READY FOR A SECOND WEEK OF STARBUCKS DRINK INSPIRED CUPCAKES? CHECK OUT THESE MOCHA FRAPPE CUPCAKES WITH A LUSCIOUS AND CREAMY MOCHA FILLING!

These cupcakes were baked in Starbucks sample espresso cups, just like last week’s Caramel Macchiato Frappe Cupcakes. The rich coffee flavored chocolate cake batter is delicious in and of itself, but paired with mocha filling, you are in for a real treat!!!

Once the cakes were cooled, I used my large cupcake tip to squeeze a mound of filling inside each cake. You’ll know you have put in the perfect amount when you see the cupcake start to swell. 🙂

I topped the cupcakes with buttercream and then drizzled them with Hershey’s chocolate sauce to look like a Starbucks frappe.

So adorable! Add these to your next party and you’re sure to please your guests!

Starbucks Mocha Frappe Cupcakes

Decadent chocolate and coffee flavored cake with creamy mocha filling, topped with buttercream and a chocolate drizzle.

Ingredients

Cupcakes

1 Dark Chocolate cake mix
1 cup oil
1 cup sour cream
1/2 cup milk
4 eggs
1 package chocolate pudding mix
1 tsp vanilla
2 VIA instant coffee, Columbian Roast
1 cup mini chocolate chips

Filling

1/2 cup whipping cream
1 Tbs instant coffee
1/2 cup semisweet chocolate chips
6 Tbs butter, room temp
3/4 cup powdered sugar
1 tsp vanilla extract

Frosting

2 sticks butter, softened
1 2 lb bag powdered sugar
2 tsp vanilla
1/4 c milk

Drizzle

1/4 cup Hershey's chocolate sauce

Instructions

Cupcakes

Mix all ingredients, except the chips and beat 2 minutes. Fold in the chocolate chips. Fill cupcake liners halfway and bake at 350° until a toothpick comes out clean, about 12-15 minutes.

Filling

Microwave chips, cream, and coffee granules until the chocolate melts and the coffee is dissolved. Cool to room temp, about 20 min. Using and electric mixer, beat sugar, butter and vanilla in bowl until blended. Beat in the chocolate mixture. Refrigerate until beginning to firm, about 10 min.

Frosting

Beat butter until creamy. Beat in powered sugar a little at a time. Add vanilla and enough milk for desired consistency and beat on high for 4 minutes.

Finishing

After cupcakes have cooled, pipe a mound of mocha filling into the center of each cupcake. Top with a frosting mound and drizzle with chocolate sauce. For the look of a frappe, shorten a green straw and stick it out of the cupcake toward one side.

If you missed out on last week’s Caramel Macchiato Frappe Cupcakes, you can check them out here!

These are some amazing cupcakes too:

The Best Reese’s Lover Cupcakes

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3 Comments

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Monica Acosta
December 29, 2020 at 3:55 pm · Reply

Hello! Thank you for the recipe.
With what kind of pastry tip did you do the frosting decoration?
Thank you in advance
Tia
July 9, 2019 at 1:39 pm · Reply

Does the batter go straight into the Starbucks cup? Or bake it in a cupcake pan with liners then when they’re done baking, slide them into the Starbucks cup?