CINNAMON MOCHA CUPCAKES (VEGAN) RECIPE - (4.5/5)
Provided by Hklbrries
Number Of Ingredients 20
Steps:
- Preheat oven to 350 F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk flour, sugar, cocoa, baking soda, cinnamon, and salt. In a separate bowl, whisk coconut milk, oil, vinegar, vanilla, and espresso powder. Pour wet mixture into dry; whisk until just combined. Fill liners about two-thirds full with batter. Bake 16 to 20 minutes or until a toothpick inserted in center of cupcake comes out dry, with a few crumbs clinging to it. Let cool. Make frosting: With a mixer, beat shortening smooth. On low, add vanilla and confectioners' sugar and beat to incorporate. Add espresso liquid 1 Tbsp at a time, until frosting reaches desired consistency and flavor. Increase speed to high and beat 2 more minutes or until fluffy. Pipe or spread frosting on cupcakes. Dust with cinnamon and garnish with chocolate. Nutrition Information: Per cupcake 440 calories 52 g carbohydrates 2 g protein 26 g fat 0 mg cholesterol 180 mg sodium 1 g fiber
CINNAMON MOCHA CUPCAKES
Like to end a meal with a little something sweet? These chocolate cupcakes will do the trick for family and friends. This dessert is fast and fuss-free. - Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 cupcakes.
Number Of Ingredients 15
Steps:
- In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition. , Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.
Nutrition Facts : Calories 325 calories, Fat 13g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 391mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON MOCHA CUPCAKES
Preheat oven to 350°F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk flour, sugar, cocoa, baking soda, cinnamon, and salt. In a
Provided by dash
Time 15m
Yield 14
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk flour, sugar, cocoa, baking soda, cinnamon, and salt. In a separate bowl, whisk coconut milk, oil, vinegar, vanilla, and espresso powder. Pour wet mixture into dry; whisk until just combined. Fill liners about two-thirds full with batter. Bake 16 to 20 minutes or until a toothpick inserted in center of cupcake comes out dry, with a few crumbs clinging to it. Let cool. Make frosting: With a mixer, beat shortening smooth. On low, add vanilla and confectioners' sugar and beat to incorporate. Add espresso liquid 1 Tbsp at a time, until frosting reaches desired consistency and flavor. Increase speed to high and beat 2 more minutes or until fluffy. Pipe or spread frosting on cupcakes. Dust with cinnamon and garnish with chocolate. Kitchen Counter cupcakes. Per cupcake: 440 calories, 52g carbs, 2g protein, 26g fat, 0mg cholesterol, 180mg sodium, 1g fiber
Nutrition Facts :
CINNAMON MOCHA CUPCAKES
Like to end a meal with a little something sweet? Edna Hoffman's chocolaty cupcakes do the trick for family and friends in Hebron, Indiana. This dessert is fast and fuss-free, she promises.
Provided by Allrecipes Member
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk.
- Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 54.2 g, Cholesterol 38.7 mg, Fat 13.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 345.1 mg, Sugar 40.1 g
CINNAMON MOCHA CUPCAKES
Like to end a meal with a little something sweet? Edna Hoffman's chocolaty cupcakes do the trick for family and friends in Hebron, Indiana. This dessert is fast and fuss-free, she promises.
Provided by Allrecipes Member
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk.
- Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 54.2 g, Cholesterol 38.7 mg, Fat 13.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 345.1 mg, Sugar 40.1 g
SUGAR-TOPPED MOCHA CUPCAKES
I first made these cupcakes, adapted from an eggless cake recipe, for a school carnival. It's the only dessert my picky daughter requests. Light, moist and tender, the cupcakes don't need frosting, thanks to the sparkly cinnamon-sugar topping. -Jennifer Kraft, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat 1-1/2 cups sugar, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture until blended. Stir in coffee., Fill paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle half of the mixture over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. , Immediately sprinkle remaining cinnamon-sugar over cupcakes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 133 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
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