Hot Pink Apron

Eat well. Have fun. Wear a foxy apron.

  • Home
  • Welcome!
  • Recipes
    • Recipe Index
    • Breakfast
    • Snacks
    • Mains
    • Dessert
    • Drinks
  • Family Favourites
    • Spring
    • Summer
    • Autumn
    • Winter
  • Adventures
    • Events
    • Travels
  • Community
    • Contributing Writers
    • Artful Drinking
    • Love Mom xo
    • Blogroll
  • Contact
You are here: Home / Recipes / Dessert / Beautiful Dreamer Vegan Chocolate Cupcakes

Beautiful Dreamer Vegan Chocolate Cupcakes

April 17, 2014 By: Danacomment

alice-idea “Mom, I have an idea” Alice says with a daydreamer’s stare out the window. 

Alice has many ideas so I hear this proclamation pretty often. “Ok, babe. I’m just about to experiment with our favourite chocolate cupcake recipe. I’m going to try to make them even better! Do you want to come help me and you can tell me your idea?” I respond, with a slight eagerness to change the subject and avoid the usual Alice-has-an-idea-mischief.

“Nope. I need a box and some paint.” she says very matter-of-factly.

So, Alice started to work on her idea and I began mine with the crunch of a can opener opening a can of coconut milk. 

vegan-chocolate-coconute01 vegan-chocolate-coconute02 vegan-chocolate-sugar

It is amazing what deliciousness you can create from a can of good-quality coconut milk. Add some flour, cocoa and sugar and you have the makings of the greatest chocolate cupcake recipe.

I may not be vegan myself but this Vegan Chocolate Cupcake recipe is a powerhouse in the dessert category. Hold on to your bicuspids, Carnivores, given the option between one of these cupcakes and some bacon, I’m pretty confident that I’d choose the cupcake. There I said it. Bacon can’t win all of the battles. I’m just as surprised as you are.

vegan-chocolate-batter

A few weeks ago Wholesome Sweeteners sent a generous parcel of sweet goods to Hot Pink HQ. The assortment of organic sugars, sweeteners and flavoured agave has had me re-visiting my favourite recipes as well as creating brand new concoctions to crave. Listen — my punk rock roots don’t allow me to shell a brand name simply because they sent me some free stuff, that’s just not the way I roll. If you see me directly mentioning a brand name on Hot Pink Apron, it’s because I  genuinely dig it and want to share the positive effects.

Now, that I’ve gotten that off my chest, let’s make some magic with those sugars…

The BEST Vegan Chocolate Cupcakes
2014-04-17 11:59:44
Serves 12
These chocolate cupcakes are so light and moist it's like eating a flavourful cloud from candy land. Substitute the flour with an all-purpose gluten free flour and easily have a dessert prepared for the most allergic/intolerant crowd.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
20 min
Total Time
50 min
Prep Time
10 min
Cook Time
20 min
Total Time
50 min
377 calories
48 g
0 g
21 g
3 g
14 g
107 g
214 g
34 g
0 g
6 g
Nutrition Facts
Serving Size
107g
Servings
12
Amount Per Serving
Calories 377
Calories from Fat 178
% Daily Value *
Total Fat 21g
32%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 214mg
9%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
7%
Sugars 34g
Protein 3g
Vitamin A
0%
Vitamin C
1%
Calcium
3%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 can of good quality coconut milk (DO NOT SHAKE before opening), divided for frosting
  2. 3/4 cup Wholesome Sweeteners organic sugar
  3. 1/3 cup coconut oil, melted
  4. 1 1/2 teaspoons cider vinegar
  5. 1 teaspoon vanilla extract
  6. 1 cup all-purpose flour
  7. 1/3 cup organic, fair-trade cocoa powder
  8. 3/4 teaspoon baking soda
  9. 1/2 teaspoon baking powder
  10. 1/4 teaspoon salt
Chocolate Coconut Frosting
  1. the coconut solids, approximately 1/2 cup
  2. 1 Tbsp cocoa
  3. 1 Tbsp Wholesome Sweeteners organic blue agave syrup
Instructions
  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
  2. Scoop out two large spoonfuls -- about 1/2 cup -- of the coconut solids from the top of the can and set in the fridge to keep cool. Pour the remaining coconut solids and liquid "milk" into a large mixing bowl -- there should be about 1 cup worth. In the same mixing bowl, whisk together the coconut milk, sugar, melted coconut oil, vinegar, and vanilla.
  3. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until combined.
  4. Add the dry ingredients to the wet, mixing until just combined. Scoop the batter into each of the prepared tin cups.
  5. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake emerges clean. Let cool completely on a wire cooling rack before frosting.
For the frosting
  1. DO NOT WHISK the ingredients together. Gently fold the cocoa powder and agave into the coconut milk fat solids -- it will become a gelatinous mess if handle too much. Scoop onto each cooled cake. Sprinkle on some coconut flakes and/or sprinkles. Enjoy! xo
By Dana Jackson
beta
calories
377
fat
21g
protein
3g
carbs
48g
more
Hot Pink Apron http://www.hotpinkapron.com/
vegan-cupcake-01  This recipe is really easy to prepare, just remember to fold the frosting together with a spatula instead of whisking with a beater. The coconut fat can’t handle whipping like a butter would. The below pics include the exact same ingredients, the only difference being technique. If your frosting does get a little droopy, place it in the fridge for another 20 minutes or so to cool and solidify.

vegan-cupcake-frosting-02

As I frosted each cupcake and began sprinkling some coconut flakes and rough cut sugars for texture on top, I still had no idea what Alice was creating over at the table. She had been contently painting her requested box the entire time I was baking our cupcakes and who was I to interrupt a (quiet!) artist’s concentration.

vegan-cupcake-05

“Look Mom!” Alice yells from the living room, “Now I can fly anywhere I want go!” 

She had made herself a magical flying machine. Amazing. When it comes to making the very best Vegan Chocolate Cupcakes I’m all for adapting with new ingredients and ratios, but my Alice — this imaginative, creative, incredible little being — well, I hope she never changes. 

My beautiful daydreamer deserved a treat.

alice-box

vegan-cupcake-06

— xxxxx —

What I’m Drinking:

Coffee. As usual. I don’t know if it’s the never ending winter or that I have a severe addiction to caffeine but I just can’t seem to sip enough bold, dark coffee these days. If the day ever comes that I have my very own toy figurine, I vow that it will come with an itty bitty coffee cup attachment to clip onto those little plastic fingers.  

What I’m Listening to:

Hooked on this elegant Rachel Fannan cover of one of my all-time favourite Roy Orbison songs. It’s a good day to be a food + music fan, don’tchya think?

FavoriteLoadingAdd to favorites

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to our vibrant family food blog! Come meet the posse here or here ↓.

Sign up for our mailing list.

Family Favourites:

All The Berries Pavlova

Mom’s Best Banana Cake

Everything I Know About Food Blogging I Learned From Julia Child’s Boeuf Bourguignon

Home, Phở Goodness Sake

Pomegranate Seeds to Homemade Grenadine to Shirley Temples

Instagram Feed Please check your feed, the data was entered incorrectly.
  • Recipe Index
  • Press and Events
  • FAQ
  • Contact

Copyright © 2022 —Hot Pink Apron • All rights reserved.

Genesis Framework • WordPress • Log in