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Chocococo Cupcakes

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Simple but luscious! Chocolate cupcakes with a thick coconut frosting. I was inspired for this cupcake by the cuisine mystery novels of Jenn McKinlay. After reading about cupcakes night after night, I just had to bake some! I brought them to a dinner party last night and they were inhaled!

 

Servings: 12
Duration about 40 minutes
Utensils: Muffin tin, hand mixer or hand blender, whisk, small sauce pan
Cooking surface: oven, stove top
Oven temperature: 350 degrees


Tip:

In Germany you can get a refined raps oil that has a warm buttery taste. That is what I used in this recipe and nobody could believe that there wasn't butter in it.

Ingredients:

Cupcakes:

1 1/2 cups flour

1 cup sugar

1/3 cup unsweetened cocoa

1 teas baking soda

1/2 teas salt

1 cup cold coffee

1/2 cup raps oil or canola oil

2 Tab white or apple cider vinegar

2 teas vanilla extract

 

Frosting:

3/4 cup nonhydroogenated vegetable shortening

2 oz coconut cream, or 4 drops coconut extract

3-4 cups powdered sugar

1 teas vanille extract

2-3 Tab soy, rice, or oat milk

1 teas raps oil, optional

Grated coconut and Non-dairy chocolate shavings for decoration

 

Instructions:

Cupcakes: Preheat oven to 350 degrees. Line muffin tin with cupcake liners.

Combine dry ingredients in a large bowl and mix lightly. In a seperate bowl, whisk together coffee, oil, vinegar and vanilla. Combine wet and dry mixtures. Do not overmix. Fill the cupcake lines about two-thirds full with batter. Bake 16 to 18 minutes or until a toothpick put into the center of a cupcake comes out clean. Cool the cupcakes completely before frosting.

 

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Frosting:

Cocunut cream usually comes in small plastic bags. If you are using it, heat up a cup of water in a small sauce pan and let the bag soak in the water unopened for a few minutes until the cream is soft. Using a hand mixer combine the shortening, coconut cream, vanilla and powdered sugar, adding the milk a little at a time until the consistency is thick but not too stiff. Frost each of the cupcakes either with a knife or piped with a pastry bag and a large tip. Immediately sprinkle with grated coconut and chocolate shavings or chocolate chips and serve.

 

I have to admit that I am a sugar freak and the amount of frosting is pretty high. It was pretty much 1 to 1, frosting to cake! See if you want to reduce the amount of frosting or indulge like me!

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