Eggless Coffee Cupcakes

Eggless Coffee Cupcakes
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1 1/2 Tbsp cocoa powder

1 tsp baking powder

1 cup maida/ flour

¼ tsp Salt

3/4th cup sugar, powdered

Wet ingredients:

3/4th cup milk, to make the batter smooth

1/2 tsp vanilla essence

1 Tbsp coffee powder + 1 tsp water, to make a paste

5 Tbsp butter, softened


Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners.

In a bowl sift maida, baking powder, cocoa powder and sugar.

Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms.

Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes)

You check if they’re done by inserting a toothpick into the cupcake. If the toothpick comes out clean, it means it’s done.

Take the cupcakes out of the oven. Let them cool entirely. Note: Do not frost them unless they are completely cool as the frosting will start to melt.

You can frost the cupcakes with mascarpone cheese with a shot of whiskey or some coffee butter cream. Here, coffee cream cheese frosting has been used.