Vegan Chocolate Cupcakes with Coffee Buttercream Icing

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I haven’t had a lot of vegan baking experience so when I took a chance and baked a vegan cake for my dad’s birthday last month, I was slightly nervous.  Not that I doubt my fabulous cooking skills, but… ya know… it’s vegan.  People hear “vegan cake” and it’s like you turned their world upside down.  I’ve been lucky enough to have a very supportive family and they’ve been pretty open minded to all of my recipe adventures so, needless to say, they loved it.  Especially since I have such a coffee loving family, this recipe went over swimmingly!  I changed the recipe from
a cake to mini cupcakes, so now they’re not only delicious, but adorably cute as well!  Give it a shot… I promise you’ll love them!  Here’s the recipe…
Cake Ingredients:

3 cups flour
2 1/4 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
2 cups cold coffee
1/2 cup vegetable oil
2 tablespoons white vinegar
4 teaspoons vanilla

Coffee Buttercream Ingredients:

1/2 cup vegetable shortening
1/2 cup vegan butter
5 cups powdered sugar, sifted
1/4 cup cold coffee

In a large mixing bowl, combine flour, cocoa, sugar, baking soda and salt.  Set aside.  

Vegan Chocolate Cupcakes with Coffee Buttercream Icing

 

In another large mixing bowl, or stand mixer, combine coffee, vegetable oil, vinegar and vanilla.  Mix with hand or stand mixer on low/medium speed until combined.  Slowly add dry mix to wet mix on low speed until combined.  It should look something like this: 

Vegan Chocolate Cupcakes with Coffee Buttercream Icing

 

Spray each cup with baking spray before filling.  With an ice cream or cookie scoop, fill each cup with the batter until almost full.  Bake at 350 degrees for 12 minutes, or until a toothpick comes out clean.  If doing full size cupcakes, bake for 20 minutes.  Let cool slightly before removing from pan and cool completely before icing.  

Vegan Chocolate Cupcakes with Coffee Buttercream Icing

Speaking of which… Now for the yummy sweet stuff!  

While the cupcakes are in the oven, combine vegan butter, vegetable shortening, and half the coffee until thoroughly combined with and hand or stand mixer in a large mixing bowl.  On low speed, add a cup of powdered sugar at a time until all five cups are in.  Add the rest of the coffee and mixed again until fluffy and creamy.  Let the icing sit in the fridge, covered, for 20 to 30 minutes before icing your cupcakes. 

 

Vegan Chocolate Cupcakes with Coffee Buttercream Icing

 

I took a majority of these to work and just didn’t tell most of them that they were vegan.  I had no complaints.  🙂

Vegan Chocolate Cupcakes with Coffee Buttercream Icing
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Prep Time
25 min
Cook Time
12 min
Total Time
1 hr
Prep Time
25 min
Cook Time
12 min
Total Time
1 hr
Cake Ingredients
  1. 3 cups flour
  2. 2 1/4 cups sugar
  3. 3/4 cups cocoa powder
  4. 2 teaspoons baking soda
  5. 1/4 teaspoon salt
  6. 2 cups cold coffee
  7. 1/2 cup vegetable oil
  8. 2 tablespoons white vinegar
  9. 4 teaspoons vanilla
Coffee Buttercream Ingredients
  1. 1/2 cup vegetable shortening
  2. 1/2 cup vegan butter
  3. 5 cups powdered sugar, sifted
  4. 1/4 cup cold coffee
Instructions
  1. In a large mixing bowl, combine flour, cocoa, sugar, baking soda and salt. Set aside.
  2. In another large mixing bowl, or stand mixer, combine coffee, vegetable oil, vinegar and vanilla. Mix with hand or stand mixer on low/medium speed until combined. Slowly add dry mix to wet mix on low speed until combined.
  3. Spray each cup with baking spray before filling. With an ice cream or cookie scoop, fill each cup with the batter until almost full.
  4. Bake at 350 degrees for 12 to 15 minutes, or until a toothpick comes out clean. Let cool
  5. slightly before removing from pan and cool completely before icing.
  6. While the cupcakes are in the oven, combine vegan butter, vegetable shortening, and half the coffee until thoroughly combined with and hand or stand mixer in a large mixing bowl. On low speed, add a cup of powdered sugar at a time until all five cups are in. Add the rest of the coffee.
  7. Let the icing sit in the fridge, covered, for 20 to 30 minutes before icing your cupcakes.
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  1. April 23, 2014
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