Chocolate Cupcakes Recipe Without Coffee

Step 1

Sift and whisk together the flour, salt, and baking powder in a bowl.

Step 2

Measure and sift 1/2 cup of cocoa powder, add the cocoa powder to a heat-proof bowl and then pour hot water over it. Stir until the cocoa powder is completely dissolved. Allow it to cool down to room temperature.

Step 3

Preheat the oven to 350°F and line a 12-hole muffin tray with paper cases.

Step 4

In a large mixing bowl, cream together vegetable oil and sugar until just combined.

Step 5

Add eggs one at a time mixing well until smooth and light in color.

Step 6

Add vanilla extract and mix to incorporate.

Step 7

Add the dry ingredients to the wet ingredients and beat on low until combined.

Step 8

Check if the mixture of cocoa powder and water has reached room temperature and then add to the ingredients and mix on low with an electric mixer or a spatula.

Step 9

Use a 1/4 cup measuring cup to portion out the batter into the cupcake liners and fill each one about 2/3 full.

Step 10

Bake for 18 to 20 minutes, or until an inserted toothpick comes out clean.

Step 11

Transfer cupcakes to a wire rack and allow to cool completely.

Step 12

Using an electric mixer or a stand mixer, beat softened cream cheese with butter, salt, and vanilla extract in a large bowl until smooth and creamy.

Step 13

Gradually add powdered sugar, beating at low speed until well combined.

Step 14

Add 1/2 cup cocoa powder and mix on low until well-blended.

Step 15

Frost cool cupcakes with chocolate cream cheese frosting.