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Mocha Cupcakes
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Mocha Cupcakes [Vegan]

12 cupcakes

I'm happy to say that I am not addicted to caffeine, nor do I feel the need to drink it every day to complete all my academic work, but it undeniably gives me the little kick I sometimes need when I'm lacking sleep or have a particularly gruesome day ahead.... Read More

Ingredients You Need for Mocha Cupcakes [Vegan]

For the cakes

150g (1 cup) self-raising flour
100g (1/2 cup + 1 tbsp) brown sugar
250ml (1 cup) soy milk
1 tsp apple cider vinegar
1/2 tsp baking powder
4 heaped tbsp dark cocoa powder
1 tsp vanilla extract
1 tsp almond extract (optional)
2 heaped tsp coffee granules mixed with a splash of hot water; or a shot of espresso
1 tbsp soy yogurt

For the frosting

250g (1 cup) vegan margarine
750g (& + 1/2 cup) confectioner’s sugar
3 tsp coffee extract

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How to Prepare Mocha Cupcakes [Vegan]

Pre-heat the oven to 180ºC (356ºF).
Curdle the milk by adding the apple cider vinegar to it. Set aside.
Combine all dry ingredients in a large mixing bowl. Fold in the extract, coffee, curdled milk and soy yogurt. Bear it in mind that if you handle the batter too much, i.e. over-mix it, the batter will toughen and the cupcakes will turn out to be quite dense and heavy.
Pour into lined cupcake tins and bake for 25 mins. Cool on a wire rack.
For the frosting: combine all the ingredients with an electric beater (easier and quicker than beating by hand, not to mention less messy). Refrigerate until the cupcakes are cooled, then decorate as you see fit.