Vegan Chocolate Fudge Brownie Cupcakes with Coconut Whipped Cream

My absolute favorite dessert transformed into a treat you can feel good about eating any time of the day. Vegan chocolate fudge brownie cupcakes with coconut whipped cream. Gluten free and sweetened naturally!

Cupcake 1

In my eyes, a slice of chocolate cake or a chocolate cupcake is the PERFECT dessert. Moist, dense, and of course super chocolatey, cake will always be my favorite, go to treat. I’m thinking it’s probs mostly because every year for our birthdays growing up, my mom made my brothers and me the most amazing cakes and decorated them by hand. Cupcakes just bring back wonderful childhood memories of birthday parties and family celebrations, and obvi getting to eat obscene amounts of frosting. I know everybody has an eye out for healthy recipes this time of year, since your butt may have turned into a cupcake during the holidays…but good news! These cupcakes are perfectly delicious and healthy, year round.

These vegan chocolate fudge brownie cupcakes with coconut whipped cream are made with chickpea flour, which I professed my love for here. The flour is combined with cocoa powder, date paste, and almond milk – yep, that’s it!! Super simple and all clean ingredients. The date paste gives the cake natural sweetness, while the chickpea flour lends itself to a really dense, almost fudge like texture, but I think it’s amazing – they’re more dense than your average cupcake, but what you’re trading for in texture you’re getting back in health benefits – and getting to eat like 3 cupcakes without guilt. And I love that fudginess!

Cupcake 3

The coconut whipped cream is the PERFECT complement to cut through all the chocolate richness. We just did ours plain and I loved it, but if you think the cream needs a little bit of sweetness I’d just add a stevia packet or two (same with the cupcake batter, if you find yourself wanting a little more sweetness, add some stevia, the batter is quite forgiving). To make the cream, open the can of coconut cream that you chilled overnight (even longer, if possible!), being careful not to tip it over so that the liquid stays below the solid part. Once opened, scrape out the solidified part of the cream and put it into a separate bowl. Save the liquidy part for creamy smoothies, or for oatmeal in the morning (YUM).

Depending on the can you may need more than one to get enough cream for all your cupcakes – no harm in having extra, so I usually buy two to be safe! Whip the solidified coconut cream by hand with a whisk, and once it starts to get stiff just set it in the fridge to cool while the cupcakes are also cooling.  I piped it on with a bag and a piping tip, but feel free to just swirl it on with a spoon/knife for a more rustic look. These would be so fun for any type of celebration!

Cupcake 6

These vegan chocolate fudge brownie cupcakes with coconut whipped cream are dessert perfection. Minimal ingredients but all the chocolatey indulgence, in a cute, mini personal cake.

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!

Vegan Chocolate Cupcakes with Coconut Whipped Cream

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 cupcakes

Ingredients

  • 1 cup chickpea flour
  • 1/4 cup cocoa powder
  • 3/4 c date paste (I use 12 dates blended with 3/4 c water)
  • 1 cup water
  • 1/2 cup almond milk
  • 2 cans unsweetened coconut cream, chilled
  • *Optional - stevia packets if you desire more sweetness in the batter and/or cream.

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a bowl measure out chickpea flour and cocoa.
  3. In the blender/food processor, combine the dates and water. Blend until it forms a sticky paste. Mix with almond milk, then pour these ingredients into the bowl of dry ingredients.
  4. Mix the wet and dry ingredients together. Pour into lined cupcake pan – I sprayed with coconut oil spray, as they are prone to sticking to the pan/liners – and bake for about 20 minutes (ovens vary, just keep an eye on them!). This recipe makes about 5-6 cupcakes.
  5. To make the coconut whipped cream, open the can of chilled coconut cream.
  6. Put the solid coconut milk into a bowl and blend with a hand mixer or whisk by hand. Once the coconut cream is whipped and forms peaks like whipped cream, top the completely cooled cupcakes.
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