Chocolate Coffee Cakes with Vanilla Frosting

Nutritional Information:

Per 100g

Calories 448 Fat 24g Saturates 6.0g Carbohydrates 55g Sugars 40g Protein 3.0g Salt 0.79g


Ingredients

Method

1

For the cupcakes: Pre-heat your oven to 175°C (Gas Mark 4, 350°F) and line a cupcake tin with cases.

2

In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.

3

In a separate mixing bowl, using an electric mixer, whizz up the butter and sugar until creamy and fluffy. Add in your chosen egg replacer and whiz up until combined.

4

Brew 1 espresso and pour it into a bowl. Add in the espresso powder, soya milk and vanilla extract, stir until the powder dissolves. Set aside.

5

Reduce the speed and carefully add in the dry flour mixture and wet coffee mixture, alternating.

6

Once all of the ingredients are in the mixing bowl, give it a final whizz until smooth.

7

Fill each cupcake case with the delicious chocolaty mixture, about 3/4 full with mixture. Pop the tin into the oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean.

8

Remove the cupcakes from the tin and place onto a cooling rack. Whilst the cakes cool, prepare the frosting.

9

FOR THE FROSTING
1. In a large mixing bowl, mix the butter until creamy.

2. Add in the icing sugar a little at a time, along with the espresso powder and vanilla extract. Mix until thick and fluffy.

3.Transfer the frosting into an icing bag fitted with a star tip nozzle.

4.Once the cakes have fully cooled, pipe the frosting on to the cupcakes and top off with a coffee bean for decoration (optional).

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