
  • @ louisemellor's Apple Brandy Eggnog French Toast w/Apples & Cherries - unique brunch recipe. Christmas breakfast? More Unique Dish Recipes
Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.