Mocha Cupcakes

It has been far too long since I posted a cupcake recipe on the blog, so when Rosie from The Londoner announced she was having a blogger bake sale, I knew I had to create a new recipe especially for the occasion. 
With graduation and all the accompanying essay deadlines looming dangerously close on the horizon, coffee has snuck into my life. I’m happy to say I am not addicted to the caffeine, nor do I feel the need to drink it every day to complete all my academic work, but it undeniably gives me the little kick I sometimes need when I’m lacking sleep or have a particularly gruesome day ahead. Sometimes, when tea just doesn’t cut it, coffee is simply a nice pick-me-up.

(That being said, I am very much aware that it is acidic and should be consumed very moderately, so I am making all possible efforts to drink green tea 90% of the time instead of coffee. And whenever I have a spare 15 minutes, I try to concoct a little green juice. But, like I said, essay madness and all that. You understand. (Don’t you???))
But let’s face it — there aren’t a lot of combinations better than coffee and chocolate. (Of course we all know peanut butter would kick this recipe right up to a divine level — ooooh, the temptation. Future recipe? I think so.)
Makes 12 large, or 15 small cupcakes
Prep time: 10 mins
Baking time: 25 mins
150g self-raising flour
100g brown sugar
250ml soy milk
1 tsp apple cider vinegar
1/2 tsp baking powder
4 heaped tbsp dark cocoa powder (and I mean heaped)
1 tsp vanilla extract
1 tsp almond extract (optional)
2 heaped tsp coffee granules mixed with a splash of hot water; or a shot of espresso
1 tbsp soy yogurt
For the frosting:
250g vegan margarine
750g confectioner’s sugar
3 tsp coffee extract
Pre-heat the oven to 180ºC.
Curdle the milk by adding the apple cider vinegar to it. Set aside.
Combine all dry ingredients in a large mixing bowl. Fold in the extract, coffee, curdled milk and soy yogurt. Bear it in mind that if you handle the batter too much, i.e. over-mix it, the batter will toughen and the cupcakes will turn out to be quite dense and heavy.
Pour into lined cupcake tins and bake for 25 mins. Cool on a wire rack.
For the frosting: combine all the ingredients with an electric beater (easier and quicker than beating by hand, not to mention less messy). Refrigerate until the cupcakes are cooled, then decorate as you see fit. 
P.S.: I served these at my sister’s wedding. Recap post coming soon! 

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