These mocha cupcakes are like your ex: dark, rich, and impossible to forget—except they won’t ghost you or eat your fries. Packed with chocolatey goodness and topped with creamy coffee buttercream, they hit that sweet spot between dessert and emotional support snack. You get espresso intensity with cupcake fluffiness, because why settle for less? They’re totally vegan, so your conscience stays as clean as your empty plate. Perfect for when you want caffeine and cake but don’t want to choose. Bake these beauties, frost them like you mean it, and let your inner baking goddess rise.
Mocha Cupcakes with Coffee Buttercream
These vegan mocha cupcakes are fluffy, chocolate-packed treats topped with rich, dreamy coffee buttercream for a bold yet sweet pick-me-up.
Ingredients
For the Cupcakes:
- 1 cup plant-based milk almond, oat, soy—whatever keeps you fabulous
- 1 tsp apple cider vinegar
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 1½ tsp vanilla extract
- 1 tbsp instant coffee dissolved in 1 tbsp hot water
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
For the Coffee Buttercream:
- ½ cup vegan butter
- 1½ cups powdered sugar
- 1 tbsp plant-based milk
- 1 tbsp instant coffee dissolved in 1 tbsp hot water
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, mix the plant-based milk with vinegar and let sit for 5 minutes.
- Whisk in the sugar, oil, vanilla, and coffee concentrate until smooth and sassy.
- In another bowl, sift together flour, cocoa powder, baking soda, and salt.
- Add dry ingredients to the wet mix, stir gently until just combined—don’t overbeat it like your ex’s ego.
- Pour batter evenly into liners, filling ¾ of the way.
- Bake for 20–22 minutes, or until a toothpick comes out clean and victorious.
- Cool completely before frosting (patience, darling).
- For the buttercream, beat vegan butter until fluffy. Add powdered sugar gradually.
- Mix in coffee, vanilla, and a splash of milk until smooth, then pipe or spread onto cupcakes like the queen you are.
Notes
Nutritional Values (Per Cupcake)
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Cupcake)
- Iron: 7%
- Calcium: 4%
- Magnesium: 5%
- Potassium: 6%
- Zinc: 3%
Notes & Flavor Boosting Tips
- Use espresso powder for a stronger coffee kick—because subtlety is overrated.
- Chill the cupcakes before frosting if your kitchen’s hotter than your love life.
- Add chocolate chips inside for a gooey surprise—because you deserve it.
- Dust with cocoa or cinnamon for that bougie bakery finish.
- These freeze like a dream—make extra and stash them for future meltdowns or celebrations.
