So here’s the thing—cupcakes on a charcuterie board are what peak womanhood looks like, and I don’t make the rules.
You get rich, chocolatey cupcakes spiked with bold coffee vibes and dressed like they’ve got dinner plans with your ex’s regrets.
These mocha masterpieces bring elegance to that wooden board you call a “grazing moment” while secretly using it as therapy.
They’re vegan, obviously, because dairy-free indulgence is the future and cow’s milk is, well, over.
So prep your frosting game, channel your inner hostess, and serve sass with a swirl of mocha magic.
Charcuterie Board with Mocha Cupcakes
Decadent, vegan-friendly mocha cupcakes served on a charcuterie board to turn basic snacking into full-blown edible fashion.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup cane sugar
- ¼ cup brown sugar
- ½ cup strong brewed coffee cooled
- ½ cup plant milk oat, almond, etc.
- ⅓ cup neutral oil like sunflower
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
For the Frosting (Optional but not really):
- 1 cup powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp vegan butter softened
- 1 tbsp brewed espresso
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line muffin tin with cupcake liners and pretend this is a stress-free project.
- In a large bowl, whisk flour, cocoa, baking soda, salt, and both sugars.
- In a separate bowl, mix coffee, plant milk, oil, vinegar, and vanilla. Stir like your life depends on it.
- Combine wet and dry ingredients. Mix until smooth but don’t overdo it—cupcakes have boundaries too.
- Pour batter evenly into the liners. Bake for 18–20 minutes, or until a toothpick comes out clean-ish.
- Let them cool completely unless you enjoy melting frosting and disappointment.
- For the frosting, beat all ingredients together until creamy. Adjust coffee for more mocha drama.
- Frost cooled cupcakes. Pipe with flair or slather with chaos—it all tastes fabulous.
- Place on a charcuterie board with fruits, nuts, chocolate, and possibly a mirror to admire yourself.
- Serve with confidence and maybe coffee because you’re classy and caffeinated.
Notes
Nutritional Values (Per Serving)
- Calories: 215
- Total Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Calcium: 4%
- Magnesium: 5%
- Folate: 5%
- Potassium: 3%
Additional Notes / Tips
- Use espresso powder in place of brewed coffee for an intense kick.
- Swap cocoa for dark chocolate for a richer base.
- Let cupcakes cool in tin 5 minutes before transferring. No one likes soggy bottoms.
- Add shaved vegan chocolate on top for “I tried but not really” glam.
- Pair with cold brew or oat milk lattes for a full dessert board fantasy.
