Salted Caramel Mocha Espresso Cream Cups

But first coffee, and always chocolate! Oh and a little salted caramel never hurt, optional to some but in this case I decided it was a must for these Salted Caramel Espresso Cream Cups because I just had a love for them over the Chocolate Espresso Cream Cups, no caramel, I had planned. Sometimes you have a fresh batch of salted caramel sauce you just made sitting there that just screamed to be used. As I wrote about in my Chocolate Raspberry Cream Cups I posted for Valentine’s Day, yes any excuse for a good chocolate treat, I had a few flavor combos in mind to make after making my Chocolate Peanut Butter Cup-Cakes that were such a hit with not just the family but friends and others who had tried them. Having such a love for coffee and chocolate I thought they would be great to post for a “Favorite Things” post for my 3 year blogaversary, but I had something that just kind of popped up that I wanted to share on that day instead but I couldn’t hold out on sharing these with you. Life’s a box a chocolate and you never know what your going to get, except for these you are getting a delicious healthy treat made with simple ingredients!

Salted Caramel Mocha Espresso Cream Cups
Makes 12 standard size cupcakes
3/4c pure maple syrup or agave (used maple syrup)
1/2c canned full fat coconut milk (used So Delicious Original Culinary Coconut Milk)
1c coconut oil, melted
1 1/2c cocoa/cacao powder (used Navitas Naturals Cacao Powder)
2 tsp vanillapinch of sea salt

Espresso Cream Filling
1/2c canned full fat coconut milk (used So Delicious Original Culinary Coconut Milk)
1 1/2 TBSP instant espresso powder (used Williams Sonoma Espresso Powder)
1 tub (9oz) coconut whipped cream (So Delicious Original Coco Whip)1 TBSP maple syrup, honey, or liquid sweetener of choice, optional
1c Dairy Free Salted Caramel recipe below or thick store bought caramel sauce, optional

Topping
3/4c rough chopped espresso beans

If using the Dairy Free Salted Caramel recipe below make that ahead of time so it is completely cooled before making.

Place the tub of coconut whipped cream in the refrigerator to thaw out an hour or two ahead of time. You don’t want to use frozen as it won’t fold in. Shake coconut milk and mix with espresso powder along with added sweetener if desired. Don’t over mix as you don’t want a lot of air in the mixture. Once it is mixed fold in coconut whipped cream, just until combined. Line a 9×9 pan with parchment paper and spread the mixture into the pan. Place fillings in the freezer for at least 30 minutes to set. Once filling has set cut out circles with a round cutter, I use a 1 1/2″ biscuit cutter, placing close together to get as many as possible. You want the fillings to be ready, place in the freezer until ready so they don’t soften too much. In a large bowl mix together maple syrup, coconut milk (again shaking or mixing if you haven’t), melted coconut oil, vanilla, and salt. Add in cocoa powder and whisk or use a hand mixer to mix together until smooth but not over mixing adding a lot of air bubbles. Have your caramel sauce ready in a plastic zip loc bag so you can cut the corner and easily pipe it in or use a frosting bag. For standard cupcake size spoon approximately 1 tablespoon (no more than 1.5 tablespoons) into the bottom of each silicone, or paper muffin tin. I like silicone as they come out nice and clean, if using paper liners I would use a lined or sturdy one and place in a muffin tin so they don’t fold in or loose shape. Tap the bottom to smooth out chocolate. It should still be soft. Grab the fillings and carefully press them into the chocolate, not pushing all the way to the bottom but so it just molds up around the sides of the filling but not all the way up the sides. If adding caramel pipe a small amount, about a tablespoon or so on top of each filling. Place in the freezer for 10 minutes. Remix the chocolate and heat for 30 seconds if needed but it should be the consistency of frosting. Place chocolate into a plastic frosting bag and cut the tip or a gallon ziploc bag and cut the tip (about the size of a pencil). Pull the cups out of the freezer and squeeze chocolate in the space around the filling, around the edge of the cupcake mold, than in a circle from the outside in on the top. Gently tap the cups to level out, I hold the edges of the silicone mold and just tap twice and place them back on the baking sheet. Continue until all are done, sprinkle with chopped espresso beans, and place in the freezer for 1 hour or until ready to enjoy. We like them straight from the freezer. Enjoy!

To make in a pan you will want to make the chocolate, pour 1/3- 1/2 of the chocolate in the bottom of a 8×8 pan lined with parchment paper. Place in the freezer for about 15 minutes to just set the top. Make the filling as instructed above and spread out on top of the chocolate, place in the freezer for about 30 minutes. Pour caramel sauce over set espresso filling. Slightly heat up the remaining chocolate, remix, and spread on top of the caramel filling. Place back in the freezer for at least an hour or until ready to enjoy. Remove from the freezer, pull bars out of the pan using the parchment paper and cut into desired size. These can be enjoyed straight out of the freezer, especially if you just made them, but if you make them ahead and have them in the freezer for awhile I like to pull them out about 10-15 minutes (depending on the weather, in the warmer months you will need less time) before enjoying to soften up so the middle gets to be a mousse like texture. Enjoy!
Heard the buzz? These Salted Caramel Mocha Espresso Cream Cups are amazing! #vegan #glutenfree @so_delicious #bgbcommunity Click To Tweet
Dairy Free Salted Caramel Sauce
1- 11oz container So Delicious Original Culinary Coconut Milk, or a can of full fat coconut milk (haven’t tested this yet!!, I’ve only made it with So Delicious Culinary Coconut Milk)
1/3c coconut sugar
1/4c pure maple syrup
1 TBSP coconut oil
2 tsp vanilla
1/4-1/2 tsp coarse sea salt, optional

In a medium sauce pan, over medium heat, whisk all ingredients together until combined and bring to a simmer. Once simmering, whisk and reduce heat to low. Simmer, maintaining a light simmer, for 25 minutes without stirring. After 25 minutes stir whisk, making sure to scrape the bottom and sides of the pan for any darkened caramel. Continue to simmer for 25-35 minutes until desired thickness is achieved. I cook it for about 30 minutes stirring every few minutes, being sure to scrap the bottom and sides. Remember it will thicken some once it cools. Once desired thickness is reached remove from heat. Let cool for 5-10 minutes and whisk once again to ensure caramel is smooth. Once cooled, transfer to a glass jar or airtight container and store in the refrigerator until ready to use.

It’s Friday, Foodie Friday! That means I’m linking up with The Fit Foodie Mama, Annmaire, and guess what this week she has 5 Foods that Fight Fatigue and coffee is one of them!