Coconut-Cream-Filled Chocolate Cupcakes
- 1 13.5-ounce can full-fat coconut milk, chilled in the refrigerator overnight
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold coffee or water
- 1/2 cup canola oil
- 2 tablespoons white or cider vinegar
- 2 teaspoons vanilla extract
- Vegan dark-chocolate shavings
- Chill the bowl and the whisk of a stand mixer in the freezer for about 10 minutes. Skim the solidified coconut cream from the chilled can of coconut milk and transfer solids to bowl (don't include any coconut water). Add powdered sugar and whip for a few minutes until the mixture begins to stiffen and has a whipped-cream-like texture. Place whipped coconut cream in a covered container and refrigerate for a few hours or overnight.
- Preheat the oven to 350 degrees . Divide 14 cupcake liners between two 12-cup cupcake pans. In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together coffee, canola oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined, being careful not to overmix the batter.
- Fill cupcake liners two-thirds of the way with batter. Bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out with just a few crumbs clinging to it. Let cupcakes cool completely.
- Fit a piping bag with a small round or Bismarck tip and fill with whipped cream. Insert tip into the center of the top of each cupcake and squeeze bag to fill cupcake with about 2 teaspoons whipped cream. Pipe the top of cupcakes with additional whipped cream and sprinkle with dark-chocolate shavings.
- Courtesy of Chef Chloe Coscarelli, of By Chloe in New York City
Per serving: 215 kcal cal., 10 g fat (2.1 g sat. fat), 31 g carb., 1 g fiber, 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet