Cinnamon Mocha Cupcakes

For Cupcakes:

1 1/2 Cups All-Purpose Flour

1 Cup Sugar

1/3 Cup Unsweetened Cocoa Powder

1 Tsp Baking Soda

1 Tsp ground Cinnamon

1/2 Tsp Salt

1 Cup canned Coconut Milk, mixed well before measuring

1/2 Cup Canola Oil

2 Tbsp White or Cider Vinegar

1 Tbsp pure Vanilla Extract

2 Tsp instant Espresso Powder

For Frosting:

1 Cup non-hydrogenated Vegetable Shortening

1 Tsp pure Vanilla Extract

3 Cups Confectioner’s Sugar

2 Tbsp instant Espresso Powder, dissolved in 1/4 Cup Water

For Garnish:

* ground Cinnamon

* Chocolate shavings

1. Preheat oven to 350 degrees F. Line 2(12-cup)cupcake pans with 14 cupcake liners.

2. In a large bowl, whisk flour, sugar,cocoa, baking soda, cinnamon, and salt. In a separate bowl, whisk coconut milk, oil, vinegar, vanilla, and the espresso powder. Pour wet mixture into dry; whisk until just combined.

3. 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. Then let cool.

4. Make frosting. With a mixer, beat shortening smooth. On low, add vinilla and confectioner’s sugar and beat to incorporate. Add espresso liquid 1 Tbsp at a time, until frosting reaches desired consistency and flavor. Increase speed to highand beat 2 more minutes or until fluffy.

5. Pipe or spread frosting on cupcakes. Dust with cinnamon and garnish with chocolate.

Tip: You can freeze cupcakes,unfrosted, for up to a month. Frosting can be made the day before and stored at room temperature.

Thanks, for reading this recipe let me know if you like. If you have a recipe you’d like to share, or if you would to have a recipeto cook something let me know. If you have a question or a comment, please let me know.

Makes: 14 cupcakes

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