Chocolate Cupcakes with Vanilla Whipped Cream Frosting – Eat With Your Eyes


Ingredients: 1 teaspoon almond extract,1 teaspoon apple cider vinegar,1 teaspoon baking powder,½ teaspoon baking soda,½ cup brown sugar,½ cup brown sugar,½ cup cocoa powder,¼ cup coconut milk,1 ¼ cup all-purpose flour,¾ cup granulated sugar,2 teaspoons instant coffee granules,½ teaspoon kosher salt,½ cup semi-sweet chocolate chips,3 tablespoons sugar,3 teaspoons vanilla,1 teaspoon vanilla extract,1/3 cup vegetable oil,1 ½ cups whipping cream

  1. To make the cupcakes: Preheat oven to 350.In a small bowl, mix coconut milk and apple cider vinegar together and set aside.In another bowl, whisk together flour, baking powder, baking soda, salt, instant coffee, cocoa powder, and sugars.In a medium bowl, mix together coconut milk and vinegar mixture, vegetable oil, vanilla extract, and almond extract.Stir the dry ingredients into the wet ingredients and mix until combined.Scoop batter into lined muffin tin and bake for about 20 minutes, or until a cake tester comes out clean.Once the muffins have cooled, make the easy ganache and dip the cupcake tops into it.Once they have cooled again, make the whipped cream frosting and top the cupcakes.To make the easy ganache: Using a double boiler, or very carefully in a microwave, melt the chocolate chips with coconut milk.Stir until smooth.To make the whipped cream frosting: Using electric mixer, beat whipping cream, vanilla, and sugar until stiff peaks are formed.


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