Dairy Free Chocolate Espresso Cupcakes
These cupcakes are like a grown up version of a chocolate cupcake. They’re laced with Kahlua and instant espresso coffee, a gourmet coffee cocktail in cake form. They’re the perfect blend of childhood nostalgia and grownup taste.
Why I love dairy free chocolate espresso cupcakes
Today is my husband’s birthday, so I made him these chocolate espresso cupcakes to take to work with him. I also made him a batch of apple cider cupcakes – and some apple cider gingersnap cookies, too. Except I didn’t bake the cookies yet. I know. I must be crazy. But, the frosting was leftover from Ellie’s dinosaur birthday cake. I had made so much extra that I just froze it for the week so I could use it again.
I might have to do this every year because two birthdays in two weeks is a lot of work. I’ll have to start coming up with different variations of cupcakes or cakes with the same frosting. It’s genius, right?
I topped with them with traditional chocolate sprinkles and kept the decorating to a minimum – no need to go all crazy when the cupcakes are already delicious. To decorate them, I piped frosting on the top in a circle pattern – I didn’t even use a tip, just a bag with the corner cut off – and then I dipped them in a bowl filled with those sprinkles. I absolutely love the simplicity of it.
Now, I just have to whip up something amazing for dinner tonight, and I’ll be the best birthday non-party thrower ever. I already have something special in mind, but we’ll see if I get the chance to execute it properly.
If you like this recipe, you have to try these chocolate chocolate chip cookies, and this chocolate pudding and these red velvet brownies.
Searching for more dairy free cupcakes? Vanilla Cupcakes / Spiced Apple Cider Cupcakes / Coconut Cupcakes / Dairy Free Raspberry Cupcakes
Ingredients & substitutions
- Vegetable shortening – You can use traditional butter, vegan butter or butter flavored vegetable shortening – which every you prefer.
- Instant espresso powder – Make sure you are using instant rather than espresso grounds.
- Coffee liqueur – We used Kahlua, you can use any type of coffee liqueur.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make chocolate espresso cupcakes
Make the batter. Beat sugar, espresso and shortening until fluffy. Then add the eggs, one at a time, vanilla extract, water and cocoa powder. Add Kaluha, salt and baking soda, then add flour slowly, mixing until smooth.
Fill cupcake liners. Divide batter between cupcake liners – filling about halfway.
Bake the cupcakes. Bake for 16 – 18 minutes or until an inserted toothpick comes out clean.
Allow cupcakes to cool. Remove from oven and allow to cool in pan for about 5 minutes before transferring to a cooling rack. Allow muffins to cool completely before frosting.
Make the frosting. Beat shortening, cocoa powder, vanilla extract, salt and water until smooth. Add powdered sugar, 1 cup at a time until frosting is as thick as you like it.
More dairy free chocolate recipes: Olive oil brownies / Dairy free hot chocolate / Microwave fudge / Hot fudge sauce / Chocolate lava cakes
Ingredients
- 1/2 cup butter flavored vegetable shortening
- 1 cup sugar
- 2 teaspoons instant espresso powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup + 1 tablespoon water
- 6 tablespoons cocoa powder
- 1/3 cup Kahlua or coffee liqueur
- Pinch of coarse salt
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 1 cup butter-flavored vegetable shortening
- 3/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Pinch of coarse salt
- 2 – 4 tablespoons water (as needed)
- 4 – 5 cups powdered sugar
Instructions
- Preheat oven to 350˚F (180˚C) and place liners in a muffin pan.
- In a bowl with an electric mixer, beat sugar, espresso and shortening at a medium speed until fluffy – about 2 minutes.
- Add eggs, one at a time, beating until incorporated.
- Add vanilla extract, water and cocoa powder, beating until incorporated.
- Add Kaluha, salt and baking soda, beating until incorporated.
- Add flour in three parts, scraping sides as needed and mixing until smooth.
- Divide batter between muffin liners – filling about halfway.
- Bake for 16 – 18 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool in pan for about 5 minutes before transferring to a cooling rack. Allow muffins to cool completely before frosting.
- In a large bowl with an electric mixer, beat shortening, cocoa powder, vanilla extract, salt and water until smooth. Add powdered sugar in 1 cup increments until desired consistency is reached.
Your instructions for the cupcakes say to add “salt” – but the ingredient list doesn’t list salt for the cupcakes. if we are to add salt, how much?
Thanks for pointing that out! I must have missed it in the ingredient list. It’s actually just a pinch (or 1/8 teaspoon).
What can I replace the Kahlua/Bailey’s with (non-alcoholic)
You can use any liquid you want. Coffee, water, dairy free milk. It’s really just to add flavor, but the cupcakes will be great with even water.