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Vegan Cinnamon Espresso Mini Cupcakes
This recipe is for the experienced or adventuresome baker. It takes a bit of a delicate hand but don't worry... even if they fall in the middle, a bit of icing on top and no one will know, plus, they are super tasty!
Course Dessert
Cuisine Gluten-Free, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Servings
mini-cupcakes
Ingredients
Course Dessert
Cuisine Gluten-Free, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Servings
mini-cupcakes
Ingredients
Instructions
  1. Place aquafaba (chickpea water) in a mixing bowl and use the electric mixer (stand mixer is easiest, but you can do it with a hand mixer). Whip for about 10 minutes, until stiff peaks form (it will look like whipped cream or merange).
  2. In the meantime, brew a small pot of coffee. Use the liquid for the 3/4 cup coffee in the recipe. Place grinds on a cookie sheet (spread out) and place it in the oven on lowest setting (170º on most ovens) to dry out (about 15 minutes). The grinds must be completely dry so if it takes longer, it's okay. Once dry, grind until a fine powder in a spice grinder.
  3. In mixing bowl mix: coconut milk, coffee (cooled), vegetable oil, maple syrup & vanilla extract.
  4. In a separate mixing bowl, stir together the dry ingredients: package contents, coffee powder & sugar
  5. Combine wet ingredients with dry ingredients
  6. Gently fold in the whipped aquafaba to the dough. (Like you would fold in egg whites)
  7. Place in greased mini-muffin baking pan. (or use little paper liners)
  8. Bake in 350˚ oven (preheated) for 23-25 minutes. Watch for the tops to become firm and darker brown. A toothpick should come out clean when poked in the center.
  9. Remove from oven & let cool completely.
Recipe Notes

EAT, ENJOY & KNOW THAT YOUR BODY IS WELL NOURISHED AND HEALTHIER FOR THE EXPERIENCE!

These are amazing topped with Tahini Icing.