Chocolate, orange, and Greek coffee cupcakes – NO MIXER
This is one of my favorite recipes for chocolate cupcakes! Every single person who has tried them has asked me for the recipe and I thought it’s about time I share it with the rest of the world too! It is an easy recipe that requires no mixer and produces very moist, soft, and delicious chocolate cupcakes!
Easy chocolate cupcakes with no mixer
If you are looking for the best and easiest chocolate cupcakes recipe then you have come to the right place!!! These cupcakes are amazingly delicious and are sure to satisfy every chocolate lover out there! A great treat if you plan on entertaining and looking for something fast and easy to make since it requires no mixer!
No mixer was harmed while filming this cupcake video! Every step can be done with a simple whisk! If you also love oranges and coffee then this recipe will simply blow your mind!!! You can use any coffee type in this recipe but if you decide to use Greek Coffee as I do, then it requires one extra step because the Greek coffee needs to cool down first and be reheated. Soooo let’s stay fresh and get started with the recipe!
This photo of my chocolate and orange cupcakes by the pool was taken at Hotel Alexandros at Sifnos island where I was staying in the summer of 2018. They were kind enough to lend me their kitchen so I can bake them and allowed me to photograph them by the pool, I thank them very much!
Chocolate, orange, and Greek coffee cupcakes – NO MIXER
Ingredients for the cake:
- 90g Dark Chocolate (semi sweet)
- 3 Tbsp Cocoa powder, unsweetened (dutch processed)
- ¾ of a cup Greek coffee, unsweetened or any other coffee without any sugar or milk addition
- ¾ cup bread flour (the yellow one)
- ¾ cup of sugar, plain
- ½ tsp Baking soda
- 6 Tbsp Sunflower oil
- 2 medium eggs
- 2 tsp Apple cider vinegar
- 1 tsp vanilla extract or 1 dose of vanillin
- Zest of one orange, divided (2/3 for the cake and 1/3 for the frosting.
Ingredients for the Greek coffee:
- 1 cup water
- 2 tsp Greek coffee
Ingredients for the basic syrup:
- 250g sugar (1 cup sugar)
- 150ml water (1/2 cup)
- 10ml lemon juice (half a lemon) (1 Tbsp)
Ingredients for the buttercream frosting:
- 250g Dark Chocolate (semi-sweet), melted in bain-marie
- 125g unsalted butter, at room temperature
- 115g (¾ cup) Cocoa powder (dutch processed), sifted
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract or a vanillin capsule
- ¾ cup of basic syrup (instructions below)
- 1 Tbsp Milk
Instructions:
- Prepare the Greek coffee by adding 1 cup of water and 2 tsp of Greek coffee to a coffee pot. Bring to a boil over high heat and then pour it on a cup allowing it to cool down for at least 15-30min so that its dregs sit to the bottom of the cup. Reheat just before use. (Note1*)
- Prepare the chocolate and coffee mixture. Add 3 Tbsp of Cocoa powder and the dark chocolate to a bowl.
- Pour the Greek coffee after you reheat it.
- Wait 1 minute and whisk gently until combined.
- Cover with plastic wrap and put it in the fridge for 20 minutes.
- Prepare the flour mixture. Add the ½ tsp of Soda together with the 2 Tbsp of apple cider vinegar into a bowl and stir to activate it.
- Add the 2 eggs, the 6 Tbsp Sunflower oil, ¾ cup sugar, vanilla, and orange zest stirring with a whisk. (Save 1/3 zest for the frosting)
- Pour into the bowl the chocolate and coffee mixture that you have in the fridge and mix well.
- Gradually whisk in the flour and mix until smooth.
- The mixture should be thick but runny, like a pancake mixture.
- Rest for 10-15 minutes.
- Line in a 24x cupcake tray with paper cupcake bases or use a simple tray and silicone cupcake molds and spoon in the mixture filling them up to ¾. (Note2*)
- Preheat the oven to 180C / 350F.
- Bake at 180C / 350F for 17-19 minutes.
- Check to see if they are ready with poking a toothpick in their core. If it comes out clean, they are ready.
- Then leave them to cool for 15 minutes, remove them from the pan and let them cool completely (about 1 hour).
- Prepare the basic syrup. Add 1 cup (250g) of sugar into a COLD saucepan and turn on the heat of your stove to the max.
- Add 150ml water (1/2 cup) and 10ml (1 Tbsp) lemon juice.
- Do not stir, do not shake the pan, just wait there patiently until it comes to a boil.
- Once it comes to a boil, count 30 seconds, and remove it from the heat. (Note3*)
- Prepare the frosting. Whisk the butter with the powdered sugar adding it little by little until it’s fluffy.
- Add 1 Tbsp milk and slowly add the cocoa powder, the vanilla, and the syrup which should be hot or at room temperature.
- Αdd the dark chocolate which you have melted in bain-marie and whist until everything becomes nice and smooth.
- Pipe the frosting over the cupcakes while it’s at room temperature and enjoy your delicious cupcakes!
Notes:
- 1- We boil the Greek coffee over high heat because we do not want it to develop a crust (foam) on top. If you make this recipe with any other coffee then you just boil it and pour it hot into the chocolate. Only with Greek coffee should you wait for it to cool down first.
- 2- The bases for the cupcakes must be made of paper or silicone. Be very careful not to buy plastic because they are not suitable for the oven.
- 3- The syrup is the most difficult thing to make in this recipe. If you do not follow my instructions to the point you might end up with sugar-spoiled syrup and it can ruin your whole batch of buttercream.
- 4- The frosting needs to be at room temperature for you to be able to pipe it.
Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!
