Enjoy these vegan mocha cupcakes with a cuppa this weekend
Bittersweet vegan mocha cupcakes with creamy chocolate and espresso frosting make the perfect tea time treat
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Sweet vegan chocolate cupcakes balance beautifully with rich espresso-laced frosting to create a tasty treat to enjoy at your next coffee morning.
These vegan mocha cupcakes are delicious served with a hot drink, or as an after dinner sweet treat.
How to decorate your cupcakes
Use a piping bag and star nozzle, if you have them, to create attractive swirls of icing on top of your cupcakes. Pipe smooth, slow circles from the outside to the inside of each cupcake, and lift the bag away from the cake as you stop squeezing for an attractive point.
No piping bag? No problem! You can cut the corner from a freezer bag, or roll a cone of greaseproof paper to create a make-shift piping bag at home.
Alternatively, spread your frosting instead. Plop a dollop of frosting into the middle of each cupcake and gently spread it to the edges with circular motions, creating a ‘nest’ shape.
Once iced, sprinkle your chosen decoration on top. A few chocolate coffee beans make a simple and effective topping for these mocha cupcakes, but vegan chocolate sprinkles or sugar-coated beans are a delicious alternative.
Cupcake top tips
When creaming together your butter and sugar, you can’t overdo it. A smoother butter mixture means smoother, lighter cupcakes. Keep beating the mixture until it’s super smooth and creamy. It shouldn’t feel overly grainy between your fingers.
As you add your liquid to the mixture, it may start to split. Don’t panic, simply add a handful of your flour mixture to bring it back together.
Overworking the flour can cause tough, chewy cupcakes, so only mix until all the ingredients are fully mixed once you’ve started adding your dry ingredients. If you’re using electric beaters, you may want to switch to a hand whisk or wooden spoon to gently fold in the last bit of flour.
Prep Time: 20 minutes, plus time to cool
Cook Time: 25 minutes
Calories: 268
Servings: 12
Rating:
Nutritional information per serving:
Serving size
91g
calories
268
fat
14g
saturates
3.1g
carbs
38g
sugars
17g
fibre
4g
protein
4.2g
salt
0.6g
Calories: 268
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the cupcakes
- 25 25 ml soya milk
- 0.16666666666667 0.16666666666667 tsp cider vinegar
- 20.833333333333 20.833333333333 g self-raising flour
- 4.1666666666667 4.1666666666667 g cocoa powder
- 16.666666666667 16.666666666667 g caster sugar
- 12.5 12.5 g dairy-free butter
- 0.083333333333333 0.083333333333333 tsp baking powder
- For the frosting
- 4.1666666666667 4.1666666666667 g dairy-free butter
- 29.166666666667 29.166666666667 g icing sugar
- 4.1666666666667 4.1666666666667 g cocoa powder
- 0.16666666666667 0.16666666666667 tbsp strong espresso or coffee flavouring
- To decorate
- vegan chocolate covered coffee beans, chocolate sprinkles, or sugar-coated chocolates
Method
- Preheat the oven to 190°C/375°F/ Gas 5. Sift the flour, cocoa, and baking powder together into a bowl. Combine the soya milk and cider vinegar into a jug.
- Beat together the sugar and butter until smooth. Alternate adding the milk mixture and the flour mixture, a third at a time, until all is incorporated.
- Split the mixture between 8 cupcake cases, and bake for 25 minutes until cooked through. Allow to cool.
- To make the frosting, beat together the butter, icing sugar, cocoa powder and espresso until a smooth icing is formed. Pipe onto each cupcake and decorate as desired.
Hungry for more? Try one of these vegan cupcake recipes
