Vegan Chocolate Coffee Cupcakes with Peanut Butter Frosting and Ganache

chocolate coffee cupcake featured

Cupcakes, Recipes, Sweets | March 13, 2016 | By

I am shocked it took me this long to write another cupcake recipe. After all, I am the self-proclaimed king of cupcakes! What flavor pairings do I crave? What kind of frosting would I want? How do Dark Chocolate Coffee Cupcakes sound!? (Now I just have to figure out how to stop myself from eating them all!)

ganache spoon

Chocolate Coffee Cupcakes: A Fun New Spin on a Classic Recipe!

Plain ‘ol chocolate cupcakes are a thing of the past. There’s no need to hold such a delicious recipe back from reaching it’s full potential! I have been adding instant coffee to chocolate cake for a while now, mostly for moisture. The addition of freshly brewed coffee was a must, I was drooling over the thought! Next I needed to pair these Chocolate Coffee Cupcakes with something fun, something to bring it all together!

chocolate coffee cupcakes with peanut butter frosting

Naturally, I went with a thick, creamy Peanut Butter frosting. To top it all off, I whipped together a velvety chocolate ganache. The flavor combinations are out of this world delicious. The insanely moist cake sits beautifully underneath the frosting, being slowly covered in the rich chocolate ganache.

ganache pouring on chocolate coffee cupcakeslined up chocolate coffee cupcakes

WTF is Ganache!?

Ganache is defined as;

A whipped filling of chocolate and cream, used in desserts such as cakes and truffles.

dripping ganache

I’m not sure if the same just sounds intimidating, but I often see people shy away from this delicious addition. Being guilty myself, this was my first ever attempt (vegan or non-vegan). I couldn’t have been happier with the results! Traditional ganache recipes call for Heavy-Cream, but I substituted for full-fat, canned Coconut Milk with a superb final product.


Serves 12 Cupcakes

Vegan Chocolate Coffee Cupcakes with Peanut Butter Frosting and Ganache

I am shocked it took me this long to write another cupcake recipe. After all, I am the self-proclaimed king of cupcakes! What flavor pairings do I crave? What kind of frosting would I want? How do Dark Chocolate Coffee Cupcakes sound!? (Now I just have to figure out how to stop myself from eating them all!)

30 minPrep Time

22 minCook Time

52 minTotal Time

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Recipe Image

Ingredients

    For the Cake
  • 1/2 cup soymilk
  • 1/2 teaspoon apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon chocolate extract
  • 1/2 cup all-purpose flour
  • 1/2 cup pastry flour (or substitute more all-purpose)
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup freshly brewed (hot coffee)
  • 1 tablespoon instant coffee granules
  • For the Peanut Butter Frosting
  • 1 cup creamy peanut butter
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • (Up to) 1/4 cup non-dairy milk
  • For the Ganache
  • 4 oz semi-sweet (non-dairy chocolate chips)
  • 1/2 cup full-fat canned coconut milk

Instructions

  1. Preheat oven to 350°
  2. For the Cupcakes
  3. Whisk together the milk and ACV to make a quick “buttermilk”, set aside for a couple of minutes
  4. Add the sugar, oil, and the extracts to the mixture and beat until foamy and smooth
  5. In a separate bowl, whisk (or sift) together the flours, cocoa, baking soda, powder, and salt
  6. Slowly incorporate the wet into the dry, and mix until barely combined into a thick batter
  7. Mix the instant coffee into the brewed coffee, and slowly pour into batter to thin out completely
  8. Use an ice-cream scoop to portion out into lined muffin tin
  9. Bake for 18-22 minutes
  10. For the Frosting
  11. Cream together the peanut butter and the shortening until combined thoroughly
  12. Add the vanilla, mix again
  13. Add the powdered sugar, one cup at a time and mix until creamy
  14. Add the milk, one Tbsp at a time until desired consistency is achieved
  15. For the Ganache
  16. Put the coconut milk into a saucepan and bring to a slight simmer
  17. As soon as you start to see bubbles, pour into bowl over chocolate chips. Don’t stir yet!
  18. Put a lid (or foil) over bowl to retain heat, let sit for 5 minutes
  19. Immediately start whisking, from the center out, and watch as it transforms into a velvety ganache before your eyes (magic!)
  20. Let sit at room temperature for about 15 minutes. The longer you wait, the thicker it gets
  21. Put it all together!
  22. Once the cupcakes have cooled completely, top with frosting
  23. Once the frosting is nice and beautiful, coat that sh*t with the chocolate ganache!
  24. Voilà!
Recipe Type: Cupcakes

Notes

Store in the fridge to keep everything from melting everywhere. Mine were gone in a week (so much for not eating them all!), but they should keep for at least 2.

7.6.4
47
ESHA Logo
Calories
117 cal
Carbs
29 g
Protein
1 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

chocolate coffee cupcakes on trayWhat’re you waiting for? Get baking!

 

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