chocolate mocha cupcakes
makes one dozen
2/3 cup almond milk
1/3 cup brewed coffee (cooled)
1 tbsp apple cider vinegar
1/3 cup sunflower or canola oil
3/4 cup organic cane sugar
1 tsp vanilla
1 cup organic all purpose flour
1/3 cup + 2 tbsp cocoa
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
preheat your oven to 350'F. mix together the almond milk and cider vinegar in a large bowl and set aside to curdle a few minutes. add in the brewed coffee, oil, sugar and vanilla and mix until well combined. into a separate bowl sift and combine the dry ingredients. add the dry ingredients to the wet and mix until smooth.
spoon the batter into a cupcake tin filled with liners and bake for 18-20 minutes, or until a toothpick comes out clean. allow the cupcakes to cool completely before icing with chocolate mocha buttercream.
vegan chocolate mocha buttercream
1/2 cup earth balance vegan margarine
2 1/2 cups icing sugar
1/2 cup cocoa
1 tsp ground coffee
2 tsp almond milk
2 tps cold brewed coffee (more or less as needed)
whip the earth balance and incorporate the coffee grounds, almond milk and vanilla. add in the sugar and cold brewed coffee a bit at a time, mixing as you go along until you reach a consistency and flavour you're happy with. ice your cupcakes and garnish with a coffee bean.
whip up a batch of these enjoy the boost they give you to start your week off right. or, if it's too hot to turn on the oven today, i just delivered a few dozen of these beauties to bertolo's so you can pick one up for yourself there!
I am going to try these on the weekend and test them before i take them out of the oven :)
ReplyDeleteChocolate and coffee are just a magical combination. This looks so much better than the last non-vegan cupcake I had.
ReplyDeleteahhh love this cupcake recipe! coffee + cafe = mmmMMmm.
ReplyDeletethanks miriam!
ReplyDeleteThese cupcakes are AMAZING. Seriously! And I haven't even put the frosting on yet... that will probably put them in the heavenly category. They are just the right amount of chocolatey with a nice hint of coffee. I am in love! I will be making these again and again. So thank you for such a delicious and simple recipe!!
ReplyDeleteyou are so very welcome hazel! i'm glad you're in love :) {and i hope they made it to "heavenly" with the frosting!}
ReplyDeleteYUM!!!! must make these soon! love your blog!
ReplyDeletethanks elizabeth!
ReplyDeleteWhen I tried this recipe, the cupcake was amazing. But the frosting was melting a bit on me. By the time I took them to a friend's house, some were a little runny. Is there something I can do to prevent this?
ReplyDeleteoh no, melty icing is never a good thing! you can always increase the dry ingredients (cocoa or sugar), or you can reduce or even omit the brewed coffee in the icing. when it's crazy hot out though, sometimes it's nice to keep the iced cupcakes chillin' in the fridge until it's show time :)
DeleteI'm making these this weekend. I cannot wait! Also are you opening a bakery? How exciting!
ReplyDeletexo
Adri
hope these were awesome adri! and yes, the wheels are in motion up here...
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