Cocoa Coffee Cupcakes with Chocolate Espresso Icing
Prep time
Cook time
Total time
Serves: 15 cupcakes
Vegan Mocha Coffee Cupcakes
  • ½ cup dairy-free vanilla milk beverage
  • 1 teaspoon apple cider vinegar
  • 1¼ cups all-purpose flour
  • ¾ cup sugar
  • ⅓ cup cocoa powder
  • ¼ cup coconut flakes, lightly toasted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup fresh prepared coffee, cooled
  • ¼ cup oil
Dairy-Free Chocolate Espresso Icing
Vegan Mocha Coffee Cupcakes
  1. Preheat your oven to 350ºF.
  2. In a small cup, combine the milk alternative and vinegar. Set aside.
  3. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients, including the coconut milk and vinegar. Gently stir until incorporated, making sure not to over stir.
  4. Pour the batter into 15 paper lined muffin pans.
  5. Bake for 23 to 25 minutes, or until a toothpick inserted into the cupcake comes out clean.
  6. Place on a rack, and let cool completely.
Dairy-Free Chocolate Espresso Icing
  1. In a bowl, cream together the margarine and shortening until creamy.
  2. Add the powdered sugar a cup at a time, beating until creamy after each addition. Add the coffee, and cocoa powder. Add the creamer. Cream together until combined.
  3. Smooth onto cooled cupcakes, or use a bag to pipe the icing. Place an espresso bean on top of each iced cupcake.
*If severe milk allergies are a concern, you may have trouble locating "safe" chocolate espresso beans. If so, simply top with allergen-safe chocolate chips or a chocolate square.
Recipe by Go Dairy Free at