Coffee and Dark Chocolate Cupcakes
Fluffy, rich, and deliciously intense vegan cupcakes made with strong coffee and dark chocolate. Perfect for emotional eating and showing off.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup coconut sugar
- ½ cup brewed strong coffee
- ⅓ cup almond milk
- ⅓ cup neutral oil like sunflower or canola
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- ½ cup chopped vegan dark chocolate
Instructions
- Preheat oven to 350°F (180°C). Line your cupcake pan and whisper affirmations to your batter.
- In a bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. This is your dry drama.
- In another bowl, mix sugar, coffee, milk, oil, vinegar, and vanilla until it looks like a latte you'd overpay for.
- Combine wet and dry ingredients. Stir until smooth—but don’t overdo it. You’re making cupcakes, not cement.
- Fold in the chopped chocolate chunks. Try not to eat them all while stirring.
- Divide batter into liners, filling each about ¾ full. You’re not here to bake half-hearted cupcakes.
- Bake for 18–20 minutes. A toothpick should come out mostly clean (a little goo is sexy).
- Cool completely before frosting—or just devour them warm like the rebel you are.
Notes
🍫 Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
🌟 Vitamins & Minerals (Per Serving)
- Iron: 10%
- Magnesium: 6%
- Calcium: 4%
- Folate: 5%
- Potassium: 5%
✨ Extra Tips to Elevate the Drama
- Add espresso powder for an extra caffeine slap.
- Top with whipped coconut cream or vegan ganache if you’re feeling fancy and unstable.
- Use silicone liners to avoid cupcake tragedy.
- Drizzle with melted chocolate for full diva energy.
- Store leftovers (if any) in an airtight container—but honestly, leftovers? Unlikely.