For true coffee lovers, these eggless coffee cupcakes are a sweet treat like no other—moist crumbs, a fluffy coffee cupcake base, a surprise custard filling, and a silky caramel frosting that melts in your mouth.
It’s the perfect cupcake recipe for weekends, special occasion, or whenever you crave a sweet treat. Bursting with deep coffee flavor, it captures the comfort of your morning cup of coffee and the elegance of a coffee cake—truly a coffee lover’s dream.
Moist Coffee Cupcakes
What makes these coffee cupcakes truly special is their naturally moist and fluffy base, even without the luscious custard filling inside—which is completely optional!
Adding the creamy custard filling takes the indulgence up a notch, while the silky smooth caramel buttercream frosting adds a luxurious finish.
Together, these elements create a three-layered delight in your cupcake tin or muffin tin.
- Fluffy coffee cupcakes
- Creamy coffee custard filling (optional)
- Decadent caramel frosting
Feel free to explore our 19 frosting recipes for cakes and cupcakes to choose any frosting you like — coffee buttercream frosting would be a fantastic pairing for these cupcakes.
Ingredients
For Coffee Cupcakes
Dry Ingredients:
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Coffee Mixture:
- 2/3 cup boiling water
- 2 tbsp cocoa powder
- 4 tbsp instant coffee powder
Wet Ingredients:
- 1 cup sugar
- 1/2 cup oil
For Coffee Custard
- 1 tbsp custard
- 2 tsp coffee
- 1/3 cup milk
- 1/3 cup (85 gms) cream
- 1 tbsp Powdered sugar
For Caramel Buttercream
- 113 gms butter unsalted
- 70 gms sweetened condensed milk
- 100 gms caramel sauce
Ingredient Notes
- Boiling Water: Helps bloom the cocoa and coffee powders, intensifying the flavor and ensuring they dissolve smoothly into the batter.
- Custard Powder: This is the key to making an eggless custard. It thickens the filling and gives it that classic custard texture without needing eggs. Use vanilla-flavored custard powder for the best flavor and smooth consistency.
- Caramel Sauce: Use a good-quality or homemade caramel sauce for a deep, buttery flavor.
Scroll to the end of the post to print the recipe card
☕ Step-by-Step Instructions
1. Make the Coffee Cupcake Base
In a large mixing bowl or medium bowl, combine boiling hot water, coffee powder, and cocoa powder. Stir until smooth and let the mixture sit for 2 to 3 minutes to allow the coffee to bloom and the flavors to deepen. (image 1)
Add oil and vanilla extract to the same bowl. Mix well. Add the sugar and beat using a hand whisk. (image 2)
Sieve together the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until a smooth batter forms. (image 3)
If the batter feels too thick, add ½–1 tablespoon of water to adjust to a smooth consistency. (image 4)
Divide the batter evenly between cupcake liners.
Bake in a preheated oven at 180°C (350°F) for 18 to 25 minutes or until a toothpick inserted comes out clean. (images 5 and 6)
Let the cupcakes cool completely on a wire rack before filling or frosting.
Prepare the Coffee Custard Filling
In a large bowl, whisk together custard powder and 2 tbsp milk until smooth. (image 7)
In a saucepan, heat the remaining milk and coffee powder until fully combined and just about to boil. (image 8)
Slowly pour the hot cream mixture into the custard mixture, whisking constantly to prevent lumps. (image 9)
Transfer the combined mixture back to the saucepan and cook on low-medium heat, stirring continuously using a rubber spatula until it thickens. (image 10)
Pour the custard into a clean bowl, cover with cling wrap touching the surface to prevent skin from forming.
Refrigerate until completely cool.
Once chilled, beat the custard to remove any lumps or until smooth and creamy. (image 11)
In a separate bowl, beat fresh cream until soft peaks form, and add the custard to it and mix well. (image 12)
Finally add the icing sugar and beat till stiff peaks form. (images 13 and 14)
Make the Caramel Buttercream Frosting
In a mixing bowl, beat softened butter and sweetened condensed milk until pale and well combined. (image 15)
Add the caramel sauce and beat again until light, fluffy, and smooth. (image 16)
If you'd like more details, I have separate recipe posts on the blog with step-by-step instructions, storage tips, and baking tips—for both homemade caramel sauce and caramel frosting. Feel free to check them out!
If you prefer a deeper espresso flavor, feel free to swap the caramel frosting with coffee frosting. I have a detailed recipe for that on the blog too—do check it out!.
Assemble the Cupcakes
Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. (images 17 and 18)
Fill each center with the prepared coffee custard filling using a spoon or piping bag.
Pipe or spread the caramel buttercream frosting on top.
Optionally, garnish with a drizzle of caramel, a dusting of instant espresso powder, a few crushed espresso beans or roasted peanuts or a dusting of cocoa powder for a café-style finish.
Storage Instructions
- Unfilled and Unfrosted Cupcakes:
Once cooled, store the plain cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Thaw at room temperature before filling and frosting. - Custard Filling:
Store the prepared custard filling in the refrigerator in a bowl covered with cling film touching the surface to prevent skin from forming. Use within 2 to 3 days. - Frosted and Filled Cupcakes:
Because of the custard filling and caramel frosting (both dairy-based), refrigerate the assembled cupcakes in an airtight container. Best enjoyed within 2 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture and flavor.
Make-Ahead Tips
- Coffee Cupcake Base:
Bake the cupcakes a day in advance. Once cooled, store them in an airtight container at room temperature or refrigerate. You can also freeze them (unfilled and unfrosted) for up to 2 months. - Custard Filling:
Make the custard up to 2 days in advance. Store it in the fridge with cling wrap touching the surface to prevent a skin. Beat it lightly before using for a smooth texture. - Caramel Frosting:
Prepare the frosting a day ahead and store it in an airtight container in the refrigerator. Let it soften at room temperature and beat again before piping for best results.
☕ Top Tips for Perfect Cupcakes
- Don’t skip the step where you mix cocoa and coffee powder in boiling water and let it sit for 2–3 minutes. This deepens the flavor and gives your cupcakes that rich, café-like coffee aroma.
- Use room temperature ingredients for a better texture and even mixing
- Once you add dry ingredients, mix just until combined. Overmixing can make your cupcakes dense.
- The batter should be smooth not runny or too thick. Add ½ tablespoon water only if needed.
- Fill each liner about 2/3 full to ensure even baking and nice domes on top.
- If you fill or frost while warm, the custard will melt and the frosting won’t hold. Always cool the cupcakes completely.
- Refrigerate the custard with cling film touching the surface to avoid skin. Beat before using for a silky smooth texture.
- Don’t Stress About Perfection. These cupcakes taste amazing even if your swirl isn’t bakery-style or the filling oozes a bit — it’s all part of the charm!
How Much Frosting Does This Recipe Make?
This recipe makes enough frosting to fill and frost 12 cupcakes.
However, the final quantity depends on your piping style. If you’re going for tall, decorative swirls like in the image above, the frosting will cover about 6 cupcakes.
But if you opt for a simple rose design, it will be just right for all 12 cupcakes.
Frequently Asked Questions
Store any leftover custard in an airtight container in the refrigerator for up to 3 days. Wrap it tightly with plastic wrap touching the surface to prevent skin.” You can repurpose it in other desserts like trifles, fruit parfaits, mini tartlets, or even as a layer in puddings and no-bake desserts. It also makes a delicious filling for cream puffs, éclairs, or sandwiching between cookies or cake layers.
Yes! The coffee cupcakes are moist and flavorful on their own. The custard just adds an extra creamy layer, but it's completely optional.
This recipe uses instant coffee powder mixed with boiling water, so you don’t need brewed coffee. However, you can experiment with brewed coffee if you prefer.
While caramel frosting pairs beautifully, you can also use coffee or espresso buttercream, chocolate ganache, or any frosting you like. Try one from our 19 Frosting Recipes for Cakes and Cupcakes post!
Related Recipes
Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Easy and Moist Eggless Coffee Cupcakes
Ingredients
Eggless Coffee Cupcakes
- 2/3 cup Boiling Water
- 2 tbsp Cocoa Powder
- 4 tbsp Coffee Powder
- 1/2 cup Oil
- 1 tsp Vanilla
- 1 cup Sugar
- 2 cups (240 gms) All Purpose Flour / Maida
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
Coffee Custard Filling
- 1 tbsp Custard powder vanilla flavored
- 2 tsp Coffee Powder
- 1/3 cup Milk
- 1/3 cup Cream
- 1 tbsp Powdered Sugar refer notes
Caramel Frosting
- 1/2 cup (113 gms) Unsalted Butter softened
- 70 gms Sweetened Condensed Milk
- 100 gms Caramel Sauce
Instructions
For Coffee Cupcakes
- Preheat oven to 180°C (360°F). Line a 12-cup muffin tray with cupcake liners.
- Sieve together flour, baking powder, baking soda, and salt. Set aside
- In another bowl, whisk together instant coffee, sugar, and boiling hot water until coffee dissolves completely. Stir in oil and vanilla extract.
- Add the dry ingredients to the wet mixture. Mix gently to form a smooth batter. If it feels too thick, add 1–2 teaspoons of water to adjust.
- Divide the batter evenly into 12 cupcake liners. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.
Make the Coffee Custard
- In a small bowl, mix 2 tbsp milk with 1 tbsp custard powder to make a smooth slurry.
- In a saucepan, heat the remaining milk with instant coffee until it just begins to boil.
- Slowly pour the hot coffee milk into the custard slurry, whisking continuously to avoid lumps.
- Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly until it thickens.
- Once thick, transfer the custard to a bowl. Cover the surface with cling film (touching the custard) to prevent a skin from forming. Chill completely.
- Once cooled, whisk the custard until smooth.
- In another bowl, whip cream with sugar until soft peaks form.
- Add the smooth custard to the whipped cream and beat again until stiff peaks form.
- Transfer to a piping bag and use as a filling for the cupcakes.
For Caramel Frosting
- In a large mixing bowl, softened unsalted butter until light and fluffy.
- Add sweetened condensed milk and homemade or store-bought caramel sauce.
- Beat until well combined and smooth.
Assemble the Cupcakes
- Use a cupcake corer or knife to remove the center of each cupcake.
- Fill with the cooled custard.
- Pipe buttercream swirls on top.
Notes
- The custard filling is optional — the cupcakes stay moist and taste great even without it.
- If using sweetened whipping cream, add only 1 tbsp icing sugar; for unsweetened cream, use up to 1/4 cup sieved icing sugar. Add it while whipping the cream to soft peaks.
- If you prefer a deeper espresso flavor, skip the caramel and use coffee frosting—I’ve shared a detailed recipe for that on the blog.
- For step-by-step visuals, storage tips, and more frosting ideas, check out my full recipe post.
Leave a Reply