Originally uploaded by Bake & Destroy!
This is one of the variations offered on the vegan chocolate cupcake recipe in Vegan Cupcakes Take Over… which you should buy if you haven’t yet. I switched out espresso for coffee in the buttercream recipe, as I have a giant espresso machine and I like to make it feel useful whenever I can. But you could use cold coffee instead.
For the cupcakes you will need:
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 tsp almond, chocolate or more vanilla extract
- 1 cup all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 Tbs instant coffee granules
1. Preheat oven to 350 degrees and line cupcake pan with paper liners.
2. Whisk together soy milk and vinegar in a large bowl and set aside for a few minutes to curdle.
3. In a separate bowl, sift together flour, cocoa, baking soda, baking powder and salt.
4. Once milk is curdled, add the sugar, oil, vanilla extract and whatever other extract you’re using to the soy milk and beat until foamy.
5. Add the dry ingredients to the wet in two batches, beating until there are no large lumps. Some small lumps are OK.
6. Fold coffee granules into batter.
7. Pour into liners, filling 2/3 of the way. Bake 18-20 minutes or until toothpick inserted into center comes out clean.
8. Cool completely on a rack.
For the Vegan Coffee Frosting you will need:
- 1⁄2 C. Non-Hydrogenated Shortening
- 1⁄2 C. Non-Hydrogenated Margarine
- 3 1⁄2 C. Confectioner’s Sugar, sifted if clumpy
- 1 1⁄2 t. Vanilla Extract
- 1⁄4 C. cold, strong coffee (or espresso)
1. Beat shortening and margarine together until well combined and fluffy.
2. Add sugar and beat for about 3 more minutes.
3. Add vanilla and coffee, beat for another 5 to 7 minutes or so until fluffy.
I topped these with Cafe le Baron toppers for the DIY show but you can find cute ones on my Etsy shop!