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Chocolate Coffee Cream Cupcakes

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Egg-free chocolate cupcakes made with brewed coffee, topped with coffee whipped cream.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup brewed coffee, cooled
  • 1/3 cup vegetable oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract
  • 1 cup heavy cream (frosting)
  • 2 tbsp powdered sugar (frosting)
  • 1 tsp instant coffee granules (frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk the flour, sugar, cocoa, baking soda and salt in a large bowl.
  3. Add the coffee, oil, vinegar and vanilla and mix until smooth.
  4. Fill the liners about 2/3 full.
  5. Bake 18-20 minutes, until a toothpick comes out clean. Cool completely.
  6. Whip the cream with the powdered sugar and instant coffee to stiff peaks.
  7. Pipe or spread onto the cooled cupcakes. Serve right away or refrigerate.

Notes

Keep frosted cupcakes refrigerated because the frosting is whipped cream.

Find it online: https://www.receipster.com/chocolate-coffee-cream-cupcakes-3/

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