Dining In - Cinnamon Mocha Cupcakes

Cinnamon Mocha Cupcakes - Chloe's Vegan Desserts

Given the success I've had with Chef Chloe Coscarelli's cupcake recipes, I was eager to try a new one from her dessert cookbook, Chloe's Vegan Desserts (buy your copy here). After reading this recipe I was reminded of a Starbucks Cinnamon Dolce Latte, as it blends coffee and cinnamon flavors together. Strangely enough, if you do order this drink from Starbucks, request it without the cinnamon topping, which actually contains butter. I'm a huge fan of cinnamon, always adding it to my oatmeal and opting for cinnamon flavored cereals and baked goods, so I had a hunch that I would enjoy this.

I made these for the Super Bowl, though not your typical football-game-watching snack they were a big hit. Our friends commented that they were very moist, going against the common misconception that vegan baked goods are dry. The frosting is super sweet, as most of Chloe's recipes are, but I didn't mind it. My boyfriend brought the leftovers into his office the next day and the praise kept coming! I will be making these again for sure. Here's another link to the recipe on Parade.com.


Cinnamon Mocha Cupcakes
1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup coconut milk, canned version, mixed well
1/2 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
2 teaspoons instant espresso powder

Espresso Frosting
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons instant espresso powder, dissolved in 1/4 cup water

Garnish
Handful of dairy-free chocolate chips, melted then cooled and chopped OR a non-dairy chocolate bar shaved using a knife
Ground cinnamon (I ran out and didn't use this)

Dry Cupcake Ingredients

To Prepare the Cupcakes:

Preheat oven to 350 degrees (or if going for a more domed shape, increase to 400 degrees). Line two cupcake tins for about 14-15 cupcakes.

In a large bowl sift together flour, sugar, cocoa powder, baking soda, cinnamon, and salt. In a separate bowl, combine coconut milk, oil, vinegar, vanilla, and instant espresso powder.

Pour wet ingredients into bowl with dry ingredients and stir together without over-mixing. 

Fill cupcake liners about 2/3 of the way full. Bake at 350 degrees (or higher if experimenting with the domed shape) for 16-20 minutes or until a toothpick comes out clean.

I tried baking mine for 12 minutes at 375 degrees. That wasn't enough time or heat so I suggest either 400 degrees or adding a few minutes more than I did at that higher temperature.  

Cupcake Batter - Ready for the Oven!

To get a domed shape to your cupcakes,
raise the temperature and reduce the cook time!

To Prepare the Frosting:

Using a handheld or stand mixer, soften the non-hydrogenated vegetable shortening by beating on medium speed for about 2 minutes.

Add vanilla extract and slowly add in powdered sugar. Alternate by adding one tablespoon at a time of the liquid espresso mixture until you reach the desired consistency of frosting. Continue mixing for an additional two minutes on medium speed.


To Prepare Finished Product:

Use a frosting knife or pastry bag to frost each cupcake, only after they've cooled completely. Add garnish of your choice using shavings from chocolate and sprinkling of ground cinnamon.

Enjoy!