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Delicious vegan mocha cupcakes topped with chocolate and coffee frosting

Vegan Mocha Cupcakes

Deliciously moist and flavorful Vegan Mocha Cupcakes with a rich coffee and cocoa blend, perfect for any gathering or as a sweet treat at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Can substitute with gluten-free flour blend.
  • 1/2 cup cocoa powder (unsweetened) Using high-quality cocoa powder elevates the taste.
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup almond milk Can substitute with any non-dairy milk.
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp instant coffee granules Dissolved in 1 tablespoon of hot water.
For the Frosting
  • 1/2 cup vegan butter (softened)
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2 tbsp almond milk Adjust for consistency.
  • 1 tsp vanilla extract
  • 1 tsp instant coffee granules Dissolved in 1 tablespoon of hot water.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners.
  2. In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt. Whisk together until well combined.
  3. In another bowl, mix the almond milk, vegetable oil, vanilla extract, and dissolved coffee granules. Stir to blend.
  4. Pour the wet ingredients into the dry mix. Stir until just combined, avoiding overmixing.
  5. Distribute the batter evenly into the lined cupcake tray, filling each cup about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cupcakes cool in the tray for about 5 minutes before transferring to a wire rack.
Frosting
  1. In a bowl, beat the softened vegan butter until creamy.
  2. Gradually add the powdered sugar, cocoa powder, almond milk, vanilla extract, and dissolved coffee granules. Beat until creamy and smooth.
Assembly
  1. Once the cupcakes are completely cooled, pipe the frosting on top and enjoy!

Notes

Use espresso powder for a richer coffee flavor. Store in an airtight container at room temperature for up to 3 days or in the fridge for a week. They can also be frozen for up to a month.