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Tuesday, 13 September 2016

Coffee Cupcakes

Vegan, Dairy-free, Wheat-free, Yeast-free
Light and fluffy Coffee & Chocolate cupcakes with an utterly delicious thick & moorish Espresso frosting topped off with a coffee bean.

It's coming up-to my sisters birthday, and i decided to make some of her (and my) favourite flavoured cupcakes!
As you know, coffee is one of my favourite flavours! I have made coffee flavoured ice-cream & raw cheesecakes in the past but i have never made coffee flavoured cupcakes....until now!
Check out my coffee ice-cream here-
Check out my raw coffee cheesecakes here-

These cupcakes are vegan, wheat & gluten-free and use Vegan Egg as the egg replacer!
I have been enjoying using 'Vegan Egg' as its one of the more effective egg replacers i have used in my baking! 
You can read more about Vegan Egg here-

This cupcake recipe is very easy to make and the cakes turn out moist, fluffy and packed full of divine flavour!
The frosting....well, its delicious!
Vegan/dairy-free frosting can be difficult to get thick enough to pipe and for it to keep its shape, but this recipe is perfect and the cake & frosting complement each other really well!
If you like coffee, you are going to love these! 

The cupcakes still contain sugar & butter, but enjoying sweet treats like this in moderation is fine!
I kept the sugars low in the cake as the frosting contains icing sugar which is sweet enough.

Preparation time: 5-8 minutes
Makes: 12 medium sized cupcakes

Ingredients for the cakes
-245g of gluten-free flour (I use Doves Farm)
-2 tablespoons of cocoa powder
-1 teaspoon of baking powder
-1/2 teaspoon of baking soda
-Pinch of salt
-1 shot of espresso (brewed)
-1/2 cup of unsweetened soya milk
-1 teaspoon of vanilla extract
-100g of dairy-free butter (I use Tomor)
-1/2 cup of golden caster sugar
-1 egg substitute (2 level tablespoons of VeganEgg with ½ a cup of ice cold water and whisk vigorously)
-1 & 1/2 tablespoons of espresso powder

Ingredients for the frosting 

-250g of dairy-free butter (I use Tomor)
-3 cups of icing sugar
-1 & 1/2 teaspoon of vanilla extract
-2 teaspoons of espresso powder

To make the cupcakes

Pre-heat your oven to 175 degrees and line a cupcake tin with cases.

Step 1- In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
Step 2- In a separate mixing bowl, using an electric mixer, whiz up the butter and sugar until creamy & fluffy.
Add in your chosen egg replacer and whiz up until combined.
Step 3- Brew 1 espresso and pour it into a bowl.
Add in the espresso powder, soya milk and vanilla extract, stir until the powder dissolves.
Set aside.

Step 4-  Reduce the speed and carefully add in the dry flour mixture and wet coffee mixture, alternating.

Step 5- Once all of the ingredients are in the mixing bowl, give it a final whiz until smooth.

Step 6- Fill each cupcake case with the delicious chocolaty mixture, about 3/4 full with mixture.
Pop the tray into the oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean.

Step 7- Remove the cupcakes from the tray and place onto a cooling rack.

Whilst the cakes cool, prepare the frosting!

To make the frosting 

Step 1- In a large mixing bowl, whiz up the butter until creamy!

Step 2- Add in the icing sugar a little at a time, along with the espresso powder and vanilla extract.

Whiz until thick & fluffy!
Step 3- Transfer the frosting into an icing bag fitted with a star tip nozzle.

Step 4- Once the cakes have fully cooled, pipe the frosting on to the cupcakes and top off with a coffee bean for decoration (optional)
These cupcakes don't only look good, but taste amazing! Perfect if you like coffee!!!
The frosting is very thick, and a pleasure to pipe! It looks amazing with the classic ice-cream swirl, soft peaks, rose......the choice is yours! Get creative :) 
Keep the cakes stored in the fridge and allow to stand at room temperature for a few minutes before serving!

You can also freeze them for enjoying at a later date!

Happy baking!

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I hope you enjoyed this recipe!

Share and follow me for more yummy posts to come!
Holly Jade


  1. That is really nice to hear. thank you for the update and good luck.

  2. Coffee and cupcakes may be the best combination. Coffee cupcakes are just to die for. I am going to try tis next time. Fingers crossed. best keurig for college dorm

  3. could this recipe still work with regular all purpose flour ?

  4. Can't wait to try!! Love it! Thank you for the recipe!


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