Let’s be unhealthy! I love love love chocolate. I also, love cupcakes with delicious icing. I don’t know what it is, but there’s something therapeutic about icing a cupcake or cake. You can be as creative or experimental as you’d like to be. For these I didn’t get too creative with how it was iced, I just added an extra color for the swirl.
This recipe makes 12 cupcakes. I chose a festive liner for the season, but you can use anything that you’d like. The prep time for these is approximately 10 minutes and cook time is 17-22 minutes. You will need two mixing bowls, one large and one medium. Measuring cups, wooden spoon, whisk, muffin tray and liners of choice.
Preheat your oven to 350°f, then let’s get to mixing up some cupcakes!
- 1 1/2 Cup flour (I used Rogers GF flour, just make sure that there is xanthan gum in it if you choose to go this route)
- 1 cup raw cane sugar
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup coconut oil melted
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 3/4 cup coconut or almond milk
- 1/4 cup chocolate almond milk
- 1/2 cup mini chocolate chips
- After preheating your oven to 350°, in your large bowl, mix all of the dry ingredients together. Add your flour, cocoa powder, sugar, baking powder, baking soda, and salt and mix it up.
- In your medium mixing bowl, take your melted coconut oil and whisk it into your room temperature eggs until it is frothy. Then add vanilla, coconut/almond milk, then chocolate almond milk. Whisk until it is all blended.
- Make a well in your dry ingredients, then slowly pour your wet ingredients in and mix with your wooden spoon or with an electric mixer.
- Once the dry and wet ingredients have been mixed thoroughly, then fold in the chocolate chips.
5. Fill your cupcake liners evenly about 3/4 of the way full.
6. Place in oven on middle rack and bake for approximately 17-22 minutes. At 17 minutes check them with a toothpick. If it comes out clean then they are ready.
While the cupcakes are baking away, mix up some icing! You can double this recipe if needed. I added food coloring to my buttercream to get festive colors. I also used a 3 piece piping system to achieve the 3 color swirl, but you can do one color if you’d like.
- 1 cup butter or vegan butter
- 4 to 6 cups of icing sugar/powdered sugar
- 3 to 4 tbsp coconut milk/almond milk
- 1 tsp vanilla extract
- food coloring (optional)
Cream all of the ingredients together and add more icing/powdered sugar as needed until the consistency is thick.
Once the cupcakes are done baking away, remove them from the oven and let them cool for about an hour before icing. Have fun with the icing, let the festive season inspire you and be creative! Enjoy!