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+ servings
5 from 1 vote
Vanilla Coconut Milk Chocolate Whipped Coconut Cream Cupcakes
These vegan vanilla coconut milk cupcakes are rich, flavorful and topped off with a dollop of chocolate whipped coconut cream.
Course: Dessert
Servings: 10
Author: Alissa
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
  1. Preheat oven to 365. Line 10 cupcake tins with papers.
  2. In large mixing bowl, stir together flour, baking powder, salt and sugar.
  3. Add in remaining ingredients and beat with mixer until well blended.
  4. Divide batter among lined cupcake tins.
  5. Bake 22-25 minutes, or until toothpick inserted into the center of a cupcake comes out clean.
  6. Remove from oven and transfer to cooling rack. Cool completely before frosting.
Make the Frosting
  1. 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.
  2. 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.
Recipe Notes

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.