Cinnamon Mocha Cupcakes (Vegan)

By Hklbrries

It is possible to make delicious vegan baked goods. Need proof? Check out Chloe Coscarelli's new cookbook, Chloe's Vegan Desserts—it's full of bright ideas, including these decadent, egg-free cupcakes.

Ingredients

• 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

Details

Servings 14
Adapted from dashrecipes.com

Preparation

Step 1

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