Vegan Chocolate Cupcakes with Coconut Cream is my new cupcake recipe for this week. A delicious cupcake with a rich chocolate flavour topped with a creamy coconut cream frosting. The combination of chocolate and coconut is so tasty.
The chocolate cupcakes with coconut cream recipe is simple, you just need a few basic ingredients and they can be done in about 2 hours (after your coconut milk is chilled overnight). I try to have at least one can in the fridge at all time.
Chocolate Cupcakes with Coconut Cream
A delicious cupcake with a rich chocolate flavour topped with a creamy coconut cream frosting. The combination of chocolate and coconut is so tasty.
Servings: 12 cupcakes
Ingredients
- - Chocolate Cupcakes:
- 1 cup plain unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract peppermint extract, or additional vanilla extract
- 1 cup all-purpose flour
- 1/3 cup Dutch process cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- - Coconut Cream:
- 2 cans of full fat coconut milk
- 6 teaspoons icing sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350˚F and line muffin pan with paper or foil liners.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle
- Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
- Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.
- Chill your coconut milk in the refrigerator overnight.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut milk from the fridge and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (you could use it in a smoothie).
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.
- Then add vanilla and icing sugar and mix until creamy and smooth – taste and adjust sweetness as needed.
Cupcake recipe from chowhound
Do these coconut cream cupcakes have to be refrigerated before serving?
Use the cream immediately or refrigerate for later.
Will the cupcakes bake differently if I use almond-milk instead of soy milk? Also, does the dutch processed matter or can I use natural cocoa powder?
Do you have to add two batches of dry ingredients to wet ?
Hi Katie, yes I would recommend adding the dry ingredients in two batches. Hope you enjoy them.