Dark Chocolate Samoa Cupcakes

Name: Dark Chocolate Samoa Cupcakes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 2 teaspoons arrowroot; 1 teaspoon baking soda; 59 milliliters black bean puree; 118 milliliters canola oil; 59 milliliters caramel sauce, from Coconut Caramel Filling; 12 servings Vegan chocolate syrup, such as Da Vinci brand; 118 milliliters cocoa; 1 teaspoon coconut extract; 59 milliliters coconut milk; 237 milliliters coconut milk; 118 milliliters coconut palm sugar; 59 milliliters espresso; 237 milliliters gluten-free flour mix; 177 milliliters granulated sugar; 59 milliliters nondairy margarine; 227 grams nondairy margarine; 2 liters powdered sugar; 0 teaspoons sea salt; 1 teaspoons sea salt; 118 milliliters soy milk; 59 milliliters sweetened coconut flakes, plus more for garnish; 1 teaspoons vanilla extract; 1 Tbsp vanilla extract; 237 milliliters vegan semisweet chocolate chips; 1 Tbsp vinegar; 1 teaspoons xanthan gum

Dark Chocolate Samoa Cupcakes might be just the American recipe you are searching for. This recipe makes 12 servings with 944 calories, 5g of protein, and 40g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up flour mix, coconut milk, powdered sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

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.

Ingredients you will need

Granulated Sugar

Xanthan Gum

Flour Mix

Cocoa Powder

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add in the coconut milk, oil, bean puree, espresso, vinegar and extracts, and mix until smooth. Fold in the chocolate chips.

Ingredients you will need

Chocolate Chips

Coconut Milk

Espresso

Vinegar

Cooking Oil

Fill the cupcake liners three-quarters-full with batter.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

To assemble: Fill each cupcake with Caramel Coconut Filling by piping approximately 1 tablespoon of the filling into each center. Top generously with Caramel Buttercream Frosting.

Ingredients you will need

Frosting

Caramel

Coconut

Cupcakes

Drizzle chocolate syrup across top of the frosting. Finish the cupcakes off with a large pinch of toasted coconut.

Ingredients you will need

Chocolate Syrup

Cupcakes

Frosting

Coconut

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Lay out the coconut flakes eventually on the pan.

Ingredients you will need

Coconut Flakes

Equipment you will use

Frying Pan

Bake until golden brown, about 20 minutes, stirring every 5 minutes.

Equipment you will use

Oven

Place the coconut palm sugar, nondairy margarine, coconut milk, arrowroot and salt in a medium saucepan. Cook over medium heat until it reaches boiling. Boil for 3 minutes, stirring occasionally. Stir in the vanilla and let sit for 5 minutes. Set aside 1/4 cup of the caramel for the frosting.

Ingredients you will need

Coconut Sugar