Chocolate-Coconut Cupcakes

by freshfitfabulous

If you think you’ve tried the world’s most delicious cupcake, think again! This amazing recipe was given to me by my friend Ena’s, very health conscious mother, Zumreta. I am not vegan myself, but when you can eat a cupcake this delicious that contains no animal products, why not? Here is the recipe for the worlds yummiest and guilt-free cupcake:

Ingredients for cupcakes (serves 12) :

• 1 cup non-dairy milk (almond or coconut)
• 1 cup of coconut sugar
• 1/3 cup coconut oil (melt before use) – you can substitute with any other oil
• 1 tbsp apple cider vinegar
• 1 tbsp pure vanilla extract
• 1 1/5 cup of all purpose flour (can substitute with gluten-free)
• 1/3 cup cocoa powder or carob powder
• 1 tsp baking soda
• 1/4 tsp salt
• Vegan chocolate chips

Ingredients for icing:

• 1 cup of full fat coconut milk
• 1 tbsp of pure maple syrup
• 1/2 tsp pure vanilla extract
• Coconut flakes

Directions for cupcakes:

• Preheat the oven to 350F and line a cupcake pan with cupcake liners
• Mix together milk, oil, sugar, apple cider vinegar and vanilla extract
• Add in flour, cocoa powder, baking soda and salt and mix well until you reach a smooth batter
• Spoon the batter into the prepared cupcake pan and put 1-2 chocolate chips in the middle
• Bake for 22 minutes

Directions for icing:

• Chill the coconut milk overnight
• Scoop the thickened cream and mix with the maple syrup and vanilla
• Ice the cupcakes and sprinkle with coconut flakes

These cupcakes are best kept in the refrigerator because the icing melts fairly quick.

I hope you love them as much as my family did 🙂 Thank you Zumreta & Ena!