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Double Dark Chocolate-Coconut Cupcakes

Name: Double Dark Chocolate-Coconut Cupcakes
Prep time: 40 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 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; 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

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Prep 40 min
Total 1 hr 20 min
Servings 12

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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.

By Betty Crocker Kitchens

Updated Mar 5, 2012

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

Make With

Gold Medal Flour

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Cooking Vegan Always read labels to make sure each recipe ingredient is vegan. If unsure about any ingredient or product, check with the manufacturer.
tip 2
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

490 Calories, 24g Total Fat, 3g Protein, 66g Total Carbohydrate, 49g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 490

Calories from Fat: 210

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;