Easy Chocolate Coffee Cupcakes

    35 minutes

    You can ice these easy chocolate lover's cupcakes if you like, but I find a bit of chocolate topping works best!

    63 people made this

    Serves: 18 

    • 180g margarine
    • 1 2/3 cups (330g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 teaspoon instant coffee
    • 1 pinch cayenne pepper
    • 2 1/4 cups (280g) plain flour
    • 2/3 cup (60g) cocoa powder
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1 teaspoon salt
    • 1 1/2 cups (375ml) water

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease two 12 cup muffin pans or line with 18 paper patty cups.
    2. In a medium bowl, beat the margarine and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, bicarb soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
    3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and ice as desired.

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    Reviews in English (61)


    I used margarine and topped these with chocolate icing. They were gone in no time! The coffee and cayenne were a nice twist.  -  09 Apr 2008  (Review from Allrecipes USA and Canada)


    I made this for Mother's day. The cupcakes had a nice, thick flavor and the hint of coffee added an excellent taste. Made 18 cupcakes, and went excellent with the cream cheese frosting.  -  13 May 2008  (Review from Allrecipes USA and Canada)


    I used margarine instead of shortening because that's what I had on hand.It was fabulous 18 cupcakes exactly and 24 minutes in my oven.  -  04 Jan 2009  (Review from Allrecipes USA and Canada)