Espresso Martini Cupcakes

Wet Ingredients:

• 1 can Only Goodness Coconut Milk
• ⅔ cup neutral oil (e.g. canola)
• ½ cup Only Goodness Maple Syrup
  2 tbsp apple cider vinegar
• 2 tsp Only Goodness Vanilla Extract

Dry Ingredients:

• 2 ½ cups all-purpose flour
• 1 cup Only Goodness Coconut Sugar
• ½ cup cocoa powder
• 1 tsp baking soda
• 1 tsp Only Goodness Baking Powder
• Pinch of salt

Coffee-Infused Chocolate Frosting Ingredients:

• 2 cups powdered sugar (240g)
• 4 tbsp + 2 tsp vegan butter (50g)
• 2–4 tsp strong brewed coffee (or sub 1–2 tsp instant espresso powder + 1–2 tsp oat milk)
• ⅔ tsp Only Goodness Vanilla Extract

Optional:

• 1–2 tsp oat milk, only if needed to loosen consistency

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease or line a 13 x 9 inch baking dish.
2. In a large bowl, whisk together all wet ingredients until smooth.
3. Sift in the dry ingredients, stirring gently until just combined — do not overmix.
4. Transfer batter to the prepared dish, smoothing the top with a spatula.
5. Bake for 25–35 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool completely before frosting.
6. While the cake bakes, make the frosting:
   • In a medium bowl, beat together powdered sugar, vegan butter, coffee (or espresso powder + oat milk), and vanilla extract until smooth and creamy.
   • Add oat milk only if needed to adjust consistency.
7. Once the cake is fully cooled, use the rim of an espresso martini or coupe glass to cut out circular portions from the cake. Gently press each cake round into the base of a glass to create a “cupcake-in-a-glass” presentation.
8. Top each portion with frosting, using an offset spatula. Then, sift a light dusting of cocoa powder over the frosting.
9. To finish, place 3 whole espresso beans on top of each serving for a polished, coffeehouse-inspired look.