Ingredients
1.5 cups all purpose flour
3/4 cup granulated sugar
1/2 tsp fine salt
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup cashew milk (or plain almond or soy milk)
2 Tbsp apple cider vinegar
1 Tbsp vanilla extract (or the seeds from 1 vanilla bean if available for special occasions)
1/2 cup olive oil
Coffee Frosting
1 cup cultured vegan butter – salted (or your favorite vegan buttery spread)
3.25 cups powdered sugar (sifted) + more if needed
1 tsp vanilla extract
2 Tbsp espresso powder/ instant coffee + 2 Tbsp hot water (combine until espresso is fully dissolved and let cool)
Espresso Filling
1 Tbsp espresso powder/ instant coffee + 1 Tbsp hot water combined until dissolved (this can be doubled as desired for an extra strong caffeine boost)
1 small dark chocolate bar to to make chocolate shavings/ curls for garnish
Instructions
Preheat oven to 350”F.
In a cup mix together the milk and apple cider vinegar. Add vanilla and olive oil and combine.
3/4 cup cashew milk,2 Tbsp apple cider vinegar,1 Tbsp vanilla extract,1/2 cup olive oil
In a medium mixing bowl whisk together flour, sugar, salt, soda and powder.
1.5 cups all purpose flour,3/4 cup granulated sugar,1/2 tsp fine salt,1/2 tsp baking soda,1/2 tsp baking powder
Pour the wet mixture over the dry and using a flat spatula fold the two together until fully combined but try not to over-mix.
Line a muffin tin with cupcake liner or if using baking cups place them on a heavy baking sheet and fill them up 3/4 of the way full. (use an ice-cream scoop for easy transfer). Bake for 14 to 16 minutes or until a toothpick inserted in the center comes out clean or almost clean with just a couple of crumbs hanging onto it. Transfer to a cooling rack and allow them to cool off completely before frosting.
Espresso Filling
In a small cup combine together the hot water and instant espresso until fully dissolved.
1 Tbsp espresso powder/ instant coffee + 1 Tbsp hot water combined until dissolved
Use a measuring teaspoon and scoop out a bit from the center of each cupcake. Then drizzle about 1/2 teaspoon of the concentrated coffee filling in the center.
Make the Frosting
In a medium mixing bowl using a hand held mixer beat together the butter and powdered sugar, vanilla and cooled espresso mix until thick and fluffy. Sprinkle in more powdered sugar as needed until desired thickness is achieved.
1 cup cultured vegan butter – salted,3.25 cups powdered sugar (sifted),1 tsp vanilla extract,2 Tbsp espresso powder/ instant coffee + 2 Tbsp hot water
Transfer the frosting to a piping bag and decorate your cupcakes. For easier piping you can refrigerate the frosting for a few minutes to firm up a bit.
Garnish with chocolate shavings/ curls and maybe a dusting of espresso powder.
1 small dark chocolate bar to to make chocolate shavings/ curls for garnish
Storage
Store your cupcakes in an airtight container in the refrigerator for up to a week.
Notes
Makes 9 to 12 Cupcakes – (12 if you bake in a regular lined cupcake tin or 9 x 5 oz paper baking cups).
Nutrition
Serving: 1cupcake | Calories: 407kcal | Carbohydrates: 56g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 2g | Sodium: 241mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 42g | Calcium: 13mg | Iron: 1mg
