Dairy Farmers of Canada

Mochaccino Layer Cupcakes

Tiny cakes are irresistible when garnished with a fluffy filling and topping.

  • Prep: 20 min
  • Cooking: 25 min
Yields 12 cupcakes
mochaccino layer cupcakes


  • 1 cup (250 mL) sugar
  • 2/3 cup (160 mL) cocoa powder
  • 1 1/4 cups (310 mL) 35 % cream
  • 1/4 cup (60 mL) brewed coffee or water
  • 1 egg
  • 1 1/3 cups (330 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • Mocha Frosting
  • 2/3 cup (160 mL) Semisweet chocolate chips
  • 2 tbsp (30 mL) brewed coffee or 1 tbsp (15 mL) vanilla extract
  • of ground cinnamon
  • 1 1/4 cups (310 mL) 35 % cream
  • Cinnamon hearts (optional)
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Preheat oven to 350 °F (180 °C). Line a 12-cup muffin pan with large-size paper liners.

In a large bowl, whisk together sugar and cocoa. Gradually whisk in cream until blended; whisk in coffee and egg. Without stirring, add flour, baking powder, baking soda and salt; stir until batter is smooth and blended.

Spoon into prepared muffin cups. Bake for about 25 minutes or until tops spring back when lightly touched. Let cool completely.

Mocha Frosting:

In a heatproof bowl set over a saucepan of hot, not boiling water, melt chocolate chips with coffee, cinnamon and 1 tbsp (15 mL) of the cream; stir until smooth. Let cool slightly.

In a large, chilled bowl, whip remaining cream to soft peaks. Fold one-quarter into chocolate mixture until blended; beat chocolate mixture into remaining cream. Chill until stiff.

Peel paper from cupcakes; cut each cake in half crosswise. With a spatula or piping bag, spread or pipe frosting over bottom cake layers. Top with cake tops and decorate with remaining frosting and cinnamon hearts (optional).


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Nutritional information

Per serving
Energy: 339 Calories
Protein: 4 g
Carbohydrate: 37 g
Fat: 21 g
Fibre: 2 g
Sodium: 138 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 51 mg
Iron: 12 %
Magnesium: 16 %
Vitamin A: 20 %
Vitamin D: 14 %