Queen of vegan cupcakes Chloe Coscarelli shares her scrumptious, award-winning recipe for this chocolate twist on strawberry shortcakes.
What you want:
For the cupcakes:
1½ cups all-purpose flour
1 cup sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup canned full-fat coconut milk, stirred nicely
½ cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
For the frosting:
2 cups vegetable shortening
4 cups powdered sugar
1 teaspoon vanilla extract
Almond milk, as wanted
For the garnish:
1½ cups hulled, sliced contemporary strawberries
Powdered sugar
What you do:
- For the cupcakes, preheat oven to 350 levels. Line two 12-cup muffin pans with 14 cupcake liners.
- In a big bowl, whisk flour, sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk coconut milk, oil, vinegar, and vanilla. Add moist components to dry, and whisk till simply mixed. Don’t overmix.
- Fill cupcake liners about two-thirds full with batter. Bake 20 minutes, or till toothpick inserted into heart of cupcake comes out clear.
- For the frosting, in a stand mixer fitted with a whisk attachment, beat shortening till easy. With mixer operating on low, add powdered sugar and vanilla, and beat to include. Beat on excessive for two minutes extra, till mild and fluffy. If wanted, add a little bit almond milk to skinny frosting.
- When cupcakes have cooled fully, slice off prime of every cupcake and reserve. Unfold a layer of frosting on prime of lower aspect of cupcake, beautify with sliced strawberries, and change prime of cupcake. Mud with powdered sugar, then prime with a dollop of frosting and some extra slices of strawberry. Repeat with remaining cupcakes.
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