Vegan Chocolate Strawberry Shortcake Cupcakes

  3 c. flour

2 c. sugar

2/3 c. unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

2 c. coconut milk

1 c. canola oil

4 tsp. vanilla extract

4 tbsp. apple cider vinegar

2 tsp. instant coffee

Icing (recipe below)

2 c. sliced starwberries

Confectioners sugar for garnish

Preheat oven to 350.

Line cupcake pans with 24 liners (I always use cooking spray if using foil liners)

In a large bowl mix together flour, sugar, cocoa, baking soda, and salt.

In a separate large bowl, mix the coconut milk, oil, vinegar, vanilla and instant coffee together.

Pour the dry ingredients into the wet mixture and whisk until combined.

Divide batter into cupcake pans, about 3/4 full. 

Bake for 18-20 minutes or until toothpick comes out clean.

Cool completely.

When the cupcakes have cooled, slice the top off of each. Slather some icing and sliced strawberries on the inside. Place the top of the cupcake back on and dust with confectioners' sugar. Place a little bit more icing and one more strawberry on top. Enjoy!

This recipe is awsome, and everyone loves it! I've adapted it from Chef Chloe's recipe. If you haven't checked her out yet, you should! She was the first Vegan Chef to win on The Food Network's Cupcake Wars!

Buttercream Icing

1/2 c. shortening

1/2 c. buttery spread (I use Earth's Balance)

1 tsp. Vanilla extract

4 c. confectioner's sugar

4 tbsp. coconut milk

Cream butter and shortening together with mixer. Add vanilla. Gradually add sugar one c. at a time, beating well and scraping sides and bottom of bowl often. When all sugar is mixed in , add milk a tbsp. at a time (you may not need all 4 tbsp.), beating at med. speed until desired consistensy is reached.