Chocolate Strawberry Shortcake Cupcakes - Vegan

By mariannefeldman

Ingredients

• 1 1/2 1 ½ cups all-purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 ½ teaspoon salt
• 1 cup coconut milk
• 1/2 ½ cup vegetable oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder
• Frosting, recipe below
• 1 1/2 1 ½ cups hulled and sliced fresh strawberries
• Confectioners’ sugar, for garnish

Details

Servings 1
Adapted from chefchloe.com

Preparation

Step 1

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Directions

Preheat oven to 350 degrees F and line a 12-cup cupcake pan with paper liners.

Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth.

Pour the wet mixture into the dry mixture and mix with a fork or small whisk.

Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full. Bake for about 20 minutes, or until an inserted toothpick comes out clean.

Once the cupcakes are completely cooled, slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners’ sugar.
*Frosting

Ingredients:

4 cups confectioners' sugar, preferably organic

1/2 cup non-hydrogenated shortening (refined coconut oil at room temperature OR vegan margarine will also work)

1 tablespoon vanilla extract

¼ cup water

Procedure:

Combine the confectioners' sugar, coconut oil, and vanilla extract in the bowl of a stand mixer.

Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency. NOTE: You probably will not use all the water. Simply add as needed while beating.

Directions

Preheat oven to 350 degrees F and line a 12-cup cupcake pan with paper liners.

Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth.

Pour the wet mixture into the dry mixture and mix with a fork or small whisk.

Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full. Bake for about 20 minutes, or until an inserted toothpick comes out clean.

Once the cupcakes are completely cooled, slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners’ sugar.
*Frosting

Ingredients:

4 cups confectioners' sugar, preferably organic

1/2 cup non-hydrogenated shortening (refined coconut oil at room temperature OR vegan margarine will also work)

1 tablespoon vanilla extract

¼ cup water

Procedure:

Combine the confectioners' sugar, coconut oil, and vanilla extract in the bowl of a stand mixer.

Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency. NOTE: You probably will not use all the water. Simply add as needed while beating.