Cupcakes for your Scarface.
Hands down, coffee is my favorite flavor for dessert. We have an amazing local roastery here in Champaign called Columbia Street Roastery. The delicious aroma of roasting coffee beans as I walk into the store always brings a serene smile to my face. For this recipe, I highly recommend using freshly roasted coffee beans that you can grind yourself. I used my favorite bold coffee called Black Velvet, to give this cupcake an extra strong coffee flavor. I also made my own chocolate covered coffee beans for a garnish. You can definitely omit these, or use store bought, but if you decide to make your own then you’ll need to make them a day ahead so they have enough time to harden. Also, I tried two different kinds of frosting. Coffee Buttercream and Cream Cheese Frosting. Both are delicious on these cupcakes, but I think that ultimately my husband voted for the Coffee Buttercream. I think I agree, but I’ve provided both frosting recipes just in case you want to try ‘em both out for yourself.
Jesca Hoop was my music of choice while making these bad boys. Love her.
*If making chocolate covered coffee beans, use some fresh good quality beans. Melt about 2 cups of vegan chocolate in a double boiler, then carefully dipped each coffee bean in the melted chocolate using a fork. Place beans onto wax or parchment paper to cool and dry overnight. You can also stick them in the fridge to speed up the hardening process.
Coffee Syrup Ingredients:
1 cup beet sugar
1 cup water
2 tbsp ground coffee beans
Bring sugar and water to a boil in a small saucepan. Stir to dissolve sugar. Once boiling, add in the ground coffee and remove from the heat. Stir, cover with a lid and allow it to sit for about 20 minutes. Strain the syrup to remove coffee grounds.
1/2 cup vanilla soy yogurt
1/3 cup canola oil
3/4 cup beet sugar
2/3 cup soy milk
1 1/2 tsp vanilla extract
3 tbsp microground coffee beans
1 1/4 cup all-purpose flour
1 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine grain sea salt
1 tsp cinnamon
Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners and spray a bit of canola oil cooking spray in them.
In a large bowl, combine the yogurt, oil, sugar, soy milk, vanilla extract and ground coffee. Whisk to combine. Sift in the remaining ingredients (flour, cocoa powder, baking powder, baking soda, sea salt and cinnamon.) Mix until combined, but don’t overmix.
Distribute the batter evenly among the cupcake liners, filling each about 3/4 full. I had enough for 14 cupcakes.
Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for about 15 minutes, then remove from the pan and place them on a cooling rack. Brush each cupcake with a bit of the coffee syrup. Allow the cupcakes to cool completely before frosting. Garnish each cupcake with a few chocolate covered coffee beans and a dusting of cinnamon and cocoa powder.
Coffee Buttercream Frosting Ingredients:
3 tbsp soy butter
2 tbsp coffee syrup
2 cups confectioners sugar
1 tbsp soy milk
* If you’re going to pipe on the frosting, you’ll probably need to double the recipe to have enough.
In the bowl of a standing mixer, cream the soy butter. Add in the soy milk and 1 cup of confectioners sugar and mix. Add in the syrup and remaining confectioners sugar and mix until well combined. If frosting seems too thick, add in a bit more soy milk, 1 tbsp at a time.
Cream Cheese Frosting Ingredients:
1/2 cup tofutti cream cheese
1 tsp vanilla extract
3 1/2 cups confectioners sugar
In the bowl of a standing mixer, mix the cream cheese. Add in the vanilla extract and 1 cup of confectioners sugar. Mix. Continue adding sugar 1/2 cup at a time and mixing until well combined.