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This double-layered sweet treat is also soy- and nut-free, with a taste that’s incredibly indulgent and oh so chocolatey.
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 fudge, mint, and raspberry cupcakes made with coconut milk, vegan chocolate chips and butter.
Vegan Fudge, Mint and Raspberry Cupcakes
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
Method
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.
