Try this fun, easy recipe for Chocolate Cupcakes – top with the icing of your choice
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/3 cup unsweetened cocoa powder
4 tbsp. organic Coconut oil, room temp.
3/4 cup sugar
1/2 tsp. vanilla
3/4 cup Milk (any on hand)
Heat oven to 350F/180C. Place paper muffin liners in each of the 12 regular-size muffin cups.
In a large bowl, mix flour, baking soda, salt, baking powder, and cocoa powder; set aside.
In a medium bowl, mix 4 tbsp coconut oil then add the sugar, beat well. Beat for a few minutes. Mix in the vanilla and eggs until blended.
Add your wet ingredients (coconut oil, eggs, sugar, and vanilla) to your dry ingredients (cocoa powder mixture). Make sure you add the wet ingredients a little at a time! Add approximately 3/4 cup of milk mix/fold to combine.
Divide batter among your muffin cups. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes. Remove from pan to cooling racks and cool completely.
Fill Cupcakes with whipped cream or melted marshmallows. Fit decorating bag with large star tip. Fill bag with the filling of your choice. Pipe in circular top of each cupcake and mounding filling slightly in the center.
Garnish each cupcake with chocolate organic peanut butter or any frosting that you like. Store in the refrigerator.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.