Chai Coconut Coffee & German Chocolate Cake Cupcakes

Both of these cupcakes came out delicious. I got the idea for the Chai Coconut Coffee cupcake from my friend Klint. As for the German Chocolate Cake cupcake, I have been meaning to make these for a while but i was hesitant because I wasn't sure what the outcome would be. I was actually surprised when they loved them. Anyway, I'll post the recipes for these later.


Chai Coconut Coffee Cupcakes:

1 cup chai soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tsp coconut extract

To make the chai soy milk, you can put the soy milk in a saucepan on low heat. Put 3-4 chai tea bags in the saucepan and let sit for 5 minutes. Take off the heat, and let cool. Squeeze all of the extra liquid from the teabags before you dispose of them.

Bake at 350 for 18-20 minutes. Take out, set to cool.

Coffee Coconut Butter Cream Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup really strong coffee
2 tsp coconut extract

I use instant coffee for the frosting. I put about 3 tbsp of the instant coffee in a bowl and add 5-6 tbsp of really hot water so it dissolves. Just measure it out and add it to the frosting.

You could even put coconut on the cupcake itself instead of adding the extract to the frosting if you wanted to decorate them!

German Chocolate Cake Cupcakes:


1 cup soy
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa powder

Bake at 350 for 18-20 minutes. Take out, Set to cool.

For the frosting, or topping I should say..it's basically coconut in caramel sauce with chopped pecans. Vegan caramel sauce isn't a very easy recipe. It's a lot thinner than your average caramel sauce and it can be hard to work with.

Caramel Sauce:

note: I got this recipe from the back of my confectioners sugar bag

3/4 cup dark brown sugar
1/3 cup butter
1/4 cup soy milk
dash of salt


Directions:

In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved.
Increase heat to medium and boil sauce for 3-6 minutes.
Set aside to cool. (it will thicken once it's cooled down)

Once it's cooled down, add about 2 cups of flaked coconut to the saucepan and fold the caramel sauce in with the coconut.

Chop about 1/2 cup of sugared pecans(or however much you want) and also add it to the coconut and caramel sauce. Fold together until they look well mixed in.

It's easier to put the topping on with a fork, So put about 1 fork fulls on each cupcake.

Happy Baking!!