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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