Sweet Treats

            Festive chocolate cupcakes with coconut cream


I have to warn you: those cupcakes are a bomb!

They are maybe not as healthy as my recipes are normally, but they are good, very good ...

And sometimes you have to treat yourself and a cupcake like this is the perfect thing in my opinion.

The cupcake itself is juicy and full of chocolate flavor. It is sweet and soft. And together with the coconut cream it is a party in your mouth.

We had some leftover coconut cream and wanted to use it somehow, so we decided to make some chocolate cupcakes for our Easter brunch. And as it was Easter we allowed ourselves to something like that and enjoyed it to the fullest!

It was the first time we tried coconut cream and I am sure I will make it again, because it turned out great! It is only the solid part of a coconut milk can and a little coconut sugar blended together. But watch out a little, don't top your cupcake with too much of it, because it is really rich.

But in moderation with those chocolate cupcakes, it is a wonderful combination and completes the cupcake perfectly.

As my sister has great cupcake decoration skills, she made some coconut cream flowers and our cupcakes did not only taste amazing but also looked very festive! They matched our Easter table perfectly!

Festive chocolate cupcakes with coconut cream





100g vegan butter

120g raw cane sugar

165g spelt flour

50g raw cocoa powder

1 1/2 tsp baking soda

100ml soy milk

100ml sparkling water


1 can full fat coconut milk

1 tsp coconut sugar





1. Beat the vegan butter with the raw cane sugar until it is frothy.

2. Mix the flour, cocoa and baking powder and stir it alternately with the soy milk and water in the butter-sugar mixture.

3. Place cupcake forms in a baking pan and fill them with the dough.

4. Bake the cupcakes in the pre heated oven at 180 degrees for approximately 25 minutes. Let them cool down.

4. For the coconut cream, only take the solid part from the can, but save the water for something else (maybe a smoothie).

5. In a high speed blender combine it with the coconut sugar until it is creamy. Start with low speed and gradually increase.

6. Store the coconut cream in the fridge until it is cooled down and a little more solid.

7. Top your cupcakes with the cream and enjoy!