Chocolate Cupcakes with Banana-Coconut Frosting

>> Thursday, December 10, 2009

As mentioned in my post about substitutions for commons ingredients in vegan baking, I'm a bit obsessed with coconut milk in baked goods -- it makes them moist, but not too moist. Dense, but not too dense. And the flavor is light, but noticeable. As well, those of you who read regularly will soon find out that I use alcohol in my cooking and baking rather frequently. This recipe is no exception. The mocha sauce topping has Kahlua in it.

Of course, if you'd like to omit this part, go right ahead.

Anyway, these cupcakes are delicious, rich, and a bit grown up with all that coconut. They make a great & unique dessert to share at holiday parties.

What you'll need . . .

  • 6 tablespoons applesauce

  • 2 and 1/4 cups coconut milk (or soy milk)

  • 1 teaspoon vanilla extract

  • 2 tablespoons white vinegar

  • 1 and 1/2 cups oat flour

  • 1 cup coconut flour

  • 2/3 cup cocoa powder

  • 2 cups unbleached cane sugar (Sugar in the Raw)

  • 1/2 teaspoon coarse kosher salt

  • 2 teaspoons baking soda

Method . . .

  1. Preheat the oven to 375 degrees F. Insert liners into a medium cupcake pan.

  2. In a large bowl, mix together applesauce, coconut milk, vanilla, and vinegar.

  3. In a separate bowl, mix together the remaining ingredients.

  4. Gradually add the dry ingredients to the liquid mixture, and beat well.

  5. Fill cupcake liners three-quarters full. Bake for 20-25 minutes (mine took 21), or until a toothpick in the center of cupcakes comes out clean.

  6. Cool and continue with directions below.

What you'll need for the frosting . . .

  • 5 and 1/2 tablespoons butter substitute (Earth Balance)
  • 1 cup coconut flakes
  • 1/2 cup mashed bananas
  • 1 teaspoon lemon juice
  • 8 cups vegan confectioners' sugar
  • Soy milk (to add if the frosting is too dry)

Method . . .
  1. Melt 2 tablespoons of butter substitute in a large skillet. Stir in coconut. Cook, stirring constantly over medium heat (until coconut is golden brown -- about 6 minutes).
  2. In a small bowl, combine the bananas and lemon juice.
  3. In a separate bowl, cream the remaining butter with an electric mixer on medium speed. Add the sugar, then the banana mixture, and blend well.
  4. Add the coconut and mix well.

What you'll need for the Kahlua-Mocha Sauce . . .

  • 8 ounces dark chocolate chips or chunks
  • 3/4 cup soy milk
  • 1/4 cup Kahlua
  • 1/2 cup brewed coffee (the stronger the better)
  • 1 teaspoon vanilla extract

Method . . .

  1. Place chocolate in a bowl.
  2. In a small saucepan bring the soy milk, Kahlua, and coffee to a boil (over medium-high heat).
  3. Pour mixture over the chocolate and gently whisk until the chocolate is completely melted and the sauce is smooth.
  4. Stir in the vanilla.

  1. Once cupcakes have cooled completely -- gently frost them. Gently is key, as my frosting turned our rather sticky, and you don't want to break the tops of the cupcakes.
  2. Store the mocha sauce separately (this is probably a no-brainer, but I thought I'd mention it). We put ours in a syrup container. Heat it up and top cupcakes as desired.

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