Rich chocolate cupcakes stuffed with coconut caramel and topped with light whipped cream, chocolate, caramel, and more coconut. These vegan chocolate caramel coconut cupcakes are gluten free and naturally sweetened.
Happy Monday, my dears! How was your weekend? We’re just about a week away from moving into our house. I cannottttt believe how quickly it has come, and we’re so, so excited! We’ll get the keys Tuesday of next week. I’m thinking we’ll probably move our stuff in over the course of a few days, and hopefully be all done by next Sunday. We’re definitely not the hoarding type so I’m really hoping the process will be quick and easy. My parents will be up that weekend to help, too, so I can’t wait for that. I’ll keep you guys updated and may do a post with some pictures once we’re settled.
In the meantime, I made us cupcakes. Vegan chocolate caramel coconut cupcakes, to be exact.
Girl scout cookies…favorites? What’s yours?! Growing up, I definitely liked the Tagalongs the best. I mean, there was really no other choice in my opinion, considering those had PB + chocolate.
Now that I’m an adult and my palate is much more mature (ha), I have a feeling I would LOVE a samoa. I didn’t like coconut when I was younger but now I’m in love with it. So, chocolate, caramel, and coconut all in one? Sounds just about perfect. So, I figured I’d make that combination even more dreamy by turning it into a cupcake.
For the base of these cupcakes, I went with my favorite chocolate cupcake recipe. We’ll use some almond flour, which gives the cupcakes a super soft texture, while the coconut flour helps give them structure. Cocoa powder too, of course, for that rich chocolate flavor. I always use extra dark cocoa powder, but regular works too!
The wet ingredients for the cupcakes are a few flax eggs, date paste, applesauce, and almond milk. Easy peasy! Stir stir stir those ingredients into the dry until everything is well combined, and they’re ready for the oven.
Make sure you’ve got nice foil nonstick liners, or that you spray them enough so that your cupcakes don’t stick to the cupcake cups! Not that I have experience with not doing that sufficiently…sigh.
Bake the cupcakes for about 50 minutes, then they’re ready for that ooey, gooey caramel coconut filling.
Our vegan chocolate caramel coconut cupcakes need some caramel, and coconut! Start by toasting that coconut. As I mentioned here, toasting the coconut takes it totally over the top in terms of amazing flavor. It only takes about 5-10 minutes, depending on your oven. I toast mine at 350 for about 7 minutes, until I can smell it and it’s nice and deep golden brown.
Once it’s cool, mix the coconut with some date paste and the filling is ready to go! The method here is simple – take a completely cool cupcake, and use a knife to cut a small hole out of the center, being careful not to cut all the way to the bottom. Spoon a little bit of filling into the hole, and frost your cupcake as normal. Tada! You’ve got a scrumptious little cake with a delicious surprise inside.
I went back and forth about the frosting for these cupcakes. I always want more when it comes to chocolate, but a light coconut whipped cream turns out to be the perfect creamy topping that really lets the other powerful flavors shine but still gives amazing texture.
For a pretty presentation (and more yumminess, of course), top the vegan chocolate caramel coconut cupcakes with more of chocolate and coconut, a hint of what you’ll find inside!
These vegan chocolate caramel coconut cupcakes are like that famous girl scout cookie, only better because they’re cupcakes, and they’re HEALTHY! They’re moist, rich, and so chocolatey, and the chewy, sweet, coconut caramel filling really takes everything to another level. All topped off with that light whipped cream, these are a serious crowd pleaser! If you’re feeling adventurous, try these out. Hope you all love them as much as those little cookies!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!