Description
Coffee flavored cupcakes topped with vegan cream cheese frosting and dusted with cocoa powder and cinnamon.
Overview
This tiramisu inspired recipe embodies the classic dessert in a portable format. Strong coffee flavored cupcakes topped with silky homemade cream cheese frosting and dusted with cinnamon and cocoa powder.
There are no special equipment considerations to make this dessert. But if you have a hand or stand mixer you can certainly leverage those appliances to make these decadent treats.
This recipe yields a dozen cupcakes but you can scale the recipe to your needs. They are perfect for birthdays, family gatherings, or potlucks. One thing is for certain, they will disappear quickly. Let’s walk through the baking process next.
Baking Notes
Vegan Cream Cheese Frosting
Begin by measuring the vegan butter into a microwave safe measuring cup. Place the butter in the microwave and cook for a few seconds at a time until the butter starts to soften. Keep an eye on it because it can become fully melted in a heart beat. Once the butter is softened add it to a medium sized mixing bowl.
Next, add the vegan cream cheese, powdered sugar, and vanilla extract. Whisk to combine the ingredients until you have smooth frosting. If you have a hand or stand mixer you can utilize those appliances for this task.
Once the frosting is ready place the mixing bowl in the refrigerator until it is ready to use. This will also help the frosting set. Then move on to making the cupcake batter.
Cupcake Batter
Before starting the batter, make and then measure, the coffee needed for the cupcake batter. Allow the coffee to cool to room temperature before proceeding with the recipe. Once it has cooled sufficiently add the coffee and the remaining wet ingredients to a large mixing bowl. Followed by the dry ingredients and stir until combined.
Cupcake Liners
Place liners in the cupcake pan and then fill 3/4 of the way with batter. This recipe yields about a dozen cupcakes, although you may be able to squeeze out an extra cupcake or two depending on how full you fill them.
Baking the Cupcakes
Preheat the oven to 350ºF. Bake the cupcakes on the center rack for 20 to 25 minutes. When the time has almost elapsed insert a toothpick into the center of several of the cupcakes. If the end of the toothpick is gooey then add time and repeat the toothpick test until it pulls out clean. When they are done use pot holders or oven mitts to remove the cupcakes and allow them to cool completely before moving on to the next step.
Apply the Frosting and Topping
Use a butter knife to apply the frosting to the top of the cupcakes. Smooth the icing as best as you can but they don’t have to be perfect. When all the cupcakes have the cream cheese frosting applied measure the tiramisu topping in a measuring cup. Place the wire rack with the cupcakes on top of a sheet pan. This step will help contain the topping when it is applied. Hold a wire mesh strainer over the top of the cupcakes and add the tiramisu topping to it. Sift the topping evenly over the cupcakes.
Storage
Place the cupcakes in your storage container of choice. These cupcakes tend to disappear quickly so if you find that to be the case they should keep at room temperature for a few days. Otherwise it might be better to store them in the refrigerator for a longer shelf time.
If you like this recipe be sure to check out our other recipes below:
Ingredients
2/3 cup coffee
1/2 cup oat milk
1 teaspoon vinegar
1 1/2 cups all purpose flour
2 Tbsp. cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract
Vegan Cream Cheese Frosting
1/4 cup vegan butter, softened
1/4 cup vegan cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Tiramisu Topping
1 Tbsp cocoa powder
1/4 teaspoon ground cinnamon
Directions
- In a medium bowl add the vegan cream cheese frosting ingredients. Mix together until the icing is smooth. Place in the refrigerator until ready to use.
- For the cupcake batter add the wet ingredients to a large mixing bowl followed by the dry. Stir to combine the ingredients.
- Line a cupcake pan with liners and evenly distribute the cupcake batter. Preheat the oven to 350ºF. Bake on the center rack for 20 – 25 minutes.
- When the time has almost elapsed use a toothpick to stick into several of the cupcakes. If it pulls out gooey then add time and repeat the toothpick trick until they pull out clean.
- When they are finished baking use potholders or oven mitts to remove the cupcake pan from the oven and place on a wire rack. Allow the cupcakes to cool to room temperature before attempting to add the frosting.
- Use a butter knife or spatula to apply the icing. Place the wire rack with the cupcakes on a sheet pan. This will help contain the mess we are about to make. Combine the tiramisu topping ingredients in a small measuring cup. Hold the fine wire mesh strainer over the cupcakes and add the tiramisu topping to it. Sift the topping evenly over the cupcakes.