These vegan vanilla coconut milk cupcakes are rich, flavorful and topped off with a dollop of chocolate whipped coconut cream.
Here’s a secret about what goes through my head when I try a new recipe. Maybe other food bloggers can relate. Okay, so when it’s time to taste the result, I’m usually not alone. In fact I’m ideally not alone, as I want an unbiased opinion on my food. Most of the time I’m dining beside my boyfriend, but my family or some friends might also be involved. I never tell any of my co-diners this, but I always try to take the first bite. See, I’m a little nervous. This is some food, a recipe, my recipe, that nobody has ever tasted. What if it sucks? That does happen. I usually have a pretty good idea of how something will turn out, but every now and then I get a sad surprise. I don’t really know my logic behind the whole first bite thing, but perhaps a part of me imagines that if the recipe is bad I’ll have a chance to stop the other person from eating before the damage is done. Yeah, that’s it. I can see myself diving across the table in slow motion, flinging the fork from in front of the other person’s eager mouth. This precise scenario hasn’t happened. Yet.
I get especially nervous when feeding more than one person. Even more nervous when serving baked goods that don’t lend themselves to easy tasting during cooking. So as you can maybe imagine, I was a ball of nerves when I fed my family these coconut milk cupcakes.
They loved them! I loved them too! The whole tasting process made me wish I’d tried this out a long time ago, and I’ve had this recipe in mind for a long time. Baking experiments make me nervous though, and there’s usually so much trial and error involved that I just don’t feel like dealing with it.
Now let me tell you why these are awesome. First, the cake. I took the safe route and adapted an existing vanilla cupcake recipe. I still had my doubts, as coconut milk is way heavy and could result in some seriously unexpected results. They were fantastic though. Yes, you can taste the coconut milk, and yes, it changes the consistency. The resulting cake was rich and moist. Think pound cake in cupcake form, but with coconutty flavor and essence. In fact, I might have to try this recipe as a pound cake some time soon.
Second, the frosting. This frosting haunts my dreams. When I first discovered coconut whipped cream I was all like “Oh, cool, this is pretty good.” When I added cocoa powder I nearly lost it. It is that good. I should never make this frosting again. I know I will though…okay, I already did. I had no choice. I’ll tell you about my second experience with this frosting soon.
Vanilla Coconut Milk Chocolate Whipped Coconut Cream Cupcakes
Vanilla Coconut Milk Cupcakes
- 1 cup all purpose flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 1/2 cup sugar
- 2 tbsp. coconut oil melted
- 3/4 cup coconut milk
- 1/4 cup water
- 1 tsp. vanilla extract
- 1/2 tsp. white vinegar
Chocolate Whipped Coconut Cream Frosting
- 14 oz. can coconut cream see note, refrigerated overnight
- 1/2 cup cocoa powder
- 3/4 cup powdered sugar
Make the Cupcakes
- Preheat oven to 365. Line 10 cupcake tins with papers.
- In large mixing bowl, stir together flour, baking powder, salt and sugar.
- Add in remaining ingredients and beat with mixer until well blended.
- Divide batter among lined cupcake tins.
- Bake 22-25 minutes, or until toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and transfer to cooling rack. Cool completely before frosting.
Make the Frosting
- Open up your can of coconut cream and transfer only the solids to a mixing bowl. Discard any water. Beat on high speed with an electric mixer until light and fluffy, about a minute or so.
- Add cocoa powder and powdered sugar, about a third at a time, and beat well between additions. Continue beating until completely blended, smooth and creamy.
Coconut cream, as opposed to coconut milk, has almost all of the water removed. You can find coconut cream at Trader Joe's, online, and probably at some supermarkets as well. Though most of the water is removed, I still suggest chilling it overnight in order to squeeze that last bit out and get the best results. If you don't have coconut cream close at hand, you can get away with using a can of coconut milk. There will be at bit more water, but not enough to have a major effect on your results.