I could stand here looking at these cupcakes and get lost. I am a chocolate lover, especially when it is combined with coffee. It is just one of those things that really make me weak. The coffee truly enhances the chocolate in these cupcakes and makes them so tasty.
These cupcakes are eggless and they taste way more moist and delicious than regular ones. I am sure this one is going to be in my repertoire. This is a great recipe for any party or celebration, easy yet so delicious. I just used simple chocolate syrup or sauce for topping; you can go one step further and use any frosting you like.
If you are a coffee lover, use strong coffee. If you are not much of a coffee person, use slightly weak coffee. If caffeine is an issue, use decaf. You can use any type of coffee in this recipe! The coffee and salt enhances the chocolate in these cupcakes and make them tastier.
I was really happy when i received mail from Gourmesso.com to sample their coffee products. I happily accepted it because i love anything coffee. Then they send me some of their amazing coffee products and i am enjoying every bit of them.
Gourmesso is the leading provider of Nespresso compatible capsules. They offer a selection of 25 unique blends, the majority of which are Fair-Trade certified. Their products are 30% less expensive than other products. To put it simply, they are passionate about their coffee.
I sampled all of the coffee they sent and loved it! I also used them in my recipes and got an equally delicious outcome.
You can check out their other website Gourmesso.co.uk
Baking Time : 18 to 20 mins
Makes : 12 cupcakes
Recipe Source: Simplyrecipes
All Purpose Flour / Maida - 1 1/2 cup / 180 grams
Cocoa Powder - 1/3 cup / 40 grams
Baking Soda / Cooking Soda - 1 tsp.
Salt - 1/2 tsp.
Strong Brewed Coffee or Espresso - 1 cup (see notes)
Sugar - 1 cup / 200 grams
White Vinegar - 1 tblspn.
Vanilla Essence - 2 tsp.
Vegetable Oil - 1/3 cup / 80 ml
Chocolate Sauce or any frosting for topping
(My 1 cup measures 240 ml)
Preheat oven to 180 degree C. Line 12 cup muffin pan with cupcake cases and set aside.
Take flour, cocoa, baking soda, salt in a bowl and whisk well. Set aside.
Take coffee, oil, sugar, vinegar and vanilla essence in a bowl and whisk till mixed.
Add in flour mix and mix well.
Spoon this into the cupcake cases and bake for 18 to 20 mins.
Remove it from oven and let it cool for 5 mins.
Now remove from pan and cool it over some wire rack.
Top with chocolate sauce and sprinkles.
If you are a coffee lover, use strong coffee. If you are not much of a coffee person, use slightly weak coffee. If caffeine is an issue, use decaf.
|now take your other ingredients|
|line cupcake cases in muffin pan|
|first lets mix dry ingredients...Take flour in a bowl|
|add salt and baking soda|
|mix well and set aside|
|in another bowl, take strong coffee..it should be in room temp|
|now mix this up|
|add in flour|
|use a icecream scoop to scoop the batter|
|fill in your liners|
|bake till done|
|remove it and let it cool|
|now top with chocolate sauce|
|you can use any frosting as you like|
|top with some sprinkles|