Being a barista does indeed have its perks.
- 1 cup whole wheat flour
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup semi-sweet chocolate chips
- 2 Tbs VIA Italian Roast instant coffee
- 1 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 1 tsp vanilla
- Pinch of salt
- 2/3 cup sour cream (NOTE: You can use tofutti vegan sour cream, or use 3/4 cup coconut milk whisked together with 1 tbsp of lemon juice or vinegar instead. Check out this article here).
- 1 cup Earth Balance
- 3 cups confectioner’s sugar
- 1 tsp vanilla
- 1 Tbs VIA Italian Roast instant coffee
- 2 tsp preapred VIA
- 1 tsp soy milk
- pinch of salt
To begin making the cupcakes pre-heat your oven to 375 degrees, and line your cupcake tins.
Firstly in a large bowl, sift together flour, sugar, baking soda, baking powder, cinnamon, salt, and chocolate chips. Set aside.
In a second bowl add your applesauce, oil, sugar, and vanilla. Whisk well. Add in VIA instant coffee.
In small batches alternate adding your dry flour mixture with sour cream, until both are beat together well.
Scoop batter evenly into cupcake tins for 20-23 minutes or until a toothpick can be inserted into the middle of the cupcake and come out clean. Let cool completely before frosting.
Meanwhile (I did this while the cupcakes were in the oven..)
Beat together the butter, salt and sugar until well combined. Add vanilla and continue until frosting is smooth. In a small bowl mix the VIA granules, prepared VIA, and soymilk until the instant coffee is dissolved. Cool completely. Add coffee mixture to butter mixture and beat until smooth. For best results chill before frosting!
Yields 12 cupcakes depending on size.