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You are here: Home / Dessert / Vegan Espresso Cupcakes with Tahini Icing

Vegan Espresso Cupcakes with Tahini Icing

By Erin · January 31, 2017 · Updated August 28, 2019 · 13 Comments

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Coffee in cupcakes? Yes! These Vegan Espresso Cupcakes are made with espresso powder and topped with a tasty cinnamon tahini icing. 

Vegan Espresso Cupcakes topped with a cinnamon tahini icing | thealmondeater.com | #vegan

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. 

Vegan Espresso Cupcakes topped with a cinnamon tahini icing that you MUST try! | thealmondeater.com

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. 

ANYWAYYYYY…

Vegan Espresso Cupcakes with tahini icing | thealmondeater.com

Vegan Espresso Cupcakes topped with tahini icing | thealmondeater.com

Vegan Espresso Cupcakes topped with a cinnamon tahini icing that you MUST try! | thealmondeater.com

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. 

Vegan Espresso Cupcakes with Tahini Icing

Print Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Author: The Almond Eater

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups cane sugar
  • 1/2 cup dairy free butter softened (I use Earth Balance)
  • 1 1/2 cups almond milk
  • 1/2 cup applesauce
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1-2 tbsp espresso powder
  • For the icing:
  • 1 cup tahini
  • 1/2 cup almond milk
  • 1 tbsp maple syrup
  • 1 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 1 1/2 tsp cinnamon

Instructions

  • 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!

 

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Filed Under: Dessert Tagged With: cupcakes, dairy free, dessert, oven, vegan, vegetarian

Reader Interactions

Comments

  1. AvatarBethany says

    February 7, 2017 at 1:28 pm

    Oh! These cupcakes look amazing!

    Reply
  2. AvatarMary says

    February 2, 2017 at 9:33 pm

    congratulations – that’s an amazing milestone – these cupcakes look sooo delicious:)

    Reply
    • ErinErin says

      February 9, 2017 at 8:42 am

      Thanks Mary!

      Reply
  3. AvatarJulia Mueller says

    February 1, 2017 at 11:37 am

    Yaaaaay congrats on reaching 10k! Definitely cause to celebrate, and there’s no better way than with these chocolatey coffee lumps o’ delish. That tahini icing? Agh save me, I need it! I hope your cold goes away soon, m’dear!

    Reply
    • ErinErin says

      February 9, 2017 at 8:42 am

      Thanks Julia!!

      Reply
  4. AvatarKaren Simon Peterson says

    January 31, 2017 at 6:33 pm

    Congratulations on 10k followers – that’s great! These cupcakes look very good. I’m going to try them soon. I don’t think your piping is the problem – the icing is not stiff enough. Maybe add more powdered sugar? Or less liquid.? Thanks for all the great recipes.

    Reply
    • ErinErin says

      February 9, 2017 at 8:41 am

      I think you’re absolutely right–the icing needed to be thicker. Nevertheless, piping the icing isn’t necessary whatsoever (thankfully!)

      Reply
  5. AvatarAngela says

    January 31, 2017 at 1:10 pm

    JUSTIN GOT YOU SICK FOR SURE.
    Congrats on 10K!! (10.2 to be exact amiright!) So proud of how TAE has grown and glad to call you my friend. xx

    Reply
    • ErinErin says

      February 9, 2017 at 8:40 am

      Thanks Ang! And yeah I know he’s the worst.

      Reply
  6. AvatarEllie | Hungry by Nature says

    January 31, 2017 at 11:05 am

    Congrats on hitting 10k – that is huge! And I also saw thefeedfeed reposted one of your pictures this morning… you are on a roll! I love adding tahini to baked goods and can only imagine how good it is with coffee too 🙂

    Reply
    • ErinErin says

      February 9, 2017 at 8:39 am

      Thanks so much Ellie 🙂

      Reply
  7. AvatarKaren @ Seasonal Cravings says

    January 31, 2017 at 10:34 am

    I’ve never used tahini in icing but it sounds so interesting. It has such a unique flavor!

    Reply
    • ErinErin says

      February 9, 2017 at 8:39 am

      It’s reallllllly good when combined with cinnamon!

      Reply

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