Confession Time:
I think I have a coffee addiction. I swear I never meant for this to happen.
Thank you, college professors, for the boat loads of work that forced me to stay up past 2am and wake up at 7am, groggy eyed with nothing but more work in sight and a huuuge cup of coffee to soothe me.
My only slightly embarrassing obsession with Gilmore Girls and watching Lauren Graham and Alexis Bledel consume obscene amounts of coffee may have something to do with my addiction as well. Basically what I'm saying is, none of this is my fault. I can't help it if I'm crabby without my morning cup 'a joe.
You know what is even better than a cup of coffee to wake you up? Coffee cakes. And I don't mean the kind of crumb cake you serve with coffee. I mean coffee-infused cake with chocolate coffee frosting. Oh my goodness. I promise you, these are 100% worth the caffeine crash you'll be having later today.
Mini Coffee Cakes with Coffee-Fudge Frosting
1 1/4 cups all purpose flour
3/4 cup brown sugar
1 1/2 tsp baking powder
1 1/2 tsp baking powder
pinch of salt
1/2 cup earth balance
1/2 cup boiling strong coffee
1/4 cup almond milk
1 tsp vinegar
1 1/2 tsp ener-g egg replacer mixed with 2 tbsp water
1/2 tsp vanilla
Frosting:
1/2 cup earth balance
2 cups powdered sugar
1/4 cup cocoa powder
1-2 tbsp strong coffee
1. Preheat your oven to 350ยบ and lightly grease and flour a cupcake tin. In a large bowl combine the flour, sugar, baking powder and salt.
2. Melt the earth balance in a small saucepan over low heat. Stir in the coffee and remove from heat. In a measuring cup, whisk together the almond milk and vinegar. Add the egg replacer and vanilla.
3. Pour the coffee and butter into the dry ingredients and stir lightly. Add in the milk mixture and mix until just combined. Divide the batter evenly into your cupcake tin (each will be about 2/3 of the way full) and bake for about 20 minutes or until a toothpick comes out clean.
4. Meanwhile, make the frosting. Mentally prepare yourself, first. This might be the best and most dangerous frosting I have ever made.
5. Cream together the earth balance, cocoa powder and 1 cup of powdered sugar. Add in the rest of the sugar and 1 tbsp of coffee and stir until creamy. If the frosting is too thick, mix in another tbsp of coffee. You don't want it too liquified though, it should be a fudge-y consistency.
6. Let the cakes cool for about 20 minutes, then frost and enjoy :)
1. Preheat your oven to 350ยบ and lightly grease and flour a cupcake tin. In a large bowl combine the flour, sugar, baking powder and salt.
2. Melt the earth balance in a small saucepan over low heat. Stir in the coffee and remove from heat. In a measuring cup, whisk together the almond milk and vinegar. Add the egg replacer and vanilla.
3. Pour the coffee and butter into the dry ingredients and stir lightly. Add in the milk mixture and mix until just combined. Divide the batter evenly into your cupcake tin (each will be about 2/3 of the way full) and bake for about 20 minutes or until a toothpick comes out clean.
4. Meanwhile, make the frosting. Mentally prepare yourself, first. This might be the best and most dangerous frosting I have ever made.
5. Cream together the earth balance, cocoa powder and 1 cup of powdered sugar. Add in the rest of the sugar and 1 tbsp of coffee and stir until creamy. If the frosting is too thick, mix in another tbsp of coffee. You don't want it too liquified though, it should be a fudge-y consistency.
6. Let the cakes cool for about 20 minutes, then frost and enjoy :)
