Sunday, October 9, 2011

Foodbuzz Tastemaker Program: Godiva Frappucino and Vegan Tiramisu Cupcakes

As part of Foodbuzz's Tastemaker Program with Godiva Coffee,  I recently received a fun gift bag in the mail with two of their seasonal coffee flavors: Pumpkin Spice and Caramel Pecan Bark. I'm typically not a flavored coffee person. My husband and I don't use any sweeteners, we like it plain and strong! However, I liked the idea of using these coffees to come up with some seasonal fall recipes.

Pumpkin Spice Frappucino

8 oz freshly brewed Godiva Pumpkin Spice Coffee
4 Tablespoons Organic Soy creamer
Whipped Cream
Espresso sugar

1. Brew Godiva Pumpkin Spice Coffee.
2. Transfer to refrigerator until cool.
3. Pour chilled coffee and creamer into a blender.
4. Add ice and blend until thick and smooth.
5. Divide between two glasses. Top with whip cream and espresso sugar, if desired.

Makes 2 servings.

I was trying to figure out another drink recipe to use the Caramel Pecan Bark coffee in and then I found this recipe for Vegan Tiramisu Cupcakes! I was so excited that I went out to buy all the ingredients except I made one HUGE mistake. Keep reading and I'll tell you that you should try these cupcakes but read my cautionary tale........

Vegan (or not) Tiramisu Cupcakes
(adapeted from Vegan Cupcakes Take Over the World)

1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract

Soaking Liquid
1/3 cup Godiva Caramel Pecan Bark Coffee
1/3 cup Baileys Irish Cream

1 tbsp cocoa powder
1/4 tsp ground cinnamon
2 chocolate covered coffee beans or chocolate chips

1/4 cup non hydrogenated margarine (softened) I used Earth Balance
1/4 cup vegan cream cheese (softened) NOT TOFUTTI BRAND or use real cream cheese
2 cups of confectioners’ sugar
2 tsp vanilla extract
1 Tablespoon Coffee/Baileys mixture


Add cupcake liners to a cupcake pan and preheat oven to 350.
Whisk the vinegar and soy milk together and set aside 3-5 minute to get good and curdled.
Beat together the soy milk mixture, oil, sugar, vanilla, and almond extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain. Add 1-2 teaspoons of very strong coffee to the mix.
Fill cup cake liners two-thirds of the way and bake for 20-22 minutes till done.  Transfer to a cooling rack and let cool completely before frosting. Meanwhile, mix together the Coffee and Baileys.
Make the frosting by creaming together the margarine and cream cheese until just combined.  Use a handheld mixer to whip while adding the confectioner’s sugar in ½ cup batches.  Mix until smooth and creamy, then mix in the vanilla and Coffee/Baileys mixture .  Keep tightly covered and refrigerated until ready to use.

Use a knife to carve out a small cone in the center of the cupcake.  Try to keep the cone as intact as possible.  
Use a spoon to pour Coffee/Baileys mixture in the cavity of the cut cupcake, making sure that all sides of the cavity are drenched, using up to 2 tablespoons of liquid per cupcake. Scoop about 1 tablespoons of the Vegan Cream Cheese Frosting into the cavity and smooth over with the back of the spoon.  You will frost the cupcakes with the remaining frosting. Dip the bottom of the cut-out chunk into the Kahlua mixture, but keep the top part dry.  Place the cut out chunk on top of the frosting and gently pat it into place.  Continue this process with the remaining cupcakes.
Place the chocolate and cinnamon in a small strainer and dust all of the cupcakes.  Using a pastry bag, frost the cupcakes and place a chocolate chop or espresso bean on top.  Let sit about 10 minutes and then serve.

Recipe Disclaimer: PLEASE READ!

So I always try to read labels when I buy products. If there is a ton of saturated fat or sodium in a product, I don't buy it (with the exception of Snickers Peanut Butter!). Anyways, I went to my local Sunflower Market grocery store to buy the ingredients for the cupcakes. I made the cupcakes, put them in the oven then began to make the frosting.....I've said it before: I love frosting. I made the frosting and took a taste: It was amazing! So delicious that I took the spatula and the mixer beater and started licking it like I was a four year old. My husband then came in to the kitchen laughed at me,  picked up the package of Tofutti Better Than Cream Cheese and said "you do know there is trans-fat in this right?"  My response was, "WHAT!, No I did not!!!" I took the package and sure enough there was 2g of Trans Fat per serving (2 Tbsp for a serving)! I couldn't believe it......and I was so mad that I didn't read the label at the store and just assumed that because it was at a healthier grocery store it would be healthy. Tofutti's website says "Living Healthy Dairy Free And Loving It".... yeah, I don't think so. So I learned that just because something is vegan does not mean it is healthier!  If I make this recipe again I think I will just use organic cream cheese! There is another brand out there that makes vegan cream cheese called Follow Your Heart that contains no trans fat. Next time I will follow my head and always read the labels on every thing I buy!

Thanks Foodbuzz and Godiva for letting me indulge in these fall flavors! 

If you would like to try these coffee flavors go to here at Godiva Coffee's page for a $2 off coupon.

Disclosure: As part of the Foodbuzz Tastemaker Program I received two bags of Godiva's premium coffees. 


  1. I think we talked about this, but tofutti makes another cream cheese that has no trans fats in it. I really don't understand why they make one with trans fats in it at all though! Anyway these look amazing and I'm thinking I need these cupcakes in my life ASAP!!!

  2. Maybe I should try these yummy cupcakes. I will serve it for my friends and I think they would love it.


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