Mochaccino Cupcakes

 

I have been trying to perfect the vegan cupcake for quite some time, I will say these are pretty close to that. I find vegan baking hard to get just right.. but these mocha/choc cupcakes can be iced with whatever you like.. keep it sweet or try a tangy take with some vegan cream cheese and cane sugar or stevia. Check it out below:

Heat oven to 350 degrees:

What You’ll Need:

• 3/4 cup light spelt flour – find it at Vita Health if in Winnipeg
• 1 tsp baking powder
• 1/4 tsp sea salt
• 2 tbsp cocoa powder
• 1/4 + 2 tsp maple syrup
• 1/2 tsp apple cider vinegar
• 1 tsp vanilla extract – pure
• 3 tbsp unsweetened almond milk
• 3 tbsp strong brewed + cooled off coffee
• 3 tbsp extra virgin olive oil or coconut oil

What To Do:

1. Mix all dry ingredients together with a whisk in one bowl
2. In a separate bowl mix all wet ingredients together with a whisk
3. Combine the wet ingredients into the dry by folding with a spatula, do not over mix just until the dry is pretty combined
4. Spray a mini muffin tin ( liners are okay but you don’t need them)  OR spray 6 large muffin holes in a large muffin tin this recipe makes 6 large cakes OR 12 mini cupcakes
5. Bake at 350 for 15 minutes – for the 6 large cupcakes
6. Bake at 350 for 8 minutes for the 12 mini cupcakes – check for done-ness in the middle with a toothpick!

For the cream cheese frosting:

1. 1 cup vegan cream cheese OR plain full fat cream cheese
2. 1/4 cup cane sugar

Beat together with a whisk and when cupcakes are cooled ice them!

For the coconut whip topping: – Vegan option 

1. Chill can of full fat coconut milk in the fridge overnight
2. scoop out top layer and leave coconut water in can just use the solidified coconut on top
3. In a bowl whisk together with vanilla and some sugar or maple syrup and add a dollop  to each cupcake
4. Top each cake with coconut flakes or sprinkles 😉