Chocolate Strawberry Shortcake

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I can not begin to put into words how great this cupcake ended out to be. I was making the cupcake for a 3 year old boy who is allergic to eggs but did not tell others it was vegan. When I did mention it people were amazed. The boy had tried a vegan cupcake before and did not like it. I was so glad I could make his day. His mom let him have 3 because she was excited for him. The ages of people who tried this ranged from toddlers, teenagers (one was a vegetarian, and grandparents, all the people loved the cupcakes. I made them just as the recipe says.

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Thanks so much, Chloe! My son is allergic to milk and eggs, and I've tried a long time to find a decent cake/cupcake recipe, but I'm usually very disappointed. I had nearly given up on baking, with a few exceptions. These, however, were the best I've had, and I will be making these again. I wish you had more recipes at this site. You should make a cookbook. :

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Wonderful tasting cupcakes, and no there is no hint of coconut once they've been cooked. I tasted coconut in the batter but not at all in the cupcake. I didn't make the frosting or incorporate the strawberries because the plain cupcakes were good enough by themselves. This one's a keeper. Thanks Chloe!

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I have not made this recipe, so do take my advice with a grain of salt:

The coconut milk really should not impart a coconut flavor, so much as act as a vegan alternative to a regular milk or another liquid ingredient to form the batter, itself. If you're really that leery about it, try whole milk to mimic the consistency of coconut milk.

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I want to make these..however i do not like the taste of coconut...any suggestions for the coconut milk?

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These cupcakes are F A N T A S T I C ... A M A Z I N G ... Thanks !!!

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These cupcakes are fantastic, and Chloes blog shows she's a winner with all kinds of baking, and cooking! I'd love to see an entire show with her!
Food Network needs to open their eyes to how creative and delicious vegan cooking of all kinds can be.

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These cupcakes are fantastic! The chocolate cupcakes rose perfectly and, although a little on the sweet side, the frosting was amazing. I literally ended up eating the left over frosting with a spoon. I was very skeptical about vegan cupcakes because I had a bad experience with vegan cookies. However, I am splendidly pleased.
Thanks verily Chloe!

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You can count me in as a vegan cupcake convert. When I found the recipe here from the show, I decided to give it a try. All the judges loved them and I wanted to see if the cake lived up to the hype. And I am happy to say yes it did. It is not a buttery taste, naturally, but it is moist, tender, and the crumb is beautiful. It is exactly what you want a cupcake to be taste like. I got a crunchier top than I usually get on my cupcakes. But the difference stops there. Everything else is exactly the same. I will definitely make this recipe again. The frosting is good, but not fantastic. Personally I am not a fan of American Buttercream frosting. I prefer a meringue frosting myself. But that is not a reason to change the rating. The best thing about the frosting is you cannot tell it is a vegan dressing. When I do make an American Buttercream my ratio of butter to sugar is higher than this recipe. I may try to make a batch next time using my ratio, but then again I may not. There is no reason to mess with a good thing. Chloe, if your goal is to convince the world that vegan can be good, then you just convinced us. Thank you for sharing. These are delicious.