MINI CHOCOLATE CUPCAKES WITH COCONUT WHIPPED CREAM

Mini Chocolate Cupcakes With Coconut Whipped Cream {Vegan}. No eggs, dairy or refined sugars.
Makes 2 dozen mini cupcakes.

FOR THE CUPCAKES:
1 and ½ cups flour
1 cup unrefined organic sugar (regular white can be used)
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup hot strong coffee or 1 Tbsp instant espresso coffee dissolved in hot water
2 tsp vanilla extract
⅓ cup olive oil
1 tsp apple cider vinegar

FOR THE WHIPPED COCONUT CREAM FROSTING:
one 8 oz can of full fat coconut milk (preferably a brand that does not contain guar gum as an ingredient), placed in the fridge overnight
1 tsp vanilla extract
2-3 Tbsp maple syrup or agave nectar ( sugar can be substituted)
1-2 drops pink food coloring, I used natural food coloring

View the full recipe at cookinglsl.com →