Cappuccino Cupcakes with Café au Lait Soft Frosting

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I don’t often make muffins or cupcakes (these are a cross version of both), cakes and such like, but when I do, I sin in the kitchen with delight, with much passion and enthusiasm.  I have been meaning to create a cappuccino cake for many months – so I made the time to create these wonders !!! I am really quite excited by the taste of these little coffee dreams, so much so that, without further ado, I shall share them with YOU.  Lucky !!

Makes 6 Muffins (plus residual for part of the icing)

INGREDIENTS

125 g (4 oz) vegan margarine (I used Provamel brand)

½ cup (125g) stevia, or other dried sweetener of your choice (taste the batter and add according to preference)

1 Tbsp muscovado sugar, or molasses

1 tsp egg replacer (I used Orgram)

2 cups all purpose unbleached flour

2 tsp baking powder

1 tsp bicarbonate of soda

¼ cup (30g) ground/instant coffee of your choice – mix with 3 Tbsp hot water to dissolve in a cup, and set aside)

1 Tbsp vanilla extract

6 x ½” pieces dark chocolate (you may use blocks, but cut them up with a sharp knife, and set aside)

¾ cup (180 mL) vegan milk (I used Alpro soya milk)

METHOD

  1. Preheat your oven to 375ºF (190ºC).
  2. Place your margarine, stevia (or other sweetener), and sugar in a bowl, and, using an electric whisk, beat until light and fluffy.
  3. Combine one at a time the egg replacer, flour, baking powder, and bicarbonate of soda, in your batter mix, and whisk.
  4. Next, add the remaining ingredients, and continue to whisk for a minute or so.
  5. Meanwhile, grease your muffin liners, and place in your muffin tin. Taste for sweetness, then spoon the mixture into the muffin liners (bear in mind you will have some batter left – we need this for the frosting). Finally, add one piece of chocolate into the top centre of each muffin.
  6. Place in your preheated oven for 20 minutes – check that a skewer or small sharp object comes out clean, and then they’re ready.

INGREDIENTS FOR FROSTING

½ cup of pre-soaked raw cashew nuts

¾ cup (180 mL) cold water

METHOD FOR FROSTING

  1. Process the cashews and water in your food blender until thick, rich, and creamy – this will take some minutes.
  2. Next, add the cashew cream to the remaining cake batter, and whisk with your electric hand whisk.
  3. Spoon into a jug, or serving container, and refrigerate for a few hours.  Then it’s ready to spoon onto your muffins. Happiness Is :)  The Happy End.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

41 Responses to “Cappuccino Cupcakes with Café au Lait Soft Frosting”

  1. Buffy Says:

    Yum! The hubs will LOVE these! Have to compliment you that every recipe I have made of yours has been awesome! So glad I found you! Keep great stuff coming! Blessings to you!

  2. Olivia Says:

    Hi! I just wanted to point out that these are cupcakes and not muffins because using an electric beater with muffins is a no no – fold/stir ingredients just to blend and overmixing ruins them! They look amazing I just thought I’d point out they should probably be called cupcakes :P

  3. Marty Says:

    Eric is going to go absolutely NUTS–absolutely NUTS! I will make these as a Valentine surprise!

    I am so glad the recipe does NOT make a lot. That way we can’t eat a LOT.

  4. Miriam Says:

    Marty these cupcakes are rich in taste, yet light in texture. Be sure to put any request aside for Eric who may just be inclined to oblige you once he has tasted these little delights. Let me know how it all goes Marty and the word as always is Enjoy !

  5. Miriam Says:

    They are indeed cupcakes Olivia – admin error. Thanks.

  6. Miriam Says:

    Buffy Hi there and welcome here. Thanks for your comment. Let me know how these go and I am delighted that you love my recipes ! Cheers and best wishes your way in the meantime.

  7. Emma Says:

    Aaah, those look ridiculously good! I don’t even like coffee but could definitely see myself loving these :)
    P.S Approx how much of the cake batter did you reserve?

  8. Marty Says:

    Eric has been very unsupportive and sometimes almost cruel for the last few years about my cooking vegan. Historically, he has absolutely refused to even taste anything I cook that he thinks might be vegan. Then, a couple of months ago, I was cooking something and caught him in the kitchen just sampling the “gravy” from a stew. He pronunced that it had to many mushrooms. Then a few weeks later, he came in and said something smells really good, but he didn’t taste. Then that choclate cheesecake came along and it was sort of like all bets were off. It took him several days, but I think I only got one small piece of that cheesecake. Then, I made the lemon poppy seed cake and he loved that to. Now, when he goes by the kitchen he’s asking is that a “Miriam recipe”. Hopefully, these cupcakes will delight him also. He loves coffee and chocolate.

  9. Miriam Says:

    Marty Hi there and thanks for dropping by here ! What a lovely and interesting story – I am so chuffed that your husband is enjoying his presented delight and a huge kudos goes to you for treating him in this way ! I very much look forward to your future comments on my blog, particularly after this next sweet treat ! Your husband is a lucky man. Cheers and as always best wishes your way !

  10. Miriam Says:

    Hi there Emma, allow me to share something here with you – and that is, I don’t drink coffee myself, I am just not a fan of it – I do however love the aroma and a slight hint of a taste of it, and I love these – perhaps it will work in the same way for you ! Do let me have your feedback as and when you have tried them out. Enjoy and thanks for dropping by here !

  11. Mirian Says:

    Do we have to cook the frosting, before spooning into a jug, or serving container?
    This looks wonderful – thanks for sharing!

  12. Liz Says:

    Miriam,
    These are just so good-looking I can almost smell and taste them off your blog. I will definitely be making these; and I love anything with coffee in…

  13. Jane Says:

    Hi Miriam,
    Just made these muffins and they are delicious thank you. Have ordered your recipe book and looking forward to making more of you clever creations.

  14. Miriam Says:

    Jane Hi there and thanks so much for your feedback and so glad you enjoyed them. Thanks so much for your interest in my book and for ordering it :) Best wishes to you !

  15. Miriam Says:

    Hi Liz, thanks for dropping by here. They turned out much better than I expected, and given that they are vegan I took a bit of pot luck with how far they would rise, but rise they did ! Let me know when I can catch some of your marvelous lemon Marmalade – it’s divine ! Cheers.

  16. Miriam Says:

    Hi Mirian, you use the frosting to fill your cupcake liners, all 6 of them, then the rest is put aside to use as part of the frosting. Once you have that set aside you will use it as an ingredient/addition to the rest of the frosting ingredients, ie the cashew nuts etc. Hope this helps.

  17. Joe Says:

    Excellent as always. I used silicone moulds and thought that there is no need to grease. Result they stuck for keeps! Now must eat them in two gulps instead of one :)

  18. Miriam Says:

    Oh dear Joe – they really are quite awesome, but you will need to grease some cupcake/muffin cases – I have never worked with silicone myself. Best wishes and good luck ! :)

  19. Debbie Says:

    Hi, Miriam,
    I am planning on making these tomorrow morning. My guy will love them.
    two questions,
    1- how long do we soak the cashews?
    2- about the coffee, do we put the coffee grounds in the batter or just the liquid?
    Thank you, Debbie

  20. Miriam Says:

    Hi there Debbie, be sure to let me know how they go. Meantime to answer your questions, soak the cashews for an hour. Coffee use instant powdered coffee, so put the powder of it in straight from the jar. Hope this helps and best your way ! :)

  21. Katarina Says:

    I’m thinking of making them as March 8th treats for special women in our lives-my daughter’s teacher, my mum, few of our neighbors…

    @Joe, even silicone trays need to be greased, although just oily brush will do. I myself have them&love them.

  22. Miriam Says:

    Hi there Katarina, I hope you make and enjoy them ! Come back with your feedback as and when and hope all the people you share them with enjoy them too. :)

  23. Lucy Says:

    What can I use as Egg replacement instead of the chemical ones? And how does the recipe modify then (with apple sauce for example do I need to keep more in the oven?)

  24. Miriam Says:

    Lucy Hi there. Sorry I cannot help you on that as I don’t know having not tried it out myself without it.

  25. Sharon Says:

    Just made these tonight. I have recently learned that my daughter has an intolerance to gluten so I made these with gluten-free flour. I substituted agave nectar for the sugar/molasses and I also mixed choc chips through the batter instead of placing one piece in the top of the muffin, hoping to sweeten them up and distract her from the fact they are gluten-free as we’re finding a lot of gluten-free recipes are quite dry and bland. Not these cupcakes. These are delicious! Will definitely make them again.

  26. Jude Says:

    Hi….I am SO glad to have found you, and cannot wait to try out your recipes…these cupcakes look fab…I can feel the ‘diet’ going out of the window….LOL Will also look forward to your cookbook! :)

  27. Miriam Says:

    Hi there Jude and I too am glad you found my blog and welcome here. These cupcakes are light and delicious. The odd treat helps to make the/a diet more interesting and also easier to keep, only in as much as we all deserve a little treat. I look forward to your future comments on my blog and best wishes your way in the meantime. :)

  28. Miriam Says:

    Sharon Hi there and thanks for all that useful feedback. May I ask what gluten free flour you used so that I can also advise others since they turned out so well. So glad you enjoyed them and best wishes your way in the meantime !

  29. Sheen Says:

    Hi, how much caffeine do hey contain? I’m not really tolerant coffee. And is the cashew raw?

  30. Miriam Says:

    Hi there and welcome here Sheen. I cannot say how much caffeine they have – what I can say is that I can’t take much caffeine myself, but no more than a weak coffee each – that said, why don’t you make these using de-caf ? There is that option and it won’t compromise the taste ! The cashews are indeed raw. Hope this helps and let me know how it goes as and when. Cheers !

  31. Pauline Says:

    They look absolutely delicious. I’m just wondering if you could use the same recipe to make one big cake, instead of cup cakes.

  32. Miriam Says:

    Hi there Pauline and welcome here – I don’t see why not, the time in the oven would need to be a little longer though ! Best and let me know how it goes as and when. :)

  33. Pauline Says:

    Thanks. People take cakes into work and I’m thinking of baking one to take in – and want to show people how tasty vegan bakery can be. I might do the cup cake version though; not decided yet. Will let you know.

    PS, I’ve been appreciating looking at all your wonderful recipes over the last few weeks, even though I don’t always have much time for cooking myself. I keep saying: “Oh, I must try that one!”

  34. Miriam Says:

    Pauline, I think the cupcakes would work so well for presentation if you are taking them into work – in my opinion this and my red velvet chocolate cake (although it’s not really a red one, but the reviews are fantastic, it’s both moist and easy to make too !) the winners and my chocoholic’s cheesecake is also super. Let me know how the cupcakes go as and when if so. Best wishes your way in the meantime ! :)

  35. Rebecca Says:

    Hi Miriam!

    I have been visiting your website for a while and all of your recipes are wonderful, but this one really takes the cake (quite literally!!) Sooooo delicious and easy. I forgot to soak the cashews so I made a dark choc ganache instead of the frosting. It turned out great, but I definitely want to try it with your frosting too! Thanks so much for sharing :-)

  36. Miriam Says:

    Rebecca Hi there and welcome here. I am delighted that you have tried these and enjoyed them, as well as other recipes from my blog ! Let me know how it turns out next time with my frosting, although I have to say that yours sounds great too ! Best wishes your way in the meantime. :)

  37. Esther Says:

    Thanks a lot for that great muffin-recipe :) I did it or my friends and all were excited!

  38. Miriam Says:

    Hi there Esther, that’s great news and hope they enjoyed them too ! Best your way in the meantime. :)

  39. Sarah-Lou Says:

    I think there might be a ‘g’ missing from your introductory first sentence … but if you want to “sin in the kitchen with delight, with much passion and enthusiasm”, I say go for it! ;)

  40. Lauri Says:

    just made my first batch and I was going to wait till my husband was back to try them but they’re too tempting! They are delicious, especially warm out of the oven. I used raw cacao instead of coffee as I’m not a coffee fan, and I didn’t have time to make the frosting so just the muffin, but they’re still yummy! And I wanted to check, do you grease paper liners?
    Can’t wait for your book which I have pre-ordered! Thanks again for an awesome recipe :)

  41. Miriam Says:

    Lauri Hi there, that’s awesome news. Yes, sounds as though it would work with cocoa powder too. I don’t drink coffee, but I do love of these made with coffee, as the flavour really works. Thanks for pre-ordering my book, how kind – do let me know what you think of it as and when or tell Amazon. :)

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