Moist Mocha Cupcakes
[One Pan, One Bowl] Surprisingly Moist Mocha Cupcakes Without Butter?! Yes, You Can!
These mocha cupcakes are perfect for days when butter feels a bit heavy. This no-butter recipe is incredibly simple – just mix everything in one bowl and bake for a delightful treat. They’re also fantastic for gifting!
Mocha Cupcake Ingredients- 140g low-gluten flour (cake flour)
- 100g sugar
- 1g salt
- 2g baking powder
- 1g baking soda
- 1 large egg (approx. 50g)
- 50g canola oil
- 150g heavy cream
- 5g instant coffee powder
- 15g warm water
- 60g chocolate chips
Cooking Instructions
Step 1
In a large bowl, whisk together 1 egg, 50g of canola oil, and 150g of heavy cream until smooth. Once combined, add 100g of sugar and 1g of salt, and whisk until the sugar has dissolved.
Step 2
Dissolve 5g of instant coffee powder in 15g of warm water. Pour this coffee mixture into the wet ingredients and whisk well to incorporate the rich mocha flavor.
Step 3
Now, it’s time for the dry ingredients. Sift 140g of cake flour, 2g of baking powder, and 1g of baking soda directly into the bowl. Gently fold the dry ingredients into the wet mixture using a whisk until just combined and no dry streaks remain. Be careful not to overmix, as this can result in tough cupcakes.
Step 4
Finally, fold in 60g of chocolate chips, distributing them evenly throughout the batter.
Step 5
Line a muffin tin with paper liners and fill each cup about 70-80% full with the batter. Overfilling can cause the cupcakes to overflow as they bake.
Step 6
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes. Baking times may vary depending on your oven, so test for doneness by inserting a skewer or toothpick into the center of a cupcake; it should come out clean. Remove from the oven and let them cool completely.
