Enjoy the deep flavors of espresso and the nutty sweetness of tahini in these delicious vegan cupcakes. Great for people who like both coffee and desserts!
Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup brewed espresso, cooled. 1/3 cup vegetable oil. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup tahini. 1/4 cup powdered sugar. 1-2 tbsp non-dairy milk such as almond or soy. 1 tsp vanilla extract.
Instructions: Preheat your oven to 350F 175C. Line a muffin tin with cupcake liners. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the brewed espresso, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined. Quickly stir in the apple cider vinegar until evenly distributed in the batter. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely. While the cupcakes are cooling, prepare the tahini icing. In a mixing bowl, whisk together the tahini, powdered sugar, non-dairy milk, and vanilla extract until smooth and creamy. Once the cupcakes are completely cooled, frost each one with the tahini icing using a spatula or piping bag. Optional: Garnish with a sprinkle of cocoa powder or crushed espresso beans before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
The Spiritbox
