Coconut milk is steeped with roasted cardamom seeds and fresh ginger root to give these Vegan Chocolate Cupcakes a subtle, spicy kick. These ginger cardamom coconut milk cupcakes are decadent, rich, and so full flavored. The cupcakes are made with pantry ingredients like canned coconut milk and canned coconut cream for the frosting.
I’ve been giving the girls some homeschooling activities they wouldn’t learn in school. We have been baking, cleaning and decorating desserts like these vegan chocolate cupcakes. They have even been practicing their food styling and photography skills!
Cardamom Ginger Chocolate Cupcakes
Coconut milk is an ingredient I use constantly in baking recipes like Toasted Sugar Muffins. Coconut milk is a staple in savory Sri Lankan dishes like Yellow Rice and Chicken Curry & Rice Noodle Soup. It is a versatile, full-bodied ingredient that amps up dishes without yielding an overbearing coconut flavor.
I love the flavor and texture that full fat coconut milk yields to baked goods. A subtle coconut flavor and creaminess is infused into every moistly baked bite. The fat content helps cupcakes maintain the richness and moisture that often gets lost without eggs.
Toasting and steeping spices like cardamom seeds infuse these vegan chocolate cupcakes with unique and glorious flavor and flair. I learned how to treat spices with care to amplify their taste and tone from my Mom. Putting in extra effort to steep whole cardamom seeds and roast them like you would in Milk Toffee is a special step.
Additionally, you will steep the coconut milk with the spice and fresh ginger root. Though it takes a bit longer to make these Cardamom Ginger Chocolate Cupcakes, it is well worth it to have a chocolate cupcake that is one of a kind.
Like most of you, I’ve been finding some ingredients hard to come by or there are limits on what you can purchase. As a baker, I usually buy baking supplies in bulk. But I’ve been trying to cut down on fresh food like eggs and dairy in my bakes. Additionally, I’ve been reducing the amount of all purpose flour I use by using other flours or using it in conjunction with other flours like I did in Strawberry Pink Peppercorn Pop Tarts.
What I love about these cupcakes is that you can use pantry and non-perishable ingredients that are available now and online. And bonus, you can make these chocolate cupcakes by hand with a whisk or with a hand mixer. They are vegan and such a tasty twist on chocolate cupcakes!
Decandent Whipped Vegan Frosting
These vegan chocolate cupcakes are topped with 5 ingredient whipped ganache frosting. It is simply made from coconut cream, vegan chocolate chips, vanilla extract, orange zest, and a touch of powdered sugar. The orange zest is optional. But I recommend using it since it truly compliments and brings out the beautiful hints of cardamom and ginger in the cupcakes.
Thanks for making these Cardamom Ginger Coconut Milk cupcakes! Follow me on Instagram for more free recipes, food pics, and fun story polls! Stay safe and healthy. XO, Sarita
Vegan Cardamom Ginger Chocolate Cupcakes With Coconut Milk
Coconut milk is steeped with roasted cardamom seeds and fresh ginger root to give these Vegan Chocolate Cupcakes a subtle, spicy kick. These ginger cardamom coconut milk cupcakes are decadent, rich, and so full flavored. They are also free of eggs and dairy, so they can be made with easy to get pantry ingredients like canned coconut milk and canned coconut cream for the frosting.
- 1 cup canned coconut milk full fat
- 1/3 cup safflower oil
- 1 cup granulated sugar
- 1½ teaspoon vanilla extract
- 3/4 cup All purpose Flour
- 2 tablespoons All Purpose Flour
- 6 tablespoons unsweetened cocoa powder
- 1/2 tablespoon bruised cardamom pods toasted and then remove seeds
- 1 inch piece of fresh ginger root skinned and diced
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine pink Himalayan sea salt
Vegan Chocolate Frosting
Place the can of coconut cream into the fridge overnight. Then scoop out all of the cream to use for the frosting.
Then over a double boiler, melt that coconut cream with the chocolate chips. Stir occasionally until it is silky and smooth. I keep it in the bowl of my stand mixer for easy whipping. Chill for at least 3 hours.
Once it is firm, let it sit on counter for 15 minutes.
Then whip it with stand mixer for 5 minutes, until fluffy. Add vanilla extract and orange zest and touch of powdered sugar and whip an additional 2 minutes.
Preheat oven to 300 degrees F. Slightly bruise cardamom pods by gently running a rolling pin over them. Alternatively, you can press the flat side of a knife against them. Then put onto a small baking sheet and roast for 5 minutes, Remove the seeds and put into a saucepan.
Then peel the ginger with a spoon. Mince it and put into saucepan.
Shake coconut milk then add a cup plus one tablespoon of that to the pan. (Add just a hint more since you will be straining it.)
Then once the mixture comes just to a simmer, remove from heat. Steep 20 minutes.
Then strain the milk into a large bowl using a fine mesh sieve. Discard the spices.
Pre-heat oven to 350 degrees F. Line 12 muffin tins.
Add sugar to the bowl and whisk to dissolve. Then add oil and vanilla extract and whisk until smooth.
In a separate bowl, whisk together the cocoa powder, baking soda, salt, baking powder, and flour. This removes lumps and lightens it.
Then while whisking the wet ingredients, gradually add the flour mixture until combined.
Divide into muffin tins evenly. Bake 16-20 minutes, until risen and a toothpick inserted comes out clean. Cool completely before frosting.