Mocha Chocolate Cupcakes with Coconut Frosting

You don’t have to love coconut to love one of these melt-in-your-mouth treats! Many people who claim to not like coconut have tried these and loved them. Some of my cupcake testers out there also claim this is the best cupcake they’ve ever had. As you can tell from the half-eaten cupcake in the picture, it’s one of my favorites too!

1 Cherrybrook Kitchen Chocolate Cake mix
1 c strong coffee, cooled
½ c oil
1 individual serving of all-natural no sugar added applesauce (by individual serving, I mean one of those little pre-packed cups).

1 c coconut butter
1 T vanilla
4 c powdered sugar
½ c shredded unsweetened coconut

Directions: Cupcakes
Ignore the ingredients on the cake mix box and instead use the ingredients listed above. Mix until combined and follow the baking instructions on the box.

Directions: Frosting
Earth Balance makes a coconut butter that comes in a blue tub. It’s near the butter in the grocery store.

If you have an electric mixer with a whip attachment, I recommend using that. Regular beaters will work fine too.

Beat coconut butter until smooth. Gradually add in powdered sugar with the mixer on low. Add the vanilla and then beat/whip for 2-4 minutes, scraping sides of the bowl. If the frosting is too thin, add a little more powdered sugar. Fold in shredded coconut until combined. Frost cupcakes once they have completely cooled.

Now off you go to whip it up vegan!

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