Chocolate Mocha Vegan Cupcakes with Pumpkin Pie Frosting

Let me just say that vegan cupcakes ROCK.

They especially rock when you have an excuse to make two dozen of them because it’s your twin daughters’ 12th birthday. I was just that lucky this past week:)

While we were celebrating Harry Potter style, I was also reflecting, as most mamas do on our kid’s birthday. We think about where we were all those years ago…and how far we’ve come. I never would have believed that all these years later I’d be writing a post on dairy-free cupcakes lol, that I’d have another child, that I’d be homeschooling, that our family would be thriving, and that my girls would be so grown so fast.

It’s amazing how much time flies.

Related: Black Magic Cinnamon Cupcakes

Pumpkin pie mocha cupcakes
Birthdays are always bittersweet when you are a parent…

I don’t think we grasp the concept of time as much as we do when we become parents. Experiencing life solo makes time harder to measure- we don’t realize the time is flying by because our physical change is so small. We only realize so much has happened when we look back at a photograph and are blown away by our transformation, unbeknownst to us until that very moment.

Having children puts a very solid marker on the flow of time. You physically see them growing at such a fast rate that you are constantly reminded that time is fleeting. And we have to make each day count while we are here.

Which is why we should never feel guilty about cupcakes…am I right!?

Related: Chocolate Chip Pumpkin Muffins

pumpkin mocha cupcakes
24 pumpkin pie cupcakes = 12 for each child on their 12th birthday!

One of the things I love about my girls’ birthday is that it marks the beginning of fall and the movement towards the holidays. If I’m a sucker for the holidays, then I’m definitely a hopeless romantic for autumn. I get easily wrapped up in the feeling of fall coming: the colorful leaves and the gentle breeze and the first time you zip up your hoodie…ahhhh.

It kinda starts a “give a mouse a cookie” chain reaction in my house.

Related: Gluten-Free Pumpkin Pie Granola Bars

Changing my calendar from August to September makes me want to drink hot chai tea lattes, which makes me want to go buy Halloween decorations, which makes me want to open all the windows, which makes me want to do fall crafts, which makes me want to eat pumpkin…everything. During all hours of the day until December 1st.

Hence the pumpkin pie frosting on these delicious chocolate mocha cupcakes. The kids were totally on board and I heard no complaints lol. Like me, they are fall FREAKS, and gladly jump in for all of my fall indulgences.

pumpkin pie cupcake frosting
Mmmmm pumpkin pie frosting……*drools*

I hope you join me in the fall festivities and try these deliciously sinful Chocolate Mocha Vegan Cupcakes!!

Chocolate Mocha Vegan Cupcakes with Pumpkin Pie Frosting

Makes 24 cupcakes

Ingredients:

Chocolate Mocha Cake-

Pumpkin Pie Frosting-

Directions:

To make the cake-

  1. Preheat oven to 350°.
  2. In a stand mixer (or medium mixing bowl by hand), combine the flour, sugar, pink salt, baking soda, spice, and cocoa on low.
  3. Stir in vanilla, oil, vinegar, and cooled herbal coffee.
  4. Continue to mix on low speed, increasing to medium-high once ingredients are combined well. I like to let mine mix for a couple of minutes on medium-high, to really get a good batter going.
  5. Once finished, transfer to two cupcake baking sheets lined with cupcake wrappers.
  6. Bake for 15 minutes, checking to make sure that a toothpick inserted into the middle comes out clean. Set aside to cool for at least 2 hours before frosting (hint: place cupcakes in the fridge after they have cooled on the counter for 30 minutes).

To make the frosting-

  1. In your stand mixer (or with electric mixers by hand), cream the softened dairy-free butter, vanilla, pumpkin, and spice together on low for 1 minute.
  2. With the stand mixer ON LOW, SLOWLY add the powdered sugar (if you add it all at once and then turn on the mixer, your kitchen will quickly become a winter wonderland of powdered sugar).
  3. Add almond milk. Once the frosting is combined well, increase speed to medium-high and beat frosting for an additional minute (this makes it extra fluffy).
  4. Ice cooled cupcakes with pumpkin pie frosting. Dust with extra pumpkin spice, if desired.
Chocolate Mocha Vegan Cupcakes with Pumpkin Pie Frosting
Serves 24
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. Chocolate Mocha Cake-
  2. 3 C unbleached all-purpose flour
  3. 1 1/2 C organic sugar
  4. 1 tsp Himalayan pink salt
  5. 2 tsp baking soda
  6. 1 tsp pumpkin pie spice
  7. 1/2 C unsweetened cocoa powder
  8. 3 tsp vanilla extract
  9. 2/3 C sunflower oil
  10. 2 Tbsp apple cider vinegar
  11. 2 C cooled herbal coffee (I used Teeccino "Mocha") or decaf black coffee
  12. Pumpkin Pie Frosting-
  13. 1/4 C dairy-free butter (I use Earth Balance), softened
  14. 1 tsp vanilla extract
  15. 2 Tbsp canned pumpkin
  16. 1 tsp pumpkin pie spice
  17. 3 C organic powdered sugar
  18. 1 tsp almond milk
Instructions
  1. To make the cake-
  2. Preheat oven to 350°.
  3. In a stand mixer (or medium mixing bowl by hand), combine the flour, sugar, pink salt, baking soda, spice, and cocoa on low.
  4. Stir in vanilla, oil, vinegar, and cooled herbal coffee.
  5. Continue to mix on low speed, increasing to medium-high once ingredients are combined well. I like to let mine mix for a couple of minutes on medium-high, to really get a good batter going.
  6. Once finished, transfer to two cupcake baking sheets lined with cupcake wrappers.
  7. Bake for 15 minutes, checking to make sure that a toothpick inserted into the middle comes out clean. Set aside to cool for at least 2 hours before frosting (hint: place cupcakes in the fridge after they have cooled on the counter for 30 minutes).
  8. To make the frosting-
  9. In your stand mixer (or with electric mixers by hand), cream the softened dairy-free butter, vanilla, pumpkin, and spice together on low for 1 minute.
  10. With the stand mixer ON LOW, SLOWLY add the powdered sugar (if you add it all at once and then turn on the mixer, your kitchen will quickly become a winter wonderland of powdered sugar).
  11. Add almond milk. Once the frosting is combined well, increase speed to medium-high and beat frosting for an additional minute (this makes it extra fluffy).
  12. Ice cooled cupcakes with pumpkin pie frosting. Dust with extra pumpkin spice, if desired.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

 What is your favorite fall treat?

randi

vegan pumpkin mocha cupckaes!

This post was shared on Healthy Vegan Fridays.

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10 comments

Reply

Randi delighted to see you again . loving the cupcakes and belated happy Birthday to the Twins and I just realised you are an Aquarius no wonder I find your blog fascinating I am a Leo ( nothing like a Leo if I am honest as I was born on the cusp and I think there is more Virgo in me ) I like Horoscopes too 🙂 Thanks for Stopping by I am Pinnable 🙂

Reply

Ahh that makes sense! My husband is a Leo, so I know the Leo all too well lol. And yes I believe in cusps- I am on the Aquarius/Capricorn cusp so I swing towards Cap sometimes lol. Thanks for the bday wishes!

Reply

Awww you are such a great mom. These are fantastic cupcakes for a birthday, or rather birthdays =)
I’m with you on Halloween, I love it. Buuuut I’m not a huge fall fan. I do certainly appreciate a good cupcake though!
Thank you for sharing these at Healthy Vegan Fridays! I’m pinning & sharing.
I hope you’re having a great weekend =)

Reply

Thank you so much Kimmy!! If Halloween is just another excuse to eat cupcakes, I’ll take it:) Sending hugs and thanks again!

Reply

These look sooooo delicious Randi! It’s only 7:30 here and I’m wanting about 4 of those cupcakes for breakfast!

I have really been getting into fall lately too. I’m good with pumpkin till the day after thanksgiving and then I get into more peppermint etc for Christmas but I’m obsessed with pumpkin so I can’t wait to try these!

Reply

Lol, yes I must admit I had one from this batch for breakfast the day after I made them. I don’t regret that decision either:) I hope you get to make them- I’d love to hear how it turns out!

Reply

These look delicious Randi. Your right that having children really makes us notice the passage of time. Childhood just seems so short. The pumpkin pie frosting would be delicious on all kinds of desserts. Yum

Reply

Thank you Leanna! I know- they grow up too fast!!! As for the frosting, I could enjoy this by the spoonful lol. Thanks for stopping by:)

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