By Brayden is one hundred and eighty-three weeks old. Eden is forty-one weeks old. The white chocolate mocha cupcakes are a small coffee-and-chocolate-flavored cupcake.
The cupcakes are a chocolate batter enriched with espresso powder, baked in muffin tins, topped with a small white-chocolate-mocha buttercream.
Sunday I made twelve. Dustin had three.
The Sapulpa-Elementary cooking-class continues. The small Wednesday-afternoon rhythm has settled. The small kids are progressing through the small twelve-week curriculum. Tracy Patton has been the small partnership-and-support presence the program needed.
The Pantry Rules cookbook companion has been selling at its small steady-trickle pace. The catering-cookbook continues at its small steady-pace too. The small online-store revenue is the small additional-revenue-stream the catering business has built.
The small Sunday-cooking is now the small family-of-four event. Brayden helps. Eden watches from the bouncer (later from the high-chair). Dustin handles the small dishes-and-cleanup. The small kitchen has become the small family-stage. The small role of the small Sunday-cook has shifted from the small individual-creative-act to the small family-orchestration-act.
The small recipe-archive of the blog continues to grow. The small ten-year-anniversary in March 2026 is the small approaching-milestone. The small five-hundredth-post was in October 2025. The small archive is now in its small thousand-post-trajectory.
White Chocolate Mocha Cupcakes
Prep Time: 20 min | Cook Time: 18 min | Total Time: 38 min | Servings: 24 cupcakes
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 4 oz white chocolate, melted and slightly cooled
- For the frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 oz white chocolate, melted and cooled
- 3 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder dissolved in 1 teaspoon hot water
Instructions
- Preheat oven. Preheat your oven to 350°F. Line two 12-cup muffin tins with cupcake liners and set aside.
- Mix dry ingredients. In a medium bowl, whisk together the flour, sugar, espresso powder, baking soda, baking powder, and salt until well combined.
- Cream butter. In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla. Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
- Combine wet and dry. Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the sour cream and cooled coffee, beginning and ending with the flour mixture. Mix just until combined — do not overmix.
- Fold in white chocolate. Gently fold the melted white chocolate into the batter until evenly incorporated.
- Fill and bake. Divide the batter evenly among the prepared liners, filling each about 2/3 full. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the frosting. Beat the softened butter on medium-high speed until pale and fluffy, about 3 minutes. Add the melted white chocolate and beat to combine. Gradually add the powdered sugar, then the heavy cream, vanilla, and dissolved espresso mixture. Beat on high for 2 minutes until light and smooth.
- Frost and serve. Pipe or spread frosting onto cooled cupcakes. Garnish with white chocolate shavings or a light dusting of espresso powder if desired.
Nutrition (per serving)
Calories: 310 | Protein: 3g | Fat: 16g | Carbs: 40g | Fiber: 0g | Sodium: 160mg