Mocha Espresso Vegan Cupcake Recipe

Mocha Espresso Cupcake


1 1/2 cup flour
1 cup vegan sugar
1 cup vegan cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons instant espresso powder
24 vegan chocolate-covered espresso beans (garnish)
1/4 cup vegan margarine (80% fat is best), softened
1/4 cup oil
1/4 cup vegan vanilla yogurt
1/3 cup applesauce
1/3 cup vegan sour cream
2/3 cup vanilla soy milk
1 tablespoon vanilla


Preheat oven to 350F.
Line cupcake tins with paper cupcake liners.
Gather all ingredients and supplies.
In large mixing bowl, sift dry ingredients, except for chocolate chips.
Melt chocolate chips in the microwave for a couple minutes, until soft.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix. Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Don’t open the door too often.
Let cool another 20 minutes, then add icing.
Top with a single chocolate-covered espresso bean.