Imagine biting into a moist, rich cupcake that combines the bold intensity of espresso with the luxurious sweetness of caramel - all while being completely vegan! These Vegan Caramel Espresso Cupcakes are not just a dessert; they're a transformative culinary experience that will make you forget you're eating a plant-based treat. Perfect for coffee enthusiasts, dessert lovers, and anyone looking to impress with a stunning homemade delicacy that's both ethical and incredibly delicious.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup coconut sugar
- ½ cup almond milk
- ½ cup brewed espresso, cooled
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- ½ cup vegan caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with vegan cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure a smooth, lump-free mixture.
- In a separate bowl, whisk together the coconut sugar, cooled espresso, almond milk, melted coconut oil, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in dense cupcakes.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small knife or apple corer to create a small hole in the center of each cupcake.
- Carefully fill each cupcake with vegan caramel sauce, allowing it to slightly overflow for a decadent look.
- Optional: Drizzle additional caramel sauce on top of the cupcakes and dust with a light sprinkle of espresso powder for extra flavor and presentation.
- Serve at room temperature and enjoy your vegan caramel espresso cupcakes within 2-3 days for optimal freshness.
Tips
- Use freshly brewed espresso at room temperature for the most robust coffee flavor.
- Ensure your coconut oil is melted but not hot when mixing to prevent ingredient separation.
- Don't overmix the batter - gentle folding creates the most tender cupcakes.
- For the best caramel filling, use a squeeze bottle or piping bag for precise and neat filling.
- Let cupcakes cool completely before filling to prevent caramel from becoming runny.
- Store cupcakes in an airtight container at room temperature for maximum moisture retention.
- For an extra flavor boost, consider using espresso powder in the batter for intensified coffee notes.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
