If you float around our blog long enough, you’ll see that it must be Valentine’s Day! For me, feeding my wife and kids delectable treats and nourishing food, is a big part of the way I show my love. Their excitement when they take a bite of something they truly enjoy just gets me every time.
To celebrate the day of love, I made a family favorite – brisket with mashed potatoes. For dessert, a new treat – fudgy vegan chocolate cupcakes with whipped cream filling!
These cupcakes are beyond delicious – super moist, fudgy, “yes, I’ll have another” good!
So, throw your apron on, whip up a batch, and love the one your with ♥
Note: The original recipe was created by the Clean Dish and was shared via Primally Inspired.
Here’s my lightly adapted version with a twist.
Fudgy Vegan Chocolate Cupcakes with Whipped Coconut Cream
Yields 6 regular cupcakes
Gluten Free • Grain Free • Soy Free
Dairy Free • Vegan • Paleo Friendly
Use This...
3 cups (11.1oz) almond flour
1/3 cup (1.2oz) fair trade baking cocoa
2 teaspoons baking soda
1/2 cup + 1 tablespoon (6.2oz) local organic maple syrup
1/4 cup (1.7oz) organic coconut oil, melted
1/4 cup (2.2oz) unsweetened applesauce (I use homemade)
2 tablespoons organic apple cider vinegar
2 cans of full fat coconut milk (for whipped cream), chilled in fridge overnight
1/2 – 1 teaspoon vanilla, optional
Do This...
Preheat oven to 325°. Line baking cups with liners and set to the side.
In a medium size bowl, measure and mix all dry ingredients together.
In a small-medium bowl, measure and mix all wet ingredients together.
Pour wet ingredients into dry ingredients and mix to combine.
Scoop batter into muffin lined pan.
Bake for 20-22 minutes, or till toothpick clean.
Let cool completely.
Now make the whipped cream…
Open chilled coconut milk cans, carefully scoop out the thick/solid cream into a small-medium bowl.
Using a hand or stand mixer, beat cream till fluffy and whipped cream like.
Add vanilla and whip to combine.
Gently, poke holes in the center of your cupcakes.
Fill pastry bag with whipped cream and shoot cream into cupcake, careful not to crack cupcake. Give the pastry bag a little swirl action to make it look “fancy”.
Decorate with a tie-dyed chioggia beet heart ♥
*Radical Homemaker Quick Tips*
These are really easy and fast to whip up. Feel free to make a day or two ahead.
Store in the fridge, eat cold or let sit on counter for 15-20 minutes.
The tie-dyed beets are called Chioggia beets – from the Italian coastal town of Chioggia. To make heart-beets, just slice the beet and use a heart shaped metal candy/cookie cutter.
Just made the vegan chocolate cupcakes. They are so delicious! And I love the idea with the heart shaped beet slices. Thanks for sharing this recipe!
Hi Gudrun!
I’m so happy you made them and like them 🙂 I love how moist and fudge-like they are. Yes, the heart beets are super cute and make a great decoration. Enjoy!