Cinnamon Mocha Cupcakes

Cinnamon Mocha Cupcakes
  1. Set the oven to preheat at 350°F. Take a couple of cupcake pans and line them using 14 liners
  2. Take a large bowl, put the baking soda, cinnamon, cocoa, flour, sugar and salt in it and whisk well. In a second bowl, add coconut milk, vinegar, canola oil, espresso mix, and vanilla essence; mix them well. Pour the wet mixture in the large bowl with the dry mixture and whisk; continue until they combine (make sure you don’t overdo the process).
  3. Fill 2/3 of the liners with the batter you just prepared. Bake for 16-20 minutes (when properly baked, a fork or toothpick inserted into the cupcake’s center will come out dry, just with some cake crumbs). Allow the cupcakes to cool.
  4. To prepare the frosting, first beat the shortening smooth using a mixer. To the smoothened shortening, add the confectioners’ sugar and vanilla essence (bring down the speed of the mixer to low while doing so); beat well to allow all the ingredients blend with each other. Now, add the espresso solution. For best results, don’t add the entire liquid together; add 1 teaspoon, stir well and then add another. Continue until you see the frosting gaining the desired flavor and consistency. Increase the mixer’s speed and beat for a couple of more minutes i.e. until the frosting turns fluffy.
  5. Spread or pipe the frosting on the cupcakes; garnish with ground cinnamon and chocolate shavings.

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