Mocha Chocolate Coffee Cupcakes ~ Eggless

Mocha Chocolate Coffee Cupcakes are Eggless cupcakes with mocha flavours. This is frosted with Mocha chocolate ganache and makes a pretty party dessert!

Can't really believe that yet another month passed by and I had managed to do the Bake a thon without much hassle. I had today's post ready, based on M and I had planned on making something related to Mocha. While I read extensively on what actually makes a Mocha, it was interesting to note how exactly a term gets changed over time. Mocha now refers to anything instant coffee, topped with cocoa powder, or even the filter coffee where a hot steam of water is pressed over coffee and get that characteristic aroma and taste.

I enjoyed making this with instant coffee powder and filter coffee decoction as well. I had the filter coffee decoction mixed in the milk and used that to make the cupcakes. I must say these cupcakes were one of the bests that I have tasted, both in texture and taste. And I had frosted with Mocha Chocolate Coffee Ganache with candy sprinkles on top.

I have managed to complete an alphabet series minus one for I, and almost thought I should make it till Z. Maybe sometime I will do it.

I hope you enjoyed this series.

Step By Step Pictures for making Mocha Chocolate Coffee Cupcakes










Mocha Chocolate Ganache Frosting

Mocha Chocolate Coffee Cupcakes ~ Egg less

Ingredients Needed

For the Mocha Cupcakes

Dry ingredients

• 1 cup - All Purpose Flour / Maida
• 1 tsp - Baking Powder
• 3/4 cup - Sugar, powdered
• 1.5 tbsp - Cocoa Powder

Wet ingredients

• 5 tbsp - Butter - softened, unsalted
• 1/2 to 3/4th cup - Milk (start with 1/2 cup and go till 3/4th)
• 1 tsp - Instant Coffee Powder
• 1/2 tsp - Vanilla Essence

For the Mocha Chocolate Ganache Frosting

• 1/2 cup - Chocolate Compound, chopped
• 4 tbsp - Dark Chocolate Compound, chopped
• 2 tbsp - Instant Coffee Powder
• 1.25 cup - Butter - softened, unsalted
• 4 tbsp - Fresh Cream

How to make the Mocha Cupcakes

• Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners or if you have thick liners have them ready.
• In a bowl sift maida, baking powder, cocoa powder.
• Cream sugar and butter till it's light and fluffy, add vanilla essence, coffee powder.
• Now add the dry ingredients in the wet ingredients and combine it gently.
• Next add milk till and gently fold till you get a smooth batter.
• Pour the batter into the moulds. Bake at 180 degrees for 12 mins. Check the denseness with a knife or a toothpick inserted into the cupcake.
• Mine was done by 12 mins, I still kept it for another 2 mins.
• Take the cupcakes out of the oven. Let them cool entirely before frosting.
• Frost with Mocha Chocolate Ganache.

How to make the Frosting

• In a Microwave bowl, melt the Milk chocolate and dark chocolate compound for a min. Remove and temper well.
• Again add the butter and cream, MW for a minute. Stir well and again MW for a minute.
• Depending on the thickness you want you can MW the ganache.
• Once the Mocha Frosting is cooled, top it on the cupcakes, sprinkle sparklers and serve.

Notes

• Adjust the milk quantity according to your batter's smoothness.
• You can increase or decrease according to your coffee tolerance.

Recipe

Print Pin

No ratings yet

Mocha Chocolate Coffee Cupcakes ~ Eggless

Mocha Chocolate Coffee Cupcakes are Eggless cupcakes with mocha flavours. This is frosted with Mocha chocolate ganache and makes a pretty party dessert!

Course Desserts

Cuisine American

By Cook Method Oven

By Diet Eggless, Kid Friendly

Dish Type Eggless Cupcakes & Muffins

Author Srivalli

Ingredients

Dry ingredients

• 1 cup All purpose flour / Maida
• 1 tsp Baking powder
• 3/4 cup Sugar powdered
• 1.5 tbsp Cocoa Powder

Wet ingredients

• 5 tbsp Butter softened and unsalted
• 1/2 to 3/4th cup Milk start with 1/2 and go till 3/4th
• 1 tsp Instant Coffee Powder
• 1/2 tsp Vanilla Essence

Mocha Chocolate Ganache Frosting

• 1/2 cup Chocolate Compound chopped
• 4 tbsp Dark Chocolate Compound chopped
• 2 tbsp Instant Coffee Powder
• 1.25 cup Butter softened and unsalted
• 4 tbsp Fresh Cream

Instructions

How to make Mocha Cupcakes

• Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners or if you have thick liners have them ready.
• In a bowl sift maida, baking powder, cocoa powder.
• Cream sugar and butter till it's light and fluffy, add vanilla essence, coffee powder.
• Now add the dry ingredients in the wet ingredients and combine it gently.
• Next add milk till and gently fold till you get a smooth batter.
• Pour the batter into the moulds. Bake at 180 degrees for 12 mins. Check the done ness with a knife or a toothpick inserted into the cupcake.
• Mine was done by 12 mins, I still kept it for another 2 mins.
• Take the cupcakes out of the oven. Let them cool entirely before frosting.
• Frost with Mocha Chocolate Ganache.

How to make the Frosting

• In a MW bowl, melt the Milk chocolate and dark chocolate compound for a min. Remove and temper well.
• Again add the butter and cream, MW for a minute. Stir well and again MW for a minute.
• Depending on the thickness you want you can MW the ganache.
• Once the Mocha Frosting is cooled, top it on the cupcakes, sprinkle sparklers and serve.

Notes

• Adjust the milk quantity according to your batter's smoothness.
• You can increase or decrease according to your coffee tolerance.

Tried this recipe?Mention @cooking4all or tag #cooking4all!