Love the rich, chocolatey taste of Starbucks’ Double Chocolate Chip Frappuccino? These cupcakes capture all that mocha magic in a delicious dessert form. They’re moist, decadent, and topped with a whipped mocha frosting that tastes just like your favorite coffee shop treat.
These Copycat Starbucks Double Chocolate Chip Frappuccino Cupcakes are a dream for chocolate lovers. With a double dose of chocolate in the batter—cocoa powder and mini chocolate chips—each bite is full of fudgy flavor.
They’re also infused with a hint of espresso to mimic that mocha Frappuccino taste, giving them just the right amount of bold, coffee shop vibe.
The frosting is the real star: a mocha whipped cream that’s airy, smooth, and not too sweet. It’s the perfect complement to the rich cupcake underneath.
Want that iconic Frappuccino look? Finish them off with a swirl of whipped frosting, a drizzle of chocolate syrup, and a sprinkle of mini chips. Add a mini green straw for extra flair!
These cupcakes are great for parties, bake sales, or anytime you want to impress coffee-loving friends. They’re easy to transport, hold up well, and taste even better the next day.
You don’t need fancy ingredients—just pantry staples, cocoa powder, chocolate chips, and instant espresso powder.
You can even make them ahead: bake the cupcakes and prepare the frosting separately, then assemble before serving.
Make them in mini cupcake form for bite-sized treats, or go full-size for that bakery-style wow factor.
For a stronger coffee taste, add a bit more espresso powder to the batter. Or leave it out if you’re baking for kids.
These cupcakes are guaranteed to be a hit with anyone who loves chocolate, coffee, or both.
They’re rich, smooth, and full of flavor—basically dessert meets your favorite drink.
So next time you’re craving a Frappuccino, skip the drive-thru and bake these instead.
Servings: 12 cupcakes
Time:
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
Ingredients:
For the cupcakes:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- 1/2 cup sour cream
- 1/3 cup mini chocolate chips
For the mocha whipped frosting:
- 1 cup heavy whipping cream
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon powdered sugar
- 1/2 teaspoon instant espresso powder
For garnish:
- Chocolate syrup
- Mini chocolate chips
- Mini green straws (optional)
Instructions:
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Add eggs, vanilla, and espresso powder.
- Mix in sour cream, then gradually add dry ingredients. Fold in mini chocolate chips.
- Divide batter evenly and bake for 16–18 minutes or until a toothpick comes out clean. Cool completely.
- Make the frosting: whip cream, cocoa, powdered sugar, and espresso powder until stiff peaks form.
- Pipe frosting onto cooled cupcakes.
- Drizzle with chocolate syrup, sprinkle with mini chips, and top with a straw.
Tips:
- Use room temp ingredients for smoother batter.
- Don’t overmix—just until combined.
- Chill mixing bowl and beaters for best whipped frosting.
- Cupcakes stay moist for days—store in fridge.
- Use decaf espresso if desired.
Why You’ll Love This Recipe:
- Tastes just like the Starbucks frappuccino
- Rich chocolate and subtle coffee flavor
- Light, fluffy mocha whipped frosting
- Easy to make with simple ingredients
- Fun and festive presentation
Summary: These Copycat Starbucks Double Chocolate Chip Frappuccino Cupcakes are rich, fudgy, and topped with mocha whipped cream. The perfect sweet treat for coffee lovers and chocolate fans alike.
