Mini Chocolate Cupcakes with Coconut Whipped Cream (Vegan)

For the cupcakes:
Preheat oven to 350 F (177 C). Prepare a 24-count mini cupcake tin and line with mini cupcake paper liners. Set aside.

In a deep bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.

In another bowl or a measuring cup combine coffee, vanilla extract, olive oil and vinegar. Add wet ingredients to dry ingredients and whisk to combine, but don’t over mix.

You can use a small cookie scoop or tablespoon or fill a piping bag with the batter. Fill cupcake liners ⅔ full. Bake at 350 F for 14-15 minutes, until a toothpick inserted in the center comes out clean. Remove from oven. Let them cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

For the frosting:
Flip the refrigerated can of coconut milk upside down and open. Drain liquid (reserve it for another recipe). Scoop out the hardened cream and transfer to a bowl. Using a hand mixer, whip the cream until fluffy.

Add sweetener and vanilla extract and mix until evenly distributed. Add in food coloring and mix until evenly colored. Fill a piping bag with whipped cream and pipe it onto the top of the cooled cupcakes.

Store in the fridge in an airtight container for up to 3 days.

Notes:
1. If using natural food coloring, do no sweeten whipped cream with raw sugar, because it most likely will not be dyed evenly.
2. Make sure you use full fat coconut milk and leave it in the fridge for 6-10 hours at least.
3. Makes 2 dozen.