COFFEE ALMOND CRUNCH CUPCAKES
SERVES 14 CUPCAKES
FOR THE CUPCAKES
11⁄2 cups all-purpose flour
1 cup sugar
1⁄3 cup unsweetened cocoa powder
1 tsp baking soda
1⁄2 tsp salt
1 cup canned coconut milk, mixed well before measuring
1⁄2 cup canola oil
2 tbsp white or apple-cider vinegar
1 tbsp pure vanilla extract
2 tsp instant espresso powder
FOR THE FROSTING
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 tsp pure vanilla extract
3 tbsp instant espresso powder dissolved in 1⁄4 cup water
FOR THE GANACHE
1 cup semisweet chocolate chips (dairy-free)
1⁄4 cup canned coconut milk, mixed well before measuring
2 tbsp canola oil
1 cup chopped toasted almonds
Chocolate-covered espresso beans for garnish
NUTRITIONAL VALUES
Calories: 718kcal
Fat: 36.4g (11.6g S.Fat)
Carbs: 92.9g
Protein: 7.4g
Sugar: 49.9g
Sodium: 177mg
METHOD
To make the cupcakes: Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 14 cupcake liners.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the coconut milk, oil, vinegar, vanilla, and espresso powder in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill about two-thirds of the cupcake liners with batter. Bake for 16 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before frosting.
To make the frosting, cream shortening with a stand or hand mixer until smooth. Mix in the powdered sugar and vanilla extract with the mixer on low speed. As needed, add 1 tbsp of espresso liquid at a time until the frosting reaches the desired consistency and espresso flavour. Increase the speed to high and continue to beat for 2 minutes, or until light and u y appear.
Melt the chocolate chips and coconut milk in a double boiler or in the microwave to make the ganache. Whisk in the oil until it is completely smooth.
Once the cupcakes have completely cooled, slice the dome off the top of each one and pipe with a layer of frosting. Replace the cupcake top on top of the frosting. Cover the dome of the cupcake with a thin layer of ganache and sprinkle with almonds. Garnish with a bit more frosting and an espresso bean.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the coconut milk, oil, vinegar, vanilla, and espresso powder in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill about two-thirds of the cupcake liners with batter. Bake for 16 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before frosting.
To make the frosting, cream shortening with a stand or hand mixer until smooth. Mix in the powdered sugar and vanilla extract with the mixer on low speed. As needed, add 1 tbsp of espresso liquid at a time until the frosting reaches the desired consistency and espresso flavour. Increase the speed to high and continue to beat for 2 minutes, or until light and u y appear.
Melt the chocolate chips and coconut milk in a double boiler or in the microwave to make the ganache. Whisk in the oil until it is completely smooth.
Once the cupcakes have completely cooled, slice the dome off the top of each one and pipe with a layer of frosting. Replace the cupcake top on top of the frosting. Cover the dome of the cupcake with a thin layer of ganache and sprinkle with almonds. Garnish with a bit more frosting and an espresso bean.
