Cinnamon Cream filled Hot Cinnamon Tea Cupcake
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~ raw, vegan, gluten-free ~
Yes, I realize the name is quite a mouth-full but then so is this delicious brownie! So it is only fitting. I worked hard to find the perfect balance of flavors in this little bundle of joy.
I had three heavy components that could easily steal the spotlight. The raw cacao, the cinnamon, and the cayenne. Instead of just one of them being the star, I made the sure the entire cast was on an even playing ground.
With your first bite, the texture and chocolate instantly affirm that you are eating a brownie, as you chew, the hint of cinnamon comes in and then after you swallow, the cayenne says, “Me, me! Don’t forget I am here too!” But not to worry it’s not very hot (could be if you wanted it to be) it has just enough heat to give that, “Hmm, what is that I taste?” look.
But let’s not forget the Cinnamon Cream. Now here, I wanted the battle of textures. The chewiness of the brownie and the creamy mouth-feel of a thick creamy center.
When you were growing up did you ever eat Ding Dongs or Twinkies? I did, and the first thing I did was stick my tongue right into the center cream and scoop it out.
It’s sort of funny the little rituals we create when we are young. For instance, for years I peeled my grapes. Yep… peeled my grapes. Lol, Why? Oh, who knows. I must have been extremely bored and the habit just sort of stuck… but luckily not into my adulthood. :) Anyway, I hope you enjoy these as much as we did. I had Bob take a tray of them to our favorite local coffee shop, and they were a hit. So, with that said, I leave you so that you can get busy making these.
Ingredients:
Brownie – 29 single servings (1.5 Tbsp)
Cinnamon Cream – yields 2 cups
Decoration options:
Preparation:
Cake:
- In a food processor, combine the walnuts, cacao, tea bag contents, coconut flour, cayenne, and salt. Process till the walnuts resemble a small crumble.
- Add the raisins, dates, and vanilla. Process until the batter starts to stick together.
- Be careful that you don’t over-process and release too much of the natural oils in the walnuts.
- If the batter feels too dry, add 1 Tbsp of water at a time, making sure not to over-process.
- Pack mini muffin tins with 1 1/2 Tbsp of brownie batter. Level the tops flat.
- Use an apple corer to remove the center.
- Remove the cakes from the mold. You can decide on whether you want to dehydrate them or not. I have done it both ways, and both are good.
- Dehydrate on the mesh screen for 1 hour at 145 degrees (F), reduce to 115 degrees (F), and continue drying for 8-10 hours. Remove and allow them to cool before frosting.
Cinnamon Cream:
- Place the coconut butter jar in a hot water bath to soften it. Open the jar and stir the coconut butter until it is creamy and liquefied.
- In the blender combine the cashews, water, coconut butter, lemon juice, cinnamon, stevia, and salt. Blend until smooth.
- This can take 2-4 minutes, depending on the blender.
- Stop the machine every once in a while to scrape the sides down and to check the texture.
- The frosting will appear very thin, too thin actually… this is to be expected. Place the blender carafe in the freezer until it starts to thicken up enough to pipe it.
- Scoop the cream into a piping bag, fitted with a medium tip.
- Pipe the cream into the centers of the cupcakes and on the top.
- Decorate if desired. Sprinkle shredded coconut on top, dust with cacao powder, add candies on top, or even chopped nuts.
- Place in the fridge to firm up the cream before serving.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients, it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Dairy Free, Gluten Free, No Dehydration Required, Refined Sugar Free, Soy Free, Vegan
These look great! I feel like I should pay a subscription fee for all the wonderful recipes you create and share!
I am looking at the ingredient list now & wondering if you could explain what coconut manna is? I plan to look it up after I get done with submitting this comment but thought I would ask in case others are curious/stumped, too.
If you can’t get coconut manna, is there any good substitute?
Hi Angie… Hmm a subscription fee? hehe That made me smile, thank you. :)
Coconut manna is the same as coconut butter. I usually write in my ingredient list “coconut butter/manna” But I forgot this time. I fixed that. I have seen so many people get confused over the difference between coconut oil and coconut butter/manna. I also see a lot of people interchanging the words butter and manna making it seem as if they are two different products but their not. I wrote a small post on it..
https://nouveauraw.com/special-raw-ingredients/coconut-oil-vs-coconut-butter/
This post explains what coconut butter/manna is.
You can make your own coconut butter with shredded dried coconut but it doesn’t get as creamy. As far as substituting it, well it would really depend on each individual recipe. If you have a particular recipe in mind, let me know and I will try to help you the best that I can. In this recipe, you could omit it and use 1/2 cup more of cashews… but if you can at all, try this product. You will love it! I hope this helps, please let me know. amie sue
Why is any salt added? I’ve made many of your treats and just don’t add it. So, why?
Hi Myrna,
Adding the salt isn’t about trying to make the food salty, it is all about enhancing flavors. It can bring out depth that you might not even realize is missing. Salt is one of the four, five if you count umami, major tastes that a human can taste. For example, it makes vanilla more vanilla-y. Chocolate more chocolate-y. Strawberries taste more strawberry-y. If you are concerned with having too much sodium in your diet, consider that if you add 3/4 teaspoon of salt to a dish that will serve eight, you are only ingesting less than 1/8 teaspoon of salt.
I never recommend table salt (iodized), always sea salt or pink Himalayan salt. There are so many wonderful salts now available. Salt is an essential building block of the human body. It’s a mineral that we need to replace on a daily basis. BUT if you need to watch your sodium intake, don’t believe in using salt or just don’t feel the need for it…skip it. Our taste buds all react differently to flavors so what is good for me, may not be for you. I hope I explained that ok… Merry Christmas! amie sue
Hi! These look so yummy. Even though the brownies have way too much sugar from the raisins and dates, I still want to make the cream.
Can you replace the cashews with something? Maybee hempsseds?
Thanks!
Hi Chris,
Personally, I don’t think it would taste good with hemp seeds as the replacement… but then you might so all I can say is to try it. I know you have specific eating requirements and you are learning to adapt recipes to fit your needs. Can you eat any nuts? I am sorry but I forgot. amie sue
Hi there….when you say 1 cup of dates, how do you measure? Do you use whole dates and just fill up a one cup? Do you chop them and measure to one cup? Or are there a certain number of dates that come to about one cup? I have always wondered about this when I see it in recipes. I made brownies one time and the recipe called for one cup of dates and the brownies mainly tasted like date paste. Thanks ahead of time for your input!!
Hi Lori…
When I measure out dates, I pit them first, then pack them in the measuring cut. I always use Medjool dates too. As with any raw food ingredients, every batch will be different. Some dates have more moisture in them than others. Some taste sweeter than others. Just like an apple, you can buy 10 of them and they all might taste a bit different and have a different texture, depending on ripeness, etc. So back to the dates… that is how I measure mine, but always watch your recipe as you making it, taste test, test for moisture, etc. I hope that makes sense. Happy holidays! amie sue
Hi Amie-Sue,
I can’t wait to try these, I’ve never used coconut butter. I want to make chocolate covered almonds for Christmas gifts and this “hot chocolate” sounds delicious. I clicked the link to see which Hot Cinnamon Tea you used and it took me to an error page.
Hi MarieB,
I have a feeling you will LOVE the coconut butter. I do… I can eat it by the
jarspoonfuls. hehe Darn, Amazon stopped carrying the one I linked to… I found another and fixed it. Thank you for pointing that out. Have a great week! amie sueOMG! OMG!! OMG!!! These are beyond diivine! No words are aduquate! Made these for the 2012 Winter Solstice (a.k.a. the End of The World) celebration and got lotsa compliments, they were that good.
I did not dehydrate them as I didn’t read through the recipe first and didn’t have enough time for that step. They were delicious regardless. Going to make another batch right now, as those people ate them all!!
Thank you Amie-Sue, you are very generous by giving these wonderful recipes to us; you generosity is much appreciated.
Ludia
LOL Ludia…. I LOVE the story behind it all. Thank you for sharing. I read your comments to my husband this morning and we got quite the chuckle from it. I just might have to rename them. hahahaha
Many blessings my friend…. Merry Christmas, amie sue
Oh, there is a postscript:
I asked my husband to write down a list of ingredients for people with allergies, and he called them: ‘The End of The World Cupcakes’ . So, from now on, they will be known in our household and the yoga community where the winter solstice celebration was held as the End of The World Cupcakes. LOL.
Thank you again, Amie-Sue!
I just hit the “LOVE IT” button (they need those on these sites) hehe I bow to you and your yoga group. Please give them my best and wish them a Merry Christmas for me. amie sue :)
Hello there! This & so many of your other sweets & treats sound & look heavenly (although in heaven I hope I don’t have to think about calories, tee hee)! Can hardly wait to try these….just wondering about the cinnamon cream? In reading over the prep. I am lost in that it describes the mixing of the coconut butter, stevia, & cinnamon, but it does not explain what to do with the other ingredients listed (cashews, agave, & so on)? Thank you for sharing all of these food creations!
Wow thank you Amanda… that recipe got messed up some how but I fixed it. I appreciate you bringing it to my attention. :)
ok this is my first post on anything that i have made from this sight-i have to say that almost everything i have tried from your recipes is fabulous to say the least-but these OMG-it took me awhile to get all the ingredients together but well worth the wait-so simple to make and just about the yummiest thing ever-and the presentation of them-they just cry out to you they are so mouth watering
thankyou so much for all your effort and time-you have been a real answer to prayer for people just starting out in the raw adventure
Well goodness… why aren’t you commenting more often?! hehe Thank you for your kind words. I hope to hear more from you in time. I am here to help support you in any way I can throughout your journey. Many blessings and have a wonderful day! amie sue
I have had a request from a friend to come up with a cinnamon infused treat… So of course I come to not only my favoritist (love this word that isn’t a word!) site EVER, but also the absolute best one out there! You truly amaze me! Let me know when you want to hire a newbie raw food chef (untrained even!)! :)
I am so going to make these this week!
However I am wondering how, if at all, I can use honey instead of stevia… I realize it would make the consistency more liquid, but could I compensate for that? I not opposed to stevia I just find it leaves an unpleasant after taste.
Also I do not see a hyperlink to the cinnamon tea…
Thank you again for being so fabulous!
Oh, a side question for you…. I have had the most wonderful raw tomato chip from a raw foodie in AB who won’t share her recipe… I have attempted three times now without great success….Would you like a challenge? :) I have the ingredients list… ;)
Blessings and light,
Robyn
Good morning Robyn,
Why thank you for sharing all that with me. Your very sweet. :)
These little treats are sooo yummy so I am confident that you will enjoy them too. I am a true lover of cinamomomomomomomom. hehe I added the link to the tea I used. Thank you for pointing that out just in case others want to see which one I used. If you can get this brand you can always try another brand, I just love the flavor of this one so I thought I would share.
And yes, you can use honey in place of the stevia. Measurement wise, it will depend on how sweet you like it. Be sure to use raw honey, the texture will help the frosting stability. Start with 2 Tbsp and build up.
I would love a challenge for the raw tomato chip! What is or who is AB? If you would email me the ingredients at [email protected]. Put in the subject line “Raw Tomato Chip challenge” ….. this just helps me to keep tract. hehe
I hope that you are having a blessed day… amie sue