Do you remember when I posted this picture up on Facebook? Some of you accused me of teasing and taunting {which to a certain degree I won’t argue with you}. Okay, okay I totally admit to being a cupcake bully.

Remember when I said that the recipe was coming soon but that you would  have to wait for it? Remember that? And how I made you sit there, drooling over that raw caramel-oozing filling {thanks again, Isobelle, for introducing God’s nectar to me} for almost a week? Well, the wait is over! Now you can see for yourself just how GOOD this vegan and gluten free Samoa Cupcake tastes!

SAMOA CUPCAKES RECIPE

Makes 12 cupcakes

Gluten, egg, and dairy free

Date Caramel Sauce:

Ingredients

  • 16 dates, soaked in water for 1 hour
  • 1/2 c. agave nectar or maple syrup
  • 4-5 Tbs coconut oil
  • 7 Tbs water
  • Pinch of salt

Instructions

  1. De-pit and chop dates into thick chunks.
  2. Place all of the ingredients into a blender and blend until completely smooth. Takes a good 5 minutes to get the right consistency

Chocolate Cupcakes:

Ingredients

  • 3/4 c. sugar
  • 3/4 c. quinoa flour
  • 1/4 c. brown rice flour
  • 1/4 c. arrowroot
  • 1/4 c. potato starch (not flour)
  • 1/3 c. dutch-processed cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 3/4 c. hemp milk
  • 2 Tbs apple cider vinegar
  • 1/3 c. oil
  • 1/2 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Line cupcake pan with muffin liners.
  3. Combine sugar, flours, starches, cocoa powder, baking powder and salt together and whisk until evenly combined.
  4. Add hemp milk and apple cider vinegar together and allow to sit for 5 minutes.
  5. Add oil and vanilla to “buttermilk” mixture (hemp milk and vinegar).
  6. Make a well in the center of the flour mix and add the liquid mix. With a wooden spoon, stir until combined
  7. Place approximately 1/3 c. of batter into each liner. Bake for 20-23 minutes, or until a toothpick comes out clean in the center of cupcake

Buttercream Frosting:

Ingredients

  • 1/2 c. vegan cream cheese (I used Tofutti)
  • 1/2 c. vegan butter (I used Earth Balance)
  • 3-4 c. powdered sugar
  • Dash of coconut or vanilla extract
  • 1/2 c. toasted coconut

Instructions

  1. With an electric mixer, combine cream cheese and butter.
  2. Slowly add powdered sugar until fully combined, light, and fluffy.
  3. Add extract of choice and blend.
  4. Fold in toasted coconut.

Caramel Coconut:

Ingredients

  • 1 c. toasted coconut (if you cannot find toasted coconut, simple bake shredded coconut on a baking sheet for 10 minutes at 350 degrees)
  • 4 Tbs caramel mixture

Instructions

Stir together until sticky, firm, and well combined.

ASSEMBLE:

  1. Cut out a 1″ circle out of the center of the cupcake. Be sure not to dig too deeply into the capitvity. Pipe caramel mixture into each hole (needs just about 1 Tb) by placing caramel into a Ziploc baggie with one corner cut out.
  2. Pipe frosting onto the top of the cupcake (use same Ziploc piping method).
  3. Top with caramel/coconut mix.
  4. Drizzle with melted chocolate stripes (pipe with a Ziploc and cut a small slit in one corner).
  5. Allow to set in fridge for 5-10 minutes.

You can also mosey on down to the GoodVeg for this article. I’m passing out free cupcakes over there…