Vegan Chocolate Cream Soda | The Artful Desperado
Mocho-Coco Cupcakes: Recipe below.
– ½ cup sweetened coconut flakes, separated
– ½ cup nondairy milk
– 1 tsp. apple cider vinegar
– ¾ cup sugar
– ½ cup coco powder
– 1 cup + 2 tbsp. flour
– ½ tsp. salt
– 1 tsp. baking powder
– ½ tsp. baking soda
– ¼ cup vegetable oil
– ½ cup cold, strong black coffee
– 1 tsp. vanilla extract
– ½ tsp. coffee extract (or almond if you don’t have coffee extract)
How: Preheat the oven to 350F. When the oven is heated toast the coconut for 5 min. Shake the pan and toast for an additional 3 min. The flakes should be lightly brown at the ends.
In a large bowl, stir together nondairy milk and vinegar. Set aside to curdle, and in a small bowl, combine coco powder, flour, baking powder and soda, salt, and sugar. Stir until combined. Add remaining ingredients, except coconut, to bowl with curdled nondairy milk. When combined, sift in dry ingredients and stir until few lumps remain. Fold in 1/3 cup of coconut flakes. Fill cupcake liners ¾ full and bake for 20-22 min.
Mocha “Butter”cream Frosting:
– ½ cup margarine (I use butter-flavored crisco)
– 1/3 cup canola oil
– 1 cup cocoa powder
– 3 cups confectioner’s sugar
– 5-6 tbsp. cold coffee
– 1 tsp. vanilla
– ½ tsp. coffee extract
– remaining toasted coconut
How: In a mixer, combine oil and margarine. Once blended, add half of the cocoa powder, blend for a minute, then add the other half. The mixture should still seem wet at this point. Add the confectioner’s sugar one cup at a time, alternating with one or two tablespoons of coffee. Once the frosting has reached the intended consistency, incorporate the vanilla and coffee extracts. Frost cooled cupcakes and sprinkle on or roll in the remaining toasted coconut flakes.
(This recipe makes a little extra frosting, but if you’re like me, you might just enjoy eating it as is.)