Coffee Chocolate Cupcakes with Coffee Creamer Frosting
Prep time
20 mins
Cook time
18 mins
Total time
38 mins
Ingredients
FOR THE CUPCAKES:
- 1 cup white sugar
- ½ cup dairy-free butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cup GF all-purpose flour
- 1 cup brewed cold coffee
- ¼ cup cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
FOR THE COFFEE CREAMER FROSTING:
- 2 cups of powdered sugar
- ½ cup dairy-free butter, softened
- 1.5 tbsp of a2 Milk creamy vanilla coffee creamer
- ½ tsp pure vanilla extract
Preparation
- Preheat oven to 350 degrees, and line cupcake liners in a muffin pan. Makes 12-18 cupcakes, depending on how large you make them.
- In a large bowl, combine the sugar and butter. Add the eggs and vanilla extract. Mix well.
- Add the flour and cold coffee to bowl. Mix well.
- Add cocoa powder, baking powder, and salt to bowl. Mix together.
- Divide the batter evenly among the cupcake liners.
- Bake for about 18 minutes.
- Let the cupcakes cool.
- In a medium-sized bowl, combine the powdered sugar, butter, coffee creamer, and vanilla extract to make the frosting. Mix together with a spatula and then use an egg beater or mixer machine if you have one. This makes the frosting smoother and creamy.
- Frost the coffee cupcakes with the coffee creamer frosting.
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