Mocha Latte Cupcakes

I share my 3 favourite vegan coffee recipes for mocha cupcakes, tiramisu milkshake, and horchata latte featuring Starbucks coffee and DREAM non dairy beverages.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 434kcal

Author Abbey Sharp

Ingredients

Cupcakes:

1 1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
½ tsp espresso powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
½ cup vegan butter
½ cup white sugar
½ cup brown sugar
½ cup Starbucks True North strong brewed coffee cooled
1 cup DREAM Coconut Unsweetened non-dairy beverage
1 tbsp vanilla extract
1 flax egg 1 tbsp ground flax with 2 tbsp water set in the fridge for 20 minutes

Buttercream:

4 cup powdered sugar
2 tbsp cocoa powder
2/3 cup non dairy butter
6 tbsp Starbucks True North strong brewed coffee cooled

Instructions

Preheat oven to 350 F and line 12 muffin tins with liners.
In a large bowl, mix together the flour, cocoa, espresso, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another medium bowl or a stand-mixer, cream the butter and sugars until creamy.
With the mixer on low, add half of the flour to the butter mixture. Then add the Starbucks True North strong brewed coffee. Add the rest of the flour. Then add the DREAM Coconut non-dairy beverage and the flax egg. Beat on low until smooth.
Divide the batter between the muffin tins and bake for 20 minutes. Allow to fully cool on a cooling rack.
Meanwhile, on low speed, beat the icing sugar, cocoa powder, vegan butter, and coffee until smooth and fluffy. Allow to sit in the fridge until you’re ready to frost your cupcakes.
Once your cupcakes are cool, transfer the frosting to a piping bag and top the cupcakes with the frosting. Garnish with chocolate shavings.

Nutrition