Eggless Mocha Cupcakes

Nutrition values are AI-estimated based on ingredients.

• 2/3 Cup buttermilk
• 2/3 Cup sugar
• 1/3 Cup oil
• 1 Tsp vanilla extract (optional)
• 1 cup Maida
• 1/3 Cup cocoa powder
• 1/2 tsp baking soda
• 1/4 Tsp salt
• 1 tbsp instant coffee
• 1 tbsp hot water
• Chocolate ganache

1. 1Combine buttermilk, sugar, oil, and vanilla extract in a mixing bowl and whisk until well combined.
2. 2Sift maida, cocoa powder, baking soda, and salt directly into the wet mixture.
3. 3Gently fold and mix the dry ingredients into the wet ingredients with a whisk until a thick, dark brown batter forms.
4. 4Combine instant coffee granules with hot water in a small bowl and stir until dissolved.
5. 5Pour the dissolved coffee mixture into the batter and whisk until fully incorporated.
6. 6Prepare a six-cup cupcake tray by placing paper cupcake liners into each cavity.
7. 7Scoop and transfer the batter into the prepared cupcake liners, filling each approximately two-thirds full.
8. 8Bake in a preheated oven at 170 degrees Celsius for approximately 30 minutes, or until a skewer inserted into the center comes out clean.
9. 9Remove from oven and cool the cupcakes on a wire rack.
10. 10Frost each cooled cupcake with chocolate ganache using a piping bag, creating a rose-like design.

These instructions are our analysis of the original video. Watch on YouTube →