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Double Dark Chocolate-Coconut Cupcakes
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Prep Time:
40 minutes
Total Time:
1 hour 20 minutes
Decadent dark chocolate cupcakes with chocolate-coconut frosting, and a cute mini cupcake. Surprise - this vegan recipe is egg-free and dairy-free!
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 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
  • 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
Instructions:
  • Preheat oven to 350°F. Line a total of 24 muffin cups - 12 miniature and 12 regular - with paper baking cups. In a large bowl, whisk together flour, granulated sugar, 1/2 cup cocoa, baking soda, and salt. In a medium bowl, whisk together soymilk, canola oil, vinegar, and 1 1/2 teaspoons vanilla. Combine wet mixture with dry mixture until well mixed. Fold in chocolate chips. Fill miniature muffin cups with 1 level measuring tablespoon of batter each, then distribute the remaining batter among the regular-size muffin cups.
  • For mini cupcakes, bake for 12-16 minutes until a toothpick inserted in the center comes out clean. For regular-sized cupcakes, bake for 22-26 minutes until a toothpick inserted in the center comes out clean. Allow them to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely for about 30 minutes.
  • In a large bowl, use an electric mixer on low speed to blend margarine, coconut oil, 1 teaspoon of vanilla, and 2 teaspoons of water until smooth. Mix in 3 tablespoons of cocoa and powdered sugar, adding 1 cup at a time. Slowly incorporate the rest of the water until the frosting reaches a smooth and spreadable consistency.
  • To create cupcake stacks, discard paper baking cups. Swirl frosting on a regular-size cupcake. Place a mini cupcake on top and frost it. Repeat with the rest of the cupcakes and frosting. Decorate with chocolate curls and coconut flakes, if desired.

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