Eggless Coffee and Chocolate Cupcake

Yesterday was my cousin’s birthday. We make an order for special cake and arrange a party every time to celebrate it. This time, for a change, We visited the orphanage nearby and spent time with the kids over there. Felt over filled by heart and we decided to visit there for all special occasions and whenever time permits.

I wanted to post something special for his birthday. But I got stuck up with few personal work and unable to spend time to prepare a special recipe. So, posting a simple, easy and moist egg less coffee and chocolate cupcake recipe which I adapted from here. I prepared these cupcakes for him when he visited home last time and I thought it is the correct time to post it now for him. Now, off to the recipe.

Basic Information:

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Makes: 12 cupcakes

Ingredients:

For Cupcakes:

All purpose flour / Plain flour / Maida – 1 and 1/2 cups

Cocoa powder – 1/4 cup, unsweetened

Granulated Sugar – 1 cup

Baking soda – 1 teaspoon

Salt – 1/2 teaspoon

Brewed coffee – 1 cup

White vinegar – 1 tablespoon (see notes)

Vanilla extract – 2 teaspoons

Olive oil – 1/4 cup + 2 tablespoons

For Frosting:

Butter – 1/4 cup

Cocoa powder – 1/4 cup, unsweetened

Icing sugar / Powdered sugar – 1 cup

Milk – 3 tablespoons (see notes)

Vanilla extract – 1 teaspoon

Method:

For Cupcakes:

1) Preheat the oven to 176C (350F). Line the cupcake tray with cupcake liners. Keep it aside.

2) In a large mixing bowl, take the brewed coffee. Add vinegar, vanilla extract and olive oil. Mix well.

3) Mix all the dry ingredients (flour, cocoa powder, baking soda, sugar and salt) in an another separate bowl. Add this dry ingredients to the coffee mixer.

4) Mix just until all the ingredients come together without any lumps.

5) Pour this batter to the prepared cupcake tray equally.

6) Bake it in the middle rack of the preheated oven for 18-20 minutes or until the skewer inserted in to it comes out clean.

7) Remove from oven and let it cool for 5 minutes and then transfer the cupcakes to the wiring rack to cool completely.

8) Once cooled down, apply the frosting and enjoy well.

For frosting:

1) Whisk the butter until it reaches the creamy consistency.

2) Add cocoa powder and mix again till it reaches smooth consistency.

3) Start with icing sugar, add icing sugar and milk or vanilla alternatively, stirring after each addition until the consistency you required.

4) Scoop the frosting to the piping bag with the desired nozzle shape.

5) Squeeze out the frosting to make a design.

Notes:

1) If you don’t get vinegar, add 1 tablespoon of lemon juice to it.

2) To prepare coffee, add 1 or 2 teaspoons of instant coffee powder(I used Nescafe) to a cup of hot water and allow it to cool to room temperature. If you don’t like the coffee flavor, use same quantity of plain drinking water to make this cupcakes.

3) The milk quantity mentioned for frosting can be increased or decreased as per the consistency you required. It the frosting is too thick, add more milk or if the frosting is too runny, add more icing sugar.

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