Chocolate Cupcakes

You'll notice that 90% of the ingredients are organic and soy free. To cut cost, you can use what you already have stocked in your kitchen and in the future, restock it with organic ingredients. I prefer more organic ingredients as it is healthier and better in flavor. 

Ingredients

Wet ingredients:
  • 1 cup organic cashew or almond milk
  • 1/3 cup organic coconut oil
  • 1-1/2 teaspoons organic apple cider vinegar
  • 1 teaspoon pure vanilla extract

Dry Ingredients:
  • 1 cup organic flour
  • 3/4 cup organic sugar
  • 1/3 cup cacao powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kolsher salt

Frosting:
  • 2 cups organic powdered sugar
  • 1/4 cup or 1 stick of Earth Balance soy free butter
  • 1 teaspoon pure vanilla extract
  • 1 heaping tablespoon of cacao powder
  • 1 teaspoon cashew or almond milk

Topping:
  • Grated organic dark chocolate 

Directions

  • Preheat Oven to 350 degrees F. Line parchment cupcake liners to baking pan and set aside.
  • Pour all wet ingredients into large mixing bowl and whisk until well combined.
  • Shift dry ingredients into a large mixing bowl and mix until combined.
  • Add the wet ingredients to the dry, mixing until the lumps are just about gone and incorporating air into the mixture. 
  • Pour batter into parchment cupcake liners, filling until 2/3 full.
  • Bake for 16 - 18 minutes or using a toothpick and insert into the middle of the cupcake. If it comes out clean then you're done! Place cupcakes onto a cooling rack.
  • Frosting: Beat butter, vanilla extract, cacao powder and milk. Add powdered sugar 1/2 cup at a time until frosting is thick and fluffy. Grate dark chocolate over frosting.





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