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5 from 1 vote

Vegan Tiramisu Cupcakes

Incredible vegan tiramisu cupcakes with an easy vanilla cupcake, coffee soak, espresso fudge filling and coffee frosting.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 12

Ingredients

Cupcake dry ingredients

Cupcake wet ingredients

Coffee soak

  • 2 tbsp water
  • 1-2 tsp instant coffee granules, to taste
  • 2 tsp cane sugar, or coconut sugar

Fudge filling (optional)

Coffee frosting**

Instructions

  • Preheat the oven to 180°C (350°F). Line a cupcake tray with liners.

To make the cupcakes:

  • Add all the dry ingredients to a large bowl and mix until combined oruntil there are no lumps. Add all the wet ingredients and mix until just combined. Divide the batter between your cupcake liners so they are about ¾ full.
  • Bake the cupcakes in the oven for 15-20 minutes or until a skewer can be inserted into a cupcake and it comes out clean. The baking time will depend on your oven and the size of your individual cupcakes.
  • Cool the cupcakes in the tray for 5 minutes then cool them on a wire rack.

To make the coffee soak:

  • Mix all the ingredients in a small bowl and set aside for 5 minutes to allow the ingredients to dissolve.

To make the fudge filling:

  • Mix all the ingredients in a small bowl and set aside for 5 minutes toallow the ingredients to dissolve.

To make the frosting:

  • Add all ingredients to a large bowl or stand mixer. Whisk until the coconut cream has soft peaks and the instant coffee has dissolved.

To assemble:

  • When the cupcakes have cooled, use an apple corer or knife to remove the middle of each cupcake. Dip each cupcake in the coffee mixture or use a pastry brush or spoon to sprinkle the coffee soak on each cupcake.
  • Spoon the fudge filling into each cupcake.
  • Use a piping bag with a star or round nozzle to pipe the whipped coconut cream onto the cooled cupcakes. Alternatively, use a knife to spread the frosting on the cupcakes.
  • Serve immediately. Alternatively, store the cupcakes in an airtight container in the fridge up to 3 days. Allow them to come to room temperaturefor 10 minutes before serving.

Notes

* To make the cupcakes gluten-free, substitute the flour with 1 ¼ cup (200g) gluten-free flour blend and 1 cup (100g) almond flour/meal. Make sure you use a gluten-free flour blend with xantham gum.
** If you prefer a vegan cream cheese frosting, use the frosting from my carrot cake cupcake recipe and omit the walnuts.
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