Chocolate Coconut Cupcakes with Chocolate Whipped Cream {Gluten Free, Vegan}

Step 1

Pre-heat oven to 350 degrees F. In a medium sized bowl mix together the flour, cocoa powder, salt, baking soda and baking powder.

Step 2

In a large bowl, cream together the butter, granulated sugar and brown sugar. Next add the apple sauce, vanilla extract, milk and yogurt, beating with an electric mixer between each addition.

Step 3

Carefully mix in the flour mixture, 1/2 at a time and then stir in the shredded coconut.

Step 4

Fill a muffin tin with liners and then us a large ice cream scoop, or a 1/4 measuring cup, to scoop batter into liners. Fill each about 3/4 of the way full. Bake cupcakes until a toothpick inserted in the center comes out clean, about 20 minutes. Let cupcakes cool on a wire rack.

Step 5

Make whipped cream while cupcakes are cooling. Open each can of coconut cream and scoop the solid stuff, leaving all the liquid in the can. Place it in a large bowl and add in the cocoa powder and powdered sugar. Beat with an electric mixer until combined and creamy, 30 seconds – 1 minute.

Step 6

Once cupcakes are completely cooled spread a spoonful of whipped cream on top of each one and sprinkle with shredded coconut, if desired. Once frosted, it’s best to store cupcakes in the refrigerator, or in a cool place. They will keep for up to 3 days but best when eaten soon after making.