When we have summer breaks, I let my kids compete against each other in cooking, so this was Anna’s creation! Doesn’t these cupcakes look absolutely delightful? You have to know your child’s limits, so don’t let them cook by themselves if you are not comfortable, but since my two oldest one are trained properly, how to move around the kitchen I am not worried, but I do check to see if everything is alright.
These cupcakes were “a winner”. My 10-year old (soon to be 11) daughter Anna, didn’t let me share this recipe until she made it at least several times. To be quite frank with you, the first time when I tasted these cupcakes I thought they were from the box. I kept telling her, no I don’t believe it until my oldest one came out and said: “yes, mama I lost for a reason. They are from scratch!”
With mouth half open and full of cupcakes, I was amazed because I can make pretty much anything that you desire, but when it comes to cakes I need to practice and to make 10 times until it comes out right. I think my girl has a natural talent! By the way my 14-year-old son, Aleks made good ol’ donuts also from scratch not using anything but his hands and unfortunately lost just because these were “DA bomb”.
Do you allow your kids to cook or help you in the kitchen? If they don’t, I think you should! Not only that they create memories, but it’s a fun experience, plus it gives them that sense of accomplishment so they feel proud of themselves.
Mine has more than 5 really good dishes in their repertoire that they can make blindfolded… My oldest one goes a little bit beyond and starts to style each plate like a real chef, where my girl is all comfort…you know “put on the plate and just eat”. Ohh! If you are wondering about my youngest one, Daniel…well he is the boss, so he usually supervises the whole situation in the kitchen when they are cooking.
Simple and Easy Chocolate Cupcakes
- 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
- Heat oven to 350°F. Place Baking Cups in each of 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 the bag with the filling of your choice. Pipe on the circular top of each cupcake and mounding filling slightly in center.
- Garnish each cupcake with chocolate organic peanut butter or any frosting that you like. Store in the refrigerator.
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.