Name: Chocolate Coconut Cupcakes with Chocolate Whipped Cream {Gluten Free, Vegan}
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups Enjoy Life Foods Gluten Free All Purpose Flour Mix; 1 cup cocoa powder, sifted; ½ teaspoon salt; 1½ teaspoons baking soda; 1 teaspoon baking powder; 1 cup vegan butter, softened; ¾ cup granulated sugar; ⅔ cup packed light brown brown sugar; 1/2 cup unsweetened apple sauce (or 2 eggs if not making vegan); 2½ teaspoons vanilla extract; 1 cup unsweetened non-dairy milk, your favorite kind; 1 cup plain non-dairy yogurt, I used coconut yogurt; 1 1/2 cups unsweetened shredded coconut; 2 (15 oz) cans coconut cream, or coconut milk that has been refrigerator overnight; 1/4 cup powdered sugar; 2 tablespoons cocoa powder, sifted

Ingredients

Scale

2 cups Enjoy Life Foods Gluten Free All Purpose Flour Mix
1 cup cocoa powder, sifted
½ teaspoon salt
1½ teaspoons baking soda
1 teaspoon baking powder
1 cup vegan butter, softened
¾ cup granulated sugar
⅔ cup packed light brown brown sugar
1/2 cup unsweetened apple sauce (or 2 eggs if not making vegan)
2½ teaspoons vanilla extract
1 cup unsweetened non-dairy milk, your favorite kind
1 cup plain non-dairy yogurt, I used coconut yogurt
1 1/2 cups unsweetened shredded coconut

Chocolate Whipped Cream:

2 (15 oz) cans coconut cream, or coconut milk that has been refrigerator overnight
1/4 cup powdered sugar
2 tablespoons cocoa powder, sifted

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Instructions

Pre-heat oven to 350 degrees F. In a medium sized bowl mix together the flour, cocoa powder, salt, baking soda and baking powder.
In a large bowl, cream together the butter, granulated sugar and brown sugar. Next add the apple sauce, vanilla extract, milk and yogurt, beating with an electric mixer between each addition.
Carefully mix in the flour mixture, 1/2 at a time and then stir in the shredded coconut.
Fill a muffin tin with liners and then us a large ice cream scoop, or a 1/4 measuring cup, to scoop batter into liners. Fill each about 3/4 of the way full. Bake cupcakes until a toothpick inserted in the center comes out clean, about 20 minutes. Let cupcakes cool on a wire rack.
Make whipped cream while cupcakes are cooling. Open each can of coconut cream and scoop the solid stuff, leaving all the liquid in the can. Place it in a large bowl and add in the cocoa powder and powdered sugar. Beat with an electric mixer until combined and creamy, 30 seconds – 1 minute.
Once cupcakes are completely cooled spread a spoonful of whipped cream on top of each one and sprinkle with shredded coconut, if desired. Once frosted, it’s best to store cupcakes in the refrigerator, or in a cool place. They will keep for up to 3 days but best when eaten soon after making.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert, Gluten Free, Dairy Free, Vegan