Ingredients for Organic Chocolate Cupcakes
- Flour
- Sugar
- Cocoa
- ¾ teaspoon salt
- 1 ½ teaspoons baking soda
- Coconut Oil
- Warm Water
- Vinegar
- 1 teaspoon vanilla extract
- Heavy Whipping Cream
- 2 cups powdered sugar
- Vanilla
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How to Make Organic Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a mini muffin tin with cupcake liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, and ¾ cup granulated sugar.
- In a separate bowl, whisk together ⅓ cup water, 2 tablespoons apple cider vinegar, 1 teaspoon vanilla extract, and ½ cup extra virgin coconut oil.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill each cupcake liner about ¾ full.
- Bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the muffin tin before frosting.
- While cupcakes are cooling, prepare the frosting: In a medium bowl, beat 1 cup heavy cream with 2 cups powdered sugar and 1 teaspoon vanilla extract using an electric mixer until stiff peaks form.
- Once cupcakes are completely cool, frost generously and serve immediately or refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
31g
Fat
16g
Carbs
4g
