Vegan Caramel Espresso Cupcakes
Feasting on Fruit recipe - Vegan/Gluten-Free
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 pitted Medjool dates
- 1/2 cup brewed coffee or espresso
- 1/2 cup water
- 1 cup oat flour
- 1 tbsp baking powder
- 2 tsps espresso powder
- 1/4 cup cocoa powder
- 1/4 cup non-dairy milk
- 6 pitted Medjool dates
- One can of full fat coconut milk (chilled overnight)
- 1 tsp espresso powder
- 10 pitted Medjool dates
- 1/2 cup water
- 1 tsp espresso powder
Instructions
- 1
Preheat the oven to 350F.
- 2
Blend the dates, water, and coffee.
- 3
Spoon out into a bowl. Add the rest of the ingredients. Stir to combine.
- 4
Divide into 6 cupcake tins that have been lightly oiled. Fill them so the batter is almost to the top of the muffin cup for a tall domed top.
- 5
Bake for 25 minutes at 350F.
- 6
Let them cool completely before frosting.
- 7
Scoop out the thick coconut cream from the can of coconut milk leaving the liquid behind.
- 8
Blend all the ingredients till smooth. Add a tablespoon of liquid if needed to blend. Don’t over blend, it will get less fluffy and light.
- 9
Refrigerate for 3-4 hours for a thicker consistency.
- 10
Frost your cupcakes, garnish with a few espresso beans, and enjoy!