Double Chocolate Cupcakes with Chocolate Coconut Whip

Double Chocolate Cupcakes with Chocolate Coconut Whip

Light and fluffy chocolate cupcakes with a melting chocolate centre topped with smooth and creamy chocolate coconut whipped vegan “buttercream”. These cupcakes are a treat for the whole family and are really easy to make.

I cannot believe this is my first cupcake recipe on the blog. After many cakes, muffins, cookies and cheesecakes, here it is. A deliciously decadent and secretly simple cupcake recipe. This comes together quickly, bakes in less than 20 minutes – the hardest part is letting them cool to frost them.

Double Chocolate Cupcakes with Chocolate Coconut Whip

Double Chocolate Cupcakes with Chocolate Coconut Whip

When I presented these Double Chocolate Cupcakes with Chocolate Coconut Whip to my family, they loved them. “They taste like proper chocolate cupcakes” were the exact words that my brother used. I’ll take that as a compliment, especially as I have reduced the sugar a little compared to “normal” cupcakes and they are filled with caramel rich coconut sugar which is un-refined as well as healthy fats from simple coconut cream and oil as opposed to butter. Plus raw cacao is certainly a superfood in my eyes, so you can really have your cupcake and eat it too!

Double Chocolate Cupcakes with Chocolate Coconut Whip

Double Chocolate Cupcakes with Chocolate Coconut Whip

Double Chocolate Cupcakes with Chocolate Coconut Whip

Double Chocolate Cupcakes with Chocolate Coconut Whip

The cupcake mixture is inspired by my Vegan Vanilla Cake as I love the light and airy texture from the vegan buttermilk. Simply add some vinegar or lemon juice to plant-based milk and let it sit or curdle. Stir through with the melted coconut oil and the dry ingredients.

The magic centre takes these chocolate cupcakes to the next level and they melt in your mouth. Plus, they are a lovely little surprise for your guests. Fill the cases halfway, add a spoon of the chocolate spread or jam and top with more cupcake batter – that’s all there is to it.

The third chocolate element is the chocolate coconut whip which is very similar to a chocolate-infused buttercream.

Double Chocolate Cupcakes with Chocolate Coconut Whip

Double Chocolate Cupcakes with Chocolate Coconut Whip

Instead of butter, it relies on the solid part (or cream) from a tin of coconut milk. Whisk this up until light and airy and stir in the icing sugar and cacao powder and let it rest to thicken up. Pipe over the cooled cupcakes and decorate with a little more chocolate!

These Double Chocolate Cupcakes with Chocolate Coconut Whip are a real winner and are easy to make. They can be adapted to be gluten-free if you use your favourite GF self-raising flour blend although I haven’t tried this. They are naturally vegan, dairy-free and totally delicious. Whip these up for friends, family, cake sales and potlucks and you’ll make lots of friends.

If you are looking for more simple bakes, how about my Biscoff Cookie Banana Bread, Tiramisu Chocolate Chip Donuts or Chocolate Chunk Oat Cookies.

Double Chocolate Cupcakes with Chocolate Coconut Whip

  • Servings: 10-12
  • Difficulty: easy
  • Print

Light and fluffy chocolate cupcakes with a melting chocolate centre topped with smooth and creamy chocolate coconut whipped vegan “buttercream”. These cupcakes are a treat for the whole family and are really easy to make.

Ingredients

  • Cupcakes:
  • 240ml plant-based milk
  • 2 tsp coconut vinegar (or apple cider or white vinegar or lemon juice)
  • 60g coconut oil, melted
  • 210g self-raising flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 2 tbsp raw cacao powder
  • 80g coconut sugar
  • 5 tsp chocolate coconut jam or chocolate spread
  • Chocolate Coconut Whip:
  • 1 tin coconut milk, chilled
  • 200g icing sugar
  • 2 tbsp raw cacao powder
  • 10-12 squares of chocolate

Directions


1. Preheat the oven to 160 Fan/180*C and line 10-12 cupcake holes with cases.
2. Add the coconut vinegar to the milk and allow to sit for 10 minutes to curdle.
3. Stir together the self-raising flour, bicarbonate of soda, baking powder, cacao powder and coconut sugar. Pour in the curdled milk and melted coconut oil and whisk to combine.
4. Fill each cupcake ½ way, add in ½ tsp chocolate coconut jam or spread to the centre and top each one with more cupcake batter.
5. Bake for 15-20 minutes, until firm to touch. Allow to cool fully on a wire rack.
6. Prepare the chocolate coconut by scooping out the solid part of the coconut in and placing into a mixing bowl. With an electric whisk, whisk until creamy. Add in the icing sugar and cacao and whisk again until thick and glossy. Place in the fridge to firm up for 20 mins.
7. Pipe or spread the chocolate coconut whip onto the cupcakes, top with a piece of chocolate and enjoy.
Double Chocolate Cupcakes with Chocolate Coconut Whip

Double Chocolate Cupcakes with Chocolate Coconut Whip

 

I can’t wait to hear what you think of these Double Chocolate Cupcakes with Chocolate Coconut Whip. Please do let me know in the comments below and let me know if you make them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With chocolate cupcake love x

p.s. I made this recipe in collaboration with my favourite coconut suppliers Coconut Merchant to celebrate cupcake week. I love their range of products I’ve used here – and this post is not sponsored or paid for.

18 thoughts on “Double Chocolate Cupcakes with Chocolate Coconut Whip

  1. sophielol says:

    Divine and I am literally drooling! Your Double Chocolate 🍫 Coconut cupcakes look amazing. Such stunning photography Amy and is this recipe easy to do for s beginner cook like me lol 😂. I would definitely burn them in the oven and oh my the gooey chocolate inside is so memorising for sure. I am non vegan 🌱 but I love vegan foods so much and this literally does say thst vegans food is so delicious 😋 xxxx I so want to bake these right now and I so need to try Coconut Merchsnt Company, I have spoken to them at London food events before. You are such a great friend to me Amy. You are such a inspiration to me, I so hope I can stet cooking more and stet my own/food and lifestyle Instagram page like you. I so want to stet my own food blog as well. 🙉👩🏻‍🍳💙🌱😋Wish me luck and thanks so much for your continuous support . So sorry my comments on here and on insta like essays I do apologise xxxx
    Definitely agree to your friend Celine @blueberrysmiles22 they are Devine and the middle choc looks epic

    Liked by 1 person

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