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!
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!