Bolo’Bolo’s Recipe for Amazing Vegan Chocolate Espresso Cupcakes

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Follow the recipe below to make 12 delicious chocolate and espresso vegan cupcakes:

1 1/2 cups unbleached cake flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 freshly brewed cup of strong coffee
1/2 cup canola oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract

1/2 cup melted dark chocolate (melt over hot water, not in microwave)
2 tablespoons of strong coffee powder
2 tablespoons castor sugar

1/2 cup melted dark chocolate
1 cup icing sugar
1 teaspoon vanilla extract
2 tablespoons coconut cream

  1. Preheat the oven to 180 C.
  2. Prepare cupcake trays.
  3. In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet mixture into the dry mixture and whisk until combined. Do not over mix.
  4. Fill the cupcake liners about two-thirds of the way. Bake for approximately 16 minutes, testing with a toothpick if necessary.
  5. Cool the cupcakes completely before filling and icing.
  6. Mix the filling ingredients together.
  7. Use a knife to cut a circle in the top of each cupcake, approximately 2/3rds of the diameter of the cupcake and half as deep. Remove this circle and pour filling into the gap before closing up again.
  8. Mix the icing ingredients together. You might need more or less coconut cream and it might be good to wait until the melted chocolate partially solidifies for a more easily spreadable icing.
  9. Ice and consume!

This delectable recipe was gifted by Muizenberg’s restaurant Boo’Bolo. Visit them today for amazing vegan cuisine.

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