Mocha Cupcakes

Coffee and chocolate are meant for each other. You’ll agree as soon as you try these cupcakes.

Serves: 14Hands-on: 25 minutesTotal: 2 hoursDifficulty: Medium

Serves: 14


  • 1 1⁄2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 3 Tbsp. cocoa powder
  • 1 Tbsp. instant espresso powder
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1⁄3 cup canola oil
  • 1 1⁄2 tsp. vanilla extract, divided
  • 1 tsp. apple cider vinegar
  • 1 cup water
  • 2 Tbsp. vegetable shortening
  • 2 Tbsp. vegan margarine, softened
  • 2 cups powdered sugar, divided
  • 2 Tbsp. strong brewed coffee, cold


  • Preheat oven to 350°F.
  • In a large bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together oil, 1 teaspoon vanilla extract, vinegar, and water until smooth. Gently stir wet ingredients into flour mixture, stirring until there are no large lumps. Pour batter into paper-lined cupcake pans until 3⁄4 full.
  • Bake 20 to 22 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.
  • To make frosting, combine shortening, margarine and 1 cup powdered sugar in a large bowl. Beat at medium speed until smooth. Beat in coffee and remaining 1⁄2 teaspoon vanilla extract. Add remaining powdered sugar and continue to beat until fluffy.
  • Allow to cool in the pans for 10 minutes, then remove from pans and place on wire racks to cool completely.
  • Spread frosting on cooled cupcakes and store in the refrigerator in an airtight container.