Best 4 Cinnamon Mocha Cupcakes Vegan Recipes
Indulge in a symphony of flavors with our enticing cinnamon mocha cupcakes, a delightful treat that caters to vegan preferences. These cupcakes are a culinary masterpiece, featuring a moist and fluffy vanilla cake base infused with rich coffee and warm cinnamon. Each cupcake is crowned with a decadent mocha frosting, a perfect balance of chocolate and coffee, complemented by a sprinkle of cinnamon sugar. This recipe also offers tantalizing flavor variations, including a luscious mocha buttercream frosting and a sprinkle of chocolate chips for an extra layer of indulgence. Get ready to embark on a baking adventure that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CINNAMON MOCHA CUPCAKES (VEGAN) RECIPE - (4.5/5)
Provided by Hklbrries
Number Of Ingredients 20
Steps:
- 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
CINNAMON MOCHA CUPCAKES
Like to end a meal with a little something sweet? These chocolate cupcakes will do the trick for family and friends. This dessert is fast and fuss-free. - Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 cupcakes.
Number Of Ingredients 15
Steps:
- In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition. , Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.
Nutrition Facts : Calories 325 calories, Fat 13g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 391mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON MOCHA CUPCAKES
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
Provided by dash
Time 15m
Yield 14
Number Of Ingredients 17
Steps:
- 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. Kitchen Counter cupcakes. Per cupcake: 440 calories, 52g carbs, 2g protein, 26g fat, 0mg cholesterol, 180mg sodium, 1g fiber
Nutrition Facts :
SPICE CUPCAKES WITH MOCHA FROSTING
Old-fashioned flavor comes through with the molasses, cinnamon, cloves and nutmeg in these light, fluffy cupcakes. The mocha frosting is a fresh touch that makes them extra special. -Sarah Vaughan, Waterville, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 cupcakes.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired.
Nutrition Facts : Calories 227 calories, Fat 7g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 147mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 2g protein.
Tips:
- Prep is the Key: Before starting, ensure all ingredients are at room temperature, especially the butter or coconut oil. This promotes even creaming and a smooth batter.
- Espresso Powder or Instant Coffee: If you don't have espresso powder, use instant coffee dissolved in a little hot water. Be sure to cool the coffee before adding it to the batter.
- Don't Overmix: Overmixing the batter can lead to dense, tough cupcakes. Mix until just combined, avoiding overdevelopment of the gluten in the flour.
- All-purpose Flour Works: You don't need specialty flours for these cupcakes. Regular all-purpose flour provides a consistent texture and rise.
- Measuring Flour: To ensure accurate measurements, use a kitchen scale or the spoon and level method. Avoid scooping straight from the bag, as it can compact the flour, leading to a denser cupcake.
- Don't Sub Coconut Milk for Another Milk: Coconut milk is essential for the moist texture and rich flavor in these cupcakes. Substituting another milk can result in a drier, less flavorful cupcake.
- Baking Temperature: Be mindful of your oven temperature. A lower temperature may result in undercooked cupcakes, while a higher temperature can cause them to rise too quickly and collapse.
- Testing Doneness: Insert a toothpick or skewer into the center of a cupcake. If it comes out clean or with just a few moist crumbs attached, they're ready. Overbaking can lead to dry cupcakes.
- Cooling Before Frosting: Allow the cupcakes to cool completely before frosting. Warm cupcakes can cause the frosting to melt and slide off.
Conclusion:
With careful preparation, attention to detail, and a touch of patience, you'll have a delightful batch of moist, flavorful vegan cinnamon mocha cupcakes that are sure to impress. Remember, baking is a journey, and experimentation is encouraged. Enjoy the process, indulge in the deliciousness, and share the joy of these cupcakes with your loved ones. Happy baking!
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