Vegan Chocolate Cupcakes

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.

Servings : 48 Mini Chocolate Cupcakes With Coconut Whipped Cream {Vegan} Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Mini Chocolate Cupcakes With Coconut Whipped Cream {Vegan}. No eggs, dairy or refined sugars. Print 5 from 6 votes Leave a Review » 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. Recipe 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. Course: Dessert Nutrition Information Calories: 33, Fat: 1g, Sodium: 50mg, Potassium: 11mg, Carbohydrates: 5g, Sugar: 4g, Calcium: 1%, Iron: 0.1%

More Cupcake Recipes:

Eggless Chocolate Cupcakes

Original Yellow Cupcakes

Vanilla Buttermilk Cupcakes

German Chocolate Cupcakes

Tiramisu Cupcakes