Description
Soft, moist, and chocolatey, these eggless cupcakes are the perfect bake-anytime treat.
Ingredients
Units
Scale
Cupcakes
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 6 tbsp unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil (sunflower works well)
- 1/4 cup hot coffee (1 tsp instant coffee mixed with 1/4 cup hot water)
- 1/4 cup milk
- 1/4 cup plain yogurt
- 1 tsp vanilla extract
Chocolate Icing
- 100 g unsalted butter, room temperature
- 1/3 cup cocoa powder
- 100 g icing sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (if needed, for smoother texture)
Instructions
- Preheat oven to 180°C (350°F).
- Line a muffin tin with paper cupcake liners.
- In a large bowl, sift together flour, baking powder, baking soda, cocoa powder, and sugar.
- Make a well in the center and pour in oil, hot coffee, milk, yogurt, and vanilla.
- Mix until just combined. Don’t overmix; stop once you don’t see streaks of flour.
- Divide the batter evenly between cupcake liners, filling about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, beat butter, cocoa powder, icing sugar, and vanilla until fluffy. Add milk if needed for a smooth, spreadable texture.
- Frost cooled cupcakes and enjoy.
Notes
Created, prepared, tried, and tested by Ureshani
