Indulge in the irresistible taste of chocolate mochi cupcakes, a delightful twist on the classic treat.
Topped with chocolate frosting, these easy to make cupcakes are perfect for any occasion.
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Chocolate mochi cupcakes blend the richness of chocolate with the unique chewiness of mochi, resulting in a delectable and innovative dessert experience.
Each bite offers a harmonious contrast between the deep cocoa flavors and the soft, slightly springy texture of mochi.
These soft and delicate cupcakes have the perfect balance between sweetness and the earthy undertones of chocolate, creating a sensory delight that's both familiar and excitingly new.
Whether you're a fan of chocolate desserts or intrigued by innovative textures, these cupcakes are a must-try for anyone seeking a truly captivating flavor adventure.
Chocolate mochi cupcakes are great for birthday parties, dessert, pot lucks, and other special occasions like Christmas or even Halloween.
This recipe is great if you are after a gluten free cupcake recipe.
Other mochi muffin recipes you might like to try include ube mochi muffins, chocolate mochi muffins, black sesame mochi muffins, or even matcha mochi muffins.
Why You'll Love This Recipe
- Chocolate lovers will love the rich cocoa taste and the chewiness of these mochi cupcakes.
- These chocolate mochi cupcakes are easy to make.
- Make these cupcakes in advance and serve them at parties and picnics, for dessert, or even a lunch box treat.
- They are gluten free and can be made vegan friendly.
- The combination of the velvety chocolate flavor and the chewy mochi texture provides a distinctive texture that is unique.
- This recipe is budget friendly.
- Great to serve at special occasions like Christmas, Easter, or pot lucks.
Cost To Make
Estimated cost = $6.35 or $0.53 a cupcake (not including frosting)
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Cupcakes
- Unsweetened Cocoa Powder
- Salt
- Glutinous Rice Flour: Also known as sweet rice flour or mochiko flour.
- Baking Powder
- Butter or Neutral Flavored Oil
- Milk of Choice
- Eggs
- Sweetened Condensed Milk of Choice
For the Frosting (optional)
- Butter
- Powdered Sugar (icing sugar)
- Unsweetened Cocoa Powdered
- Milk of Choice
- Vanilla Extract: Optional
Instructions
This recipe for chocolate mochi cupcakes makes 12. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
For the Cupcakes
Step One: Preheat oven to 180°C (356°F) and grease or line a 12 cup muffin pan with cupcake liners. I used a 12 hole muffin tin with each hole being able to hold about ½ cup of mixture.
Step Two: In a large sized mixing bowl, combine the cocoa powder, salt, flour, and baking powder.
Step Three: In a separate medium mixing bowl, combine the melted butter (or oil), milk of choice, eggs, and sweetened condensed milk.
Step Four: Add the wet ingredients to the dry ingredients. Mix until there are no lumps and the mixture is smooth.
Step Five: Place mixture evenly in prepared muffin pan and bake in preheated oven for about 20 to 25 minutes or until lightly golden brown on top. To check if your cupcakes are cooked, you can carefully stick a wooden skewer or toothpick in the middle of a cupcake. If it comes out clean then the cupcakes are cooked.
Step Six: Once baked, remove from oven and allow to cool in muffin pan for about 10 minutes before removing them and placing them on a wire cooling rack. Allow to cool completely.
For the Frosting (optional)
Step One: Using an hand mixer or stand mixer, beat the butter on high speed until it becomes pale in color and thick. This should take about 3 to 4 minutes.
Step Two: Add half of the powdered sugar and cocoa powder. Beat, starting on a lower speed, gradually increasing the speed to high, for about 3 minutes.
Step Three: Add the remaining icing sugar and cocoa powder. Beat until well combined. This may take about 3 to 4 minutes.
Step Four: Add the milk and vanilla, beat starting on low speed (so that it doesn’t splash everywhere), gradually increasing the speed to medium/high, for about 1 to 2 minutes. Place mixture in piping bag and pipe frosting over cooled cupcakes.
Tips for Success
Gently mix the batter until just combined to prevent overmixing. If you overmix your batter it can result in tough cupcakes.
Substitutions / Variations
- Chocolate Ganache: Top the cupcakes with a luscious chocolate ganache for an extra dose of chocolate indulgence.
- Create a raspberry filling by adding a dollop of raspberry jam or fresh raspberries in the center of the cupcakes before baking.
- S'mores Twist: Add some mini marshmallow pieces and chocolate chips into the batter, then sprinkle graham cracker crumbs on top before baking for a delightful s'mores-inspired treat.
- Mix chopped nuts, such as almonds, walnuts, or pecans, into the cupcake batter for added crunch and nutty flavor.
- Add a tablespoon of instant espresso powder to the cupcake batter to create a mocha twist on the classic chocolate flavor.
- Prepare a coffee-infused whipped cream frosting by adding a splash of coffee or espresso to freshly whipped cream. Pipe the frosting onto the cupcakes and dust with cocoa powder or chocolate shavings for an elegant coffee-inspired treat.
Serving Suggestions
- Add a light dusting of powdered sugar on top before serving.
- Turn the cupcakes into a decadent dessert by serving them with a scoop of vanilla or coffee ice cream.
- Enjoy the cupcakes with a cup of coffee, or hot cup of tea for high teas, morning teas, or afternoon tea.
- With fresh strawberries or other berries.
Storage
Store these easy chocolate mochi cupcakes in an airtight container in the fridge for up to 2 to 3 days. You can also freeze these cupcakes (without the frosting on top) for up to 1 to 2 months.
To defrost, allow to come to room temperature naturally overnight.
More Mochi Recipes
Looking for other delicious and easy mochi recipes to enjoy? Then you might like to try chocolate mochi, ube butter mochi, Nutella mochi, dairy free chocolate chip muffins, potato mochi, mochi pancakes, biscoff baked mochi donuts, mochi bread, mochi cookies, or even mango mochi.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Chocolate Mochi Cupcakes
Ingredients
For the Cupcakes
- 3 tablespoons (30 grams, 1.06 ounces) unsweetened cocoa powder
- Pinch of salt
- 228 grams (8.04 ounces) glutinous rice flour (mochiko flour or sweet rice flour)
- 1 teaspoon baking powder
- 2 tablespoons (28 grams, 0.99 ounces) melted butter or (25 grams, 0.88 ounces) neutral flavored oil, like vegetable oil)
- 1 cup (250 ml/grams, 8.82 ounces) milk of choice
- 2 eggs
- ⅓ cup (102 grams, 3.60 ounces) sweetened condensed milk of choice
For the Frosting (optional) – you could also use store bought frosting
- ¾ cup (200 grams, 7.05 ounces) butter, softened
- 2 ½ cups (315 grams, 11.11 ounces) powdered sugar icing sugar, sifted
- ½ cup (70 grams, 2.45 ounces) unsweetened cocoa powder
- ¼ cup (62 ml/grams, 2.18 ounces) milk of choice
- 1 teaspoon vanilla extract optional
Instructions
For the Cupcakes
- Preheat oven to 180°C (356°F) and grease or line a 12 cup muffin pan with cupcake liners. (see note 1).
- In a large sized mixing bowl, combine the cocoa powder, salt, flour, and baking powder.
- In a separate medium mixing bowl, combine the melted butter (or oil), milk of choice, eggs, and sweetened condensed milk.
- Add the wet ingredients to the dry ingredients. Mix until there are no lumps and the mixture is smooth.
- Place mixture evenly in prepared muffin pan and bake in preheated oven for about 20 to 25 minutes or until lightly golden brown on top. To check if your cupcakes are cooked, you can carefully stick a wooden skewer or toothpick in the middle of a cupcake. If it comes out clean then the cupcakes are cooked.
- Once baked, remove from oven and allow to cool in muffin pan for about 10 minutes before removing them and placing them on a wire cooling rack. Allow to cool completely.
For the Frosting (optional)
- Using an hand mixer or stand mixer, beat the butter on high speed until it becomes pale in color and thick. This should take about 3 to 4 minutes.
- Add half of the powdered sugar and cocoa powder. Beat, starting on a lower speed, gradually increasing the speed to high, for about 3 minutes.
- Add the remaining icing sugar and cocoa powder. Beat until well combined. This may take about 3 to 4 minutes.
- Add the milk and vanilla, beat starting on low speed (so that it doesn’t splash everywhere), gradually increasing the speed to medium/high, for about 1 to 2 minutes.
- Place mixture in piping bag and pipe frosting over cooled cupcakes.
Notes
- I used a 12 hole muffin tin with each hole being able to hold about ½ cup of mixture.
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