Mocha Cupcakes with Vegan Cream Filling
Refined sugar-free, dairy-free, high antioxidant, heart-healthy, gluten free, vegetarian
This is a classic, American-style chocolate cake—dense, moist and dark. But my cupcakes come with a surprise inside: VEGAN whipped cream filling! This recipe makes such perfect, moist cupcakes thanks to olive oil and an entire cup of coffee. No one will ever suspect they are healthy since I am using only coconut sugar as a sweetener which is not only low-glycemic but also retains quite a bit of the nutrients found in the coconut palm tree. Finally, I capped off each cake with a melted dark chocolate jacket to hide the surprise cream inside this beautiful pastry.
Mocha Cupcakes with Vegan Cream Filling
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2022
Ingredients
2 cups coconut sugar
2 cups brown rice flour
2/3 cup cocoa powder
1/2 cup oat flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet
1 cup plant-based milk
2 large eggs
1/2 cup olive oil
1 tablespoon vanilla extract
1 cup hot strong coffee
Vegan whipping cream
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 16 cakes
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Instructions
1. Preheat oven to 350ºF/180ºC. Line two 12-count cupcake tin with 16 paper cupcake liners.
2. In a large-sized mixing bowl whisk sugar, rice flour, cocoa, oat flour, baking powder, baking soda and salt to combine.
3. Add milk, eggs, olive oil and vanilla and beat with a hand mixer on medium speed for 2 minutes into a frothy, light batter. Stir in hot coffee until well incorporated.
4. Pour the batter into the cupcake tins, filling 12 total cakes. Bake for 16 minutes, checking with a toothpick to see if it comes out mostly clean.
5. Once cupcakes are completely cool, make a small hole inside the top of each cake and remove that piece of cake. Fill with vegan whipping cream. Place cupcakes in freezer for 20 minutes.
6. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time. Remove, stir to combine into a glossy, smooth chocolate coating.
7. Remove cakes from freezer. Turn a cake upside down and dip the top into the melted chocolate to coat. Repeat with 16 cakes. Sprinkle large crystal salt on tops. Allow the chocolate to set and salt to stick.
Photos by Brian Byllesby
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