Moist chocolate cupcakes – a delicious recipe with baking soda, baking powder, coffee granules, egg, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 170C.
2
Line cupcake Pan with paper liners.
3
In a bowl, sift flour, add sugar,salt, baking powder,baking soda, cocoa powder and mix.
4
In another bowl,beat oil and egg, then mix in milk and vanilla.
5
In a cup mix coffee and hot water,set aside.
6
Mix flour into the oil mixture.
7
Gradually pour in hot coffee and mix.
8
The batter will be thin.
9
Pour batter into tins about 3/4 full and bake for about 15-20 minutes.
10
Or until toothpick or cake tester inserted in the centre comes out a bit crumbly.
11
Remove from oven and let cool for about 10 minutes before removing from pan and cool completely before frosting.
12
This recipe makes about 12 cupcakes.
13
Enjoy.
519
kcal
Calories
20
g
Fat
82
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3/4 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon instant coffee granules, 1 egg, and more.
Yes, Moist chocolate cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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