Some Favorite Cakes 2

Double Dark Chocolate-Coconut Cupcakes

A dark chocolate cupcake topped with chocolate-coconut frosting and a bonus mini cupcake. The real surprise? It’s an egg-free, dairy-free vegan recipe.

 

Ingredients

Cupcakes

1 1/2 cups Gold Medal® all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup original- or vanilla-flavored soymilk

1/2 cup canola oil or vegetable oil

1 tablespoon cider vinegar

1 1/2 teaspoons vanilla

1/2 cup miniature vegan chocolate chips

Chocolate-Coconut Frosting

1/2 cup vegan vegetable oil spread stick, softened

1/3 cup virgin unrefined coconut oil (solid, not melted)

1 teaspoon vanilla

2 to 4 teaspoons water

3 tablespoons unsweetened baking cocoa

3  cups sifted powdered sugar

Directions

1. Heat oven to 350°F. Line 12 mini and 12 regular-size muffin cups with paper baking cups. In large bowl, using whisk, mix flour, granulated sugar, 1/2 cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1 1/2 teaspoons vanilla. Pour wet mixture into dry mixture; beat with whisk until well mixed. Stir in chocolate chips. Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter among regular-size muffin cups.

2. Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean. Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3. For frosting, in large bowl, beat margarine, coconut oil, 1 teaspoon vanilla and 2 teaspoons of the water with electric mixer on low speed until smooth. Beat in 3 tablespoons cocoa and the powdered sugar, 1 cup at a time. Gradually beat in just enough remaining water until smooth and spreadable.

4. To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting. Garnish with chocolate curls and coconut, if desired.