These cupcakes didn’t come to play—they came to slay your cravings with mocha, strawberries, and a soft, sweet attitude. Think decadent shortcake meets espresso shot in cupcake form. Moist, rich, and drama-free (unlike your last situationship). Vegan? Absolutely. Because you deserve dessert and a clean conscience. They’re bite-sized but bold, classy but chaotic—in other words, your dessert twin. Perfect for brunch, date night, or when you pretend you’ll eat “just one.” Spoiler: you won’t. So grab your whisk, your sass, and your stretchy pants—these mocha-strawberry cupcakes are here to steal the spotlight and your self-control.
Mocha-Strawberry Shortcake Cupcakes
Mini cakes packed with cocoa, espresso, and fresh berries, topped with plant-based cream—basically your new cupcake addiction in tiny wrappers.
Ingredients
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tbsp instant espresso powder
- ½ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsweetened almond milk
- 1 tsp apple cider vinegar
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Strawberry Filling:
- 1 cup chopped fresh strawberries
- 1 tbsp maple syrup
- 1 tsp lemon juice
Vegan Whipped Topping (optional):
- ½ cup coconut cream
- 1 tbsp powdered sugar
- ½ tsp vanilla
Instructions
- Step 1: Preheat oven to 350°F and line your muffin tin like a cupcake runway.
- Step 2: In a mixing bowl, whisk flour, cocoa, espresso, sugar, baking powder, baking soda, and salt. Keep it classy.
- Step 3: Combine almond milk and vinegar in a separate bowl. Let it curdle like your mood when plans get canceled.
- Step 4: Add oil and vanilla to the milk mixture. Pour wet into dry and stir until smooth. Don’t overmix—we’re not beating a dead horse.
- Step 5: Spoon batter into liners, filling each ¾ full. Bake for 18 minutes or until a toothpick comes out clean-ish.
- Step 6: Mix strawberries with maple syrup and lemon juice. Let them marinate in their sweet little drama.
- Step 7: Once cupcakes cool, scoop out a small center and fill with berry mix. Keep the tops for snacking.
- Step 8: Whip coconut cream, sugar, and vanilla. Pipe or dollop on top. Garnish with sass and extra berries.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Iron: 10%
- Vitamin C: 6%
- Calcium: 5%
- Folate: 4%
- Magnesium: 8%
Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a dash of cinnamon to the batter if you’re feeling spicy.
- Chill the whipped topping for that luxe café texture.
- Swap strawberries with raspberries if you like tangy drama.
- Dust with cocoa powder or espresso dust if you’re feeling bougie.
- Store in the fridge and bring to room temp before serving—they’re divas, just like us
