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!