Chocolate Cupcakes with Vanilla Whipped Cream Frosting

Ingredients

Cupcakes
1 cup coconut milk
1 teaspoon apple cider vinegar
1 ¼ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons instant coffee granules
heaping ½ cup cocoa powder
¾ cup granulated sugar
½ cup brown sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract
Easy Ganache
¼ cup coconut milk
½ cup semi-sweet chocolate chips
Whipped Cream Frosting
1 ½ cups whipping cream
3 teaspoons vanilla
3 tablespoons sugar

Preparation

1
To make the cupcakes: Preheat oven to 350.
2
In a small bowl, mix coconut milk and apple cider vinegar together and set aside.
3
In another bowl, whisk together flour, baking powder, baking soda, salt, instant coffee, cocoa powder, and sugars.
4
In a medium bowl, mix together coconut milk and vinegar mixture, vegetable oil, vanilla extract, and almond extract.
5
Stir the dry ingredients into the wet ingredients and mix until combined.
6
Scoop batter into lined muffin tin and bake for about 20 minutes, or until a cake tester comes out clean.
7
Once the muffins have cooled, make the easy ganache and dip the cupcake tops into it.
8
Once they have cooled again, make the whipped cream frosting and top the cupcakes.
9
To make the easy ganache: Using a double boiler, or very carefully in a microwave, melt the chocolate chips with coconut milk.
10
Stir until smooth.
11
To make the whipped cream frosting: Using electric mixer, beat whipping cream, vanilla, and sugar until stiff peaks are formed.

About

These cupcakes are all about the contrast – a rich chocolaty cake topped with a whipped cream frosting full of vanilla flavor. Mmm, vanilla whipped cream…Ok, so I’m not going to lie. I’m pretty sure the cupcake is being used purely as a vessel for the whipped cream topping. It is just so vanilla-y and light, we can’t stop eating it.

Yield:

12

Added:

February 9, 2012

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