Chocolate Cupcakes with Vanilla Whipped Cream Frosting
By: Home Skillet Co...
Published: Thursday, February 9, 2012 - 7:05am

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.