Coffee in cupcakes? Yes! These Vegan Espresso Cupcakes are made with espresso powder and topped with a tasty cinnamon tahini icing.
Cupcakes! On a Tuesday! Yes. I got the urge to post today after reaching 10k Instagram followers last night. As a thank you, I made you all cupcakes!
…..ok, I had already made the cupcakes a few weeks ago, but I’m posting them today for you, so that counts for something, right? They’re espresso cupcakes because you know I’m always trying to find more ways to consume coffee, despite the fact that I’m a one cup of coffee kinda gal.
So the good news is that clearly you guys like my ‘all over the place’ recipes and photography, and a special thank you to those who have stuck with me from the start, back when this was a food/fitness/fashion site (WHY was I ever fashion?!). You have no idea how much I appreciate your support. I wasn’t intending on being all mushy today, but it’s been awhile since I’ve expressed my appreciation, and I don’t want you for one second to think that I don’t enjoy reading all of your comments both here and on social media every day. I do! I really do. In fact, they’re some of the best parts of my days.
Ok so what’s the bad news? The bad news is I’ve come down with a cold—I’m thinking a sinus infection—as of yesterday. Fingers crossed it passes quickly.
Now you know what time it is—time to dive into some dessert! These espresso cupcakes have no dairy, plenty of gluten (experimenting with GF baking is on my to do list this year!), lots of chocolate, and mild espresso flavor. As good as the cake is, I gotta say—the icing takes the cake (dumb pun heyyoooooo). I always appreciate cake, but every time I eat cake, what I’m really looking for is drool-worthy icing, and this is it. It’s made from tahini and has cinnamon in it, because cinnamon and espresso go so well together.
Also, please laugh at my icing-piping skills. HELP ME. Someone tell me the trick to piping the perfect cupcake icing because clearly I have no idea. I think I’ll watch a YouTube tutorial first next time. I thought it was self-explanatory but….apparently not.
I realized that, though I love making cakes—and I dooooo—cupcakes are way easier and more time efficient. If you’re short on time, cupcakes are the way to go! Especially if and when they’re vegan espresso cupcakes.
- 2 cups all purpose flour
- ½ cup cocoa powder
- 2 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1½ cups cane sugar
- ½ cup dairy free butter, softened (I use Earth Balance)
- 1½ cups almond milk
- ½ cup applesauce
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1-2 tbsp espresso powder
- For the icing:
- 1 cup tahini
- ½ cup almond milk
- 1 tbsp maple syrup
- 1½ tsp vanilla extract
- 2 cups powdered sugar
- 1½ tsp cinnamon
- Preheat oven to 350°.
- In a large bowl, combine flour, cocoa, baking soda, baking powder, and salt; set aside.
- In a separate bowl, cream butter and sugar together. Whisk milk, applesauce, vinegar, and vanilla together in that same bowl.
- Fold wet ingredients into dry ingredients and then stir espresso powder in by hand, starting with 1 tablespoon and then adding more to taste.
- Line a muffin tin with cupcake liners, making sure to grease them first with nonstick spray or coconut oil.
- Pour batter evenly into liners, dropping the muffin tin on the counter a few times to even out the batter.
- Place tin in the oven and bake cupcakes for 15-20 minutes, or until a toothpick comes out clean.
- Leave cupcakes in the tin for 10 minutes or so before removing them and allowing them to cool off. Wait until they're cool before icing.
- For the icing: Whisk tahini, milk, syrup, and vanilla together before adding the powdered sugar and cinnamon. Stir until icing is smooth.
- Once cupcakes are cool, ice them one by one, sprinkle them with extra cinnamon and/or espresso powder and enjoy!