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1
Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
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2
In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking soda, salt, and xanthan gum until well integrated.
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3
Add in the coconut milk, oil, bean puree, espresso, vinegar and extracts, and mix until smooth.
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4
Fold in the chocolate chips.
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5
Fill the cupcake liners three-quarters-full with batter.
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6
Bake until baked through, 13 to 15 minutes.
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7
Cool the cupcakes completely.
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8
To assemble: Fill each cupcake with Caramel Coconut Filling by piping approximately 1 tablespoon of the filling into each center.
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9
Top generously with Caramel Buttercream Frosting.
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10
Drizzle chocolate syrup across top of the frosting.
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11
Finish the cupcakes off with a large pinch of toasted coconut.
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12
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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13
Lay out the coconut flakes eventually on the pan.
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14
Bake until golden brown, about 20 minutes, stirring every 5 minutes.
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15
Place the coconut palm sugar, nondairy margarine, coconut milk, arrowroot and salt in a medium saucepan.
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16
Cook over medium heat until it reaches boiling.
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17
Boil for 3 minutes, stirring occasionally.
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18
Stir in the vanilla and let sit for 5 minutes.
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19
Set aside 1/4 cup of the caramel for the frosting.
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20
Add 1/4 cup of the toasted coconut to the remaining caramel, and stir well.
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21
Let cool.
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22
Fill a pastry bag with the filling and cut 1/4-inch off the tip.
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23
Mix together the powdered sugar, nondairy margarine, soy milk, caramel sauce and vanilla with an electric mixer until light and fluffy.
