Eggless Chocolate Cupcakes with Coffee Buttercream Frosting



Cupcake Batter:

190g plain flour

225g caster sugar

50g unsweetened cocoa powder

1tsp baking soda

1/2tsp salt

250ml warm water

1tsp vanilla extract

80ml vegetable oil

1tsp apple cider vinegar

Buttercream Frosting:

225g unsalted butter

375g icing sugar

1tsp vanilla extract

11/2tsps instant coffee

For the cupcake batter:

1) Preheat oven to 180C and line a cupcake tray with cupcake cases.

2) In a large bowl mix together the flour, cocoa powder, baking soda and salt.

3) Add the warm water, oil, sugar, vinegar and vanilla and mix until everything is incorporated.

4) Spoon the batter into the cupcake cases to about 2/3 full.

5) Bake for approx 20 minutes (or until the cake slowly springs back when pressed) and allow to cool completely before piping the frosting.


For the buttercream:

1) Mix the instant coffee into the vanilla extract until dissolved.

2) Whisk the butter on a medium-high speed for 5 minutes. Reduce the speed then gradually add the icing sugar, making sure everything is incorporated until light and fluffy.

3) Add the coffee and vanilla mixture and continue to whip until completely combined.

Makes 12 cupcakes.

Eggless Chocolate Cake adapted from…that-happens-to-be/.

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