Mocha Chocolate Coffee Cupcakes ~ Eggless
All purpose flour - 1 cup
Baking powder - 1 tsp
Sugar, powdered - 3/4 cup
Cocoa powder - 1 1/2 tbsp
Butter, softened unsalted - 5 Tbsp
Milk - 1/2 - 3/4th cup
Instant Coffee powder - 1 tsp
Vanilla essence - 1/2 tsp
How to make
Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners or if you have thick liners have them ready.
In a bowl sift maida, baking powder, cocoa powder.
Cream sugar and butter till it's light and fluffy, add vanilla essence, coffee powder.
Now add the dry ingredients in the wet ingredients and combine it gently.
Next add milk till and gently fold till you get a smooth batter.
Pour the batter into the moulds. Bake at 180 degrees for 12 mins. Check the done ness with a knife or a toothpick inserted into the cupcake.
Mine was done by 12 mins, I still kept it for another 2 mins.
Take the cupcakes out of the oven. Let them cool entirely before frosting.
Frost with Mocha Chocolate Ganache
Mocha Chocolate Ganache Frosting
Butter unsalted, softened - 1/2 cup + 3/4 cup
Chocolate Compound, chopped - 1/2 cup
Dark Chocolate Compound , chopped - 4 tbsp
Instant Coffee Powder - 2 tbsp
Fresh Cream - 4 tbsp
How to make the Frosting
In a MW bowl, melt the Milk chocolate and dark chocolate compound for a min. Remove and temper well.
Again add the butter and cream, MW for a minute. Stir well and again MW for a minute.
Depending on the thickness you want you can MW the ganache.
Once the Mocha Frosting is cooled, top it on the cupcakes, sprinkle sparklers and serve.
Adjust the milk quantity according to your batter's smoothness
You can increase or decrease according to your coffee tolerance