Description
Indulgent Raw Vegan Coffee Cupcakes blend rich espresso notes with creamy cashew frosting for a guilt-free dessert experience. Smooth chocolate base and silky topping promise a delightful treat you’ll savor with each luxurious bite.
Ingredients
Scale
Nuts and Base Ingredients:
- 1 cup (240 ml / 8 ounces) raw almonds or cashews
- 1 cup (240 ml / 8 ounces) Medjool dates, pitted
- ¼ cup (60 ml / 2 ounces) unsweetened shredded coconut
Flavor and Seasoning Ingredients:
- 2 tablespoons cacao powder
- 2 teaspoons instant coffee powder or espresso powder
- ½ teaspoon vanilla extract
- Pinch of salt
Frosting Ingredients:
- 1 cup (240 ml / 8 ounces) raw cashews, soaked for 4-6 hours and drained
- ¼ cup (60 ml / 2 ounces) coconut cream (the thick part from a chilled can of coconut milk)
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon brewed coffee or coffee extract
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes:
- Coffee beans
- Dusting of cacao powder
- Shaved dark chocolate
Instructions
- Pulse almonds or cashews, dates, shredded coconut, cacao powder, coffee powder, vanilla extract, and salt in a food processor until the mixture becomes a cohesive, sticky texture that holds together when pressed.
- If the mixture seems too dry, incrementally introduce tiny amounts of water until the desired consistency is achieved.
- Distribute the processed mixture evenly into 6 silicone cupcake molds or muffin tins lined with parchment paper, carefully pressing and smoothing the tops using the back of a spoon.
- Transfer the cupcake bases to the freezer to solidify and maintain their shape.
- Drain and rinse soaked cashews, then combine them in a high-speed blender with coconut cream, maple syrup, freshly brewed coffee, vanilla extract, and a pinch of salt.
- Blend the frosting ingredients until achieving an ultra-smooth, creamy consistency, periodically scraping down the blender’s sides to ensure thorough integration.
- Carefully remove the chilled cupcake bases from the freezer and gently unmold them onto a serving surface.
- Apply the prepared coffee frosting generously atop each cupcake base using a piping bag or spoon, creating elegant swirled patterns.
- Embellish the frosted cupcakes with whole coffee beans, a delicate dusting of cacao powder, or finely shaved dark chocolate for a sophisticated presentation.
- Refrigerate the completed cupcakes for a minimum of one hour to allow complete setting and enhance flavor development.
- Serve the chilled cupcakes, showcasing their rich, creamy texture and intense coffee-infused profile.
Notes
- Achieve the perfect base texture by ensuring the mixture is just moist enough to hold together without being too wet or crumbly.
- Soak cashews overnight for an ultra-smooth, creamy frosting that blends effortlessly and provides a luxurious mouthfeel.
- Customize the sweetness by adjusting maple syrup levels or experimenting with alternative liquid sweeteners like agave or date syrup for different flavor profiles.
- Create make-ahead friendly dessert by storing assembled cupcakes in an airtight container in the freezer for up to two weeks, allowing for convenient meal prep and spontaneous treat enjoyment.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 238
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg