Recipe: Double Shot Mocha Cupcakes

We were poking around for a cupcake recipe for an upcoming party and we found this delicious concoction. Sounds quite lovely -- we can't wait to make them!



  • 1 cup coconut milk
  • 1/2 tablespoon ground coffee
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/4 cup cocoa powder
  • 2 cups powdered sugar
  • 1/2 cup butter
  • 1/8 teaspoon salt
  • 3 tablespoons coffee
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350 degrees F. Line muffin pan with paper liners.
  2. In a microwave safe bowl, heat coconut milk until hot (but not boiling).
  3. Put coffee grounds into a fine sieve, pour coconut milk over grounds and allow to seep through.
  4. Whisk sugar, oil and vanilla extract in to coffee mixture. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add to wet ingredients and beat until no (or very few) lumps remain.
  5. Pour into liners, filling each with a scant 1/4 cup of batter. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
  6. For frosting, sift together powdered sugar & cocoa. Cream butter and add to sugar mixture slowly. Add salt and coffee. Beat 2 minutes. Add vanilla and beat until light and fluffy. Spread or pipe onto cooled cupcakes.


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