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Mini Vegan Chocolate Cupcakes With Coconut Whipped Cream – cute, very delicious and healthier than other chocolate cupcake recipes.
Oh… so glad it is Thursday!
And while I try to reserve the most delicious dessert treats for Fridays, I just couldn’t resist, but share this one today!
There is something about mini desserts, that makes me love them more than their larger versions. It is probably the fact that I can eat a lot of them in no time and not feel guilt, since they are “mini”.
The same with these chocolate cupcakes – I’ve made them many times before, but never in a mini cupcake tin. I also always paired them with one of “the best” cupcake frostings of all time – Prague Frosting.
And when I was thinking to make these cupcakes again recently, I knew I had to try them with a different frosting, preferably a healthier one.
What ingredients do I need to make Vegan Chocolate Cupcakes ?
- flour
- sugar
- cocoa powder
- baking soda
- vinegar
- coffee
- oil
- salt
I used my recipe for eggless chocolate cupcakes, baked them in a mini cupcake tin and topped with whipped coconut cream frosting. Absolutely no dairy in these, perfect for those who follow a vegan or dairy free diet.
How to make these Vegan Chocolate Cupcakes ?
FOR THE CUPCAKES:
-
Preheat oven to 350 F (177 C). Prepare a mini cupcake tin and line with mini cupcake paper liners.
-
In a deep bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
-
In another bowl or a measuring cup combine coffee, vanilla extract, olive oil and vinegar. Add wet ingredients to dry ingredients and whisk to combine, don’t over mix.
-
You can use a small cookie scoop, tablespoon or fill a piping bag with batter. Fill cupcake liners 2/3 full. Bake at 350 F for 14-15 minutes, until toothpick inserted comes out clean. Let them cool n the pan for 5 minutes, then transfer to a cooling rack to cool completely.
FOR THE WHIPPED COCONUT CREAM FROSTING:
-
Place a can of full fat coconut milk in the fridge overnight.
-
Flip can upside down and open. Drain liquid (reserve for another recipe).
-
Scoop the hardened cream out and transfer to a bowl. Using a hand mixer, whip the cream until fluffy.
-
Add sweetener and vanilla extract and mix until evenly distributed. Add in food coloring and mix until evenly colored.
-
Fill a piping bag with whipped cream and pipe it onto cupcakes.
-
Store in the fridge in an air-tight container for up to 3 days.
When to serve vegan chocolate cupcakes?
Perfect for a party, baby shower or a Birthday. Serve them to people who follow gluten-free lifestyle.
These mini chocolate cupcakes are so easy to make, you just need to keep a can of coconut milk in the fridge overnight, or just buy a can of coconut cream.
This is the first time I made coconut whipped cream, out of a can of chilled coconut milk and I really loved the taste and flavor.
Will be making coconut whipped cream again for another dessert pretty soon!
For detailed instructions of how to make whipped coconut cream, please check this article from Oh She Glows.
Mini Chocolate Cupcakes With Coconut Whipped Cream {Vegan}
Ingredients
FOR THE CUPCAKES:
- 1 and ½ cups flour
- 1 cup unrefined organic sugar, (regular white can be used)
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup hot strong coffee or 1 Tbsp instant espresso coffee dissolved in hot water
- 2 tsp vanilla extract
- 1/3 cup olive oil
- 1 tsp apple cider vinegar
FOR THE WHIPPED COCONUT CREAM FROSTING:
- one 14 oz can of full fat coconut milk, (preferably a brand that does not contain guar gum as an ingredient), placed in the fridge overnight
- 1 tsp vanilla extract
- 2-3 Tbsp maple syrup or agave nectar, ( sugar can be substituted)
- 1-2 drops pink food coloring, , I used natural food coloring
Instructions
FOR THE CUPCAKES:
- Preheat oven to 350 F (177 C). Prepare a mini cupcake tin and line with mini cupcake paper liners.
- In a deep bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
- In another bowl or a measuring cup combine coffee, vanilla extract, olive oil and vinegar. Add wet ingredients to dry ingredients and whisk to combine, don't over mix.
- You can use a small cookie scoop, tablespoon or fill a piping bag with batter. Fill cupcake liners 2/3 full. Bake at 350 F for 14-15 minutes, until toothpick inserted comes out clean. Let them cool n the pan for 5 minutes, then transfer to a cooling rack to cool completely.
FOR THE WHIPPED COCONUT CREAM FROSTING:
- Place a can of full fat coconut milk in the fridge overnight.
- Flip can upside down and open. Drain liquid (reserve for another recipe).
- Scoop the hardened cream out and transfer to a bowl. Using a hand mixer, whip the cream until fluffy.
- Add sweetener and vanilla extract and mix until evenly distributed. Add in food coloring and mix until evenly colored.
- Fill a piping bag with whipped cream and pipe it onto cupcakes.
- Store in the fridge in an air-tight container for up to 3 days.
Notes
Make sure you use full fat coconut milk and leave it in the fridge for 6-10 hours at least.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cupcake Recipes:
I love any kind of cake that is this small, as it means that I can eat more of them, right? These sound yummy!
Coconut whipped cream? I love the thought of that! On mini chocolate cupcakes? Forget about it! These are the sweetest little cupcakes…no pun intended…You really captured their essence in your photography! Pinned!
Mini desserts are definitely the best! So cute and so fun to eat! These cupcakes look adorable, Mira! And that frosting is just gorgeous. Love these little cuties!
That vegan coconut whipped cream looks fabulous! Not sure I’d even realize it’s dairy free!
These cupcakes are GORGEOUS. And the photos! So beautiful. I’ve never had a vegan cupcake in my life, and I will start with these!
YUM!!! These look amazing! What a lovely recipe! I love the pink frosting! And way to make em vegan!! …my latest post was just about vegan snacking!! …this is the perf. vegan treat!!
My daughter wants cupcakes for her birthday and I was wondering if I should stick to my Red Velvet ones or try something new. These look delicious and yummy. Maybe I’ll make these.
Mini desserts are so much cuter and more fun to eat 🙂 These vegan cupcakes are gorgeous and I’d be so tempted to eat the coconut whipped cream frosting all by itself!
Wow, not only are these striking to the eye, I love the combination of chocolate and coconut. Lovely recipe.
These are the prettiest cupcakes I’ve ever seen. I love the dark chocolate with the light pink. Of course, I also love the fact that the frosting is vegan. 😉