Chocolate. The first thing that came to mind when thinking about a Mother’s Day dessert. Coffee. The thing to immediately follow my thought of chocolate. Are chocolate and coffee ever not on my mind? I think it’s a must that I just put both of those flavors together. We all know most of our mama friends LOVE chocolate AND coffee!
Sometimes I need to bake something that goes beyond just a standard cupcake. Don’t get me wrong, I’m a cupcake girl through and through. As a creative baker though, sometimes I just need to mix things up. I know, let’s flip those little cupcakes over and make the most amazing mini cakes you ever did see!
It all starts with a dark chocolate cake. Kind of the easiest chocolate cake you will ever make. Pour into a cupcake pan, bake, cool and flip on over. You’ve got tiny chocolate cakes, just waiting to be frosted. The next step is to pour a decadent chocolate ganache over the top, letting it slowly drip down the sides. So pretty! The final topping on these mini mocha cakes is a dairy free espresso buttercream. Light, fluffy, and the perfect compliment to both the cake and ganache.
Come on now. Let’s make these dark chocolate mocha mini cakes. For your mama or for your girlfriends. Just be sure to do what I do and eat them with your hands. No shame. You could also eat them with a fork, but where’s the fun in that?
- 1 1/2 cups Sarah's gluten free flour blend
- 1/2 cup high quality cocoa powder
- 1 cup cane sugar
- 1/4 cup brown sugar
- 2 teaspoons instant espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup So Delicious Dairy Free unsweetened coconut milk or almond milk
- 1/2 cup water
- 1 tablespoon vinegar
- 1/3 cup canola or sunflower seed oil
- 1 teaspoon pure vanilla extract
- 1 cup dairy free chocolate chips
- 1/4 cup So Delicious Dairy Free coconut milk coffee creamer or full-fat coconut milk
- 6 tablespoons vegan butter {such as Earth Balance}
- 1/3 cup non-hydrogenated shortening {such as Nutiva}
- 3 tablespoons So Delicious Dairy Free coconut milk coffee creamer or full-fat coconut milk
- 1 tablespoon instant espresso powder
- 2 3/4 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- chocolate sprinkles or dairy free mini chocolate chips {optional}
- Preheat oven to 350 degrees. Spray cupcake pan with nonstick cooking spray {do not use cupcakes liners}.
- Using whisk, sift together flour blend, cocoa powder, cane sugar, brown sugar, espresso powder, baking powder, baking soda and salt in large mixing bowl. Set aside.
- Stir together coconut milk, water and vinegar in separate bowl. Add oil and vanilla extract. Slowly whisk in flour mixture. Beat for 1 minute, until smooth.
- Pour batter into prepared cupcake pans, filling 2/3 full. Bake for 17-19 minutes, until toothpick inserted in center comes out clean. Remove from pan and place on cooling rack to cool completely.
- Make chocolate ganache by placing chocolate chips and coffee creamer in microwave safe bowl. Microwave 30 seconds. Stir until chocolate is melted and smooth.
- If needed, cut off rounded tops of cupcakes so lay flat when inverted. Turn upside down onto cooling rack.
- Pour ganache over cakes, allowing excess to drip down side. Allow to set by placing in refrigerator for 10 minutes.
- To make espresso buttercream, beat vegan butter and shortening for 1 minute in large bowl of standing mixer.
- In small bowl, mix together coffee creamer and espresso powder until dissolved. Add to creamed butter, along with powdered sugar and vanilla. Beat 2 minutes, until light and fluffy.
- Place buttercream in large piping bag with star tip. Pipe on top of ganache layer on cakes. Top with chocolate sprinkles. Enjoy within 1-2 days.
Too cute! Just the perfect size!