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Eggless Coffee Cupcakes

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Eggless Coffee Cupcakes
  • Chef:
  • Recipe Servings: 6
  • Cook Time:
  • Soft and spongy eggless cupcakes with a coffee kick. Smothered with some coffee cream cheese frosting. Yummy-licious!


  • Dry ingredients:
  • 1 cup maida/ flour
  • 1 tsp baking powder
  • 3/4th cup sugar, powdered
  • 1 1/2 Tbsp cocoa powder

  • Wet ingredients:
  • 1/2 tsp vanilla essence
  • 5 Tbsp butter, softened (Salted. In case you are using unsalted butter, add 1/4 tsp salt)
  • 3/4th cup milk, to make the batter smooth (Adjust the milk quantity according to your batter's smoothness)
  • 1 Tbsp coffee powder + 1 tsp water, to make a paste (You can increase or decrease according to your coffee tolerance)


  1. Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners.
  2. In a bowl sift maida, baking powder, cocoa powder and sugar.
  3. Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms.
  4. Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes)
  5. You check if they're done by inserting a toothpick into the cupcake. If the toothpick comes out clean, it means it's done.
  6. 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.