Vegan Chocolate Espresso Truffle Frosting. JUST 5 ingredients is all you need for this amazing rich chocolate espresso truffle frosting for all your cupcakes, cakes, brownies, donuts or cookie NEEDS! Dairy-free and no added oil!
2cups (406g)semi-sweet dairy-free chocolate chips (I used Enjoy Life)
1/2cup + 2 tablespoons (150g)canned “lite” coconut milk, room temperature, can shaken first
1/2teaspoonvanilla extract or use 1/4 teaspoon for a peppermint flavor
1/2-1teaspooninstant ground espresso powder
3tablespoonscanned pumpkin puree
1/8teaspoonfine sea salt
To make this for a double layer cake, this is enough frosting, but you will need to add more milk and I'd recommend adding some dry powdered sugar as well, to taste, as this icing is too firm to frost a cake with. You'll need probably an extra 1/4-1/2 cup of milk and 1/4 cup sugar or more for sweetness for a double layer cake. This frosting is a more dark chocolate flavor, so for parties, I recommend adding the extra sugar. After chilling and whipping the icing, add more milk or sugar as needed for desired texture.
You can make these as actual truffles too if you want! Just decrease the milk to only 1/2 cup and chill probably at least an hour or so until the mixture is firm enough to scoop out into balls and not too soft. Roll them into cocoa powder, sugar or crushed nuts.
This will make enough to decorate 12 cupcakes or a double layer cake.
Add the chocolate chips and milk to a large, preferably tall bowl (for whipping later). Add them to a microwave and heat at 30 second intervals 2-3 times, stirring well after each 30 seconds.
Remove and let the chocolate melt into the milk fully while whisking it until 100% smooth and no more bits left.
Now add the remaining ingredients and puree with a hand immersion blender. You can use a food processor if you don’t have one. You just want to make sure the chocolate is completely smooth.
Cover the bowl with plastic wrap and place in the fridge. You have a few options now depending on the type of frosting you want. If you chill it for about 15-20 minutes only, it should be firm enough to pipe through a bag and leave a smooth, flat, decorative glaze on the cupcakes. If you chill it 30 minutes, it will be firmer to pipe out and leave a more stacked, icing style swirl texture. Chill for 45 minutes and then it should be firm enough to whip with an electric hand beater to resemble a whipped buttercream frosting look. If it’s too firm, let it sit at room temp for just a few minutes. If it’s too liquidy and not whipping up to a thick frosting texture, chill it just a few more minutes. I would suggest the 3rd option to serve to guests because it’s visually appealing. Just whip it for about a minute and it should be fluffy, it doesn’t take long. I used a piping tip, but you can cut a small corner off of a plastic baggie if you want to as well. Or, just use a knife to spread the frosting on after it’s whipped, which would work best for a full cake. Each one will firm up nicely like a soft truffle as it sits a bit at room temperature.
Nutrition of frosting per serving of decorated cupcake (based on 12): Calories: 189.1 Fat: 11.9 g Carbohydrates: 20.7 g Sugar: 15.8 g Sodium: 19.2 mg Fiber: 2.3 g Protein: 2.2 g