Makes 24:
- 1½ cup / 350ml coconut cream
- 3 cups / 450g vegan chocolate chips
Make the icing:
Melt 3 cups / 450g vegan chocolate chips and 1½ cup / 350ml coconut cream using the bain-marie method. Once completely melted, whisk thoroughly until smooth.
Transfer to refrigerator to chill for 2-5 hours. It’s done when the mixture is medium firm, similar to a very firm gel. It will be stiff enough to be solid, but lightly depresses when pressing a finger into it.
Using a spoon, scoop this mixture into a large, deep mixing bowl for whipping (or use the same bowl).
Allow to soften and warm up a bit at room temperature, for about 10-15 minutes. It should be soft enough to whip, but firm enough to not become liquidy when whipping.
Beat the frosting mixture until fluffy. The color of the mixture will lighten to that of milk chocolate. Ice completely cooled cupcakes.