I hope your Tuesday is going well and thank you for taking the time to read my blog!

If there’s something you want to know about me, it is that I enjoy baking – anything from cakes to brownies! Recently, I was looking at cupcake recipes and I wanted to be creative with them. I’m a fan of coffee and cupcakes so I thought I’d combine the two. I found a great Mocha Frappucino cupcake recipe from Tastemade and I knew I had to give it a go!

I wanted it to look like a frappucino you would get at Starbucks and I think I did it justice.

I decided to make 6 cupcakes (instead of 12 in the original recipe) to try them out. If you want to make 12 then double the quantity of the ingredients below. I was pleasantly surprised with how they turned out. These mocha cupcakes would be perfect for a party or birthday!

Of course if you’re vegan you can substitute the non-vegan ingredients with your preferred choice ( I have given suggestions below).

Ingredients for 6 mocha cupcakes:

  • 25g cocoa powder
  • 87.5g plain flour
  • 2 large eggs, at room temperature (Vegan alternative: flax egg) 
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 112.5g caster sugar
  • 87.5g unsalted butter, softened (Vegan alternative: vegan butter/margarine)
  • 87.5ml milk (Vegan alternative: soy milk, almond milk)
  • 2 tbsp instant coffee powder + 2 tsp boiling water
  • chocolate ball decoration
  • Chocolate sauce (You can even use Nutella. Vegan alternative: non-dairy chocolate)

Frosting for the cupcakes:

  • 2 tbsp instant coffee powder + 2 tsp boiling water
  • 1 batch buttercream frosting (softened butter, icing sugar, milk, vanilla extract). (Vegan alternative: Use vegan butter and soy/almond milk)


  1.  Preheat your oven to 180C (356F) or 160C (320F) for a fan oven.
  2. Add all of the dry ingredients in a large mixing bowl and mix this on a low speed for about 20 seconds before you add the softened butter. Let it mix until it reaches a crumbly, sand like texture.
  3. Dilute the coffee granules and water together until the coffee dissolves completely. Add the eggs and milk to the coffee mixture in a jug and whisk together well.
  4. Add the milk/egg mixture to the dry ingredients in a slow steady stream while the mixer is on a low speed. Make sure you scrape down the bowl each time you add an ingredient to make sure everything’s mixing well.
  5. Scoop the mixture into the cupcake cases, filling about 3/4 way.
  6. Bake your mocha cupcakes for 20 minutes. To check if they’re done simply pierce the cupcake with a skewer and if they come out clean they’re done. Once they’re done, let them cool down completely.
  7. While your cupcakes are baking and cooling prepare your frosting by diluting more coffee and water together and add to the frosting. Mix in until well combined.
  8. To finish off the cupcakes fill the frosting in a piping bag to decorate your cupcake. You can then drizzle the chocolate sauce around the frosting in a round snail pattern –  starting at the top and working your way to the bottom of the frosting
  9. Finish off your cupcakes with a chocolate ball on top and decorate it as you wish. I added a small green straw for decoration to give it a ‘Starbucks’ vibe!


This is such a quick, simple and delicious recipe for coffee + cupcake lovers! Give it a go and I hope you enjoy making/eating them like I did! I’m definitely going to make them again and also try out other recipes from Tastemade!

Thank you for reading 🙂







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