| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 25 min |
| Yield: | 40 mini cupcakes or 16 regular cupcakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- Frosting, recipe follows
- 1 1/2 cups hulled and sliced fresh strawberries
- Confectioners sugar, for garnish, optional
- 4 cups confectioners’ sugar, preferably organic
- 1/2 cup margarine (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated Buttery Spread) OR 1/2 cup refined coconut oil, room temperature
- 1 tablespoon vanilla extract
- 1/4 cup water
Instructions
- Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners.
- Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.
- Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using.
- Combine the confectioners’ sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 146 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 80 mg |
Reviews
Very good cupcake. They are light, not heavy or dense, and have big chocolate flavor. I only cooked them for 20 minutes and used homemade whipped cream instead of the icing. This is a recipe I will make again!
will be making for cupcake wars competition at school!! 😀 (will let you know how it works out ya’ll) I am a student at a culinary school and this recipe was super helpful. Not to mention the presentation was delightful in the photo above!
It worked! It tastes very good. You should only bake it for 20 minutes and put less water in the frosting than it says in the recipe. It is a treat for those of us that are vegan.
It was horrible! Bland. Taste like play dough. Dry like brick.And don’t add the 1/4 cup of water to the frosting mix; it turns to watery substance. The chocolate was watered down. It was not the recipe for a rich chocolate dessert. It was a formula for disaster. Poorly constructed!! I hated them!! Wasted time and money!!! This was supposed to be my valentines day dessert and we whound up with nothing but a dirty kitchen and some dry, bland cupcakes with no icing.
Great recipe. Very easy to make and tasted great. I didn’t have any problems with the frosting..I might prefer whipped cream over this frosting for this particular cupcake, but I think I will be using this frosting recipe for other cupcakes. :
Well I was totally surprised how easy it was and great tasting. I belong to a Club and we had our Cupcake Wars and I won.
Thank You So Much For Not Only Recipe but the Picture as well. I won both in Presentation and Taste.
Yeah Me and Yeah To Food Network.
Thank You So Much For Not Only Recipe but the Picture as well. I won both in Presentation and Taste.
Yeah Me and Yeah To Food Network.
Taste was great! I made this for a friend who does not eat any dairy. First of all they did not rise enough to have tops that I could cut off, so i just put a strawberry slice on top, piped out my icing and topped with another strawberry. Presentation was adorable. Also since I used coconut oil for my icing it was hard to find a good temperature that would both pipe easily but not simle melt all over the cakes at room temperature. But they were a hit anyway at the party!
This recipe is delicious! I liked these cupcakes better than ones made with eggs and dairy. Didn’t use the frosting based on the reviews…but the batter and combo with the strawberries was a bit hit at our party!
This recipe for the cake was very easy to make and was very good. But i have to give it four stars although I almost gave it three stars because the frosting recipe was horrible and completely watered down and the ingredients did not mix well at all. I had to run back to the store to redo the frosting again however this time I got it off another website which turned out to be really good.
I probably would make it again but try out a different frosting.
I probably would make it again but try out a different frosting.
*** If you do decide to make this cupcake i strongly suggest you do not follow the frosting recipe***
I think this recipie was awsome! The cake its self was amazing but the frosting did’nt tern out the way i hoped! The frosting looked watered down and looked bad but i think it was just the way i put it together. This recipie was awsome i will make this again and next time, do it right!!!!