When I think about cupcakes, I envision little kids with messy hands and frosting covered faces… and sprinkles. Rainbow sprinkles everywhere… But you know what, if I’m to be brutally honest, it’s usually me with the messy hands and a frosting covered face… My point is, cupcakes aren’t just for little kids. They’re for us big kids too 😀
And although I love a good old Funfetti Cupcake as much as the next person, sometime you want your dessert to be just a little more sophisticated than rainbow sprinkles everywhere. I think that these nicely marry “fun hand food” and “grown-up dessert”. The cake itself is moist and soft, but just a little denser than my cupcakes usually are (think more like a pound cake texture than light and airy). The flavour is a light mocha, which I knew would perfectly compliment my coffee frosting. Of course I couldn’t resist adding a little chocolate drizzle to the top!
I was having too much fun with my photoshoot and got a little carried away with the pictures this time round, explaining the 5 pictures (instead of the usual 2 or 3). But you know what? I just noticed that, even with all that picture taking, I forgot to take some without the wrapper to show the actual cake. Oops! Next time 😀
What is your favourite flavour to pair with coffee?
Mocha Cupcakes with Coffee Frosting
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert Cuisine: American
Yields: 10 cupcakes
- 1 1/2 cup All-Purpose Flour
- 1 tbsp Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/3 cup Grapeseed Oil (or other mild flavoured oil)
- 3/4 cup Granulated Sugar
- 1/2 cup Non-Dairy Milk (I use almond)
- 6 tbsp Unsweetened Applesauce
- 2 tsp Instant Coffee
- 1 tsp Vanilla Extract
- 6 tbsp Vegan Butter (I used Earth Balance)
- 6 tbsp Shortening
- 1/8 tsp Salt (optional)
- 1 1/2 cup Powdered Sugar
- 2 tsp Non-Dairy Milk (I used almond)
- 1 1/4 tsp Instant Coffee
- 1/2 tsp Vanilla Extract
- 1/3 cup Semi-Sweet Chocolate Chips
- 3 tbsp Non-Dairy Milk (I used almond)
To Make The Cake:
Preheat oven to 350°F and line muffin tin with paper cups.
Whisk together the flour, cocoa, baking powder, cinnamon, and salt. Set aside.
Whisk the oil, sugar, milk, applesauce, instant coffee, and vanilla until thoroughly combined and. You want the coffee granules and sugar to be dissolved, the mixture should look kind of like caramel sauce. Add to the flour mixture and whisk until no lumps remain (do not over mix).
Spoon the batter into the lined wells, filling them 2/3 full. Let batter rest for 5 minutes before placing in oven. Bake for 15-20 minutes, until an inserted toothpick comes out clean. Cool in tin for 5 minutes before transferring to rack.
To Make The Frosting:
Stir together the milk, instant coffee, and vanilla until completely combined (I like using a small whisk for this). Be sure there are no lumps of instant coffee remaining.
Beat the vegan butter, shortening, and salt (if using) together until smooth. Add the sugar, 1/2 cup at a time, beating thoroughly after each addition.
Add the milk mixture and beat on high until light and fluffy (1 – 2 minutes) scraping down sides of the bowl as necessary. Frosting should have a soft whipped texture, if it appears too thick, beat in additional milk 1/2 teaspoon at a time.
Pipe frosting onto cakes, after cakes have cooled completely. I used a jumbo open star tip to pipe mine.
To Make The Drizzle:
Over medium heat, warm the milk until it’s just about to simmer. Remove from heat and add chocolate chips. Stir until chocolate has melted and everything is thoroughly combined.
Drizzle over frosted cupcakes.