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“description”:”Eggless Sour Cream Chocolate Coffee Cupcakes are rich, moist cupcakes made with real sour cream and instant coffee, topped with creamy vanilla buttercream, perfect for eggless bakers.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-12″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”eggless chocolate cupcakes, sour cream cupcakes, coffee cupcakes eggless, eggless baking recipes, chocolate coffee cake”}
Eggless Sour Cream Chocolate Coffee Cupcakes
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
Fudgy, moist, and full of chocolate coffee goodness, these eggless cupcakes will become your new weekend baking obsession.
Why You’ll Love This Recipe
These Eggless Sour Cream Chocolate Coffee Cupcakes are the perfect treat when you want something rich, indulgent, and deeply satisfying without any eggs. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, brings you a recipe that proves eggless baking can be just as decadent and delicious as traditional baking.
The homemade sour cream in these cupcakes adds a beautiful moisture and a gentle tang that balances the bold flavors of cocoa and coffee perfectly. Combined with real wholesome ingredients, these cupcakes offer a more mindful way to enjoy your sweet indulgence.
- ✅ Made without eggs, making them suitable for vegetarians and those with egg allergies without compromising on taste or texture
- ✅ The homemade sour cream adds natural moisture and richness so you get a perfectly tender crumb in every single bite
- ✅ The combination of cocoa and instant coffee powder creates a deep, complex flavor that elevates these cupcakes far beyond an ordinary chocolate treat
- ✅ Topped with a classic vanilla buttercream, these cupcakes strike a beautiful balance between bold coffee chocolate flavors and sweet creamy frosting
Ingredients You’ll Need
(Full measurements in the recipe card below)
WET
- • Butter 1/2 cup — base fat for richness
- • Sugar 3/4 cup — sweetens and aerates
- • Sour Cream 1/2 cup — replaces eggs, adds moisture
- • Milk 1/4 cup — loosens batter
- • Vanilla 1 tsp — rounds flavour
DRY
- • Flour 1 cup — structure
- • Baking Powder 1/2 tsp — lift without eggs
- • Salt pinch — balances sweetness
- • Cocoa 2 tbsp — deep chocolate flavour
- • Coffee 2 tsp — intensifies cocoa
Substitutions
| Ingredient | Swap |
|---|---|
| Sour Cream | plain yogurt whisked smooth |
| Butter | neutral oil for dairy free |
| Milk | oat milk or almond milk |
How to Make It — Step by Step
Cream Butter and Sugar
Beat room temperature butter and sugar together until pale and fluffy, about 3 to 4 minutes.
Add Wet Ingredients
Mix in sour cream, milk, and vanilla until smooth and well combined.
Fold in Dry Ingredients
Sift in flour, baking powder, salt, cocoa, and coffee powder. Fold gently until just combined.
Bake
Divide batter into lined cupcake tin and bake at 175 C for 18 to 20 minutes until a skewer comes out clean.
Frost and Serve
Cool completely then pipe vanilla buttercream on top and serve.
Tips for the Best Result
Make sure your butter is truly at room temperature before creaming it with sugar. Cold butter will not cream properly and can result in dense, heavy cupcakes instead of light and fluffy ones.
Once you add the flour, mix only until the ingredients are just combined. Overmixing develops gluten and will make your cupcakes tough rather than soft and tender.
For best results, use fresh homemade sour cream as it gives a richer flavour and better texture to your cupcakes compared to store-bought versions.
How to Store
Frequently Asked Questions
Yes, you can use store-bought full-fat sour cream as a direct substitute in the same quantity.
Yes, but the coffee enhances the chocolate flavour. You can replace it with an equal amount of extra cocoa powder.
You can substitute up to half the maida with whole wheat flour, though the cupcakes will be slightly denser.
Insert a toothpick into the center and if it comes out clean with no wet batter, your cupcakes are ready.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1/2 cup unsalted room temperature Butter
- → 3/4 cup granulated sugar
- → 1/2 cup homemade sour cream
- → 1/4 cup milk
- → 1 tsp vanilla essence
- → 1 cup flour / maida
- → 1/2 tsp baking powder
- → Pinch of salt
- → 2 tbsp Coco powder
- → 2 tsp instant coffee powder
- → 1 Batch of vanilla buttercream
Instructions
- 1. Beat room temperature butter and sugar together until pale and fluffy, about 3 to 4 minutes.
- 2. Mix in sour cream, milk, and vanilla until smooth and well combined.
- 3. Sift in flour, baking powder, salt, cocoa, and coffee powder. Fold gently until just combined.
- 4. Divide batter into lined cupcake tin and bake at 175 C for 18 to 20 minutes until a skewer comes out clean.
- 5. Cool completely then pipe vanilla buttercream on top and serve.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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