Indulge your taste buds with a heavenly treat that’s not only delicious but also vegan! These Chocolate Coconut Cupcakes with Chocolate Whipped Cream are the perfect blend of rich cocoa and tropical coconut, making them an irresistible dessert for any occasion. Whether you're hosting a party or simply craving something sweet, these moist and fluffy cupcakes topped with a luscious chocolate whipped cream will leave everyone asking for seconds. Ready to impress your friends and family? Dive into this delightful recipe that promises to satisfy your chocolate cravings like never before!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 12 cupcakes
Ingredients
- 1 cup coconut flour
- 1 cup cocoa powder
- 1 cup almond milk
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut whipped cream
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together coconut flour and cocoa powder to remove any lumps. Add baking soda and salt, then whisk to combine dry ingredients thoroughly.
- In a separate bowl, mix melted coconut oil, maple syrup, and almond milk until well blended.
- Gradually pour wet ingredients into dry ingredients, stirring carefully to create a smooth, consistent batter. Mix until no dry streaks remain.
- Fold in half of the chocolate chips into the batter, reserving the rest for topping.
- Divide batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Sprinkle remaining chocolate chips on top of each cupcake before baking.
- Bake in preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- For the topping, whip coconut cream until light and fluffy, then gently fold in remaining cocoa powder for a chocolate whipped cream effect.
- Once cupcakes are completely cool, pipe or spread chocolate coconut whipped cream on top of each cupcake.
- Optionally, garnish with additional chocolate chips or coconut flakes before serving.
Tips
- Measure Accurately: Ensure you measure your ingredients accurately, especially the coconut flour and cocoa powder, as they can greatly affect the texture of your cupcakes.
- Room Temperature Ingredients: For the best results, make sure your almond milk and melted coconut oil are at room temperature to help create a smooth batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes.
- Check for Doneness: Ovens can vary, so start checking your cupcakes a couple of minutes before the suggested baking time. A toothpick should come out clean or with a few moist crumbs.
- Chill the Coconut Cream: For the chocolate whipped cream, chill your coconut cream in the fridge overnight. This will help it whip up to a fluffy consistency.
- Decorate Creatively: Feel free to get creative with your toppings! Add a sprinkle of toasted coconut flakes or a drizzle of melted dark chocolate for an extra touch.
- Store Properly: Keep any leftover cupcakes in an airtight container in the fridge for up to 3 days. They can also be frozen for longer storage—just thaw before serving!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 5g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 0mg
