Charcuterie Board with Coffee-Infused Cupcakes
moka coffee pot
Coffee-infused cupcakes bring energy, sweetness, and sass to your charcuterie board. Vegan-friendly, bite-sized, and loaded with rich espresso vibes.
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Total Time 33 minutes mins
Servings 10 servings
Calories 150 kcal
- 1 cup all-purpose flour
- ½ cup almond milk
- ¼ cup brewed espresso cooled
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
Step 1: Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
Step 2: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside the dry drama.
Step 3: In a separate bowl, combine espresso, almond milk, maple syrup, vanilla, and melted coconut oil. Stir it like you mean it.
Step 4: Pour the wet ingredients into the dry mix and blend until smooth—no overmixing unless you enjoy dense disappointment.
Step 5: Divide batter evenly among cupcake liners and fill each about ¾ full.
Step 6: Bake for 18 minutes or until a toothpick comes out clean. Cool completely before icing or devouring.
Nutritional Values (Per Serving)
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Calories: 150
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Total Fat: 7g
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Saturated Fat: 3g
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Carbohydrates: 20g
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Fiber: 1g
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Protein: 2g
Vitamins and Minerals (Per Serving)
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Iron: 5%
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Magnesium: 6%
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Calcium: 4%
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Potassium: 3%
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Vitamin E: 4%
Additional Notes/Tips to Enhance Flavor
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Add mini vegan chocolate chips for extra indulgence.
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Top with whipped coconut cream or coffee glaze for drama.
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Store in an airtight container for up to 3 days—if they last that long.
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Use strong coffee for bold flavor—no decaf allowed at this party.
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Dust with cocoa powder if you’re feeling Pinterest-y.