Mini Chocolate Cupcakes With Coconut Whipped Cream (Vegan)

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   For the cupcakes:

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   Preheat oven to 350 F (177 C). Prepare a 24-count mini cupcake tin and line with mini cupcake paper liners. Set aside.

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   In a deep bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.

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   In another bowl or a measuring cup combine coffee, vanilla extract, olive oil and vinegar. Add wet ingredients to dry ingredients and whisk to combine, but don't over mix.

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   You can use a small cookie scoop or tablespoon or fill a piping bag with the batter. Fill cupcake liners 2/3 full. Bake at 350 F for 14-15 minutes, until a toothpick inserted in the center comes out clean. Remove from oven. Let them cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

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   For the frosting:

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   Flip the refrigerated can of coconut milk upside down and open. Drain liquid (reserve it for another recipe). Scoop out the hardened cream and transfer to a bowl. Using a hand mixer, whip the cream until fluffy.

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   Add sweetener and vanilla extract and mix until evenly distributed. Add in food coloring and mix until evenly colored. Fill a piping bag with whipped cream and pipe it onto the top of the cooled cupcakes.

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   Store in the fridge in an airtight container for up to 3 days.

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    Notes:

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    1. If using natural food coloring, do no sweeten whipped cream with raw sugar, because it most likely will not be dyed evenly.

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    2. Make sure you use full fat coconut milk and leave it in the fridge for 6-10 hours at least.

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    3. Makes 2 dozen.

* Per serving · 4 servings · Values may vary.