Vegan Coconutterly Caramel'd Cupcakes



Cookie Layer:

  • 3 digestive biscuits
  • 3 rich tea biscuits
  • 1 tablespoon coconut oil


  • 1-1/2 cups all-purpose flour
  • 1 tablespoon coconut oil
  • 1/2  cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1 tub Ben & Jerry’s Non-Dairy Coconutterly Caramel'd


  • 1/2 cup (8 tablespoons) vegan buttery sticks, room temperature
  • 1/2 cup coconut cream, chilled for at least 4 hours (This is an unsweetened, dairy-free coconut product usually found in cans in the international aisle of most grocery stores)
  • 3 cups powdered sugar, sifted
  • 1/4 cup toasted coconut, optional


  1. Preheat oven to 177°C. Distribute cupcake papers in a muffin tin and spray each one lightly with cooking spray. Put biscuits in a food processor and pulse until crushed. Add the coconut oil and pulse until combined.

  2. Spoon a tablespoon (or so) into the bottom of each cupcake paper. 

  3. Tamp the biscuit layers down firmly, then set aside while you make the cupcake batter.

  4. To make the cupcake batter, combine the dry ingredients and stir to mix.

  5. Add the melted Ben & Jerry’s Non-Dairy and coconut oil, stir until incorporated.

  6. Scoop ¼ cup (or so) of the batter into each cupcake paper, covering the biscuit cookie layer. Bake the cupcakes for 20-22 minutes. Remove from oven and allow to cool

  7. To prepare the frosting, mix the vegan buttery sticks and the chilled coconut cream with a mixer until combined and lighter in consistency.

  8. Add the powdered sugar and mix until fluffy. 

  9. Spread or pipe the frosting onto each cupcake. Top with toasted coconut if desired.

  10. Enjoy!