Vegan Chocolate Cardamom Coffee Cupcakes

May 2, 2019
This recipe first appeared on Kelham Island Kitchen.
Coffee and Cardamom are a match made in heaven, the bitter coffee entwining with the fragrant cardamom. Did you know that in the Middle East coffee beans and cardamom pods are ground together to make a delicious drink? So think of this as a Middle Eastern mocha, in cake form of course! I realize that cupcakes are no longer the trendy thing to be baking, but these are just so gorgeous. I did actually try the batter in a deep cake tin but it was too light and the middle sunk—much to my disappointment. So alas, they were meant to be cupcakes. I still think there is something so lovely about having your own little perfectly decorated cake. Coffee and cardamom is a flavor I've had my eye on for a while now. Cardamom has come into its own recently, thanks to Scandinavian influences and the popularity of Scandinavian baked goods. Cardamom is one of those flavors, I feel, that if someone doesn't tell you what the spice is, you can guess a dozen different things before getting the correct answer, but as soon as you are told, it is glaringly obvious. It is hard to describe, but it is very fragrant and exotic, which I think it works so well being paired with familiar flavors. Just make sure you don't go overboard or your baking will err on the side of savory. I had originally topped the cake with a salted caramel coffee buttercream, which was delicious in its own right but when paired with the cake turned out to be too sweet even for my sweet tooth. So second time round I made this silky melted chocolate buttercream which is nice and bitter to offset the sweet cake.

Vegan Chocolate Cardamom Coffee Cupcakes

Recipe Type: Sweets
utensils YIELDS 12 servings
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  • 50g brown sugar (coconut sugar or muscovado also work)
  • 100g caster sugar
  • 150g vegan butter
  • 1 tbsp instant coffee powder
  • 5 tbsp unsalted aquafaba (brine from canned chickpea)
  • 250g self-rising flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp ground cardamom
  • 1 tsp vanilla extract
  • 2 tbsp plant milk of your choice
  • for the buttercream
  • 100g vegan butter
  • 200g icing sugar
  • 30g cocoa powder
  • 75g dark chocolate, melted
  • 1/4 tsp salt
  • 2 tsp instant coffee powder
  • 50g brown sugar (coconut sugar or muscovado also work)
  • 100g caster sugar
  • 150g vegan butter
  • 1 tbsp instant coffee powder
  • 5 tbsp unsalted aquafaba (brine from canned chickpea)
  • 250g self-rising flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp ground cardamom
  • 1 tsp vanilla extract
  • 2 tbsp plant milk of your choice
  • for the buttercream
  • 100g vegan butter
  • 200g icing sugar
  • 30g cocoa powder
  • 75g dark chocolate, melted
  • 1/4 tsp salt
  • 2 tsp instant coffee powder
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Directions

1. Preheat the oven to 160 degrees C and line a 12-count cupcake tin.
2. In a large bowl, sieve together the flour, baking powder, salt, and cardamom.
3. In a separate large bowl, beat together the butter, both sugars, and coffee until soft and creamy.
4. Add half of the aquafaba with the vanilla and half of the flour mix, beat until smooth.
5. Add the remaining aquafaba and mix.
6. Finally, add the rest of the flour mix and beat until smooth.
7. Split between the cake cases and bake for around 15 minutes until they are springy and cooked.
8. To make the icing, mix together the butter, salt, coffee, and cocoa powder.
9. Gradually add the icing sugar until it is fully combined.
10. Stir in the melted chocolate.
11. Make sure the cupcakes are completely cool before icing them.

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Photo: Katharine Hopkins


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Katharine lives in Sheffield, UK and shares about all things vegan on her own blog, kelhamislandkitchen. Katharine is a baker by trade making artisan sourdough bread and other goodies. Follow her on Instagram @kelhamislandkitchen.

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