Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, chocolate, gluten-free, fruit-sweetened, cupcakes & muffins, sweet · April 26, 2016

Vegan Caramel Espresso Cupcakes

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Vegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-free

I do not recommend eating three of these cupcakes after dinner unless you too have blog posts you need to write at 3 a.m.

Vegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-freeVegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-free

Their innocent flower-topped, chocolate look-a-like demeanor is deceptive, but these cupcakes have a caffeinated kick! Per cupcake the caffeine load isn’t too crazy in these Caramel Espresso Cupcakes, just maybe don’t eat as many at one time as I did or they might become Keep You Up All Night Cupcakes. Consider it built in portion control.

Vegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-freeVegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-freeVegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-free

the espresso flavor

To get that lovely rich espresso flavor I used both brewed coffee and espresso powder. The strength of your coffee and quality of your espresso powder will have quite a big effect on the flavor of your cupcakes. So adjust based on what you are using and your preferences…

– To tone down the flavor (especially if you are using a strong high quality espresso powder), replace the 1/2 cup of brewed coffee with 1/2 cup more water.
– If you are using the low quality grocery store espresso powder like I did, then I would suggest leaving the coffee in for extra flavor or even use a full cup of coffee and no water.
– Or if you don’t want a caffeine-free option, then use 1 cup of brewed Teeccino (an herbal coffee replacement) in place of the brewed coffee and water called for in the recipe and leave out the espresso powder.

Vegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-freeVegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-free

Frosting Options

The caramel frosting you see in the photos is made with full fat coconut milk, dates, and a little espresso powder. It is incredibly rich and will become firmer and thicker if you chill it for a few hours or even chill the cupcakes after frosting.

For a low fat frosting, you can use almond milk or another light non-dairy milk to make an espresso date paste. It’s not as thick and creamy, but still a very sweet cupcake topper. I included the exact measurements for that in the recipe as well.

Vegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-freeVegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-free

Caramel-frosted cupcakes with a caffeinated espresso kick! #Vegan, gluten-free, fruit-sweetened...Click To Tweet Print
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Vegan Caramel Espresso Cupcakes

★★★★★ 5 from 9 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cupcakes 1x
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Ingredients

Scale

Cupcake

  • 12 pitted Medjool dates
  • 1/2 cup brewed coffee or espresso
  • 1/2 cup water
  • 1 cup oat flour
  • 1 tbsp baking powder
  • 2 tsps espresso powder
  • 1/4 cup cocoa powder
  • 1/4 cup non-dairy milk

Frosting

  • 6 pitted Medjool dates
  • One can of full fat coconut milk (chilled overnight)
  • 1 tsp espresso powder

Low Fat Frosting

  • 10 pitted Medjool dates
  • 1/2 cup water
  • 1 tsp espresso powder

Instructions

  1. Cupcakes: Preheat the oven to 350F.
  2. Blend the dates, water, and coffee.
  3. Spoon out into a bowl. Add the rest of the ingredients. Stir to combine.
  4. Divide into 6 cupcake tins that have been lightly oiled. Fill them so the batter is almost to the top of the muffin cup for a tall domed top.
  5. Bake for 25 minutes at 350F.
  6. Let them cool completely before frosting.
  7. Frosting: Scoop out the thick coconut cream from the can of coconut milk leaving the liquid behind.
  8. Blend all the ingredients till smooth. Add a tablespoon of liquid if needed to blend. Don’t over blend, it will get less fluffy and light.
  9. Refrigerate for 3-4 hours for a thicker consistency.
  10. Frost your cupcakes, garnish with a few espresso beans, and enjoy!

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Vegan Caramel Espresso Cupcake | fruit-sweetened, gluten-free, oil-free

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In: vegan, chocolate, gluten-free, fruit-sweetened, cupcakes & muffins, sweet · Tagged: coconut, medjool dates, coffee, baking, espresso

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Comments

  1. Bianca - ElephantasticVegan says

    April 26, 2016 at 8:11 am

    This is some serious cupcake perfection right here :O Love the coffee bean deco – so cute! I don’t drink coffee, but I’d totally make an exception for these beauties <3

    Reply
    • Natalie says

      April 26, 2016 at 4:47 pm

      I don’t drink coffee either, hence the fact that the caffeine really hit me hard from eating 3 of these lol! But I do love the flavor, it makes the chocolate even richer 🙂

      Reply
  2. Kyra @ Vie De La Vegan says

    April 26, 2016 at 11:54 am

    These cupcakes look amazing Nat! No wonder you took 279 photos of them 😀 I love those little flowers – do you know what kind of flowers they are? These cupcakes might be a great study snack for me – I normally stay clear of caffeine, but with my end of term assessments coming I will need to pull a few late nights! (By the way, I love your blog redesign too! I’ve been meaning to come by and check it out…looking good <3 )

    ★★★★★

    Reply
    • Natalie says

      April 26, 2016 at 4:57 pm

      Haha yes they were fun to photograph, I got a little carried away 😀 Narrowing it down was so hard. I just tried googling to figure out what kind of plant those flowers came from and I can’t find anything that looks like it. It’s nothing super special, just a ground cover plant that is pretty common here, but i have no idea what it’s called. I normally don’t drink (or eat) any caffeine either, this was a reader request, but they could definitely be of assistance if you need to stay up late 😀

      Reply
  3. Leah M | love me, feed me says

    April 26, 2016 at 1:43 pm

    These are so pretty!! And I’m in love with the combo of espresso and caramel. I have a full thing of dates I’m about to open into and now I know where most of them are going to end up 😉 Also that shot of you breaking into the cupcake in the video had me swooning!

    Reply
    • Natalie says

      April 26, 2016 at 4:59 pm

      Thank you Leah! That is one of the problem with these cupcakes though, they use so many dates!! I try so hard not to have to do a second test batch on recipes like this because dates are a precious resource. I am in love with this flavor combination too. Coffee isn’t a usual in my flavor repertoire, but I do love it 🙂

      Reply
  4. Jenn says

    April 26, 2016 at 5:38 pm

    Gorgeous cupcakes!! I would be the one to use a full cup of coffee plus the espresso powder…yum!

    Reply
    • Natalie says

      April 26, 2016 at 6:54 pm

      Haha that would be a powerful little cupcake!

      Reply
  5. Tiina @myberryforest says

    April 26, 2016 at 6:48 pm

    Hi there 🙂 First of all, send me a cupcake or two, please!! And second, I really really love what you’ve done with the blog!! Very cool new design!! And I guess somewhat easier to navigate? Well back to these cute treats..I mean how can they be so cute?!?! I love the espresso, the frosting, everything. And the fact that they’re HEALTHY (I can eat at least two in a row) with no refined nasty ingredients. I do love coffee but I would totally skip my morning coffee and eat four of these 🙂 Hope all is well and like I wrote, SEND ME SOME!!!!! <3

    ★★★★★

    Reply
    • Natalie says

      April 26, 2016 at 7:05 pm

      Oh thank you Tiina! I’m not sure if its easier to navigate or not, but I was having lots of issues with images doing strange things in various browsers with the old theme something had to be done and I hate paying someone else to fix it. Alright I will box one up right now, but it might be a caramel coffee puddle by the time it arrives haha! But just stick a flower on top and I’m sure it will still look cute 😀

      Reply
  6. Becky Striepe says

    April 26, 2016 at 6:54 pm

    Such a fun flavor combination!

    Reply
    • Natalie says

      April 26, 2016 at 6:56 pm

      Thanks Becky! Major coffee shop vibes going on here 🙂

      Reply
  7. The Vegan 8 says

    April 26, 2016 at 7:28 pm

    Oh Natalie these are sooo pretty!! You know I’m a huge espresso loving fan girl!! I use espresso in so many chocolate recipes, to me it’s a no brainer to make the chocolate taste even more chocolatey. It also happens to be my #1 favorite combo of all flavor combos. I’m in love with that color of the frosting, it is just beautiful! It also looks like there is a little sprinkling of sugar on top? So pretty! I can totally see why you were wired from these, hahaha! I always get a little jolt myself, but oh man, is it worth it! Such an awesome recipe Natalie! I love your pics!

    Reply
    • Natalie says

      April 26, 2016 at 7:41 pm

      Thank you Brandi! I am a totally newbie when it comes to espresso, I actually stalked your site and your various espresso recipes just to get a general idea of how much is reasonable to use in one recipe 😀 I was blown away by how rich it made the chocolate flavor! I can totally understand why you put it in so many chocolatey things, I just have to remember it’s in there when choosing my time of day to devour lol! Oh and the sugar look is actually just because I popped them in the freezer for a bit because I didn’t feel like waiting for the frosting to chill to take pics 🙂

      Reply
      • The Vegan 8 says

        April 26, 2016 at 10:05 pm

        Ahhhh that makes sense!! Well, it looks gorgeous!! And yes, I’ve eaten my double chocolate espresso almond cookies at night before and am up ALL night, hahaha!

        Reply
  8. Thalia @ butter and brioche says

    April 26, 2016 at 9:16 pm

    such beautiful little cupcakes! love the flavour and i can’t get enough of those little flower decorations.

    Reply
    • Natalie says

      April 26, 2016 at 10:25 pm

      Thank you so very much Thalia! Flowers are my current favorite photo prop, makes everything magically cuter 🙂

      Reply
  9. Alisa Fleming says

    April 27, 2016 at 2:54 am

    These are lovely and I love that super-healthy frosting! I will have to try that.

    Reply
    • Natalie says

      April 27, 2016 at 3:36 am

      I certainly wasn’t mad to have some extra frosting 🙂 Thanks Alisa!

      Reply
  10. Mel @ avirtualvegan.com says

    April 27, 2016 at 4:04 am

    Beautiful, delicious sounding cupcakes and your photos are so pretty. The chocolate, caramel, espresso combo here sounds totally amazing. I am on a dessert ban at the moment as I have been eating far too many while recipe testing…now I m fighting with myself as I want to go bake these….

    ★★★★★

    Reply
    • Natalie says

      April 27, 2016 at 3:39 pm

      I was just thinking of you yesterday while planning what to make next because I have a steady stream of chocolate ideas that I really need to space out hahaha! So I know what you mean Mel 😀

      Reply
  11. Aimee says

    April 27, 2016 at 10:24 am

    Once again, I’m in awe of your recipes! These sound divine, I love the ingredients and the photos are gorgeous <3

    Reply
    • Natalie says

      April 27, 2016 at 3:41 pm

      Thank you Aimee <3

      Reply
  12. mumin says

    April 27, 2016 at 11:03 am

    I drink coffee and i love anything that coffee in it lol but i can’t find espresso powder though ,sometimes i use instant coffee instead or completely omit it and put more espresso but i think outcome is different… I love your videos by the way <3

    Reply
    • Natalie says

      April 27, 2016 at 3:46 pm

      It’s not as easy to find as you might think! This is my first time buying it as it’s not a flavor I bake with often, and it took me two stores to find it. Lots of coffee beans and powders, but only one slightly untrustworthy looking brand of espresso powder. I’m not sure where you live, but it’s definitely something you could order online if you really love baking and flavoring things with it!

      Reply
      • mumin says

        April 29, 2016 at 11:04 am

        I hated baking before actually but i really like it now and if i didn’t make my own food i couldn’t be vegan anymore because nothing here is vegan and espresso powder is not really important at all among other things lol

        Reply
  13. Laura says

    April 27, 2016 at 12:40 pm

    Is there ever a bad result when you combine caramel and chocolate and coffee? And especially when you throw in all those lovely dates and the coconut milk for icing. That’s my fave. These look delicious Natalie:)

    Reply
    • Natalie says

      April 27, 2016 at 3:50 pm

      Nope, I don’t think it’s possible to mess up chocolate + caramel + coffee! Even if the whole recipe failed and you just had a messy bowl of batter and cupcake flops it would still be delish haha! I wish I had a tiny itty bitty blender so I could blend the dates with a tiny bit of water first and not have to blend the coconut for as long to keep it fluffy, but oh well it was still delish 🙂

      Reply
  14. Casey says

    April 27, 2016 at 2:58 pm

    You are the master of hidden fruits! That needs to be an official title for you. 🙂 I have never had coffee in a cupcake as I am not a big fan of it, but I would totally try these. Also, I totally want to try oat flour!

    Reply
    • Natalie says

      April 27, 2016 at 3:54 pm

      Brb gotta go change my tagline to “master of hidden fruits” hahaha 😀 If you aren’t the biggest coffee fan then just chocolate cupcakes with caramel on top sound pretty spectacular to me. But the coffee flavor isn’t that pronounced, it just makes everything really rich. And yes yes yes you gotta try oat flour!

      Reply
  15. Harriet Emily says

    April 27, 2016 at 5:03 pm

    Mmmmmmmm these caramel and espresso cupcakes look sooo amazing Natalie. I can’t believe I still haven’t tried those two flavours together yet. They sound incredible! I definitely need to make these beautiful cupcakes! The frosting sounds so tasty too – I could easily eat all of it in one sitting hehehe! <3

    ★★★★★

    Reply
    • Natalie says

      April 27, 2016 at 9:05 pm

      Really!? With all the sophisticated chocolate desserts you’ve made that is rather surprising! You really should, it’s a heavenly pair! And I’m with ya, I ate 5 out of 6 in one day lol 😀

      Reply
  16. kerri mcgrail says

    April 27, 2016 at 5:05 pm

    Wow these look divine! I love espresso-caramel flavored things, and I love that these are low fat! Definitely putting them on my to bake list!

    Reply
    • Natalie says

      April 27, 2016 at 9:03 pm

      I don’t know where this combo has been all my life, but I can totally see why you love it! Let me know if you try them Kerri 🙂

      Reply
  17. Jackie of Vegan Yack Attack says

    April 27, 2016 at 7:37 pm

    I am seriously loving EVERYTHING about this recipe, from the double coffee incorporation, to the whole dessert and the gorgeous photos!

    Reply
    • Natalie says

      April 27, 2016 at 9:05 pm

      Thanks Jackie!

      Reply
  18. jill conyers says

    April 28, 2016 at 8:28 am

    Good morning Natalie. I just went pinning crazy with your recipes. I’m new to your blog and I love it. Your recipes are gluten free, sugar friendly and oil free. That has Jill written all over it. Now, that I”m here I want one of these cupcakes.

    Reply
    • Natalie says

      April 28, 2016 at 3:58 pm

      Oh yay, thank you so much Jill! Wow, it sounds like we have similar styles then, I need to check out your recipe section 🙂

      Reply
  19. Kaila @ Healthy Helper Blog says

    April 28, 2016 at 11:45 am

    Coffee addict right here! And now I can have it in muffin form!? Girl, you are speaking my language!!! These are SO PERFECT. Love that they’re date sweetened of course! 😉

    Reply
    • Natalie says

      April 28, 2016 at 4:00 pm

      I’m just a coffee addict in denial I think, I love the flavor more than I let on haha! Together we are just flooding the internet with date sweetened recipes 🙂

      Reply
  20. Hedi says

    April 28, 2016 at 12:25 pm

    Wow, I don’t drink coffee but I think I might have to start! These look delicious Natalie!

    Reply
    • Natalie says

      April 28, 2016 at 3:56 pm

      Haha I don’t either, but the chocolate and caramel parts still won me over 😀

      Reply
  21. Sophia | Veggies Don't Bite says

    April 28, 2016 at 7:29 pm

    These are just the CUTEST!! I love the little flower on top. And of course they sounds amazing too!

    Reply
    • Natalie says

      April 28, 2016 at 8:08 pm

      Thank you Sophia 🙂 So much brown needed a pop of color!

      Reply
  22. Ashley says

    April 29, 2016 at 3:49 am

    So gorgeous! I have been waiting for this email! 🙂 I’m a little under the weather at the moment but the second my taste buds are back in action I am going straihgt for these gorgeous little guys!

    ★★★★★

    Reply
    • Natalie says

      April 29, 2016 at 3:54 pm

      Oh bummer, I’m sorry you aren’t feeling well. No point wasting your time baking when you won’t even taste it properly, plus my cravings for sweet things tank when I’m sick. I hope you feel better soon though Ashley <3

      Reply
  23. Lilly says

    April 29, 2016 at 11:44 am

    I just made these! I forgot to add the almond milk so they were a little bit lumpy but the espresso flavour was soooo good! Literally addicted

    ★★★★★

    Reply
    • Natalie says

      April 29, 2016 at 3:52 pm

      Yay!! I wouldn’t be mad about lumps either as long as they taste good 🙂 I’m so glad you love them, thanks for taking the time to leave feedback!

      Reply
  24. Lucie says

    April 29, 2016 at 1:23 pm

    Keep You Up All Night Cupcakes? That’s not built in portion control, that’s the perfect exam time food! Goodby Red Bull, hello gorgeous cupcakes <3

    Reply
    • Natalie says

      April 29, 2016 at 3:51 pm

      Haha well that too! But when I don’t have studying to do then the desire to actually sleep tonight keeps me from eating too many 🙂

      Reply
  25. Vicki Brett-Gach says

    April 29, 2016 at 5:17 pm

    OMG Natalie these look AMAZING!!!!!!!!!!!!!! Cannot wait to try these!! xoxo

    Reply
    • Natalie says

      April 29, 2016 at 5:42 pm

      Thanks Vicki! If you are a chocolate fan you will love them!

      Reply
  26. Mandy says

    April 29, 2016 at 7:14 pm

    Oh, my goodness! These look SO decadent! As usual, I watched the video with Willow and I had to explain that those were coffee beans on top and not chocolate chips 😉 She loved the little purple flower the best! Thanks to you (and after reading Medical Medium) we’ve been flying through dates faster than ever. I love that these are date sweetened! Kinda crazy, but I’ve been coffee-free for a month now, so I’ll have to try these with chicory instead! Gorgeous photos, as always, friend! <3

    Reply
    • Natalie says

      April 30, 2016 at 12:51 am

      Haha that would be a nasty surprise biting into a coffee bean expecting a chocolate chip! A chocolate covered coffee bean would’ve been the perfect garnish, but I didn’t have any. Although I suppose that would’ve been even more detective 😀 Lots of date eating makes me happy to hear, how are things going with the medical medium stuff? (you don’t have to answer that here, but I would love to know how it’s going) And I really don’t do coffee either, but since someone requested I thought I should use the real stuff. Chicory would be my first choice too 🙂

      Reply
      • Mandy says

        April 30, 2016 at 4:27 am

        Haha!! Definitely wouldn’t be a pleasant surprise! I’ll never forget biting into a chocolate covered coffee bean as a kid because I thought it was a chocolate covered peanut…so gross. I think these are garnished perfectly! I’m really excited to try these. Omg, even Willow is date obsessed these days. We picked up a grain free granola to try because it was only sweetened with dates…she ended up picking out all the date pieces and leaving the nuts/seeds for me! As for medical medium, I did a full week of starting my morning with celery juice, would have done longer but I juiced a pretty bad bunch of celery that was so bitter it made my tongue tingle, so I stopped! But I’d say things are going really well besides that 😉 such a fascinating book and I’m hoping this summer to try his 28 day program. But it’s so expensive to do fully raw and still buy food for the rest of the family. Anyways, I’m rambling; thanks for asking! I hope you have a great weekend, Natalie! <3

        Reply
  27. Linda @ Veganosity says

    April 29, 2016 at 9:29 pm

    You have just created the most amazing cupcake, my dear. Chocolate and espresso are so amazing together. Fortunately, caffeine doesn’t keep me up, so I could eat two or three of these and fall asleep like a baby. I really want one right now.

    Reply
    • Natalie says

      April 30, 2016 at 12:48 am

      Lucky you because they taste like the perfect nighttime chocolate snack! I rarely drink coffee or caffeine of any kind so I’m probably extra sensitive 🙂

      Reply
  28. Vegan Heaven says

    May 1, 2016 at 9:24 am

    These look sooo delicious, Natalie! Love the flavors going on here. And as always, your pictures are just stunning! 🙂

    Reply
    • Natalie says

      May 1, 2016 at 4:15 pm

      Thank you Sina! I planned on doing just a white frosting with coconut, but when that totally failed caramel saved me and made it even better I think 🙂

      Reply
  29. Natalia says

    May 1, 2016 at 2:55 pm

    Thos look so cute and beautiful, Natalie! I wouldn’t dear to eat them, so pretty they are!
    Great photography! <3

    ★★★★★

    Reply
    • Natalie says

      May 1, 2016 at 3:59 pm

      Haha it was a little sad devouring them, but very happy at the same time because the flavor is just as beautiful! Thank you Natalia 🙂

      Reply
  30. Greg @ Full of Beans says

    May 1, 2016 at 11:53 pm

    as a serious coffee lover, and a vegan, I am all over these! Cant wait to try them out!

    Reply
    • Natalie says

      May 2, 2016 at 2:05 am

      I created them just for you Greg, didn’t you know 😉 haha

      Reply
  31. Michelle Blackwood says

    May 2, 2016 at 4:53 am

    Natalia, these are absolutely gorgeous. Perfect look for spring. I could see them being served for a garden party!

    Reply
    • Natalie says

      May 2, 2016 at 4:27 pm

      Thank you Michelle! They would be such a cute party dessert, I agree 🙂

      Reply
  32. audrey @ unconventional baker says

    May 3, 2016 at 1:26 am

    I’m still in disbelief at seeing an espresso recipe on your blog. I love it though 🙂 Caramel and coffee and chocolate are like my top favorites. I think these will definitely need to be made ASAP 😉 They look gorgeous.

    Reply
    • Natalie says

      May 3, 2016 at 2:21 am

      Me too tbh haha! I seriously had no clue what I was doing–where do you buy espresso? how much do you use? is coffee + espresso too much? I had to do a lot of research on this one because I’m a total espresso newb 😀

      Reply
  33. Tori Weyers says

    August 17, 2016 at 2:46 am

    Made these today for my Birthday and I am reviewing them on my Youtube Channel so amazing!! Thanks for an awesome recipe!

    ★★★★★

    Reply
    • Natalie says

      August 17, 2016 at 4:14 pm

      Happy birthday!! I’m so glad you like them, and I look forward to watching 🙂

      Reply
  34. Leila says

    September 13, 2016 at 7:14 pm

    Would this recipe work in a cake?

    Reply
    • Natalie says

      September 13, 2016 at 9:24 pm

      Yes, I have made it as a 6 inch round cake before. If you go much larger than that, like 8