Eggless and wholewheat coffee chocolate cupcakes –
Moist, chocolaty and with that coffee kick, perfect for every filter coffee fan.
There was more than one reason to make these coffee chocolate cupcakes-
one : my 4 year old wanted to bake a cake, two: I love my Kitchen-Aid muffin pan and three : I had this idea of making tiramisu shots using these little cuppies. [Point three was a huge success by the way]
These are no-fuss, close you eyes and bake kind of cupcakes. I need these kind of baking fixes and I am sure busy-bee’s like you do too.
And lets face it coffee and chocolate is like the ultimate ‘no-fail’ combo. How wrong could you go? Answer is -almost never.
I love love love “Filter coffee” or like I love calling it by its proper name – filter kaapi . There is something magical about the ‘drip drip’ sound of fresh decoction getting ready in the traditional coffee filter and how aromatic it smells.
Ok now I think I will get back to those coffee chocolate cupcakes before I end up getting into the kitchen for my filter kaapi and end up forgetting this post altogether.
Oh and just so you don’t miss it, check out this “Filter Kaapi Cake” too. 🙂
Coffee Chocolate Cupcakes Recipe: Eggless and Wholewheat Coffee Cupcakes
Eggless and wholewheat coffee chocolate cupcakes -Moist, chocolaty and with that coffee kick, perfect for every filter coffee fan.
Pre heat the oven at 180 degrees C for 10 minutes.
Line the muffin pan with cupcake liners.
Sift the whole wheat flour,baking powder, cocoa powder and cane sugar together. [ I like sieving it all together for atleast 10 times]
Beat the oil and warm milk together with a whisk.
Add the coffee decoction and vanilla essence. Whisk well to combine.
Add the sifted flour into the wet ingredient mix and fold in until just combined.
Spoon the cake batter into the lined muffin pan.
Bake in the preheated oven at 170 degrees C for 17-20 minutes or until a skewer inserted comes out clean.
Allow to cool completely on a wire rack before storing in an air tight container.
- Oven temperature and time may vary.
- Sieving the flour multiple times helps mixing the dry ingredients well and improves the texture of the cake.
- If not filter coffee , you may use instant coffee too.
- To make the filter coffee decoction I have used - 2 tbsps of coffee powder and 3/4 cup [200ml] of water.
- If you use regular white sugar in place of cane sugar , 1/2 cup would be sufficient.
- I prefer cane sugar for two reasons- a) it covers the earthy taste of wholewheat and adds a lovely flavor of its own b) It tends to keep bakes moist and soft.