For cupcakes, preheat oven to 375 °F and grease muffin tins or line with large paper cups. Stir Delinut cashew butter before measuring to re-incorporate nut oils. Beat Delinut cashew butter and butter together until light and fluffy. Beat in brown sugar, and then add eggs one at a time, mixing well after each addition.
Stir in vanilla. In a separate bowl, sift flour, baking powder and salt (add cocoa if using). Add flour alternately with milk and Delinut cashew nuts (add espresso to the milk before adding to butter/cashew mixture), stirring after each addition just until incorporated. Spoon batter into paper cups and bake for 20 to 25 minutes, when a tester inserted in the center of the cupcake comes out clean. Allow to cool before frosting.
1/2 cup Delinut cashew butter (you can grind your own in a blender or food processor)
1/3 cup unsalted butter at room temperature
1 1/2 cups light brown sugar, packed
1 cup Heavenly Honey Delinut Cashews or Delinut Cool Coconut
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2 % milk at room temperature
½ cup of cocoa powder
3 tablespoons - fresh brewed coffee