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–+ servings
Eggless Chocolate Coffee Cupcakes
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Eggless Chocolate Cupcakes

By Zerrin & Yusuf
Super easy and super moist eggless chocolate coffee cupakes. Dairy-free when the frosting is left out.
Yields: 14
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PREP 20 minutes
COOK 15 minutes
TOTAL 35 minutes

INGREDIENTS
  

Cupcake batter:

  • 1 and ½ cups all purpose flour
  • ¼ cup cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla powder
  • ¼ teaspoon salt
  • ¾ cup hot water
  • 2 tsps coffee
  • 1 tablespoon vinegar
  • 6 tablespoon olive oil

Frosting:

  • 2 and ½ cups powdered sugar
  • 80 g unsweetened cocoa powder
  • 5 tablespoon butter at room temperature
  • 6 tablespoon heavy cream
  • Heart shaped chocolate chips for decoration

INSTRUCTIONS
 

  • Preheat oven at 180C.
  • Mix flour, cocoa powder, sugar, baking soda, salt and vanilla in a bowl.
  • Mix hot water with coffee and let it cool.
  • In a separate bowl mix coffee, vinegar and olive oil.
  • Combine wet ingredients with dry ones mixing with a spatula. The batter will not be very thick.
  • Do not overmix.
  • Share into 14 cupcake liners and bak efor 15 minutes or until toothpick inserted comes out clean.
  • Let them cool down before frosting.
  • For the frosting; sift powdered sugar and cocoa powder into a bowl.
  • Beat the butter about a minute and gradualy add sugar and cocoa powder.
  • Pour heavy cream and continue mixing.
  • Top the cupcakes with the frosting and decorate with heart shaped white chocolate chips.

NUTRITION

Calories: 183kcalCarbohydrates: 19gProtein: 2gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 18mgSodium: 156mgPotassium: 118mgFiber: 3gSugar: 15gVitamin A: 219IUVitamin C: 0.04mgCalcium: 15mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dessert
Cuisine American
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