Mocha Cupcakes with Cashew-Kahlúa Frosting

Name: Mocha Cupcakes with Cashew-Kahlúa Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 50 min
Ingredients: 1⅓ cups (200 g) raw cashews; ⅓ cup (75 ml) Kahlúa or other coffee liqueur; ⅓ cup (75 ml) Kahlúa or other coffee liqueur; ¼ cup (40 g) cocoa butter chips, melted and cooled; 3 tablespoons powdered sugar; A few chocolate-covered coffee beans; A few chocolate-covered coffee beans; ⅓ cup (75 ml) canola oil, plus more for the muffin pan; 2 cups (240 g) spelt flour; ¾ cup (140 g) brown or muscovado sugar; ¾ cup (140 g) brown or muscovado sugar; ¼ cup (25 g) unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla extract; ¼ cup (60 g) unsweetened applesauce; ¼ cup plus 2 tablespoons (90 ml) espresso (a double shot); ½ cup plus 2 tablespoons (150 ml) almond milk

Preparation info

Makes
12
cupcakes

Difficulty
Easy
Ready in
4 hr

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

These decadent cupcakes are a dreamy mix of chocolate and coffee. They’re topped with a wonderful cashew cream and Kahlúa frosting.

Ingredients

For the Frosting

1⅓ cups (200 g) raw cashews
⅓ cup (75

Dessert
Vegan

Method

To start the frosting, place the cashews in a large bowl and cover with water. Cover and set aside to soak for at least 2 hours.
Preheat the oven to 350°F (180°C). Lightly grease a muffin pan or line the cups with paper liners.
To make the cu