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Vegan Caramel Espresso Cupcakes

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cupcakes 1x




  • 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


  • 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


  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!