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Vegan Chocolate Grapefruit and Dulce de Leche Cupcakes

These Vegan Chocolate Grapefruit and Dulce de Leche Cupcakes for the perfect vegan treat for any celebration! / cupcake recipe adapted from Isa's Vegan Cupcakes Take Over The World and vegan Dulce de Leche recipe ver so slightly adapted from Epicurious
Course Dessert
Cuisine Vegetarian / Vegan
Servings 24 cupcakes
Author Shelly Westerhausen

Ingredients

  • For the cupcakes:
  • 2 cups non-dairy milk
  • 1 tsp . lemon juice
  • 1 1/4 cups granulated sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup dutch pressed cocoa powder
  • 1 1/2 tsp . baking soda
  • 1 tsp . baking powder
  • 1/2 tsp salt
  • 2/3 cup coconut oil , melted
  • 2 tsp . vanilla extract
  • 1 tsp lemon or coffee extract (optional. Read notes on it above)

For the icing:

  • 1/2 cup vegan butter substitute (I recommend Earth Balance), softened
  • 2 cups powdered sugar
  • 1 tsp . vanilla extract
  • 2 tsp coffee extract
  • 3 tsp . grapefruit juice
  • zest of 1 grapefruit

For the Dulce de Leche:

  • 1 can full-fat coconut milk
  • 1/2 cup coconut sugar (use brown sugar if you don't have coconut sugar on hand)
  • Dash of salt
  • Sugared grapefruit slices , for garnish (optional)
  • Shaved chocolate , for garnish (optional)

Instructions

  1. For the cupcakes: Preheat oven to 350 degrees and line 2 cupcake sheets with cupcake liners. Measure out the milk in a liquid measuring cup and squeeze in the lemon juice. Set aside for five minutes.
  2. In a mixing bowl, whisk together sugar, flours, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of the dry ingredients and pour in coconut oil, vanilla extract, other extracts (if using), and lemon milk mixture.
  3. Fold dry ingredients into wet ingredients until a thick and smooth batter has formed.
  4. Fill each cupcake liner 3/4 full and bake for 18 minutes.
  5. Remove from oven and transfer to a wire rack to cool completely before frosting.
  6. For the icing: In the bowl of a stand mixer with a paddle attachment, whip the butter substitute and powdered sugar on medium speed until completely blended and a thick icing has formed, about three minutes.
  7. With the mixer running, pour in vanilla extract and beat for another minute.
  8. Divide icing into two bowl. In the first bowl, whisk in the coffee extract until fully incorporated. In the other bowl, whisk in the zest and grapefruit juice until completely incorporated.
  9. For the Dulce de Leche: Whisk together coconut milk, coconut sugar, and salt in a medium saucepan or large skillet. Bring to a simmer over medium-high heat and let simmer for 15 minutes or until the mixture has turned into a dark caramel color.
  10. Remove from heat and transfer to a glass container with a lid to cool.
  11. To assemble: Divide the frosting evenly between the 24 cupcakes and smooth the frosting along the top with a knife or icing spatula. Drizzle with Dulce de Leche or top with a piece of candied grapefruit and shaved chocolate.