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Chocolate Cupcakes (non-dairy)
Decadent chocolate cupcakes with chocolate cream on top and chocolate ganache filling.
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course
Dessert
Cuisine
American
Servings
14
cupcakes
Ingredients
2
eggs
1
cup
sugar
¼
cup
cocoa powder
½
cup
vegetable oil
½
cup
lukewarm water
1
cup
unsweetened desiccated coconut
1
cup
plain flour
1
tablespoon
baking powder
Pinch of salt
For the cream:
whipped coconut cream by
this recipe
with an added 3 tablespoons of instant chocolate pudding powder. --OR---
1
cup
non-dairy heavy cream
3
tablespoon
powdered sugar
3
tablespoon
chocolate instant pudding powder
For filling (optional):
Dark
Chocolate ganache
Extra garnish:
Cut strawberries
Instructions
Heat the oven to 180°C / 350°F with the fan.
In a mixing bowl, mix flour, sugar, baking powder, cocoa powder, salt and
unsweetened desiccated coconut.
Add eggs, oil and water and mix to a unified batter.
Pour the batter into the cupcakes cases up to ¾ height - the cakes will grow in the oven.
Bake for 15 minutes.
Make the dark chocolate ganache.
With a teaspoon, create small holes in each cupcake center.
Fill the holes with the dark chocolate ganache.
For the cream: in a mixer bowl, place non-dairy heavy cream, powdered sugar and instant chocolate pudding powder.
With a whipping attachment, whip the cream until it has stiff peaks.
Transfer the cream to a piping bag with a star nozzle.
Pipe the cream on top of the cupcakes.
Garnish with strawberries.
Have a cupcake and enjoy!
Notes
*if you want the cupcakes to be dairy, just use regular heavy cream instead of non-dairy.