Vegan Double Mocha Cupcakes
Rich vegan mocha cupcakes with 25 minutes prep and 18 minutes bake time, topped with a coffee cocoa buttercream swirl.
Last updated: October 3, 2026
Ingredients
- 1 1/2 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup strong brewed coffee, cooled
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup vegan butter, softened, for frosting
- 3 cups powdered sugar, for frosting
- 2 tbsp cocoa powder, for frosting
- 1 tbsp instant espresso powder, dissolved in 2 tbsp warm water
Instructions
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
Whisk flour, cocoa powder, sugar, baking soda, and salt in a large bowl.
In a separate bowl, mix cooled coffee, oil, vinegar, and vanilla.
Pour wet ingredients into dry ingredients. Stir just until smooth, no dry streaks left.
Divide batter evenly between liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean.
Cool cupcakes in the pan 5 minutes, then move to a wire rack to cool fully.
Beat vegan butter until fluffy, about 2 minutes on medium speed.
Add powdered sugar, cocoa powder, and dissolved espresso. Beat until smooth and pipeable.
Pipe frosting in a tall swirl on each cooled cupcake and serve.
Pro Tips
- • Use fully cooled coffee so it does not melt the vegan butter later in the frosting step.
- • Dutch process cocoa gives a smoother, less bitter mocha taste than natural cocoa.
- • If frosting feels soft, chill it 10 minutes before piping for cleaner swirls.
- • Swap instant espresso for 2 tbsp strong cold brew if you skip the water step.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These mocha cupcakes give you real coffee flavor with rich cocoa in a fully plant based bake. Serve them with an afternoon coffee break or bring a batch to share.
Frequently Asked Questions
Can I use decaf coffee in this recipe?
Yes, decaf works fine here. You keep the same deep coffee taste without the caffeine.
Why does the batter use vinegar?
Vinegar reacts with baking soda to help the cupcakes rise without eggs. You will not taste it once baked.
Can I make these nut free?
This recipe has no nuts in the base version. Just check your vegan butter brand for any nut based oils.
How strong should the brewed coffee be?
Use coffee about twice as strong as your normal cup. This keeps the mocha taste clear after baking.
