Chocolate Kahlua Cupcakes with Coconut Frosting

Happy 3 Year Vegan Anniversary to Me!
Goodness, I can't believe it has been 3 years already. I am proud to say I am 100% confident in my decision and continue to love and appreciate veganism every day.
I NEVER thought I would be this healthy or happy of a person (both physically and mentally) and I know a large part of that is the foods I choose to put into my body.

Anyway! To the cupcakes! These cupcakes are a fully original recipe inspired by the quickly aging bottle of Kahlua that has been sitting in my cupboard (I know what you are thinking - Yes, Kahlua is vegan!)

And to me - nothing pairs better with Kahlua than chocolate and nothing pairs better with Kahlua and chocolate than coconut!

I brought these cupcakes to a law school party and they were a hit if I do say so myself. One gentleman told me they were the best cupcakes he'd EVER had (a few beers in, but flattering nonetheless).

Also Colin said they were the best cupcakes I've ever made - and I know I can rely on him to tell me the truth:)

They turned out perfectly Kahlua-y - not too overpowering and the coconut frosting was to die for (I was eating it with a spatula out of the bowl. And I don't even like frosting. So good.)

Chocolate Kahlua Cupcakes
Makes 12 cupcakes!

• 1/4 cup soy milk
• 2 tsp apple cider vinegar
• 1/4 cup cold coffee
• 1/2 cup Kahlua
• 1 Tbsp ground flax seed
• 3/4 cup sugar
• 1/4 cup canola oil
• 3 Tbsp coconut oil (softened)
• 2 tsp vanilla extract
• 1 1/4 cup flour (I used Bob's Red Mill Organic Unbleached and it was KILLER - in a good way!)
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 teaspoon salt

Preheat oven to 350 degrees and line cupcake tin

Start by whisking together apple cider vinegar and soy milk in your main mixing bowl and set it aside for about 5 minutes to curdle. Then whisk in the coffee, Kahlua and flax seeds and place bowl in the fridge for an additional 5 minutes.

I know this seems like a lot of whisking and setting aside but for some reason this combo makes the cupcakes so light and fluffy and has produced the best texture of any of the cupcakes I have made. So just be patient and do it and I promise it will pay off in the end!

Pull the bowl out of the fridge and mix in sugar, oils and extract and beat until the mixture is slightly foamy (I just used a fork and it works great!)

In a separate bowl, sift together all dry ingredients.

Slowly add dry ingredients to wet ingredients until fully combined (little lumps okay but I usually beat the mixture together in my mixer for 3-5 minutes)

Pour mixture into cupcake tins 3/4 of the way full!! Don't overfill them!!

Bake at 350 for 18-20 minutes (Don't overbake!!)

Transfer to cooling rack and allow to cool while you prep the frosting!


Coconut Kahlua Frosting

• 1/3 cup non-hydronated shortening (Earth Balance)
• 1/3 cup non-hydronated butter substitute (Earth Balance)
• 1/3 cup vegan cream cheese (Trader Joe's has their own brand now!! Or Tofutti - classic)
• 3 cups powdered sugar
• 2 Tbsp raw unsweetened coconut + 2 Tbsp toasted over low heat on the stovetop
• 2 Tbsp Kahlua
• 2 Tbsp Coconut Milk

Beat shortening and butter together until totally combined and fluffy.

Add cream cheese and beat for another 2-3 minutes

Slowly add in sugar and the first 2 Tbsp of coconut and beat for 3-4 minutes

Add Kahlua and Coconut Milk and beat for 5-7 minutes or until light and fluffy and frosting-y!

Pour into a piping bag and pipe onto fully cooled cupcakes! Sprinkle toasted coconut over the top :)

Enjoy this recipe - a definite favorite of mine and may it be a reminder that you don't have to give up delicious baked goods to be vegan! All you can do is make them better AND good for animals/the environment :)

Live Long and Prosper!