• Cooking Time: 10-20 minutes
  • Servings: 12 regular or 24 mini
  • Preparation Time: 15-20 minutes


  • Batter
  • 1 c soymilk
  • 1 tbsp apple cider vinegar
  • 3/4 cup sugar
  • 1/2 vanilla bean
  • 1 c flour
  • 1/3 c dutch pressed cocoa
  • 1/2 tsp baking soda
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp fine ground coffee
  • Mocha Frosting
  • 6 oz firm tofu (press out the water)
  • 2 tbls soy milk
  • 1 tablespoon agave
  • 4 tsp espresso powder (or finely ground coffee grains)
  • 2 tsp hazelnut liquer
  • 1 tsp vanilla
  • 6 oz semisweet chocolate


  • prep:
  • 1. if you use real vanilla beans, simmer a bean in warm water and slice it open to scrape into the wet ingredients.
  • 2. preheat the oven to 350F and spray your cupcake liners with oil. i use olive oil in an atomizer and you never notice the flavor.
  • 3. use a mortar and pestle to get a finer texture for the coffee.
  • batter:
  • 1. mix soy milk and vinegar. let it sit about 5 minutes to curdle.
  • 2. mix sugar and the remaining wet ingredients with the soymilk and vinegar until they are slightly foamy.
  • 3. sift the dry ingredients together in a separate bowl.
  • 4. add the dry to the wet
  • 5. mix til it's almost lump-fee. it doesn't have to be perfect.
  • 6. spoon the batter into your liners til they are 2/3 to 3/4 full
  • 7. bake. 10 minutes for minis, about 15 for regular cupcakes.
  • frosting:
  • 1. Crumblethe tofu into a blender. Add the soymilk, agave, espresso, liquer, and vanilla. Blend until smooth
  • 2. Melt the chocolate in a double boiler, stirring constantly. Once melted, add it to the blender and blend.
  • 4. Chill the mousse to firm (about one hour) and then let it set about 10 minutes before handling.
  • 5. You can use a spatula or pipping bag to top the cupcakes. I like to garnish with a little cocoa powder.


After a weekend in the woods, sometimes you need to warm up with a good cup(cake) of coffee.

Categories: Cupcakes  Frosting 

Author Credit: Isa Chandra Moskowitz

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