Close button
The Guardian
Email YouTube Facebook Instagram Twitter WhatsApp
Everything you need to live well

Vanilla-mocha Cream Cupcakes Recipe

A wise man once said, “the first job of a cake is to be vanilla”. Words on marble! You can never go wrong with vanilla. This is why I always, always, always add vanilla to every cake I’m baking. Sometimes too, you just want to keep it simple, especially when you’re using a strong flavoured frosting, which brings us to our cake- good ol’ vanilla cupcakes with mocha frosting. These fluffy, moist, buttery treats filled and frosted with light mocha buttercream frosting with a generous dash of coffee are so delicious you may not want to share.


250g unsalted butter, softened

3 cups granulated sugar

3 large eggs (room temperature), lightly beaten

360ml unsweetened yogurt

3 1/2 cups all purpose flour

2 tablespoons baking powder

3 tablespoons vanilla essence

1 teaspoon salt



1 cup dissolved instant coffee

Cupcakes (1)


2 tablespoons, instant coffee powder

220g unsalted butter, room temperature

1 teaspoon vanilla extract

1/4 teaspoon salt

3 1/2 cups confectioners (icing) sugar, sifted

4 tablespoons, unsweetened cocoa powder

1/3 cup chocolate milk

Crushed peanuts (because I’m extra like that)

Difficulty level: Easy

Total baking/prep time: 1 hour

Cupcakes (2)


  • Heat the oven to 300°F and arrange a rack in the middle. Line your cupcake mold with paper liners.
  • Sift together the measured flour, baking powder and salt in a dry bowl; set aside.
  • Using your mixer, starting on a high speed, cream the butter, sugar and vanilla essence together for at least 8-10 minutes until pale white and fluffy.
  • Gently add the eggs to creamed moisture with mixer still running, allow to mix properly.
  • Using a wooden spatula (turny garri) fold in the flour in 3 batches, alternating with the yoghurt, mixing thoroughly after each addition, and ending with flour.
  • Using a tablespoon or an ice cream scoop, add 2 heaped spoons of batter to each cup. It will be approximately just over half full.
  • Place in the center of your preheated oven.
  • Allow to bake for approximately 15-20 minutes. Your cupcakes are done when a clean toothpick inserted comes out dry.
  • Leave in mold for 5 minutes. While they are still hot, using a toothpick, poke holes in cupcakes and drizzle one teaspoon of instant coffee over each cupcake. Remove from mold to cool completely.



  • Dissolve instant coffee in 1 tablespoon of water
  • Sift icing together with unsweetened cocoa powder and salt.
  • With your mixer at high speed, mix butter with 1 1/2 cups confectioners’ sugar for 2 minutes. Add chocolate milk, instant coffee and vanilla essence to mixture. Allow to mix for 2 minutes, add remaining icing sugar, mix at a high speed for 3 minutes until it gets to a piping/spreading consistency.
  • Pipe or spread onto the now cooled cupcakes. Sprinkle crushed peanuts on cupcakes. Serve with coffee, ice cream or anything that suits your taste.

Makes 18 cupcakes.

Receive News Alerts on Whatsapp: +2348136370421