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Vegan Sno Ball Cupcakes

Veganized sno balls! Fluffy and perfect chocolate cupcakes, stuffed with vanilla cream, topped with more cream and dipped in pink coconut!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Author: Lauren Hartmann

Ingredients

Vegan Chocolate Cupcakes

Cream Filling/Topping

  • 1 C. Vegan butter
  • 1 C. Vegetable shortening
  • 4 C. Powdered sugar
  • 2 tsp. Vanilla
  • 1/2 tsp. Salt
  • 2 C. Coconut, shredded
  • A few drops of red or pink food coloring, vegan(optional)

Instructions

Make the cupcakes

  • Preheat oven to 350 degrees.
  • In a medium sized mixing bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Set aside. 
  • In a small bowl, mix together the almond milk and apple cider vinegar. Set aside to thicken.
  • In a large mixing bowl, cream together the vegan butter and sugar. Then add the vanilla and coffee. Continue to beat together until fully combined and light and fluffy. 
  • Now add the dry mixture and almond milk mixture to the wet butter mixture, alternating between the dry mixture and the almond milk mixture, mixing until everything is fully combined. 
  • Place cupcake papers in a cupcake pan, and fill the each hole about 2/3-3/4 full. Bake at 350 degrees for 15-20 minutes until a toothpick comes out clean. Let cool completely. 

Make the Filling and Topping

  • Once the cupcakes have cooled, in a large mixing bowl, beat on high the vegan butter and vegetable shortening until light and fluffy. Then add the powdered sugar a little at a time until fully combined and the frosting is thick and fluffy. Add the vanilla and salt and mix to combine. 
  • In a small bowl add the coconut and a few drops of food coloring to desired color and stir together. 

Assemble

  • Using a small knife, fork, or I like to use a piping tip, scoop out or push down the cupcake in the center top. Fill with the cream filling, then top with more cream. Smooth out into a circular top, then press the coconut onto the top. Fully cover the top with the coconut. Consume!

Notes

I used Color Kitchen Food Coloring.