Veganish Chocolate Cupcakes with Cream Cheese Icing


I tried a slight adjustment to my normal chocolate cupcake recipe today; I used coffee instead of milk. I actually liked the taste quite a bit more. The texture was a little bit soft right out of the oven, but after 20 minutes they’re pretty reasonable. They are a little more moist and sticky, so that’s up to personal preference. I think I would reduce the amount of liquid slightly next time, but it worked pretty well as such. It also makes these totally vegan! Well…the cupcake part anyways. 



  • 1 cup flour
  • 50 g cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • pinch of salt
  • 225 ml hot coffee
  • 1 tsp. apple cider vinegar
  • 160 g sugar
  • 100 ml oil
  • 60 ml applesauce
  • 1 tbsp. vanilla extract
    (the measurements on this are sort of shady, so most things are easier by weight)


  1. Preheat the oven to 315F. Line cupcake tins.
  2. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
  3. Combine milk, apple cider vinegar, sugar, oil, applesauce, and vanilla.
  4. Pour liquid mixture into dry mixture and stir until combined. I always pour the batter into a measuring cup to disperse, since it’s a pretty runny batter. 
  5. Bake for 15-20 minutes, depending on size of liner. Toothpick should come out clean.


  • 1 8oz block of cream cheese
  • ½ cup (1 stick) unsalted butter
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • pinch of salt
  • 2 cups icing sugar


  1. Cream butter at medium speed, and add in cream cheese. (I cut everything into small blocks and added when slightly softened)
  2. When mixture is creamy, add in vanilla, cinnamon, and salt
  3. Add icing sugar 1 cup at a time. Add slightly more icing sugar if mixture is too runny.

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