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Posted in: Desserts
Prep Time:
25 Minutes
Marinade Time:
10 Minutes - Chill
16 Cupcakes
Grill time:
33 Minutes

Mocha Cupcakes

with Smoked Coffee & Toffee

Posted on by Andrea Alden
Mocha Cupcakes
Serves 16 Cupcakes
Prep Time:
Marinade Time: 10 Minutes - Chill
Grill time: 33 Minutes
I don’t know about you, but I am a big fan of the whole chocolate and coffee combo. With National Dessert Day coming up, I just had to make a dessert befitting the occasion. Mocha Cupcakes with Smoked Coffee & Toffee are a perfectly portable dessert that even the non-coffee lovers will enjoy. (I say this while looking pointedly at a few people, you know who you are…) Topped with even more chocolate, toffee bits, and coffee-chocolate ganache, who wouldn’t go nuts for these Mocha Cupcakes? 
Three delicious cupcakes
Three delicious cupcakes
This one stands out in a crowd
This one stands out in a crowd
A different perspective
A different perspective

Mocha Cupcakes

Serves: 16 Cupcakes       Total Time: 68 Minutes


  • 1 cup of all purpose flour
  • 1/3 cup + 2 tbsp. cocoa
    (preferably Hershey’s Special Dark Cocoa, but any Dutch Processed Cocoa Powder will do)
  • 1 cup + 2 tbsp. sugar
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ cup of melted butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ cup of fresh, hot coffee (Try your own roast, like our Smoked Coffee)

Chocolate Buttercream Frosting

  • 1 cup of cool salted butter (not just out of the fridge, but not completely room temp)
  • 3 cups of powdered sugar
  • ¼ cup of cocoa powder
  • 1 tbsp. vanilla extract
  • 4 tbsp. heavy cream and/or cool coffee
  • 4 Skor (Heath) chocolate bars, smashed/crushed

Chocolate Coffee Ganache

  • ½ cup of freshly brewed coffee
  • ½ cup of cream
  • 1 cup of coarsely chopped dark chocolate 


Step 1
First thing’s first. Make yourself a pot of delicious coffee. If you’re using our Smoked Coffee, a semi-coarse grind and a coffee press or Bialetti are ideal to get the best flavor.
Step 2
Sift the flour, cocoa, sugar, salt and baking soda together into the bowl of a stand mixer. You can also use a plain bowl and hand mixer for this.
Step 3
In a large measuring cup, combine the eggs, butter, and vanilla, before adding to your dry ingredients. Beat on medium speed for one minute.
Step 4
Pour the hot coffee into the batter and stir until it’s combined.
Step 5
Preheat your grill to 350°F and prepare for indirect grilling. You should only need one burner on low for this.
Step 6
Fill prepared muffin cups until ¾ full (about ¼ cup of batter, each) and bake over indirect heat for 33 minutes, or until a toothpick comes out clean, (maybe with a couple crumbs). Remove the cupcakes from the grill and allow to completely cool on wire racks while you prepare the frosting.
Step 7
For the Chocolate Buttercream Frosting, using a stand mixer or hand mixer, beat the butter for a minute, until it’s slightly fluffy. Sift in the powdered sugar and cocoa, then start the mixer on low, working up to a medium speed – so you don’t get powdered sugar and cocoa everywhere like I did. While the machine is running, add the vanilla and 1 tbsp. of heavy cream or coffee. Add 1 more tbsp., up to 3 tbsp. if the icing is too stiff. Add up to 1 cup of powdered sugar, a little at a time, if the icing is too runny.
Step 8
Once cool, pipe your icing onto the cupcakes and sprinkle with the crushed candy bar, then freeze for 10 minutes while you make the ganache.
Step 9
Heat the cream and coffee together in a bowl or saucepan until steaming. Remove the mixture from heat and add the chopped chocolate stirring until smooth. Drizzle the chocolate over the iced cupcakes.
Step 10
Serve to the general delight of everyone who gets to eat one.
A foreground conclusion
A foreground conclusion
All of the cake and coffee
All of the cake and coffee
Just a little bite of cake
Just a little bite of cake

These Mocha Cupcakes with Smoked Coffee & Toffee were perfect for dessert after a big family dinner. We were so full of roast turkey, mashed potatoes, and veggies with gravy that the thought of eating a huge slice of pie was just a little too much. Instead, we all enjoyed the perfectly sized bites of cake topped with nothing but the best in icing and ganache. The little hits of smoky coffee flavor throughout added the nicest touch, and it meant we didn’t need to fire up the coffee maker either. What’s your favorite flavor to pair with chocolate?

Happy Grilling!


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