This is my favorite recipe to date. Coffee flavored cupcakes…..does it get any better than this? I don’t think so. I love coffee and I love cupcakes so I thought, “why not put the two together?” It was a brilliant idea, even if the idea was mine. I have had many cupcakes in my life but an espresso cupcake has never been one of them.
I chose to use the espresso instead of coffee because it gives the cupcake more of a robust flavor. However, if you do not have an espresso machine at home, do not fear, you can still make these wonderful sweet treats. Just make a very strong cup of coffee and the recipe should still come out flavorful.
As for the icing, I have never been a big fan of buttercream icing. It is too sweet and I think it takes away from the flavor of the cake it is paired with. I wanted to make a refined sugar free buttercream that would compliment the cupcake. I did include butter into this buttercream because well, it is a buttercream. I eat dairy free but sometimes are have to treat yourself!
This cupcake is even a winner for someone who does not like coffee. My husband does not like the taste of coffee but for some reason he still likes the flavor of this cupcake. It can be eaten for dessert or you can even be naughty like me and eat one for breakfast with a nice hot cup of joe……delicious. And with Valentines Day coming up, this is the perfect treat to bake your special someone!
Espresso Cupcake: Servings: 12 cupcakes
- 2 1/2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1/4 teaspoon ground pink salt
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup melted coconut oil
- 1/2 cup espresso or 3 Nespresso capsules (chilled)
- 1/8 cup coconut milk
- 1 8 once stick grass-fed unsalted butter (room temperature)
- 3 tablespoons unsweetened coconut cream
- 3/4 cup coconut sugar blended
- 2 tablespoons coconut milk
- 1 teaspoon vanilla
Preheat oven to 350 degrees F. In a large mixing bowl, combine all dry ingredients together. In a separate bowl, combine all liquid ingredients and whisk well. Pour wet ingredients into dry and use a mixer to mix well.
Spray a muffin or cupcake pan with coconut oil and use a retractable ice cream spoon to scoop the cupcake batter into each tin.
** If you dip the ice cream scoop into coconut oil before dipping the batter, the cupcake mixture will slide out of the scoop better.
Bake cupcakes for 13-15 minutes or until a toothpick comes out of the baked cupcake clean. After the 13 min mark, make sure to watch carefully because they will over bake fast.
Blend coconut sugar into a high powdered blender until it is a fine powder. This ensures that the icing will not have a gritty texture.
Once sugar is blended, combine all ingredients into a mixing bowl and blend with a mixer until the icing is creamy.
Refrigerate for 10 minutes before icing the cupcakes. The best way to ice these cupcakes is to spoon the icing into a plastic bag and cut a small piece off the edge of the bag. Press the icing out of the bag in a circular motion onto the cupcake.
Because the buttercream is not a traditional icing, the cupcakes need to be cooled to room temperature before icing. Otherwise, the buttercream will melt like butter.
Cupcakes and icing will keep in the refrigerator for up to one week or in the freezer for one month.