⅓cupnon-dairy dark chocolate chips(melted and cooled)
Instructions
Bake
Preheat the oven to 350 degrees F and fill a cupcake tray with foil or paper liners to avoid sticking.
Sift the flour and cocoa powder into a mixing bowl.
1.75 cups all-purpose flour, ¾ cup unsweetened cocoa powder
Whisk in the espresso powder, coconut sugar, baking powder, baking soda, and salt.
1 tablespoon instant espresso powder, ¾ cup coconut sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Next, stir in the wet ingredients: non-dairy milk, coffee, vanilla extract, coconut oil, apple sauce, and vinegar. Combine until the batter is completely smooth.
1 cup non-dairy milk, ¼ cup strong coffee, 2 teaspoons vanilla extract, ⅓ cup + 1 tablespoon coconut oil, ½ cup apple sauce, 1 tablespoon apple cider vinegar
Use a cookie scoop to divide the batter between each cupcake liner until two-thirds of the way full.
Bake for 20-25 minutes. Or, insert a toothpick into one cupcake and make sure it comes out clean. Allow the cupcakes to cool completely before adding frosting.
Frost
Chill a can of coconut cream in the refrigerator overnight.
1 13.5-ounce can unsweetened coconut cream
The next day, open the can and scoop out the top layer of thickened cream. Leave any liquid behind.
Beat the cream for 30 seconds with a mixer. Add vanilla extract.
1 teaspoon vanilla extract
Incorporate the cocoa powder and powdered sugar.
1 cup Lakanto powdered sugar, ¼ cup unsweetened cocoa powder
Melt chocolate chips in the microwave or a double-boiler.
Stir in the melted chocolate chips and beat the frosting until fluffy.
⅓ cup non-dairy dark chocolate chips
Chill in the fridge for at least 20-30 minutes before piping or eat right away!
My NEW favorite ingredient to bake with is Lakanto's Classic Monkfruit Powdered Sugar. It tastes JUST like the real thing without any cons! If desired, feel free to substitute with confectioner's sugar.
Speaking of favorites, this is my favorite instant espresso powder to use for baking. Medaglia D'Oro works every time.
I recommend that you cool the frosted chocolate mocha cupcakes before serving or else they might stick to the liners.
If you are piping the frosting, be sure to chill it in the fridge for a good 20-30 minutes.
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