This post may contain affiliate links.
The easiest cupcakes you will ever make–these Mocha Cupcakes with salted caramel frosting secretly start with a boxed cake mix, but no one will ever guess! Adding in extra cocoa, sour cream and a few more ingredients makes these just like fresh from the bakery!
These Easy Mocha Cupcakes with Salted Caramel Buttercream Frosting are the newest way to my heart, and you will soon see why!
Recently I made these Easy Vanilla Cupcakes by doctoring up a classic cake mix recipe. Some call me lazy, I say I am clever. After making a cake using the same secret recipe for Sam’s 2nd birthday, the rave reviews kept coming in.
Everyone thought it was the best cake they had ever tasted. Little did they know it all started with a boxed mix. Shhhhh, I won’t tell if you don’t tell.
Have a boxed cake mix and looking for more simple dessert recipes? Try these other favorites: Chocolate Cake Mix Cookies, Peach Cobbler With Cake Mix, Blueberry Lemon Dump Cake or these Red Velvet Cake Mix Cookies with Cream Cheese Icing!
Why I love these Mocha cupcakes
- They are so easy to make.
- The frosting and cake combo is perfect.
- No one will ever know you took a few shortcuts!
- Did I mention they involve coffee???!
Ingredient Notes
- chocolate cake mix: I used Betty Crocker Super Moist Chocolate Fudge mix because Betty never lets me down! Cake mix sizes are shrinking–the original recipe uses 15.25 oz. cake mix box but some are not coming in 13.25 ounces now. The recipe should still work, you just may not get as many cupcakes.
- sour cream: I use the full fat version. I have also made these with full fat plain Greek Yogurt with success but I much prefer the flavor of with the sour cream. It is much richer.
- eggs: Most cake mixes only call for three. I used 4 in my recipe. I have also made these with 3 and they were just fine. Adding the extra egg adds to the texture of these mocha cupcakes.
- oil: I generally use canola oil in my baked goods. That is what I used for these. Use a mild flavored oil for best results.
- whole milk: I have not tried making these with any other type of milk. Whole milk is where it’s at for me in my baked goods!
- chocolate pudding mix: an instant pudding mix is what you will need.
- espresso powder: this is an ingredient I am often asked about in recipes. You can find it in the coffee aisle near the instant coffees. I use this exact espresso powder in my recipes.
For the Salted Caramel Buttercream Frosting:
- butter: I used unsalted. If you want a stronger salt flavor to balance out the sweetness of the caramel, you could use salted butter.
- powdered sugar
- caramel sauce: I used Torani caramel sauce. A good caramel sauce is ideal for the most flavor and best texture.
Recipe Variations
- change up the frosting: these mocha cupcakes are great topped with some simple Chocolate Whipped Cream or go extra on the chocolate with Chocolate Buttercream!
Step-By-Step Instructions
- Preheat the oven and get out all of your supplies.
- In a medium bowl, lightly beat the eggs. Add in the milk, sour cream, oil and vanilla and whisk to combine.
- Add in cocoa powder, cake mix, espresso powder and using an electric mixer on medium to mix the ingredients together. You can opt to beat by hand for about 2 minutes.
- Pour into cupcake lined cupcake pan and bake.
For the Salted Caramel Frosting:
- Using an electric mixer (handheld or standing), beat softened butter on medium until light and fluffy. (2-4 minutes)
- Slowly add in the powdered sugar, one cup at a time until all is used. Add in caramel, vanilla and sea salt. Beat until combined. Frost your cupcakes!
Recipe Tips
- It is very possible to overfill a cupcake tin. I always go on the lighter side as sometimes they rise big time. I fill my cupcake tins a touch over half way. 2/3 would be my absolute max. They can look really sloppy when they bake over so I try to avoid doing so. This can make for variation in the number of cupcakes you get out of this mocha cupcake recipe.
- Along those notes, you do not want to over bake these mocha cupcakes. Keep a close eye on them and do the toothpick test at the earliest time and then every couple minutes if they are not ready. No one likes a dried out cupcake.
- You may want just part of this recipe and that is fine. You may be a major chocolate lover and prefer to go with some Chocolate Buttercream Frosting. I totally get it. Or, you have some store bought frosting. That is cool too. Seriously, make these your own!
- I think a Pirouette Cookie broken in half and placed in the icing would be a fun garnish for these cupcakes. Plus a drizzle of caramel–always more caramel!
- Avoiding caffeine? I am a decaf drinker and these didn’t really get to me. But I get it. If so, you can use a decaf instant coffee instead and should be fine!
Try these other baked goods:
- ONE BOWL SMALL BATCH CHOCOLATE CHIP COOKIES
- GLUTEN FREE BLONDIES
- BLUEBERRY LEMON DUMP CAKE
- KAHLUA CREAM CHEESE BROWNIES
- SMALL BATCH LEMON SUGAR COOKIES
- ROSEMARY ORANGE ALMOND COOKIES
- PEPPERMINT CHIP COOKIES
- DOUBLE CHOCOLATE WHITE BEAN BROWNIES
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Mocha Cupcakes with Salted Caramel Buttercream Frosting
The easiest cupcakes you will ever make–these Mocha Cupcakes with salted caramel frosting secretly start with a boxed cake mix, but no one will ever guess! Adding in extra cocoa, sour cream and a few more ingredients makes these just like fresh from the bakery!
Ingredients
For Mocha Cupcakes
- 1 chocolate cake mix (15.25 oz.), I used Betty Crocker Super Moist Chocolate Fudge
- 4 large eggs
- 1/2 c canola oil
- 1 1/4 c whole milk
- 3/4 c sour cream
- 1 box instant chocolate pudding
- 1 T espresso powder
- 1/4 c cocoa powder
- 1 tsp vanilla extract
For Salted Caramel Buttercream Frosting
- 1 c unsalted butter, softened
- 4 c powdered sugar
- 1 1/2 tsp vanilla
- 1/2 tsp sea salt (more to taste)
- 1/2 c caramel sauce
Instructions
- Preheat oven to 350°F.
- In a medium bowl, lightly beat the eggs. Add in the milk, sour cream, pudding mix, oil and vanilla and whisk to combine. Add in cocoa powder, cake mix, espresso powder and using an electric mixer on medium, mix the ingredients together. You can opt to beat by hand for about 2 minutes.
- Pour batter into lined cupcake pan filling each cup about half way. Bake for 14-17 minutes or until a toothpick just comes out clean. Allow to cool completely.
- While cupcakes cool, using an electric mixer (handheld or standing), beat softened butter on medium until light and fluffy. (2-4 minutes. Slowly add in the powdered sugar, one cup at a time until all is used. Add in caramel, vanilla and sea salt. Beat until combined. Frost your cupcakes using a knife or your favorite icing piping. ***If you prefer cupcakes with lots of icing that is piped high, you will more than likely want to double the frosting recipe.***
Nutrition
Calories: 269kcal, Carbohydrates: 32g, Protein: 2g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 42mg, Sodium: 160mg, Potassium: 101mg, Fiber: 1g, Sugar: 22g, Vitamin A: 279IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
Shop This Post
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
If I don’t have sour cream in hand can I substitute Greek yogurt?
Hi! Yes, that should work. You can omit it as well as they will still turn out ok without it, the sour cream just adds extra moisture and some tang.
Can you skip the pudding?
Yes, you can skip it if you’d like!
Substitute with gluten free yellow cake mix from Pillsbury.
Added a little more then 1/2 cup milk.
Otherwise followed the recipe.
Turned out so moist and so yummy.
Thanks for the recipe.
So good to know that the gluten free worked well. These are one of our faves. Thanks for letting me know, Sonya!
I may be crazy but there is no mention of when to add the pudding mix in the instructions. I’m assuming add with the dry ingredients
Hi Eden! You are not crazy, I didn’t write that into the instructions! Add in with the milk and sour cream in the beginning. Will add this to the instructions ASAP!
Pudding is still not added to the instructions:)
added! I apologize!
Could you make this into a 9×13 cake?
Oh for sure! Just bake according to the box instructions!
These cupcakes are delicious and so easy to make! Loved the salted caramel frosting!
Yay! So wonderful to hear!! Thanks so much!