I think the title says it all here, except for a few crucial details about these cupcakes. I discovered a new brand of unrefined pure coconut oil called Kelapo just about a month or so ago. Actually I should say, they discovered me when they offered to send me a sample of their coconut oil, as it works well with vegan and vegetarian cooking. I was happy for a few reasons:
- They were reading my blog, which is an awesome feeling
- They wanted me to make something using their coconut oil, which I can only infer that they think my food looks yummy, hehe
- They were sending me a free sample! Exciting!!
My connection with coconut oil goes deeper than just treating it as an exotic oil- I’m Indian, hence I’m used to many things coconut: coconut water, grated coconut, coconut gravies, coconut desserts, coconut snacks, and coconut oil. The coconut oil in India is naturally unrefined and virgin, so I was happy to see a company like Kelapo marketing to the American population, as they might not be aware of its existence and versatility!
Image Source: Kelapo on Facebook
– I HIGHLY APPROVE!! Anyways, aside from my obsession with their elephant and connecting it back to Hinduism, I really like their coconut oil and it worked wonders in my vegan cupcakes.
On to the good stuff: Vegan Spiced Chocolate Cupcakes topped with Cinnamon-Pumpkin Frosting.
They’re so creamy, so chocolatey, so pumpkiny- you won’t even realize that they’re vegan! Also, the coconut oil made the cupcakes extra moist and added a hint of coconut flavor, which meshed so nicely with the cinnamon- its delicious!
Ok, it sounds like I’m bragging about my own cupcakes, but I just can resist. These cupcakes are a must-try. Also, they’re made with ingredients that you probably already have around the house (no additional “weird” ingredients), and they’re perfect for Halloween parties!!
Spiced Chocolate Cupcakes:
- 1 cup light soy milk (I used Silk Brand)
- 1 cinnamon stick
- 1 1/4 cups all purpose flour
- 1/4 + 1/8 cup unsweetened cocoa powder (I use Ghiradelli Brand)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup Kelapo Coconut Oil (or vegetable oil)
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- PAM Baking Flavor
- ¼ cup vegan margarine- I used Earthbalance
- ¼ cup vegan cream cheese- I used Tofutti
- 2 1/2 tbsp pumpkin puree
- 3 cups confectioner sugar
- 1 tsp ground cinnamon
- 1/2-1 tsp freshly grated nutmeg
- 1/2 tsp vanilla extract
- red & yellow food colors to make orange
- sprinkles – for decoration (optional)
1. In a small pot/saucepan pour the soy milk and add the cinnamon stick. Bring to a boil, then turn off and let the cinnamon steep for about 10-15 minutes. Remove the cinnamon with a spoon once the milk is about room temperature.
2. Preheat oven 350 degrees, and spray and line 1 cupcake pan. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. To the room temperature soy milk add the sugar, Kelapo coconut oil, vanilla extract and almond extract. Whisk until well combined. Using the same whisk, slowly pour the wet ingredients into the dry whisking until the batter is smooth. DO NOT over mix. Using a ladle, ladle in the batter into the cupcake liners going up about 3/4 of the way.
3. Bake for about 18 minutes, or until an inserted toothpick comes out clean.
4. In a medium-sized bowl, using a hand mixer, beat the vegan butter, cream cheese and pumpkin until creamy and smooth. Sift in 1 cup of the powdered sugar, and beat. Sift in the 2nd cup of powdered sugar and beat until well combined. Repeat for the last cup of powdered sugar. Frosting should thick. Add in vanilla extract, cinnamon, nutmeg and food coloring. Beat until well combined. Taste to make sure its spiced properly and it tastes like pumpkin! Cover in plastic and store in the fridge until ready to pipe.
5. Once the cupcakes are completely cool, pipe on the frosting and sprinkle with the decorative sprinkles.
Makes 12 cupcakes
Like Vegan? Like Cupcakes?