Vegan Chocolate Cupcakes with Strawberry Coconut Cream Frosting
Vegan chocolate cupcakes are topped with a tart, but mildly sweet, strawberry whipped coconut cream and sprinkled with strawberry flecks and gold sprinkles.
Servings 12 cupcakes
Calories 240kcal
Ingredients
Vegan Chocolate Cupcakes
- 4.5 oz all- purpose flour 1 cup
- 2 oz cake flour 1/2 cup
- 7 oz sugar 1 cup
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsps cocoa powder
- 1 cup hot black coffee
- 1 tsp white vinegar
- 1 tsp vanilla
- 5 Tbsps canola oil
Vegan Whipped Strawberry Coconut Cream
- 1 can coconut cream chilled overnight
- 1 oz freeze dried strawberries
- 1 oz powdered sugar sifted
Instructions
Vegan Chocolate Cupcakes
- Preheat oven to 350℉. Fill cupcake tin with liners. Set aside.
- Sift cocoa powder into a medium bowl and add hot coffee. Stir until combined. Set the chocolate mixture aside. Sift flours, sugar, baking soda, and salt into a medium or large bowl. Set aside.
- Add vinegar, vanilla, and oil to the chocolate mixture and stir until combined. Pour the chocolate mixture into the bowl of dry ingredients. Gently stir until combined.
- Use a scoop to dispense the batter evenly in the cupcake pan. Bake for 17- 20 minutes, or until the tops spring back when touched.
- Cool in the pan for 5- 10 minutes before removing to a cooling rack. Allow cupcakes to cool completely before frosting.
Vegan Whipped Strawberry Coconut Cream
- Place your coconut cream in the back of the fridge at least one night before making the frosting. This will help the fats separate from the liquid and make it easier to whip. You can also chill your bowl and whisk attachment for 10 minutes before whipping the coconut cream.
- Place your freeze dried strawberries in a mini food processor and run until you have a fine powder. Pour the strawberry powder through a sieve and into a small bowl to separate the larger chunks of strawberry. Reserve the large chunks to sprinkle on top. Combine the strawberry powder and sugar.
- Open the bottom of the coconut cream can and drain out the liquid. (Save this for smoothies!). Flip the can over and remove the top. Scrape out the hard coconut cream and place in a bowl.
- Whip the coconut cream for several minutes until thick and smooth. There may be some small lumps, but that's okay. Add half of the sugar mixture and whip until combined. Scrape the bowl down, add the remaining sugar mixture and whip until combined. Scrape the bowl down as needed.
- Pipe onto cooled cupcakes. Top with the larger flecks of strawberry. Enjoy!
Notes
- The brand of coconut cream can greatly affect the outcome of the frosting. I used Thai Kitchen.
- The whipped strawberry coconut cream only makes enough to lightly frost about 10 - 11 cupcakes. You can double the batch for more coverage.