CINNAMON MOCHA CUPCAKES

SERVES 14 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp ground cinnamon

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

1 tsp ground cinnamon, plus extra for dusting

2 tbsp instant espresso powder dissolved in 1⁄4 cup water

Chocolate curls, for garnish

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 10.4g (1.4g S.Fat)
Carbs: 13.4g
Protein: 5.2g
Sugar: 8.9g
Sodium: 178mg

METHOD

To make the cupcakes:
Preheat the oven to 170°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, cinnamon, 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 16–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting them.

To make the frosting:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, combine the powdered sugar, vanilla, and 1 teaspoon cinnamon. 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 the mixture is light and fluffy.

To assemble the cupcakes:
On the cupcakes, pipe or spread a layer of frosting. Garnish with cinnamon and shaved chocolate.

RECIPE NOTES

Run a vegetable peeler along one edge of a chocolate bar to make chocolate curls. The chocolate is too hard if it breaks into small pieces. To soften the chocolate enough to form curls, microwave it for about 10 seconds. Place the curls on a plate and refrigerate immediately to prevent them from becoming crushed. Hook and pick up the curls with a toothpick and place them on your dessert.

MOCHA MUD PIE

SERVES

FOR THE CRUST

1 1⁄2 cups chocolate cookie crumbs (dairy-free)

1⁄4 cup vegan margarine, melted

FOR THE FILLING

2 pints coffee ice cream (dairy- free), softened in the refrigerator for 30 minutes

Coconut Whipped Cream

Chocolate Sauce

1⁄2 cup chopped almonds, toasted

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

To make the crust:
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

In a food processor, pulse the cookies until a fine crumb forms. Pulse in the melted margarine until it is completely incorporated. Spread the crumbs evenly and firmly into the prepared pie pan, about 3/4 up the sides. 10 minutes in the oven Allow to cool before freezing.

To assemble the pie:
Transfer the softened ice cream to a large mixing bowl and gently stir to soften even more. Evenly distribute the ice cream in the chilled piecrust. Wrap tightly in plastic wrap and place in the freezer until solid. Allowing the pie to come to room temperature for 10 minutes before serving will make it easier to cut. Drizzle the pie with chocolate sauce, then top with a dollop of whipped cream and garnish with almonds.

RECIPE NOTES

Can be prepared ahead of time and frozen for up to a month. Allow to thaw slightly before slicing.