Organic Chocolate Cupcakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I make these with all organic/ natural ingredients. They taste just like they came out of a box, and the cupcakes have no egg and no dairy so they are a nice treat for anyone with allergies. For the best flavor use extra virgin coconut oil. I served these at my 5 year olds birthday party, along with store bought brownies. We brought most of the brownies home, the cupcakes were all gone :) Ingredients:
3 cups flour |
2 cups sugar (evaporated cane juice or raw cane sugar works) |
1/2 cup cocoa |
1 teaspoon salt |
2 teaspoons baking soda |
2/3 cup coconut oil, melted (or other vegetable oil) |
2 cups warm water |
2 tablespoons vinegar |
3 teaspoons vanilla extract |
1 cup heavy whipping cream |
1/4 cup powdered sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Sift all the dry ingredients together in a large bowl.
3. Add oil, water, vinegar and vanilla.
4. Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
5. Bake 10-15 minutes. Until toothpick comes out clean.
6. Cool completely.
7. Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
8. Top cooled cupcakes with icing and serve, or refrigerate until needed.
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