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

Ingredients

  • 1½ cups unbleached all-purpose flour
  • 1 cup sugar
  • 3 Tbsp. cocoa powder
  • 1 Tbsp. instant espresso powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ⅓ cup canola oil
  • 1½ 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

Directions

  • 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 ¾ full.
  • Bake 20–22 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 ½ 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.

Recipe Information

Serves: 14

Ingredients

  • 1½ cups unbleached all-purpose flour
  • 1 cup sugar
  • 3 Tbsp. cocoa powder
  • 1 Tbsp. instant espresso powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ⅓ cup canola oil
  • 1½ 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

Directions

  • 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 ¾ full.
  • Bake 20–22 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 ½ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat8g
Saturated Fat1g
Cholesterol0mg
Sodium190mg
Total Carbohydrate42g
Dietary Fiber0g
Sugars31g
Protein1g