I told you before about the whole cupcake-lady-at-church-thing. When the annual Chili Cook-off & Homebrew Competition rolled around, of course I volunteered to bring in some vegan cupcakes for the cupcake bar. I mean — pssssssh. Duh.
A friend shared this recipe for Samoa cupcakes with me. He begged me to make them for him. I should point out that he lives in St. Louis. That’s a bit of a trek from the East coast. In lieu of cupcake delivery, I promised him some Facebook foodp*rn.
Anywho, these cupcakes are just a simple chocolate batter with a delicious top.
Chocolate Cupcake Batter
- 1 C full-fat coconut milk
- 1 tsp apple cider vinegar
- 3/4C sugar
- 1/3C canola oil
- 2 tsp vanilla extract (or coconut extract, if you wanna get fancy!)
- 1C AP flour
- 1/3C extra-dark cocoa
- 1 tsp instant espresso powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat the oven to 350F and line a 12-ct cupcake tin. Whisk together milk and vinegar and set aside. In a large bowl, beat sugar, oil, and vanilla until combined. Add the milk mixture and beat until foamy.
Sift together flour, cocoa, espresso powder, baking powder and soda, and salt. Add the dry ingredients to the wet in two batches, beating so no large lumps remain. Fill liners 2/3 full. Bake 18-22 minutes.
- 1/2 recipe coco-caramels (8-10 oz)
- 3 C shredded coconut (I used sweetened, but use unsweetened if you prefer), toasted
- 1/4 tsp sea salt
- 2-3 T coconut milk
Break up the caramel and place in a large microwave-safe bowl with coconut milk and salt. Cook on high for 3-4 minutes, stopping to stir every minute or so to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Allow to cool slightly before spreading on cupcakes. If the mixture begins to firm up too much, microwave it for about 30 seconds to soften it enough for spreading. I used about 2T topping per cupcake, spreading it on with a small spreader.
- 8 oz chocolate chips (I use Enjoy Life brand)
Place the chips in a piping bag or Ziploc bag. If in a piping bag, stand it up in a large microwave-safe drinking glass. If a Ziploc, make sure it’s sealed. Microwave on medium power for 30 seconds at a time, squeezing the chocolate between each zap. Once melted, snip the end of the pastry bag or the corner of the Ziploc and drizzle over your cupcakes.
Voila! Beautiful, delicious perfection.