Cinnamon Mocha Cupcakes Vegan Recipe 465 Recipes

CINNAMON MOCHA CUPCAKES

Cinnamon Mocha Cupcakes image

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

Ingredients

1½ cup all-purpose flour
1 cup sugar
⅓ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1 cup canned coconut milk, mixed well before measuring
½ cup canola oil
2 Tbsp white or cider vinegar
1 Tbsp pure vanilla extract
2 tsp instant espresso powder
1 cup non-hydrogenated vegetable shortening
1 tsp pure vanilla extract
3 cup confectioners' sugar
2 Tbsp instant espresso powder dissolved in ¼ cup water
Ground cinnamon
Chocolate shavings

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 :

CINNAMON MOCHA CUPCAKES

Cinnamon Mocha Cupcakes image

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

Ingredients

1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 cup strong brewed coffee, room temperature
3 tablespoons buttermilk
1 cup chocolate frosting
3/4 teaspoon instant coffee granules
1 teaspoon hot water

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.

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