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Cocoa Coffee Cupcakes with Chocolate Espresso Icing
GO DAIRY FREE18Ingredients
40Minutes
360Calories
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Ingredients
US|METRIC
15 SERVINGS
- 1/2 cup milk (dairy-free vanilla, beverage)
- 1 tsp. apple cider vinegar
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup cocoa powder
- 1/4 cup coconut flakes (lightly toasted)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup coffee (fresh prepared, cooled)
- 1/4 cup oil (canola or grapeseed oil work well)
- 1/2 cup dairy free margarine (such as Earth Balance Soy-Free)
- 1/2 cup vegetable shortening (non-hydrogenated, such as Spectrum Shortening)
- 3 cups powdered sugar
- 1/4 cup cocoa powder
- 2 Tbsp. espresso coffee (grounds)
- 3 Tbsp. vanilla (dairy-free creamer, coconut creamer for allergy-friendly)
- 15 dark chocolate covered espresso beans (dairy-free, *, for garnish, optional)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat4.5g23% |
| Trans Fat2g |
| Cholesterol0mg0% |
| Sodium180mg8% |
| Potassium105mg3% |
| Protein2g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber2g8% |
| Sugars35g |
| Vitamin A0% |
| Vitamin C0% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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