Tiramisu Cupcakes from "Vegan Cupcakes Take Over The World"

I want to share my favorite vegan desert recipe with you. You have to try these extra delectable Tiramisu Cupcakes from "Vegan Cupcakes Take Over The World"
I really love "Vegan Cupcakes Take Over The World"! One of the reasons I love this cookbook so much is that I can tell that Isa Chandra Moskowitz and Terry Hope Romero really experimented with the recipes. They make special problem solving notes through out. For example: I made a very similar vegan cream cheese icing for a cake recently; the icing came out runny with little chunks in it. Moskowitz and Romero surely must have had this problem before too! They note that you should always let your icing ingredients warm to room temperature before mixing them. I did that and the (no)cream cheese icing turned out perfectly and delicious.

Here's the recipe. Experiment and have fun. I had to leave the cocoa powder out because of my allergy and they were still the bomb-diggity! I highly recommend just buying the cookbook for more great cupcake recipes.

Vegan Tiramisu Cupcakes:


1/4 cup nonhydrogogenated margarine (softened)
1/4 cup vegan cream cheese (softened)
2 cups of confectioners' sugar
1 tsp. vanilla extract

Second! Prepare the cupcake batter. You will need:

1 cup soy milk
1 teaspoon apple cider vinegar mix vinegar and soy milk together and let sit to curdle for about 10 minutes
1 1/4 cups all purpose flour mix your dry ingredients together with a fork and set aside
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil mix wet ingredients in a mixer for a few minutes and then add dry ingredients a bit at the time
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract


Third: Prepare your soaking liquid
1/3 cup espresso or strong coffee
1/3 cup Kahlua or other coffee flavored liqueur


Save for last to sprinkle over cupcakes and garnish:
1 tbsp cocoa powder
1/4 tsp ground cinnamon
12 chocolate covered coffee beans or chocolate chips


Mix your icing and put it in the frig.
Mix your batter and bake it for 22 minutes at 350 in cupcake papers
Let your cupcakes cool
Cut a little cone shape of the top of the cupcake and save it
Pour about 2 tablespoons of Kahlua in to the divot you cut in your cupcake top and let it soak in
Fill the divot with icing and then swirl some up on top
Dip the little cone shaped piece of cup cake you cut out in to the Kahlua mixture then place it on top of the icing
Put another little dollop of icing on top of that, then dust with cocoa, cinnamon, and add coffee beans and chocolate chips.

Serve right away! You might want to make a double batch once you've mastered this one. They go fast!