Chocolate Cream Cupcakes

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  • I found this recipe on Courtney’s Homestead but I did change it a little bit.
  • plant based, dairy free, egg free, refined sugar free, absolutely delicious, we loved this recipe.
  • 12 cupcakes
  • Chocolate cake ingredients
  • 1 cup plant milk
  • 1 tsp white vinegar
  • 1 1/4 cup flour (I used sprouted whole wheat flour)
  • 1 cup organic sugar or your sweetener of choice
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup coconut cream
  • 1 Tbsp pure vanilla
  • Cream Filling ingredients
  • 1/2 cup coconut cream (we used a combo of coconut oil, butter & milk)
  • 1 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp plant milk
  • Chocolate Ganache Ingredients
  • 1/2 cup plant based chocolate chips
  • 2 Tbsp plant milk
  • Instructions
  • Preheat oven to 350 degrees. Line a muffin tin with liners and set aside.
  • Use mixer with paddles. Put all cupcake ingredients in mixer bowl and start on low and then medium until completely smooth. Pour into muffin tin, it should be 12 cupcakes. Cook for 18-20 minutes. Check with a toothpick inserted in the middle. When it comes out clean they are done.
  • Make the filling while the cupcakes are baking. Use a clean mixing bowl and the whisk attachment and whisk until fluffy. Refrigerate the filling until the cupcakes are cool.
  • When the cupcakes are cool, you can put the filling in. We used a large straw or small spoon to poke a hole in the middle of the cupcake. Next I filled a bag with the filling and cut a hole in the corner and squeezed the filling in the middle. I used a spoon to smooth the filling at the top.
  • Make the chocolate ganache, put the ingredients into a small bowl and heat in the microwave at 30 second intervals, stirring between until melted. Do not overcook. It will look like it wont mix, but it will continue to mix as you stir it. Refrigerate for 5 minutes. Dip the cupcakes into the ganache and flip over quickly. Let them dry.
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