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This double-layered sweet treat is also soy- and nut-free.
A perfect treat for gatherings—it’s vegan, soy- and nut-free—end a meal or party with an indulgent chocolatey treat. Known for its gourmet cupcakes and selection of vegan options, West Chester’s Dia Doce shares its recipe for a fudge, mint, and raspberry cupcake made with coconut milk, vegan chocolate chips and butter.
Ingredients
For the cupcakes:
- 1 cup coconut milk
- 1 tablespoon white vinegar
- 1 cup gluten-free all-purpose baking flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon double-acting baking powder
- 1/4 teaspoon plus 1/8 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
For the mint frosting:
- 1/2 cup vegan butter
- 3 cups confectioners’ sugar
- 2 tablespoons coconut milk
- 2 teaspoons mint extract
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
For the raspberry compote:
- 1 cup fresh red raspberries
- 1 tablespoon sugar
For the chocolate ganache:
- 1 cup vegan chocolate chips
For the chocolate cookie crumble:
- 1 cup gluten-free vegan chocolate cookies
Procedure
For the cupcakes:
- Preheat the oven to 350°.
- Line a traditional cupcake pan with 12 cupcake liners.
- Combine the coconut milk and vinegar and set aside.
- In a separate bowl, sift together the baking flour, cocoa powder, baking soda, baking powder, xanthan gum and salt.
- In a large bowl, combine the sugar, oil and vanilla extract with the milk and vinegar mixture, then beat with an electric mixer for 1 minute.
- Add the dry ingredients to the wet ingredients and mix thoroughly.
- Fill the cupcake liners three-quarters full with batter and bake until the tops spring back when touched, about 22 minutes.
- Cool the cupcakes completely. Once cool, remove the cupcakes from the liners and cut horizontally in half creating two pieces.
For the frosting:
- Whip the vegan butter until it is white and creamy, about 3 minutes.
- Add the confectioners’ sugar, 1 cup at a time, until thoroughly combined.
- Add the coconut milk, mint extract, vanilla bean paste and salt, then mix until smooth.
- Put the frosting into a piping bag and cut 1/2-inch off the tip.
For the compote:
- Combine the raspberries and sugar in a small skillet and cook over low heat for 10 minutes, stirring occasionally.
- Remove from the heat and let cool.
For the ganache:
- In a small saucepan, melt the chocolate chips over low heat, stirring frequently.
- Remove from the heat and let cool until it is still warm and easy to spread.
For the cookie crumble:
- Using a food processor, crush the cookies into crumbles.
To assemble:
- Lift the top off of a cupcake and generously cover the bottom with mint frosting.
- Drizzle with raspberry compote and replace the top.
- Spread approximately 1 1/2 tablespoons chocolate ganache on the top, then sprinkle with chocolate cookie crumbles.