Chocolate Cupcakes (non-dairy)
Decadent chocolate cupcakes with chocolate cream on top and chocolate ganache filling.
unsweetened desiccated coconut
Pinch of salt
For the cream:
whipped coconut cream by
with an added 3 tablespoons of instant chocolate pudding powder. --OR---
non-dairy heavy cream
chocolate instant pudding powder
For filling (optional):
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!
*if you want the cupcakes to be dairy, just use regular heavy cream instead of non-dairy.