VEGAN Starbucks Inspired Mocha Cookie Crumble Frappuccino CUPCAKE

Hello my loves! If you have been following my blog or Youtube channel for a while you probably remember the Starbucks Inspired series I had. I would take Starbucks drinks and turn them into cupcakes. I've made the switch over to veganism so I thought it would be fun to re-make the cupcakes but veganise them! I was so excited to make these, mainly because this was my first ever attempt at vegan cupcakes. I know some of you are thinking, "vegan cupcakes can't taste good right?" Well you are wrong! These cupcakes taste exactly like non-vegan cupcakes! They are so chocolatey and delicious. They even have the same texture as a normal cupcake. Enough of me talking, let's start baking!


Makes 10 cupcakes
Recipe adapted from

  • 1 & 1/2 cups all-purpose flour
  • 1 cup coconut sugar
  • 1/4 cup cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 tsp. white distilled vinegar
  • 1/3 cup vegetable oil
  • 1/2 tsp. salt
  • 1 cup strong brewed coffee
PREHEAT oven to 350°

WHISK all dry ingredients together. Next, mix in all wet ingredients. Fill your cupcake liners to 2/3. 

BAKE 16-20 minutes. Let cool.


  • 1/2 cup earth balance (vegan butter)
  • 1 cup confectioners sugar
  • 1 cup cocoa powder
  • 1 tsp. vanilla extract
  • 2-3 tbs. soy or almond milk

For this recipe you do not have to use these exact measurements of cocoa powder and confectioners sugar. You can add a little of each in at a time and see how you like it!

BEAT butter until light and fluffy. Slowly, add in the remaining ingredients. If the frosting seems dry, add more milk!

FROST each cupcake using a Wilton 1M or 2D tip. Crumble chocolate wafers over top and place a paper straw on the side.


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