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Double Dark Chocolate-Coconut Cupcakes

  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 12

A dark chocolate cupcake topped with chocolate-coconut frosting and a bonus mini cupcake. The real surprise? It’s an egg-free, dairy-free vegan recipe. ...MORE+ LESS-

Ingredients

Cupcakes

1 1/2
cups Gold Medal™ all-purpose flour
1
cup granulated sugar
1/2
cup unsweetened baking cocoa
1
teaspoon baking soda
1/2
teaspoon salt
1
cup original- or vanilla-flavored soymilk
1/2
cup canola oil or vegetable oil
1
tablespoon cider vinegar
1 1/2
teaspoons vanilla
1/2
cup miniature vegan chocolate chips

Chocolate-Coconut Frosting

1/2
cup vegan vegetable oil spread stick, softened
1/3
cup virgin unrefined coconut oil (solid, not melted)
1
teaspoon vanilla
2
to 4 teaspoons water
3
tablespoons unsweetened baking cocoa
3
cups sifted powdered sugar

Steps

Hide Images
  • 1
    Heat oven to 350°F. Line 12 mini and 12 regular-size muffin cups with paper baking cups. In large bowl, using whisk, mix flour, granulated sugar, 1/2 cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1 1/2 teaspoons vanilla. Pour wet mixture into dry mixture; beat with whisk until well mixed. Stir in chocolate chips. Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter among regular-size muffin cups.
  • 2
    Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean. Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    For frosting, in large bowl, beat margarine, coconut oil, 1 teaspoon vanilla and 2 teaspoons of the water with electric mixer on low speed until smooth. Beat in 3 tablespoons cocoa and the powdered sugar, 1 cup at a time. Gradually beat in just enough remaining water until smooth and spreadable.
  • 4
    To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting. Garnish with chocolate curls and coconut, if desired.

Expert Tips

  • Cooking Vegan Always read labels to make sure each recipe ingredient is vegan. If unsure about any ingredient or product, check with the manufacturer.
  • Sugar granule size can differ among manufacturers. Be sure to use a fine crystal granulated sugar for the cupcakes; coarse crystal sugars do not dissolve as easily during baking.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
280mg
12%
Potassium
120mg
3%
Total Carbohydrate
66g
22%
Dietary Fiber
2g
11%
Sugars
49g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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