Preheat your oven to 350°F (175°C).

Line a 12-cup muffin tin with cupcake liners.

Brew your coffee or espresso and let it cool to room temperature.

Gather all ingredients measured out and ready to go — this makes the process smooth and stress-free.

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.

Add the granulated sugar and whisk everything together until well combined.

Pro tip: Sifting the cocoa powder and flour helps prevent lumps and ensures an even texture in your cupcakes.

In a separate bowl, whisk the egg until lightly beaten.

Add the buttermilk, cooled coffee, vegetable oil, and vanilla extract. Mix until all the liquids are fully combined.

Slowly pour the wet ingredients into the bowl with the dry ingredients.

Using a spatula or the mixer on low speed, gently fold everything together until just combined.

Pro tip: Avoid overmixing here! Overworking the batter can make the cupcakes dense rather than light and fluffy. Stop mixing as soon as you see no more dry streaks.

Evenly divide the batter among the 12 cupcake liners, filling each about 2/3 full.

This helps the cupcakes rise perfectly without spilling over the edges.

Place the muffin tin in the preheated oven and bake for 18-22 minutes.

Check for doneness by inserting a toothpick in the center of a cupcake — it should come out clean or with a few moist crumbs, but no wet batter.

Pro tip: Start checking at 18 minutes to avoid overbaking, which can dry out the cupcakes.

Remove the cupcakes from the oven and let them sit in the tin for 5 minutes.

Transfer them to a cooling rack to cool completely before frosting.

Frosting warm cupcakes can cause the buttercream to melt and slide off.

In a large bowl, beat the softened butter on medium speed until creamy and pale (about 2-3 minutes).

Gradually add the sifted powdered sugar and cocoa powder, mixing on low to combine.

Add the brewed coffee, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is smooth and fluffy.

Pro tip: If the frosting feels too thick, add a little more coffee, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar gradually.

Using a piping bag fitted with your favorite tip or a spatula, generously frost each cupcake.

Decorate with a sprinkle of cocoa powder, chocolate shavings, or a dusting of espresso powder if you like.

Your mocha cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Bring them to room temperature before serving if refrigerated for the best flavor and texture.