Eggless Mocha Cupcake

Ingredients

Dry Ingredients:

• All-purpose flour – 120g
• Cocoa powder – 20g
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp

Wet Ingredients:

• Condensed milk – 150g
• Vegetable oil – 60ml
• Warm milk – 80ml
• Vinegar – 1 tsp
• Vanilla extract – 1 tsp
• Instant coffee powder – 2 tsp (dissolved in warm milk)

Frosting:

• Unsalted butter – 100g (soft)
• Icing sugar – 180g
• Instant coffee powder – 1.5 tsp (dissolved in 1 tbsp warm milk)
• Vanilla extract – 1/2 tsp

Garnish:

• Chocolate-covered coffee beans or a dusting of cocoa powder

Tools

• Cupcake tray
• Liners
• Mixing bowls
• Whisk
• Piping bag
• Star nozzle
• Spatula

Recipe Overview

This eggless mocha cupcake recipe is a dream come true for coffee and chocolate lovers. The combination of cocoa and coffee creates a bold yet smooth mocha base. The use of condensed milk and vinegar ensures a fluffy and soft crumb without eggs. The coffee-infused buttercream brings a café-style aroma to your home baking. These cupcakes are ideal for birthdays, coffee dates, or as a gourmet dessert for gifting. You can also top them with chocolate-covered coffee beans or just a swirl of piped frosting dusted with cocoa.

Recipe Detail

Preheat the oven to 170°C (340°F) and line a cupcake tray. Mix vinegar with warm milk and set aside to curdle. Dissolve coffee in the milk before mixing. In a bowl, sift flour, cocoa powder, baking powder, soda, and salt.

In a separate bowl, whisk condensed milk, oil, vanilla, and the curdled milk-coffee mixture. Gradually fold in the dry ingredients until smooth.

Fill liners 3/4 full and bake for 18–20 mins. Let cupcakes cool fully.

For frosting, dissolve coffee in warm milk. Whip butter till pale, then add icing sugar gradually, followed by the coffee milk and vanilla. Pipe frosting once cupcakes are cool.

• Preheat oven to 170°C
• Mix vinegar + milk + coffee, let curdle
• Sift flour, cocoa, baking powder, soda, salt
• Whisk condensed milk, oil, vanilla, and coffee-milk mix
• Fold in dry ingredients
• Spoon into liners 3/4 full
• Bake 18–20 mins, cool fully
• Dissolve coffee for frosting
• Whip butter, add icing sugar and coffee mix
• Pipe frosting, garnish with coffee bean or cocoa