Coffee is something that I know everyone enjoys. What could be better than chocolate cupcakes? Yes, chocolate cupcakes covered with coffee buttercream! Let me show you how to make the best cold coffee cupcakes.
I’m not sure how I’ve never shared a recipe with you that calls for coffee buttercream. Many of you enjoy adding classic vanilla buttercream frosting to your desserts, and it’s one of my favourites as well, but you should try this recipe for coffee-flavoured buttercream. It’s quite rich and delicious.
This recipe is also included in my eggless baking book. You may buy this book by clicking here.
INGREDIENTS USED IN COLD COFFEE CUPCAKES
· THE FAT
I am using vegetable oil instead of butter. Oil-based desserts are much lighter and have a fluffier sponge. They also have a longer shelf life than desserts made from butter.
Superfine sugar is the same as caster sugar and that is what I have used in this recipe. I would advise you to not use granulated sugar in dessert recipes. It has big sugar chunks that never fully dissolve into your dessert and you end up with sugar chunks in the end. You can read more about sugars here.
Yogurt is a very important ingredient in this recipe because it is responsible for adding structure and texture to eggless cold coffee cupcakes. In a normal recipe, this would be done with eggs. Now I know a lot of you are always wondering whether to use Greek yogurt or not. I always use normal homemade yogurt/Dahi for these cupcakes. Sometimes homemade yogurt can be too watery. If that is the case you should separate the thick yogurt portions and use that. In times when homemade yogurt is just slightly watery, you can use it just as is. There is no need to strain it. Hope you don’t rush to the market to buy Greek yogurt the next time you need to use yogurt in a recipe, haha!
Wondering about more egg substitutes? There is an entire blog post dedicated to that and I know it will give you a better understanding of the entire thing!
· DRY INGREDIENTS
For my dry ingredients, I used all-purpose flour, baking soda, and baking powder. Whenever I am making an eggless dessert, I make sure to sift in my dry ingredients. What this does is, make the dry ingredients that you are adding slightly lighter and therefore incorporate more air into your batter. A decent amount of air is needed in eggless desserts to help them get a better rise.
EQUIPMENTS USED FOR MAKING COLD COFFEE CUPCAKES
I’ve used borosil bowl to make my cupcake batter. Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. The same goes for my set of Measuring Cups and Measuring Spoons. I have used a cupcake tray for baking these cupcakes and is baked in my Borosil 60L oven.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE COLD COFFEE CUPCAKES
- Do not overmix your batter. This will always lead to cupcakes that are harder to chew and not as soft.
- Be very careful to not overbake the chocolate cupcakes. Because of the already brown color, judging by looking whether a chocolate cupcake is fully baked or not is tough. The best way to know if the cupcake is ready is by inserting a skewer or a toothpick in the centre. If the toothpick comes out clean, it means your cupcake is ready.
- A lot of time cupcake tops get overly crispy. This can happen if your oven is not giving out even heat and the top cooks before the rest of the cupcake. In such a case, simply turn on just the bottom rod so that all parts of the cupcake can get baked evenly and the top doesn’t get crisp.
- Always only fill your cupcake liners 2/3rds of the way. Overfilling a cupcake batter is a complete disaster at the last step and there is no going back from it. If you want, you can fill one cupcake liner first and do a trial to see how much it is actually rising, and then fill other cupcake liners together and bake.
- ¾ cup all-purpose flour
- ½ tsp coffee powder
- 2 tbsp cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ cup caster sugar
- 2 tbsp vegetable oil
- ½ cup yogurt
- 2 tbsp milk
- For the buttercream
- ½ cup butter
- ½ tbsp coffee+1/2 tbsp water
- 1 cup icing sugar
- Melted chocolate
- Coffee beans
- Preheat the oven to 180°C and line a cupcake tray with liners.
- In a bowl, mix together milk and coffee powder. In the same bowl whisk the caster sugar and oil until well combined.
- Add the yogurt and mix well.
- Sift in the all-purpose flour, cocoa powder, baking powder, and baking soda in the same bowl.
- Fold the dry ingredients into the wet ingredients, mixing only until everything is combined and there are no large flour pockets in the batter.
- Transfer the batter to the cupcake tray using an ice cream scoop. It will make 6 cupcakes.
- Bake for 18-20 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Let the cupcakes cool completely before frosting them.
- To make the buttercream, whip the butter and coffee powder espresso shot in a large bowl with an electric beater until the butter turns light and fluffy.
- Sift in the icing sugar and mix it with the butter using a spatula. Then use the beater to whip the frosting until fluffy, about 2-3 minutes.
- Transfer the buttercream to a piping bag and decorate the cupcakes. Finish with a drizzle of melted chocolate and some coffee beans.
If you like my cold coffee cupcakes recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!