Yummy Experiment #22: Mocha Chiffon Cupcakes with Mocha Buttercream Frosting

Yummy Experiment #22: Mocha Chiffon Cupcakes with Mocha Buttercream Frosting

I’ve never seen a mocha chiffon cupcake, so I made one myself. I used Mr. Jun Belen of Jun-blog‘s recipe for Mocha Chiffon Roll with Mocha Buttercream Frosting, but instead of making a roll, I made cupcakes. I don’t think I’m ready to make cake rolls at this point. Here are the ingredients that Mr. Belen listed.

For the chiffon cake:

  • 1-1/4 cups cake flour
  • 1 tablespoon instant coffee
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 4 eggs, yolks and whites separated
  • 1/2 teaspoon vanilla
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/2 teaspoon cream of tartar
  • 1/4 cup powdered sugar for dusting the top of the cake

For the mocha buttercream frosting:

  • 1 teaspoon instant coffee powder
  • 1/2 cup milk
  • 1/2 cup butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla


Preheat oven to 350 degrees F. Put the flour, instant coffee, baking powder, salt and 1/2 cup sugar in a bowl.


Whisk the ingredients.


After whisking, add the egg yolks, vanilla, water and vegetable oil.


Mix until batter is smooth. Set aside.


In a separate bowl, beat whites and cream of tartar until soft peaks form.


Slowly add the remaining 1/4 cup sugar and continue beating until stiff peaks stand straight up.



I wasn’t quite sure if this was the stiff peaks stage. Come to think of it, perhaps I should’ve beaten it some more. My bad!


Anyway, then you fold egg whites into batter.


until it looks like this!


I quickly lined my cupcake pan with liners and poured the batter into the pan. I thought it would be enough, but there was excess batter. I poured the excess into this big liners that I bought for my ensaymada experiment, which I ended up not using.

Bake for about ten minutes. While it’s baking, I made the frosting.


In a separate bowl, mix the instant coffee and milk, then set aside.

Get another bowl and put the butter in it. I used my mixer to cream the butter until it became fluffy.


Then I added the powdered sugar and milk in turns, while beating gently.


Then I went to check on my cupcakes.


When it cooled down, I decorated it with the frosting and here’s the result!


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