Double Mochaccino Cupcakes

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These creamy cupcakes were a hit with the VT staff, and so decadent you’d never know they are vegan. You can substitute applesauce for the apple butter if you’re in a bind.

  • CUPCAKEServings

Ingredients

Cupcakes

  • 2 1/2 cups flour
  • 1 cup sugar
  • 2/3 cup cocoa powder
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup brewed cold coffee
  • 3/4 cup vegetable oil
  • 1/2 cup almond milk
  • 1/3 cup apple butter
  • 1 tsp. vanilla extract

Frosting

  • 6 oz. extra-firm silken tofu
  • 4 oz. vegan cream cheese,softened
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 1 Tbs. instant espresso powder

Preparation

  1. To make Cupcakes: Preheat oven to 375F. Line 18 muffin tins with paper liners. Whisk together flour, sugar, cocoa, baking soda and salt in bowl. Combine coffee, oil, almond milk, apple butter and vanilla in separate bowl. Stir coffee mixture into flour mixture until smooth. Fill liners 3/4 full and bake 20 minutes, or until toothpick in center comes out clean. Cool on wire rack.
  2. To make Frosting: Purée tofu and cream cheese in food processor until creamy. Add syrup, cocoa and espresso powder, and blend until smooth. Chill 1 hour. Frost cooled cupcakes.

Nutrition Information

  • Serving Size: Makes 18 cupcakes
  • Calories: 225
  • Carbohydrate Content: 29 g
  • Fat Content: 11 g
  • Fiber Content: 1 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 246 mg
  • Sugar Content: 13 g