1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned coconut milk
1/2 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons instant espresso powder, mixed with 1/4 cup water
1 cup non-dairy chocolate chips
1/4 cup coconut milk, canned
2 tablespoons canola oil
3/4 to 1 cup toasted almonds, chopped
14 chocolate-covered espresso beans.
note: I get my chocolate-covered espresso beans at Trader Joe’s.
Preheat oven to 350 degrees. You will need a non-stick cupcake pan that holds 12, Like the photo below or two that hold 6.
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. In a separate medium-sized bowl, stir to combine wet ingredients: coconut milk, oil, vinegar, vanilla, and espresso powder.
Pour wet ingredients into dry and blend until just combined, but do not over-mix.
Spoon batter into cupcake pan, filling each one three-quarters of the way full. Bake for 16 to 18 minutes, until a toothpick comes out clean. Remove from pan and cool completely before assembling cupcakes.
To Prepare Coffee Frosting:
I use a standard mixer, smooth out shortening for one minute in mixer.
Slowly add in powdered sugar and vanilla, on slow speed. Add a tablespoon at a time of the espresso liquid, blend in completely and continue adding tablespoon by tablespoon until you reach the proper consistency for frosting. Continue to blend on high speed for two minutes until frosting is fluffy. Set aside.
To Prepare Chocolate Ganache:
In a medium bowl, microwave the chocolate chips and coconut milk together. On medium power for 30-45 second interval stirring in between until chocolate has melted. Add in the oil and stir.
To Prepare the Finished Product:
Using a large, sharp knife slice the top dome part off of the Chocolate Cupcake, using the liner as a guide. You’ll end up with a flat cupcake and a separate top piece.
Using a frosting or decorating bag, fill it with the coffee frosting and put the frosting onto the flat surface of the cupcake and then place the top back on.
Next spread a thin layer of the chocolate ganache on the top part of the cupcake.
Sprinkle toasted almonds on top so they stick to the chocolate.
Add a small circle of coffee Frosting on top and added an espresso bean for “the cherry on top”!
I’ve only made this recipe one time. For my family and I, We don’t need fancy, But I had to try them, So I did, They are really good cupcakes… But, I do recommend these if you are having friends over for a get together.