Espresso Cupcakes

These espresso cupcakes are the dream! They’re super fudgy with the perfect coffee taste to wake you up in the morning. We’ve also included a delicious chocolate frosting that’s smooth and creamy due to the avocado and almond butter. You can enjoy these muffins first thing in the morning or as an afternoon pick-me-up, or both…

Do you like the look of these espresso cupcakes? Why not try our banana bread with chocolate chips or our raspberry muffin

Make sure I see your amazing recreations by tagging me #LiviasKitchen



Espresso muffin

  • 70g apple sauce (1/4 cup)
  • 30g coconut oil (2 tbsp)
  • 6g instant coffee powder (1 tbsp
  • mixed with 1 tbsp of water)
  • 75g cashew butter (1/4 cup)
  • 60ml maple syrup (1/4 cup)
  • 200g ground almond (2 cups)
  • 50g oat flour (1/2 cup)
  • A pinch of salt

Chocolate frosting (optional)

  • 1 avocado
  • 15ml maple syrup (1 tbsp)
  • 15g cacao powder (2 tbsp)
  • 45g almond butter (2 tbsp)
  • A pinch of salt

Topping (optional)

  • A handful of flaked almonds
45 minutes
10 minutes + 20 minutes
15 minutes
Super Easy
  • Makes 7 muffins.

  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • Melt the coconut oil and mix it with apple sauce, maple syrup, espresso and cashew butter.

  • Add the ground almonds, oat flour and salt and mix until everything’s combined.

  • Divide your mix between 7 muffin cases and smooth out the tops.

  • Bake for 15 minutes and then leave them to cool in the tray.

  • When your muffins have cooled start making your chocolate frosting. Add all of the ingredients into a blender and blend until you have smooth frosting (make sure you don’t have any unblended avocado pieces!).

  • Ice your muffins with the chocolate frosting. We sprinkled on some flaked almonds as a finishing touch!

  • Store in the fridge in an air-tight container for up to 3 days.

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