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Chocolate Cupcakes
Simple and Easy Chocolate Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
cooling 15 minutes
Total Time 35 minutes
Servings 12 Servings
Ingredients
- 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
- 2 Eggs
- 3/4 cup Milk any on hand
Instructions
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Heat oven to 350°F. Place Baking Cups in each of 12 regular-size muffin cups.
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In a large bowl, mix flour, baking soda, salt, baking powder, and cocoa powder; set aside.
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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.
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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.
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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.
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Fill Cupcakes with whipped cream or melted marshmallows. Fit decorating bag with large star tip. Fill the bag with the filling of your choice. Pipe on the circular top of each cupcake and mounding filling slightly in center.
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Garnish each cupcake with chocolate organic peanut butter or any frosting that you like. Store in the refrigerator.
Recipe Notes
You can use unsalted room temperature butter, however, it tastes fantastic with coconut oil. We filled these with a mix of chocolate and regular marshmallows (2 cups) that we melted over steam. See the picture, but whipped cream or whipped frosting, cream cheese frosting, would work perfectly too. You got to let the melted marshmallows cool down before filling the pastry bag, and of course, cupcakes should be also cooled completely.