Jump to Recipe Jump to Video Print Recipe

Rate

4.84 from 6 votes

This Coffee Cupcakes (or Coffee Egg Sponge Cakes) are flavored with instant coffee powder, the nice coffee fragrance has overpowered the eggy smell that some people don’t like. The small amount of chocolate chips added to each cupcake has enhanced the taste of these cupcakes.

If you don’t have oven at home, you may use steaming method to prepare these, however baked version will be more fragrant. You may prepare these cupcakes and keep refrigerated, reheat with oven toaster or air fryer before serving, and you will have cupcake similar to freshly baked.

No chemical raising agent (e.g. baking powder or baking soda) is added in this recipe. Thus, it is important to make sure that the egg mixture is beaten until very stiff before adding in other ingredients so that the batter will not deflate quickly.

More egg sponge cake recipes: Steamed Dark Brown Sugar Egg Sponge Cakes, Baked Banana Walnut Egg Sponge Cakes, Orange Egg Sponge Cakes

CHINESE VERSION: 烤咖啡鸡蛋糕

Coffee cupcakes egg sponge cakes
 

Coffee Cupcakes (Baked Coffee Egg Sponge Cakes) | MyKitchen101en

Yields: 12 pieces

Ingredients:

  • 4 eggs (grade A/size: L)
  • ⅛ tsp fine salt
  • 125 g fine sugar
  • 120 g plain flour
  • 20 g cornstarch
  • 30 g melted butter (salted)
  • 1 ½ tbsps instant coffee + 1 tbsp hot water
  • 60 g chocolate chips

Directions:

1 Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F. (Reminder: If your oven is very hot, try using lower temperature, 170°C/180°C to bake.)

Coffee cupcakes egg sponge cakes
 

2 Add hot water to instant coffee.

Coffee cupcakes egg sponge cakes

3 Combine plain flour and cornstarch, sift through and mix well.

Coffee cupcakes egg sponge cakes
 

4 Add salt and sugar to eggs, beat until combined. (Reminder: The net weight for 4 grade A eggs is about 240 g. If you use eggs with different size, then measure out 240 g of egg.)

Coffee cupcakes egg sponge cakes

5 Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large stainless steel bowl to yield warm water with temperature about 45°C/113°F.

Coffee cupcakes egg sponge cakes

6 Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until very stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)

Coffee cupcakes egg sponge cakes

7 Sift flour into egg mixture gradually, fold gently with spatula until well mixed. Add in coffee syrup, fold until well mixed. Add in melted butter, fold until well mixed.

Coffee cupcakes egg sponge cakes

8 Line muffin pans (diameter = 8 cm, depth = 3.5 cm) with cupcake liners, fill equally with batter. Top each with 1 tsp of chocolate chips.

Coffee cupcakes egg sponge cakes

9 Bake in the preheated oven at 200°C/395°F for 25 minutes, until golden brown. (Reminder: Different oven functions differently, baking temperature and time are just for reference, you may adjust according to your oven if necessary.)

Coffee cupcakes egg sponge cakes

10 Unmould and cool Coffee Cupcakes on wire rack.

Coffee cupcakes egg sponge cakes

Coffee cupcakes egg sponge cakes

Coffee Cupcakes (Baked Coffee Egg Sponge Cakes)

This Coffee Cupcakes are flavored with instant coffee powder, the nice coffee fragrance has overpowered the eggy smell that some people don’t like. The small amount of chocolate chips added to each cupcake has enhanced the taste of these cupcakes.

Rate

4.84 from 6 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Cake
Cuisine Baking
Servings 12 servings
Calories 152 kcal

Equipment

  • 1 Electric mixer
  • 12-hole muffin pan (diameter = 8 cm, depth = 3.5 cm)

Ingredients
  

  • 4 eggs grade A/size: L
  • tsp fine salt
  • 125 g fine sugar
  • 120 g plain flour
  • 20 g cornstarch
  • 30 g melted butter salted
  • 1 ½ tbsps instant coffee + 1 tbsp hot water
  • 60 g chocolate chips

Instructions
 

  • Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F.
    Coffee cupcakes egg sponge cakes
  • Add hot water to instant coffee.
    Coffee cupcakes egg sponge cakes
  • Combine plain flour and cornstarch, sift through and mix well.
    Coffee cupcakes egg sponge cakes
  • Add salt and sugar to eggs, beat until combined.
    Coffee cupcakes egg sponge cakes
  • Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large stainless steel bowl to yield warm water with temperature about 45°C/113°F.
    Coffee cupcakes egg sponge cakes
  • Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until very stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
    Coffee cupcakes egg sponge cakes
  • Sift flour into egg mixture gradually, fold gently with spatula until well mixed. Add in coffee syrup, fold until well mixed. Add in melted butter, fold until well mixed.
    Coffee cupcakes egg sponge cakes
  • Line muffin pans (diameter = 8 cm, depth = 3.5 cm) with cupcake liners, fill equally with batter. Top each with 1 tsp of chocolate chips.
    Coffee cupcakes egg sponge cakes
  • Bake in the preheated oven at 200°C/395°F for 25 minutes, until golden brown. (Reminder: Different oven functions differently, baking temperature and time are just for reference, you may adjust according to your oven if necessary.)
    Coffee cupcakes egg sponge cakes
  • Unmould and cool Coffee Cupcakes on wire rack.
    Coffee cupcakes egg sponge cakes

Video

Notes

If your oven is very hot, try using lower temperature, 170°C/180°C to bake.
The net weight for 4 grade A eggs is about 240 g. If you use eggs with different size, then measure out 240 g of egg.

Nutrition (per serving)

Calories: 152kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 67mgSodium: 65mgPotassium: 71mgFiber: 0.3gSugar: 13gVitamin A: 152IUCalcium: 16mgIron: 1mg
Keyword coffee cupcakes, coffee egg sponge cakes
Tried this recipe?Let us know how it was!

Rate this recipe

Click to rate