Mini Chocolate Cupcakes With Coconut Whipped Cream {Vegan}

Mini Chocolate Cupcakes With Whipped Coconut Cream frosting vegan

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5 from 6 votes

Mini Chocolate Cupcakes With Coconut Whipped Cream {Vegan}

Mini Chocolate Cupcakes With Coconut Whipped Cream {Vegan}. No eggs, dairy or refined sugars.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Servings:

Author: Lyubomira from CookingLSL

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

US Customary - Metric

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

If using natural food coloring, do no sweeten whipped cream with raw sugar, because it most likely will not be dyed evenly.
Make sure you use full fat coconut milk and leave it in the fridge for 6-10 hours at least.

Nutrition