Best Cinnamon Mocha Cupcakes Vegan Recipes

Cinnamon Mocha Cupcakes (Vegan) Recipe - (4.5/5) image

Provided by Hklbrries

Number Of Ingredients 20

For Cupcakes:
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup canned coconut milk, mixed well before measuring
1/2 cup canola oil
2 Tbsp white or cider vinegar
1 Tbsp pure vanilla extract
2 tsp instant espresso powder
For Frosting:
1 cup non-hydrogenated vegetable shortening
1 tsp pure vanilla extract
3 cups confectioners' sugar
2 Tbsp instant espresso powder dissolved in 1/4 cup water
For Garnish:
Ground cinnamon
Chocolate shavings

Steps:

Preheat oven to 350 F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk flour, sugar, cocoa, baking soda, cinnamon, and salt. In a separate bowl, whisk coconut milk, oil, vinegar, vanilla, and espresso powder. Pour wet mixture into dry; whisk until just combined. Fill liners about two-thirds full with batter. Bake 16 to 20 minutes or until a toothpick inserted in center of cupcake comes out dry, with a few crumbs clinging to it. Let cool. Make frosting: With a mixer, beat shortening smooth. On low, add vanilla and confectioners' sugar and beat to incorporate. Add espresso liquid 1 Tbsp at a time, until frosting reaches desired consistency and flavor. Increase speed to high and beat 2 more minutes or until fluffy. Pipe or spread frosting on cupcakes. Dust with cinnamon and garnish with chocolate. Nutrition Information: Per cupcake 440 calories 52 g carbohydrates 2 g protein 26 g fat 0 mg cholesterol 180 mg sodium 1 g fiber

Cinnamon Mocha Cupcakes (Vegan) Recipe - (4.6/5) image

Provided by Hklbrries

Number Of Ingredients 20

For Cupcakes:
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup canned coconut milk, mixed well before measuring
1/2 cup canola oil
2 Tbsp white or cider vinegar
1 Tbsp pure vanilla extract
2 tsp instant espresso powder
For Frosting:
1 cup non-hydrogenated vegetable shortening
1 tsp pure vanilla extract
3 cups confectioners' sugar
2 Tbsp instant espresso powder dissolved in 1/4 cup water
For Garnish:
Ground cinnamon
Chocolate shavings

Steps:

Preheat oven to 350 F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk flour, sugar, cocoa, baking soda, cinnamon, and salt. In a separate bowl, whisk coconut milk, oil, vinegar, vanilla, and espresso powder. Pour wet mixture into dry; whisk until just combined. Fill liners about two-thirds full with batter. Bake 16 to 20 minutes or until a toothpick inserted in center of cupcake comes out dry, with a few crumbs clinging to it. Let cool. Make frosting: With a mixer, beat shortening smooth. On low, add vanilla and confectioners' sugar and beat to incorporate. Add espresso liquid 1 Tbsp at a time, until frosting reaches desired consistency and flavor. Increase speed to high and beat 2 more minutes or until fluffy. Pipe or spread frosting on cupcakes. Dust with cinnamon and garnish with chocolate. Nutrition Information: Per cupcake 440 calories 52 g carbohydrates 2 g protein 26 g fat 0 mg cholesterol 180 mg sodium 1 g fiber