Creamy, dreamy chocolate frosting shots…
Tequila shots??? Who needs ’em?!
Maybe you’ve heard of the popular bakery, Sprinkles?
At this bakery, they sell something known as a frosting shot. It’s genius!
How many times have you eaten a cupcake, only to say, “Gosh I wish this cupcake had less cake and more chocolate frosting”?
Enter the frosting shot: a small glass filled to the brim (and beyond!) with—you guessed it—chocolate frosting.
Yesterday, I made my own chocolate frosting shots at home, with just a few ingredients:
Thick chocolate frosting shots…
You can try this on my Vegan Chocolate Cupcakes or even the famous Black Bean Brownies.
Or skip the cupcake like I did, and simply serve yourself a big glass of unadulterated chocolate bliss.
Cupcakes? With all these chocolate frosting shots around, they’d just get in the way!
(Try the recipe as frosting for my Vegan Chocolate Cake)
On a related note, I’ve been surprised how many people have been asking me the same question: Is chocolate vegan?
Oh goodness, yes. Chocolate most definitely is vegan.
If you learn just one thing from reading my blog, let it be that!
The frosting recipe can be keto, paleo, soy free, dairy free, and sugar free!
In the months since I first made this recipe, vegans and non-vegans, health-food-eaters and people who are used to “normal” desserts, have all gone completely crazy for this easy-to-make, smooth and rich chocolate frosting.
It is highly recommended!
If you try the recipe, please feel free to tag me @ChocolateCoveredKatie on Instagram so I can see and like your photos!
Chocolate Frosting Shots
Chocolate Frosting Shots!
Ingredients
- 1 can full-fat coconut milk or coconut cream
- 1/4 cup + 1 tbsp cocoa or cacao powder
- 1/2 tsp pure vanilla extract
- sweetener of choice to taste (Use stevia or powdered sugar for thickest results)
Instructions
Healthy frosting recipe: Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe.) Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. For the photos on this page, I didn’t use beaters. But I did pipe the chocolate frosting shots out using an icing tip. Stored uncovered in the fridge, the mixture gets even thicker.
More Ways To Use This Frosting:
(No crazy ingredients!)
Chocolate Cake – With A Crazy Ingredient
Heather says
20th August 2016 at 12:28 pmWill this frosting hold up outside on a warm day?
Kathy says
20th December 2016 at 10:20 amHi Katie, how many servings and what size? I can’t find on the page or the nutrition page. This sounds so yummy, can’t wait to try. Thanks!
Lisa Gray says
11th March 2017 at 8:39 pmKatie, I use Trader Joe’s Coconut Cream for this — it’s the best! Just found out they discontinued it!!! I can’t believe it. Thought I would post that here…maybe all your readers can complain as I did and they will bring it back!
Teresa Berry says
18th April 2017 at 12:21 pmCould the cocoa powder be replaced with carob powder?
Jason Sanford says
18th April 2017 at 5:08 pmBe sure to report back if you experiment!
JenK says
16th June 2017 at 5:19 pmI believe these used to be called “healthy frosting shots” (I still see the word “healthy” above the recipe)–if I’m correct thanks for changing the title. The term healthy should be used sparingly. I’ve discovered that people do not read labels for themselves and rely on buzz word and others’ interpretations of healthy. Sugars and fats shouldn’t be given that title. http://www.msn.com/en-us/health/healthtrending/coconut-oil-is-about-as-healthy-as-beef-fat-or-butter/ar-BBCMaMT?li=BBnb7Kz
Megan says
1st July 2017 at 7:59 pmI made this recipe about 4 years ago and loved it! I saw coconut cream in a can at Trader Joe’s the other day and was so excited to make it. For some reason it’s just not working! The cream is just staying super clumpy :/ still yummy but was really wanted it like moose again. Maybe Trader Joe’s changed it? Or someone has a tip? I’m craving this stuff!
AlsoKatie says
28th August 2017 at 5:01 pmKatie,
I just tried this, following the recipe (using a can of coconut cream) and opting for powdered sugar (I know, super healthy…) At a certain point, the mixture got a bunch of white speckles that wouldn’t mix in. What did I do wrong? I definitely didn’t add THAT much sugar, but maybe it was too much? Thanks for your help.
Lindsay says
22nd November 2017 at 12:08 pmThis is delicious–it could be served as vegan chocolate mousse, too. I used 2 tbsp cocoa powder and 2 tbsp granulated sugar which gave it an intense bittersweet chocolate taste.
Gem says
20th January 2018 at 2:31 pmKatie, I’ve made these a lot and love them but just wondered where the nutrition says 30cal, what size serving is it or how many shots does this recipe make? X
Jason Sanford says
21st January 2018 at 5:53 amHi Gem, the nutrition page says it is per tbsp. Hope that helps!
liz says
29th January 2018 at 2:51 pmFirst – this is incredibly delicious, and even easier than it is delicious! Second – I think calling this “frosting” does it a great disservice. (Personally, I don’t really even like frosting, but you need it with chocolate cake so it’s not too dry.) I was searching for a frosting recipe based on what I had in the cupboards and found this (full disclosure, IDGAF about it being healthy). This is much, much closer to a mousse than a frosting (frosting to me implies sweeter and stiffer), and so rich, satisfying and simple to make that I would serve this to any chocolate lover! And while it is totally, 100% vegan; I think I’d opt for this version than “real” mousse (with cream and egg whites) b/c this was so much easier you didn’t even need electric beaters – no reason at all to use them. The key is ensuring you encourage separation of your full-fat coconut milk by leaving it open in the fridge as described and not utilizing the liquid part, just the solid, creamy part. Think of this is a buttercream made with coconut cream instead of butter. You must use full-fat coconut milk or cream (the fattier the better), and I used powdered sugar which I’m sure helped it to remain stable – which it did until I polished it off – without bothering to make the cake part! – in 2 days. I would pipe this into fancy, small ramekins and serve as a special-occasion dessert with some berries and chocolate shavings. The questions on here are a bit funny…..how on earth you could blend coconut water and cocoa powder and think it’s going to set up? This is extremely fattening due to the high caloric value of the 100% required full-fat coconut milk. Whether those fats are better for you is a separate issue, either way it’s the fat that makes it “frosting” (or more apt: “mousse”). I think the combination of the fatty coconut cream mixed with the dryness of the cocoa powder and boosted with the starch in the powdered sugar is what gives it the stability, not sure if a stevia-sweetened concoction would be as stable? I don’t think subbing anything for the coconut cream would work, frankly, except butter. The funny thing: I couldn’t taste the coconut at all. I love coconut, and used a very flavorful thai coconut milk, but could only taste unadulterated chocolate. I would also make this soon before serving, as while it does keep it’s shape, it will continue to “separate” in the fridge so you’ll see beads of moisture on top after storing – NBD if you are making to satisfy your own chocolate cravings but less than ideal if you were serving it to company. Thanks for the recipe, I found it shockingly simple and good!
Jackie says
5th March 2018 at 12:14 pmThis is an AMAZING quick recipe for someone looking for a healthy way to satisfy their sweet tooth. The taste is so rich and creamy and just as good as eating a chocolate bar – no joke! I’ve enjoyed it a couple of times this week with some strawberries 🙂
Lily says
8th July 2018 at 5:41 pmHey! How much sweetener did you add for their recipe ?
Jason Sanford says
9th July 2018 at 4:29 amDefinitely depends on your tastes! Just start with 2-3 tbsp and taste and see how much more–if any–you want to add.
audrey says
19th July 2018 at 10:08 pmhow much sugar do you use?
audrey says
19th July 2018 at 10:10 pmwhoops, just saw the last question!
lee martincox says
17th September 2018 at 5:21 pmso when do you add the booze and how much?
Stephanie says
17th December 2018 at 2:46 pmI was considering filling small waffle cups with this but wasn’t sure if it would melt into a gross mess if it isn’t kept cold. Do these need to stay refrigerated? Thanks!!
Jason Sanford says
17th December 2018 at 3:44 pmHmm, unless it is very cold outside or in the venue where you’re serving them, they really should be kept cold to ensure the mousse doesn’t melt. It can be left out for a little while, but anything more than an hour is a risk.
Betty says
18th December 2018 at 10:55 amIf you want to use stevia for your sweetener, how much would you use? I use either the Now brand liquid or the Now brand packets.
Jason Sanford says
18th December 2018 at 11:16 amIt depends on your own tastebuds, and also the brand of stevia and if it’s pure (i.e. no other ingredients except stevia) or a blend of other sweeteners or filler ingredients. Just add a little, and taste, then add more as needed 🙂
Elana says
10th January 2019 at 8:15 pmHi Katie! I absolutely ADORE this recipe and I use it to frost your vegan chocolate cupcakes and it is a killer combo! 🙂
Also, wanted you to know…I’m a new mom, currently exclusively breastfeeding my 3 month old son. I’ve had to cut out dairy from my diet since he’s not able to tolerate it. (For a while, I was also cutting out soy.) I love to bake and I’m newly obsessed with your recipes! I bake one every week to take to my new moms’ group where many of the moms have these dietary restrictions as well. Every recipe I’ve made of yours has been a huge hit!
Question about this recipe…what do you do with the leftover liquid from the coconut cream?
Thanks for all your amazing recipes!!
Annie B. says
30th January 2019 at 6:59 pmYour recipes look so yummy! I tried the chocolate frosting shots today, but despite my use of coconut cream, it came out like chocolate soup. I’m trying to figure out where I went wrong. Any suggestions?
Jason Sanford says
31st January 2019 at 8:50 amHmmm, what brand of coconut cream did you use? Every now and then, you get a bad can of coconut that doesn’t have enough fat content… so maybe that was it? But if you used coconut cream then that definitely should not have happened! What sweetener did you use?
Hil says
9th September 2019 at 4:11 pmIf I am using this to frost your Chocolate Keto Cake recipe, how much would you recommend making? Should I double or triple the recipe?
Scarlet says
7th October 2019 at 11:23 amHow decadent! I think these frosting shots would be fun for a tea party! Thanks for the recipe which I am pinning now to try soon.