You know that mocha frappuccino habit that drains your wallet faster than your ex drains your energy? Yeah, we’re baking that now.
These Mocha Frappuccino Cupcakes deliver your caffeine hit and chocolate fix without the barista spelling your name like it’s a Scrabble accident.
They’re fluffy, rich, completely vegan, and way more satisfying than crying in the Starbucks parking lot over life choices.
Make them at home in your robe, with zero judgment, dairy, or overpriced oat milk drama.
Dessert just got buzzed—and fabulous. No loyalty card required, just tastebuds that appreciate chocolate, espresso, and attitude in cupcake form.
Mocha Frappuccino Cupcakes
These vegan mocha frappuccino cupcakes are chocolatey, coffee-loaded, and frosted with a luscious espresso whip that gives total café-dessert goddess vibes.
Ingredients
Cupcake Batter:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup organic cane sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup almond milk or other plant milk
- ⅓ cup neutral oil canola or sunflower
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- ⅓ cup strong brewed espresso or coffee
Espresso Frosting:
- ½ cup vegan butter room temp
- 2 cups powdered sugar
- 2 tbsp cooled espresso
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Shaved vegan chocolate
- Dust of cocoa powder
- Tiny sass and a caffeine buzz
Instructions
- Preheat oven to 350°F and line your muffin pan. You know the drill—no naked cupcakes.
- In a large bowl, whisk flour, cocoa, sugar, baking soda, and salt. Pretend you’re doing it for arm day.
- In a separate bowl, mix almond milk, oil, vinegar, vanilla, and brewed espresso. It’ll smell like hope.
- Combine wet and dry ingredients. Stir until smooth and moody.
- Pour batter evenly into 12 cupcake liners. Bake for 18–20 minutes or until a toothpick comes out less dramatic than you.
- Let cupcakes cool completely before frosting unless you’re into sliding butter blobs.
- For the frosting, beat vegan butter until fluffy like a RuPaul wig.
- Slowly add powdered sugar, espresso, vanilla, and salt. Beat until thick and pipe-able.
- Frost cooled cupcakes with flair. Dust with cocoa or chocolate shavings if you want the full “frappuccino fantasy” moment.
- Serve immediately, or refrigerate and pretend you’ll eat just one a day.
Notes
Nutritional Values (Per Serving):
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
Vitamins & Minerals (Per Serving):
- Iron: 10%
- Calcium: 8%
- Magnesium: 6%
- Vitamin B6: 5%
- Potassium: 7%
Notes & Tips:
- Let the espresso cool before adding to frosting or things get messy—like your love life in 2019.
- Add a touch of cinnamon for a Mexican mocha twist that tastes expensive.
- Store in an airtight container. Will stay fresh for 3 days—if you don’t inhale them in 30 minutes.
- Caffeine in dessert form? That’s growth. That’s balance. That’s winning.
