|Yes, these are 100% Vegan!!|
I love Chloe Coscarelli's cupcake recipes and is my go to recipe every time. Her cupcakes always turn out amazing and moist. Put's a smile on my face just thinking about them. This time I adapted her chocolate cake recipe. :)
Chocolate Pumpkin Spice Latte Cupcakes
makes 24 cupcakes
3 cups all purpose flour
¾ cup sugar
¼ cup unsweetened cocoa powder1 tbsp espresso coffee grounds, very finely ground
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 tsp baking soda
1 tsp salt
2 cups water (or cold coffee)
1 cup vegetable oil
1 cup pumpkin puree
¼ cup apple cider vinegar
1 tbsp vanilla extract
- Preheat oven to 350 F. Line 2 muffin pans with paper cups.
- In a large bowl mix together flour, sugar, cocoa powder, espresso, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
- In a second bowl mix together water, vegetable oil, pumpkin puree, vinegar and vanilla extract.
- Add wet ingredients to dry. Mix well, making sure there are no lumps, but do not over mix. Let batter sit for 5-10 minutes.
- Fill lined cupcake pan to ¾ full and bake in preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow cupcakes to cool in pan for about 10 minutes, transfer cupcakes to cooling rack to cool completely.
- Frost cupcakes with cream cheese buttercream, drizzle with pumpkin spice syrup and sprinkle with ground cinnamon. Oh, and promise you won't eat them all in one sitting! :)
Vegan Cream Cheese Buttercream
1 (8 oz) Vegan cream cheese, softened (Tofutti brand)
½ cup Vegan Margarine, softened (Earth Balance)
1 tsp clear vanilla extract
3 cups icing sugar
- In a bowl, beat with an electric mixer, cream cheese and butter until fluffy. Mix in vanilla.
- Add in icing sugar a little at a time; continue to beat until you have the desired consistency for your frosting. Place in fridge until ready to use.
Pumpkin Spice Syrup
(from Cook Like a Champion)
1½ cups water
1½ cups sugar
4 cinnamon sticks or 1 tbsp ground cinnamon
½ tsp ground cloves
½ tsp ground ginger
1 tsp ground nutmeg
3 tbsp canned pumpkin
- Place sugar and water in a small pot over medium high heat, cook until all of the sugar has dissolved.
- Whisk in the remaining ingredients, reduce heat to medium-low and continue to cook for 5 minutes, stirring frequently, over a very slow simmer. Do not allow mixture to come to a boil.
- Allow mixture to cool for 10-15 minutes.
- Remove cinnamon sticks and pour into a large jar or squeeze bottle. Keep syrup in the fridge.
These are soo...good! We ate through them in one night. Yes, we felt bad after and all needed a huge glass of almond milk, but it was so worth it. :) YUM!!
Happy Baking!! :)