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Hi everyone! It’s Liz from Love Grows Wild, and I’m so excited to be back at The Recipe Critic! I love sharing great meal ideas with you, but let’s face it, dessert is WAY more fun! So let’s dive right into these sinfully sweet and deliciously decadent Cappuccino and Chocolate Cupcakes!
Cappuccino and Chocolate Cupcakes are the ultimate decadent dessert!
Coffee and chocolate have to be two of my favorite things in the entire world. So a cupcake that combines the intoxicating aroma of cappuccino with the rich sweetness of chocolate is bound to be a winner in my book! These yummy mini cakes not only taste and smell amazing, but look so beautiful too! The golden caramel color of the cake along with the glossy, white frosting on top makes them almost too pretty to eat! …Almost! {wink}
For the cake itself, I use one of my favorite baking shortcuts: boxed cake mix. I always keep some in the pantry for those days I don’t feel like dragging out all my baking ingredients, and you honestly can never tell the difference! To transform the cupcakes into a cappuccino-chocolate treat, I simply added instant coffee dissolved in a bit of water and chocolate chunks! Such an easy way to jazz up a box mix and really make it special! Just look at that gorgeous coffee-color batter…
Cappuccino and Chocolate Cupcakes batter being poured into cupcake papers in a pan.
I absolutely love the frosting recipe for these cupcakes… It is fluffy white, super glossy, and stands up beautifully on the cakes! It takes a few steps, but I promise it’s worth it!
Cappuccino and Chocolate Cupcakes are the ultimate decadent dessert!
To decorate the cupcakes, I simply grated some extra semi-sweet chocolate on top, which I think makes them look just lovely. Adding some chocolate-covered coffee beans would also be perfect for this cupcake flavor!
Cappuccino and Chocolate Cupcakes are the ultimate decadent dessert!
Cappuccino and Chocolate Cupcakes are the ultimate decadent dessert!
Ariel view of the Cappuccino and chocolate cupcakes.
I’ve enjoyed some fantastic fruit-inspired desserts all Summer long, but heading into Fall I’m definitely ready for some decadent chocolate! And this recipe totally hits the spot!
Cappuccino and Chocolate Cupcakes ready to eat with chocolate flakes on top.
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Liz from Love grows wild.

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Cappuccino & Chocolate Cupcakes

By: Alyssa Rivers
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 24


  • 2 tablespoons instant coffee granules
  • 4 ounces semi-sweet chocolate finely chopped
  • 1 box yellow cake mix
  • 1 1/3 cups sugar
  • 5 large egg whites
  • 1/2 teaspoon cream of tartar
  • 2 ounces semi-sweet chocolate finely grated


  • Preheat oven to 350 degrees and line 24 muffin cups with paper liners. Prepare yellow cake mix as directed on package. In a small bowl, combine instant coffee and 2 teaspoons hot water. Stir until coffee is fully dissolved and add to the cake batter along with the 4 ounces chopped chocolate. Stir to combine.
  • Divide batter among muffin cups and bake until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cupcakes cool in pans 5 minutes, then transfer to a wire rack to cool completely.
  • Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and transfer to an electric mixer. Beat on medium until soft peaks form, about 4 minutes. Then increase the speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes. Transfer frosting to a piping bag or large zip-top bag with the tip cut off. Frost cupcakes and sprinkle finely grated chocolate on top.


If you don't drink coffee, pero makes a great substitute!


Calories: 168kcalCarbohydrates: 33gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 1mgSodium: 168mgPotassium: 86mgFiber: 1gSugar: 23gVitamin A: 2IUCalcium: 51mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. Coffee+chocolate,I absolutely love these cupcakes:) I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  2. This sounds amazing. But I wonder what it would taste like if you used a box chocolate cake instead? Has anyone tried that?

    1. Hi Christen! I’m sure using a chocolate cake would be incredible as well! The yellow cake mix just makes that gorgeous coffee-color batter when you add the instant coffee!

  3. Liz, you are speaking to me with these cupcakes! They look amazing! Once again, your photography is awesome here.

    1. Hi Madalena! Thanks so much! These were beauties to photography 🙂 I still use the standard 35mm lens that came with my Canon Rebel, but the 50mm is on my Christmas list!