Food, Recipes

Vegan Kahlua Cupcakes

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Vegan Kahlua Cupcakes

Partly Mexican myself, of course, I had to be a Kahlua lover. This coffee liqueur is made with high-quality Mexican coffee, but unfortunately often packaged in the U.S. and then shipped back to Mexico and all over the world for sale. Nonetheless, if I am not enjoying a Kahlua on the rocks or a Kahlua-soy milk drink (in a 50:50 ratio), I like to have Kahlua over vegan ice cream or in my cupcakes. Be careful! This decadent treat will definitely knock your socks off.😛

Vegan Kahlua Cupcakes

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Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yield: 8 cupcakes
Ingredients
  • 1 1/2 cups Oat or whole wheat flour
  • 2 tbsp Starch
  • 2 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1/3 cup Unsweetened cacao powder
  • 1 tbsp Cinnamon
  • 1/3 cup Olive oil
  • 1/3 cup Kahlua
  • 1/2 tbsp Cinnamon for decoration
  • 1 tbsp Unsweetened cacao powder for decoration
  • Dark chocolate chips or a broken up dark chocolate bar

Directions

1. Preheat the oven to 350 F and line a cupcake tray with cupcake baking cups.
2. In a bowl, combine all the dry ingredients. Add the olive oil and ideally with a hand-held mixer or a whisker mix well until you have an even batter.
3. Add the Kahlua and mix again.
4. Fill the cupcake baking cups up to 2/3 with batter.
5. Bake for about 30 minutes, or until a toothpick comes out barely clean. Let me highlight “barely” here: You don’t want dry cupcakes, so if after 30 minutes the toothpick still has some batter sticking to it, keep checking every 3 minutes or so and once the toothpick comes out clean, take the cupcakes out of the oven immediately.
6. Let them cool down for 2 to 3 minutes, take them out of the cupcake tray and sprinkle first dark chocolate chips (or pieces of a broken-up dark chocolate bar) and then cinnamon and cacao powder over them. The cupcakes should still be warm so that the chocolate melts a bit and sticks much better to the cupcakes. Want some color on your cupcakes? Add some fresh strawberries or raspberries on top.

Also by Tatiana: Charming, Low-Waste Haven: Why Christchurch, NZ Should Be Your Next Eco Trip

Will Cell-Based Horns Save Rhinos From Poaching?

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Photo: Tatiana von Rheinbaben
Tatiana von Rheinbaben

Tatiana von Rheinbaben

Contributor at Peaceful Dumpling
Tatiana, a global citizen, studied molecular biology at the University of California, San Diego (B.S.) and environmental engineering and science at Stanford University (M.S.). After two internships in food technology in Germany and Chile, Tatiana moved to Christchurch, New Zealand, where she now works as an assistant manager at a small vegan eco-hotel and at an ecological consultancy.
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