Indulging in a mouthwatering, chocolatey treat does not have to come at the cost of compromising your dietary needs. These Double Chocolate-Coffee Vegan Cupcakes offer the perfect solution for satisfying your cravings while catering to your dietary preferences.
The combination of chocolate and coffee is a match made in heaven, leaving you with a rich, decadent taste that lingers just long enough to leave you wanting more. These cupcakes are not just delicious but also vegan and gluten-free, making them a perfect treat for anyone looking to avoid dairy and gluten.
Don’t let the absence of eggs and milk fool you; these cupcakes are no less delicious than any other chocolate cupcake. The ingredients used in this recipe are carefully selected to ensure you get the same soft texture, richness, and flavor as traditional chocolate cupcakes without any animal products.
In this recipe article, we will take you step by step through the process of making these Double Chocolate-Coffee Vegan Cupcakes. We will also show you substitution options, variations, make-ahead tips, and answer some frequently asked questions about this recipe. So pour yourself a tall glass of almond milk and let’s get baking!
Why You’ll Love This Recipe
Looking for a sweet treat that is both vegan and decadent? Look no further than this recipe for double chocolate-coffee vegan cupcakes. Not only are these cupcakes free of animal products, but they also offer a rich, complex flavor that will satisfy any sweet tooth.
One of the standout features of this recipe is its use of double chocolate – both cocoa powder and chocolate chips are incorporated to create an intense chocolate flavor in every bite. And the addition of instant coffee powder enhances and amplifies the chocolate taste even more, creating a delicious mocha-like richness that will leave you yearning for more.
But what sets these cupcakes apart is that they’re completely vegan, meaning they’re made without any dairy or eggs. Instead, almond milk is used in place of regular milk, while vegan butter replaces traditional butter. The result is a dessert that is not only kinder to animals but also healthier for you.
And don’t worry if you’re gluten-free – this recipe can cater to your needs too. Simply swap out the all-purpose flour with a gluten-free flour blend and enjoy delicious double chocolate-coffee vegan cupcakes without compromising flavor or texture.
Overall, if you want a delectable dessert that’s kind to animals, good for you, and packed with rich flavors like double chocolate and coffee – look no further. This recipe hits all the right notes and will quickly become a go-to in your baking arsenal. Give it a try today!
Here are all the ingredients you will need for the Double Chocolate-Coffee Vegan Cupcakes recipe.
- 1 ½ cups (188 g) unbleached all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240 ml) water
- 1 teaspoon instant coffee
- ¾ cup (149 g) white sugar
- ½ cup (100 g) brown sugar
- 1/3 cup (80 ml) coconut oil, melted
- 2 teaspoons vanilla extract
- ¼ cup (60 ml) almond milk
- 1/2 cup (85 g) dairy-free dark chocolate chips
These ingredients will ensure that your cupcakes turn out perfectly moist, flavorful and full of chocolatey goodness.
The Recipe How-To
Now that you have all the ingredients ready, let’s proceed in making these delectable Double Chocolate-Coffee Vegan Cupcakes!
Step 1: Preheat Oven and Prepare Muffin Tin
Begin by preheating your oven to 350°F. While preheating, line a muffin tin with paper liners.
Step 2: Whisk Dry Ingredients
In a medium-sized mixing bowl, whisk together 1 and ½ cups of unbleached all-purpose flour, 1 cup of white sugar, ¼ cup of cocoa powder, 1 teaspoon of baking powder and 1 teaspoon of baking soda. Make sure that everything is well combined.
Step 3: Mix Wet Ingredients
In another bowl, mix together 1 and ¼ cups of almond milk, ⅓ cup of vegetable oil, and 2 teaspoons of instant coffee until the coffee dissolves. Add 1 teaspoon of vanilla extract and stir.
Step 4: Combine Wet and Dry Ingredients
Slowly pour the wet ingredient mixture into the dry ingredient mixture while whisking it well until everything is well-mixed.
Fold in ½ cup of dairy-free chocolate chips slowly to avoid them from clumping up.
Step 5: Bake the Cupcakes
Fill each paper liner with batter until it reaches about three-quarters full. Bake them for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Frost
Once done, remove the pan from the oven and allow it to sit for up to five minutes before transferring them to a cooling rack. Once they have cooled completely, frost them with your favorite frosting such as cream-filled chocolate or chocolate peanut butter frosting.
Now that you have discovered how easy it is to make these Double Chocolate-Coffee Vegan Cupcakes, why not try making them yourself and indulge in the rich, chocolatey goodness that everyone will surely love!
Substitutions and Variations
This recipe for Double Chocolate-Coffee Vegan Cupcakes can be easily adapted to suit individual tastes and dietary needs. Here are some substitutions and variations you can try:
– Flour: You can use gluten-free flour instead of unbleached all-purpose flour to make these cupcakes gluten-free. Additionally, you can try using whole wheat flour or spelt flour for added nutrition and a nuttier flavor.
– Sweeteners: If you prefer a less sweet cupcake, you can reduce the amount of brown sugar and white sugar by half or use a natural sweetener like coconut sugar. You can also experiment with using maple syrup or agave nectar instead of sugar for a different flavor profile.
– Cocoa powder: The recipe calls for unsweetened cocoa powder, but you could also use Dutch-processed cocoa powder for a richer taste or raw cacao powder for added antioxidants.
– Coffee: If you don’t have instant coffee on hand, you can use freshly brewed coffee in place of the water and espresso powder. Additionally, you could try swapping the coffee with chai tea or another flavored tea to create unique flavor combinations.
– Chocolate chips: The recipe calls for double chocolate chips, but you could use dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips if you prefer. You could also add chopped nuts like pecans or walnuts to the batter for crunch.
Whether you’re vegan, gluten-free, or just looking to switch up your baking routine, there are plenty of ways to customize this Double Chocolate-Coffee Vegan Cupcake recipe to make it your own. With a little creativity and experimentation, you might just discover your new go-to cupcake flavor!
Serving and Pairing
Once you’ve baked these wonderful double chocolate-coffee vegan cupcakes, it’s time to indulge in them properly. These cupcakes are delicious on their own, but they can be served with a variety of toppings to make them even more interesting.
Traditionally, chocolate cupcakes are paired with creamy vanilla frosting, but for these vegan double chocolate cupcakes, we suggest you pair them with a vegan chocolate or coffee frosting. You could also try toppings like whipped coconut cream or a chocolate-peanut butter frosting, adding to the richness of these cupcakes.
To add a bit of crunch, sprinkle some chopped nuts like almonds or hazelnuts over the top of the frosting. Alternatively, you can include some chocolate chips into your batter mixture or melted chocolate ganache on top of the cream-filled chocolate cupcakes for an extra layer of decadence.
When serving these cupcakes at a party or social gathering, we highly recommend pairing them with either tea or coffee. The magic of the coffee-coconut combination in these cupcakes makes them effortlessly pairable with any cup of tea or coffee.
Whether it’s an after-dinner dessert, a luxurious afternoon snack, or birthday cupcakes, these vegan double chocolate-coffee cupcakes will satisfy your sweet tooth craving and make any occasion special with their indulgent taste and texture.
Make-Ahead, Storing and Reheating
Once you’ve baked your delicious double chocolate-coffee vegan cupcakes, you may be wondering how to store them for later. The good news is that these cupcakes can be made ahead of time and stored in the fridge or freezer for later enjoyment.
To make ahead, simply bake your cupcakes as directed in the recipe and allow to cool completely. Then place them in an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months.
When it’s time to enjoy your cupcakes, remove them from the fridge, and let them sit at room temperature for about 30 minutes before serving. If frozen, let them thaw in the fridge overnight, then follow the same instructions.
If you’re looking to reheat your cupcakes, do not use the microwave as this can dry them out. Instead, preheat your oven to 350°F (180°C) and place them on a baking sheet lined with parchment paper. Bake for 5-7 minutes or until heated through.
Another option for reheating is using a steamer. Wrap your cupcake in a damp paper towel and heat it in a steamer basket for 1-2 minutes until warm.
These cupcakes are rich and delicious on their own but can also be paired with coffee, tea or almond milk. So go ahead and enjoy your vegan baked treat!
Tips for Perfect Results
Baking is a science, and even the smallest mistake can turn your cupcakes from delicious to disastrous. But don’t worry, I’m here to give you some tips that will help you achieve perfect results every time you bake these double chocolate-coffee vegan cupcakes.
Firstly, when measuring the flour, cocoa powder, and baking soda or powder, use a spoon to gently scoop them into the measuring cup. Then, level off the top with a knife. This will ensure that you have the correct amount of ingredients and that the ratios are precise.
Secondly, make sure all your ingredients are at room temperature. This will help the batter mix more evenly and create a smoother texture. If your ingredients are too cold, they won’t emulsify properly in the batter, leading to lumps and uneven distribution.
Thirdly, be mindful not to overmix the batter. Overmixing can cause the gluten in the flour to develop too much and create tough cupcakes. Mix until just combined, so it’s okay if there is still some visible flour.
Fourthly, if you’re using a stand mixer or hand mixer to make your batter, start on low speed and gradually increase it as you go. This helps prevent splatters of dry ingredients escaping from the bowl as you mix.
Fifthly, don’t open the oven door during baking unless it’s absolutely necessary. The sudden drop in temperature can cause your cupcakes to deflate or crack.
Lastly, let your cupcakes cool completely before frosting them. If you try to frost them while they’re still warm, your frosting will melt and slide off your cupcakes.
By following these tips for perfect results, you’ll be able to make delicious double chocolate-coffee vegan cupcakes every time!
In conclusion, this Double Chocolate-Coffee Vegan Cupcakes Recipe is a must-try for any chocolate lover, vegan or not. With its moist and chocolaty texture, flavorful coffee taste, and easy-to-follow steps, it is guaranteed to impress everyone who takes a bite. Plus, the recipe’s versatility in terms of ingredients and variations makes it suitable for different dietary needs and preferences. You can substitute ingredients, adjust sweetness levels or experiment with frosting techniques to make it your own.
By following the instructions carefully, you can create the perfect cupcakes every time without worrying about any dairy or other animal-based products. You can even prepare them ahead of time and store them easily for a quick treat later on.
So why not give this Double Chocolate-Coffee Vegan Cupcakes Recipe a try today? Your taste buds will thank you for it, and you’ll be able to indulge in this delicious treat guilt-free!
Double Chocolate-Coffee Vegan Cupcakes Recipe
- 3 cups unbleached all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup water
- 1 cup strong coffee, cooled
- 1 cup vegetable oil (light-tasting, like canola or safflower)
- 1 tablespoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- Prepare coffee ahead of time and let cool (or it will melt the chocolate chips!).
- Combine the dry ingredients (flour to brown sugar) in a large bowl. Add the wet and mix until well-combined and smooth.
- Preheat oven to 350°F Prepare your muffin tins with liners, or grease them.
- Now you can choose to: a) add the chocolate chips directly into the batter, or b) save them to sprinkle on top of the filled muffin cups, in lieu of a frosting.
- Bake 25-30 minutes, or until the toothpick test proves them done.
- Remove from oven, let cool at least 10 minutes, and frost or enjoy as they are. :).
Add Your Own Notes
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