Mocha Cupcakes

vegan mocha cupcakes with frosting

♫ Listening to: Fineshrine by Purity Ring

The first time I made these back in 2014, were for my friend Marcie to celebrate her wedding day. I took terrible picture in 2014, so I’m doing you the favor of making these again for my friend Jacky’s birthday party this weekend. I’ll take some new pictures and update this post to save your eyes the pain of looking at those old pictures.

This recipe makes 12 mocha cupcakes with mocha buttercream frosting.

Vegan Mocha Cupcake Ingredients

  • ½ cup cold brew coffee
  • ½ cup nondairy milk
  • ½ tablespoon apple cider vinegar (you can substitute white vinegar)
  • ½ tablespoon vanilla extract
  • ¾ cup coconut sugar (you can substitute any vegan sugar)
  • ⅓ cup safflower oil (you can substitute with sunflower or coconut oil)
  • 1 ½ cups unbleached organic flour (you can substitute other flours, but keep in mind that some of the gluten-free flours absorb more liquid, so you may need to adjust the measurements to get the correct batter consistency)
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Vegan Mocha Cupcake Directions

Preheat the oven to 350°.

Line a muffin pan with paper liners.

Combine vinegar and nondairy milk and let sit.

Sift the dry ingredients into another bowl: 1 ½ cups unbleached organic flour, ⅓ cup cocoa powder, ¾ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.

Add remaining wet ingredients to the nondairy milk mixture and stir well: ½ cup cold brew coffee, ½ tablespoon vanilla, ¾ cup sugar, and ⅓ cup safflower oil.

Add the dry ingredients to the wet ingredients, half at a time, but don’t start adding them until you can’t hear the sugar scraping the bottom of the bowl anymore.

Mix just until you can’t see any dry ingredients anymore - you don’t want to overmix.

Scrape the sides and bottom with a silicone spatula to make sure you got all the dry incorporated into the wet.

Fill the baking cups about ⅔ full.

Bake for 20 minutes, until when you insert a toothpick into the center of one, it comes out clean.

Vegan Coffee Cream Filling Ingredients

  • 1 can coconut cream (I buy mine from Trader Joe’s), left in the fridge overnight
  • ½ cup organic powdered sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon xantham gum
  • 1 packet via instant coffee

Vegan Coffee Cream Filling Directions

Whisk the ingredients until smooth in the using a stand mixer or a handheld electric mixer. You want it to form peaks that do not fall.

Transfer into a piping bag fitted with the Ateco Decorating Tip #231. (You can substitute any tip if you don’t have this one, but keep in mind that the bigger the tip, the bigger hole it will leave in your cupcakes.)

Ateco Decorating Tip #231

Poke each cupcake about halfway through.

Squeeze in as much cream filling as you can without it starting to ooze out the top.

Vegan Mocha Frosting Ingredients

  • 1 packet instant coffee
  • 3 tablespoons nondairy milk
  • ¼ cup earth balance (at room temperature)
  • ¼ cup organic palm shortening (at room temperature)
  • ½ tablespoon vanilla extract
  • ¼ cup cocoa powder
  • 2 cups organic powdered sugar

Vegan Mocha Frosting Directions

Mix the amount of instant coffee you would use for a whole cup of coffee with the 3 tablespoons of nondairy milk over low heat until it’s dissolved.

Transfer to a mason jar or coffee cup and set aside until you need it.

Mix the earth balance, shortening, and vanilla extract using a stand mixer or a handheld electric mixer until it’s smooth, creamy, and fluffy.

Add the coffee milk from the fridge, 1 tablespoon at a time, until it’s completely incorporated.

Sift in 1 cup of the powdered sugar and mix well, starting on a low speed and then increasing to a higher speed once the powdered sugar is incorporated enough that it won’t fly out on high.

Sift in ¾ cup of the powdered sugar and mix well, using the same method.

Divide the frosting in half.

Sift the last ¼ cup of the powdered sugar into half of the frosting and mix well, using the same method. Set aside.

Sift the ½ cup cocoa powder into the other half and mix well.

Fill one disposable piping bag with the mocha frosting and another disposable piping bag with the coffee frosting (or you can just use baggies with a hole cut out of the corner).

Place the 2 piping bags inside of a large piping bag fitted with your tip of choice. I used my Wilton 1M star tip which also happens to be my favorite tip.

Pipe onto cooled cupcakes. This recipe makes enough to pipe onto 12 cupcakes or if you’re spreading it with a knife, you can frost 24 cupcakes.

vegan mocha frosting
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