Mocha Chocolate Cupcakes

I actually made these a few months ago for my best friend, who’s coffee obsessed, and never got around to posting the recipe (partly because it’s not vegan, sorry) so I thought I’d finally do it now. Better late than never, eh?

I love the combination of coffee and chocolate, so these are good cupcakes to make if you’re like me and are quite addicted. It’s a shame I haven’t been baking a great deal recently because my oven at university’s so shockingly bad; looking at these have got me really in the mood for chocolate now… Maybe I’ll have a go at doing some more no-bake biscuits again, but honestly, our oven is just “hot” and “not hot”, so it’s impossible to do anything properly in it. A grand majority of my food now gets cooked in the microwave – you can cook pasta in the microwave! Who knew?! Sorry about this rambling post of incoherence, I’m quite tired and I just wanted to put this recipe out into the world without having to say words that make sense.

So here’s some coffee and chocolate cupcakes for you to gaze longingly at, maybe I’ll try to veganise them in future days, probably when I go home for the Summer again, and I have a fully functioning oven.

For now, goodnight angel faces. Love Emily x

Mocha Cupcakes

Mocha Cupcakes


For the cakes

140g of caster sugar

140g of butter, softened

3 large eggs (free-range)

140g of self-raising flour

2 teaspoons of instant espresso mixed with one tablespoon of water

3 tablespoons of milk chocolate chips

Milk chocolate to decorate

For the icing

200g of butter, softened

200g of icing sugar

2 teaspoons of instant espresso mixed with one tablespoon of water


  1. Pre-heat the oven to 170 degrees Celsius. Line 18 holes in two cake tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding one tablespoon of flour at the same time. Beat in the rest of the flour along with the espresso and chocolate chips. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
  2. To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso. When the cakes are completely cool, swirl the icing generously on top and decorate with chocolate.

Makes 18

Also check out this majestic creation. Freeze grapes, then rinse them with a bit of cold water (so they get really cold and stick to your fingers) then cover them in caster sugar… What can I say, I’m a culinary genius.

Sugar Grapes

Sugar Grapes


13 thoughts on “Mocha Chocolate Cupcakes

  1. Yum on the cupcakes! Also, I remember enjoying frozen grapes (though we didn’t roll them in sugar) as an after-school snack. And that goes waaaaaaaaaay back. Sugar is a good addition :-)

      • Haha, no worries. They might do, I have some other vegan cupcake recipes on the blog, so you could just follow them and substitute flavourings (rose, for example) with instant espresso and chocolate chips? x

      • Yeah, I’m really pretty pro at veganising stuff – I was just confused because I didn’t realize that your blog isn’t exclusively vegan. I’m not totally hardcore myself, so I really understand. Heck, many of my favourite recipes are veggie ones I’ve veganised. I REALLY like your blog by the way :)

      • Thanks :D
        I should probably have that written clearly somewhere… I like vegan food and the ethics behind it, but it’s not really a realistic lifestyle for me at the moment! x

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