Cool Whip Cupcakes

Cool Whip Cupcakes
Prep time
Total time
Serves: 2-4
  • ⅔ cup + 2 Tbsp. non-dairy milk
  • ¼ cup maple syrup
  • 1 tsp. apple cider vinegar
  • 2 Tbsp. coconut oil
  • 1⅓ cups brown rice flour
  • 2 tsp. vanilla extract
  • ⅓ cup cocoa or cacao powder
  • 1 tsp. baking powder
  • ½ cup dark chocolate chips
  • ½ tsp. baking soda
  • store bought non-dairy whip cream (try Soyatoo Rice Whip)
  1. Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners.
  2. Combine milk and apple cider vinegar in a large bowl. Stir well and set aside until a few bubbles start to form. Next, add maple syrup, melted coconut oil, and vanilla extract. Stir well.
  3. Now combine remaining cupcake ingredients in the same bowl. Stir well until everything is combined and there are no powder pockets.
  4. Pour cupcake filling into muffin pan and bake for 20-22 minutes. Allow cupcakes to cool for 15-20 minutes.
  5. Top with whip cream as you are ready to eat (whip cream will melt if you put it on too soon)


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