Perfect for National Chocolate Cupcake Day or ANY day! This recipe is a plant-based twist on the classic chocolate cupcake paired with a rich mocha frosting, featuring Kaffree Roma.
SERVINGS: Makes 12 cupcakes.
INGREDIENTS: Cupcakes: 12 paper cupcake liners
1 cup plant-based milk
1 teaspoon vinegar
¾ cup sugar
⅓ cup vegetable oil
1 neat egg or plant-based egg substitute
1 teaspoon vanilla
1 cup flour
⅓ cup cocoa powder
¾ teaspoons baking soda
½ teaspoon baking powder
½ cup softened butter
1 tablespoon Kaffree Roma
½ teaspoon vanilla
2 tablespoons cocoa powder
2 cups of powdered sugar
Piping bags and tips for decorating
Preheat the oven to 350 degrees. Line a regular size cupcake pan with 12 cupcake papers. In the bowl of a stand mixer, mix together milk, vinegar, sugar, oil, the neat egg, and vanilla. In a separate bowl, stir together the remaining dry ingredients. Gradually add the dry ingredients into the wet, stirring the sides of the bowl as you add. Mix for 2 minutes on medium-low.
Pour the batter into the cupcake liners, about ⅔ full, and fill each of the 12 liners equally. Bake about 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Cool thoroughly before frosting.
Prepare the frosting. In the bowl of a stand mixer, using the whisk attachment, whip together the butter and Kaffree Roma. Add vanilla and cocoa powder and whisk until combined. Gradually add the powdered sugar until the desired consistency for piping is reached. You may not need to add all the powdered sugar. If the frosting is too thin, add more powdered sugar, if too thick, add plant-based milk or melted butter by the teaspoon until desired consistency is reached. Decorate each cooled cupcake with the frosting using a piping bag with a decorating tip.
Serve these cupcakes to your guests and watch them disappear!