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    Cosmic Cupcakes
  • Whole Wheat Chocolate Cupcakes with Vanilla Coconut Frosting
Servings
12 People

Ingredients

  • 1 1/4 Cup Whole Wheat Flour ISIS Biodynamic
  • 1 Cup Coconut Palm Sugar
  • 1/2 Cup Organic Cocoa
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1/2 Cup Almond Milk
  • 1/4 Cup Vegetable or Coconut Oil
  • 1 Egg
  • 1 Tsp Vanilla
  • 1/2 Cup Boiling Water
  • Vanilla Coconut Frosting
  • 1 Cup Unrefined Coconut Oil
  • 3 Cups Powdered Sugar
  • 1 Tsp Vanilla
  • 1-2 Tbsp Almond Milk
Units:

Instructions

  1. Preheat oven to 350º F.
  2. In a bowl or stand mixer add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine or using your paddle attachment, mix until well combined.
  3. In a separate bowl add the almond milk, vegetable or coconut oil, egg, and vanilla. Mix until combined. Add the dry ingredients to the wet ingredients and mix until combined.
  4. Slowly add the boiling water and beat on high speed for about 1 minute.
  5. Evenly distribute the batter into your greased muffin tin.
  6. Bake 15-17 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow the cupcakes to cool completely before adding the frosting
Vanilla Coconut Frosting
  1. In a stand mixer beat the coconut oil for 2-3 minutes. Add in the sugar, vanilla and beat until doubled. If needed add 1 tablespoon of almond milk at a time to reach the desired consistency.

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