These cream filled vegan vanilla cupcakes are light, fluffy and moist with full of cream, moreover it’s super easy to make! When you bite this cupcake the creamy chocolate cream pops out and its’ so yummy☺ The cupcake sponge and the chocolate cream don’t have too much sugar in them so the cupcakes are delicious but not sugary sweet, healthier than shop bough ones for sure!!
I love cookies and cakes with cream filling in them. It feels like I’m getting two sweet treats out of one thing☺ Since I made vegan spinach muffins with coconut cream filling last year, I hadn’t make any other cream filled muffins or cupcakes. My vegan chocolate cream sandwich cookies and vegan thumbprint cookies satisfied me in the last few weeks but I really missed cake with cream filling. I had a can of coconut milk still sitting in the fridge since last week so it was a good chance for me to use it as well.
What do I need to make Cream Filled Vegan Vanilla Cupcakes?
You don’t need any special ingredients! You might need to get a can of coconut milk from a shop but you might have the rest of the ingredients in your kitchen already☺
For the cupcakes
- soy milk
- vinegar
- sugar
- oil
- vanilla extract
- plain flour
- baking powder
- salt
For the whipped coconut chocolate cream
- a can of coconut milk
- icing sugar
- cocoa powder
- vanilla extract
How to make guide – Cupcakes
Making these cupcakes are really easy! Make sure you mix the soy milk and vinegar together in a bowl and let it curdle and rest for at least 3 minutes. This makes vegan butter milk. Then, combine all of the wet ingredients together in a large bowl, stir in the butter milk and sift the dry ingredients directly over the bowl. Gently mix in the dry into the wet and whisk until just combined. Be careful not to overmix!! Pour the batter into the muffin tray lined with paper liners. Filling 3/4 of each cup is often recommended but I always fill nearly to the top so the cupcake shape comes out a little taller and wider at the top like a mushroom☺ Bake for 15 to 20 minutes at the temperature 177°C or until a toothpick inserted in the middle of a cupcake comes out clean. Let them cool completely before filling with the cream!
How to make guide – Chocolate coconut cream
Now, time to make the chocolate coconut cream. Make sure your coconut milk stayed in the fridge for at least 24hours before making this cream. When you open the can of coconut milk you will see just white, solidified coconut. There should be some water at the bottom of the can that is separated from the coconut but we don’t need this so please do not stir or shake the can, we only need the coconut! Scoop out the coconut and put it in a large mixing bowl with the rest of the ingredients. Mix with a folk to just roughly blend them together for a few seconds. Using an electric whisker, beat the cream for a minute or until firm peaks are form.
Fun with cream filling and decorating
It’s time to fill the cupcakes with the cream! I find it really fun to do filling and decorating☺ Make sure the cupcakes are cool, not warm at all. With a sharp fruit knife, make a deep, cross cut in the middle of each cupcake. When you make a deep cut, you have more space for the cream to go in. Prepare a piping bag with a nozzle with a pointy end and put some of the whipped cream inside the bag. Gently push the nozzle in the muffin and squeeze the bag to get the cream out. You will feel the nozzle is coming up as inside of the muffin is filled, that’s when to stop squeezing. Fill all of the cupcakes with the cream and decorate the top with the leftover cream in any way you like!
I made 6 cupcakes as I only have a muffin tray with 6 cups but you can double the amount of the ingredients to make 12 cupcakes if you wish☺ For the cream, you can make vegan butter cream instead of the coconut cream or any other cake frosting will work fine!
These cupcakes are seriously good and satisfying but light so you don’t feel heavy in your stomach after eating one for sure☺
Cream-Filled Vegan Vanilla Cupcakes
Ingredients
For the cupcakes
- 125 ml soy milk
- 1 tsp apple cider vinegar
- 80 g sugar
- 55 ml oil I used sunflower oil
- 1/2 tsp vanilla extract
- 90 g plain flour
- 1 tsp baking powder
- a small pinch of salt
For the chocolate coconut cream
For topping (optional)
- some dark chocolate chopped
Instructions
For the cupcakes
- Preheat the oven to 177°C (gas mark 4.5). Prepare a muffin tray (6cups) with paper liners.
- In a small bowl, mix the soy milk and vinegar together and let it sit for at least 3 minutes. It will curdle and make butter milk.
- In a large mixing bowl, whisk the sugar, oil, vanilla extract and the butter milk (from the step1) together.
- Sift the flour, baking powder and salt directly over the bowl and stir in the wet mixture gently. Mix until just combined with no lumps remained, careful not to overmix! I used a whisk to stir only a few seconds.
- Pour the batter into the prepared muffin tray to nearly to the top but leave about 2mm. Bake for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Leave the cupcakes cool down completely before filling with the cream!
For the chocolate coconut cream
- Take out the can of coconut milk from the fridge with out shaking or tilting. Open the can and carefully scoop out white coconut cream, put it in a mixing bowl. Please do not add the water that is left at the bottom of the can, you only need the coconut cream!
- Add in the cocoa powder, icing sugar and vanilla extract and mix with a folk just roughly before using an electric mixer. This will avoid the powdery mess!! Then using an electric mixer, whip in a medium speed for a couple of minutes or until firm peaks form.
- Now you are ready to fill your cupcakes with this cream! If you prefer to do the filling later, keep your whipped cream in the fridge until needed.
For filling the whipped cream
- With a sharp fruit knife, make a cross cut in the middle of each cupcake. The cut should be quite deep so that a lot of cream can go in☺
- Prepare a piping bag with a nozzle with a pointy end. Put the whipped cream inside the bag.
- Gently push the nozzle in the muffin and squeeze the bag to get the cream out. You will feel the nozzle is coming up as inside of the muffin is filled, that's when to stop squeezing.
- Decorate the muffins with the rest of the coconut cream. You can continue to use the piping bag for the decoration or use a spatula. Sprinkle the top with some desiccated coconut.
- You will probably have some leftover cream, keep in an airtight container in the fridge and consume within 3 days☺
