03 Jan

Vegan Cappuccino Cupcakes

Lissa Coffey

Lissa Coffey

Lissa Coffey
1/3 cup canola oil

3/4 cup sugar

1/2 cup soft silken tofu, blended until creamy with a little bit of soy milk

2/3 cup vanilla soy milk or rice milk

4 Tablespoons instant decaf coffee

1 1/4 cups unbleached all-purpose flour

1 Tablespoon unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

For Ganache frosting:

3 Tablespoons vanilla soy milk

1/3 cup semisweet chocolate chips

-Preheat oven to 350 degrees F.  Line muffin pan with paper liners.

-In a large bowl, whisk together oil, sugar, tofu, soy milk, vanilla, and coffee until smooth.

-In another bowl, sift together the flour, cocoa, baking powder, baking soda, cinnamon and salt.

-Mix the wet ingredients into the dry ingredients until combined and smooth.

-Fill the liners 3/4 full.

-Bake 20-22 minutes.  Don’t overbake.

-Cool completely, and frost!

Chocolate Ganache Frosting:

Heat the soy milk in a microwave safe bowl (I use a Pyrex measuring cup) until almost boiling.  Add the chocolate chips and stir until they are melted in and blended with the milk.  Cool for a few minutes, then drizzle onto the cupcakes.

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