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5 from 1 vote

Easy and Moist Eggless Coffee Cupcakes

These coffee cupcakes are soft and flavorful with a luscious mocha filling and topped with rich coffee buttercream—perfect for every coffee lover's sweet craving.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Chilling and Assembling Time 30 minutes
Servings 12 cupcakes
Calories 370kcal
Author Sushma Iyer

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.

Nutrition

Calories: 370kcal | Carbohydrates: 44g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 257mg | Potassium: 152mg | Fiber: 1g | Sugar: 26g | Vitamin A: 371IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1mg
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