Softest Cupcakes made with chocolate & coffee in the batter and then topped with a decadent coffee buttercream for the ultimate coffee lover’s treat!
Since I got a hang of making cupcakes, I am unstoppable. All I want to make everyday is cupcakes because well why not?! And not just regular cupcakes but cupcakes that taste like bakery style cupcakes yet are made using NO eggs & no butter in the batter! Is this even possible?!! And is it only me or is there no emoji for cupcakes?!! So unfair!
Regarding no butter & no eggs cupcakes, that’s my newest obsession which started with our favorite microwave cake.
Remember the 5 minute microwave chocolate cake which I posted recently that needs only few ingredients and only 5 minutes, yes today’s recipe is heavily inspired by that and I am so excited to share today’s recipe with you guys because these CUPCAKES !!
Chocolate & coffee flavored cupcakes and hence the name and topped with a delicious rich coffee buttercream. These are my second favorite cupcakes after my vanilla cupcakes. And I might or might not have eaten 2 whole cupcakes while taste testing because well that’s the right thing to do and there is always treadmill to melt those extra pounds away lol. On that note, is it only me or you guys feel like you gain few extra pounds during holiday season?! .
These cupcakes must be the richest softest cupcakes I have made in a while even though there is no butter or eggs in the batter! Atleast everybody needs to try them once and that buttercream. You can lick it with your fingers and if you love coffee like I do, well then you won’t have any difficulty in cleaning these up 😛
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- 10 tbsps All purpose flour
- 2 tbsp cocoa powder
- ⅛ tsp salt
- ½ tsp baking soda
- 5 tbsp sugar
- 6 tbsps semi sweet chocolate chips
- 4 tsp oil (I use olive oil)
- 4 tsp apple cider vinegar
- 2 tsp vanilla extract
- 10 tbsp strong black coffee (If you don't have a coffee press, you can simply make black coffee by taking 10 tbsps of hot water & adding your favorite coffee about 1-2 tsps in there and stirring it. You can even strain it before using so you don't get any coffee granules)
- ¼ cup or ½ stick unsalted butter at room temperature
- 1 tsp vanilla extract
- '2.5 cups white powdered sugar
- 5 tbsps very strong black coffee (Here we are going to make coffee just like above. So by adding 1-2 tsps or little more in 5 tbsps of hot water and stirring. Make sure when you taste your buttercream, it has nice coffee flavor. If you feel it's not too strong for your taste, add a little bit of powdered coffee in there but make sure it is the powder stuff or your buttercream won't be smooth!)
- For cupcakes:
- Pre heat oven to 350F.
- In a bowl, add all the dry ingredients for the cupcake. Stir and add all the wet ingredients and stir until evenly mixed.
- Grease cupcake liners and fill them up with batter upto ¾th full.
- Bake in 350 F oven for 18-20 minutes or until a toothpick inserted in the center of the cupcake comes out dry.
- Coffee Buttercream :
- In a mixing bowl, beat butter with an electric mixer until smooth. Add vanilla extract, a tbsp of black coffee and powdered sugar and mix. Now add the remaining black coffee but 1 tbsp at a time until you get the right consistency. I like to get a medium thick buttercream so it's easy to pipe onto cupcakes.
- Pipe the buttercream onto cupcakes in whichever way you like.
More Cupcake Recipes:
Gayle @ Pumpkin 'N Spice saysOctober 30, 2015 at 6:11 AM
How adorable are these cupcakes, Ami?! And I’m in love with the mochaccino flavor. These would not last long in my house. Sounds like the perfect sweet treat!
lindsay saysOctober 30, 2015 at 6:30 AM
so fun! and as always so creative! love that coffee buttercream
Kathy @ Beyond the Chicken Coop saysOctober 30, 2015 at 7:06 AM
These look super moist and delicious. I love that it’s all about coffee and chocolate!
Fareeha saysNovember 14, 2015 at 10:56 PM
Wow, this looks incredibly awesome. I could definitely do with it right now. I cn grab it right from the screen and gobble it up. lovely.
Neeti saysMarch 28, 2016 at 12:03 AM
Want to omit coffee wht can I use instead
naivecookcooks saysMarch 28, 2016 at 12:06 AM
Well these are coffee + chocolate cupcakes so if you don’t want coffee, just make my EGGLESS CHOCOLATE CUPCAKES instead. Here is the link ->> https://www.naivecookcooks.com/one-bowl-easy-chocolate-cupcake-recipe/
Madhura saysMarch 28, 2016 at 7:18 PM
hi.. cakes look awesome.. just one query.. there is no baking powder in ingredients.. why so?
naivecookcooks saysMarch 29, 2016 at 2:20 AM
Since I am using vinegar & baking soda here so I don’t need to use baking powder.
Sakshi saysApril 3, 2016 at 3:05 AM
Hi, One query please… Can we use normal vinegar instead of Apple cider vinegar?
naivecookcooks saysApril 3, 2016 at 10:01 AM
You can try but I would suggest if possible to use apple cider vinegar as it is stronger than normal vinegar 🙂 Do let me know if you try Sakshi!
Sakshi saysApril 4, 2016 at 6:29 AM
Thank you Amishi for the clarification.. 🙂
Vasudha saysApril 27, 2016 at 1:04 PM
Hi! I made these today and loved loved loved the flavor! I just had one doubt as to whether the chocolate chips are to be mixed in the dry ingredients, or should they be mixed along with the wet ingredients and melted in the hot coffee. My batter seemed a little liquidy (is that even a word?)
Vasudha saysApril 27, 2016 at 1:06 PM
Also, don’t know if you’ve noticed but all comments/replies seem to be done at 10.52!!
naivecookcooks saysApril 27, 2016 at 1:23 PM
Thannks Vasudha! Yes I did notice it but forgot about it. Thanks for reminding. I think there is some glitch in the comment plugin.Looking into it 🙂
naivecookcooks saysApril 27, 2016 at 1:26 PM
Yes chocolate chips are to be mixed in dry ingredients! hehe yes that’s exactly how it’s supposed to be. It will be a liquidy batter but once you bake it will turn out perfect! Glad you loved these cupcakes! They are my favorite!!
Vasudha there is a star rating under the comment, if you don’t mind can you please rate this recipe? It helps my recipe to get viewed more 🙂
Vasudha saysApril 27, 2016 at 1:39 PM
Hi! I rated it already (5 star, of course!) Is that not showing?? Lemme look. What do you think would be the time for mini ones? I opened it once at 9 mins and then 5 more mins. I used Wilton paper liners and they stuck where the choco chips were present 🙁 any thoughts? I’ve tried all eggless chocolate cakes and I just loved these!!!
naivecookcooks saysApril 27, 2016 at 1:43 PM
Aww thank you so much!! <3 Ok so for normal sized cupcakes it took me total of 18-20 minutes to bake. For mini ones, I would suggest to check them at around 10-12 minutes and then proceeding from there. Make sure you brush oil or butter on the inside of paper liners. That will help them a bit but cupcakes will still stick a bit to the liners. As for chocolate chips, make sure they are evenly mixed in the batter. And once done cool completely, that way chocolate chips won't stick to the liners. Let me know how it goes 🙂
Palak saysApril 28, 2016 at 5:54 PM
Cupcakes look amazing. I’m sure they taste wonderful too.
Just wanted to know if I can use this recipe to make a 8″ round cake?
Would there be any alterations required.
naivecookcooks saysApril 28, 2016 at 6:58 PM
Thanks Palak! It should be ok to bake these as a cake in an 8″ pan. I have never done it so I am not sure how much batter that will be in an 8″ pan but it should work! Make sure you butter your insides of the pan generously before pouring the batter so cake doesn’t stick. This is a liquidy batter so don’t get scared when you see the batter being too liquidy. It will be fine once it bakes. The timings will be longer now for baking. I suggest bake it at same temperature for 25-30 minutes but keep an eye. Check it at around 25 minutes by inserting a knife in the center and if it comes out dry, it’s done otherwise bake little longer 🙂 Let me know how it goes! And just to be on the safe side, you can place a baking tray underneath your baking pan so there are no spills!
Aditi SInghai saysJune 12, 2016 at 4:22 PM
Hey, my cupcakes didn’t rise well. and felt very gooey..
naivecookcooks saysJune 15, 2016 at 9:26 AM
Hey Aditi! Hey if you follow the steps exactly it should rise! Mine always rise, I have made them multiple times and even readers have! Did you followed everything the way it’s written?
Noopur Singh saysSeptember 15, 2016 at 8:34 AM
Hii Amishi yesterday I baked chocolate mud cake n first time I had done frosting wth coffee buttercream( followed by ur recipe).. Wanted to knw few things as I took 1/2 stick of unsalted butter n put 1 cup sugar u have mentioned 2.5 cup.i felt . 1 cup was too sweet.. So pls clear white sugar means confectioner sugar?? I used normal one..
naivecookcooks saysSeptember 16, 2016 at 1:40 AM
Hi Noopur! Yes in coffee buttercream recipe as I have mentioned, I have used white powdered sugar which is also called confectioners sugar. May be your black coffee wasn’t too strong, you think and that’s why 1 cup sugar felt too sweet? I used homemade black coffee that is really strong so bitter too so ended up using 2.5 cups powdered sugar 🙂
Noopur Singh saysSeptember 16, 2016 at 2:32 AM
Firstly thxx for replying Amishi..oky..i made black coffee at home took 5tbsp hot water n put 2tbso coffee I think so.. As u mentioned.. Pls tell me what is the procedure of making black coffee at home.. And how long we beat butter n sugar.. Sry to bothering u as I m learning from all of u found u r very good in baking..