Description
Chocolate coconut cupcakes are light and full of flavor. Plus, you can adapt them for almost any occasion! Why use a boxed mix when you can make homemade cupcakes in less than an hour?
Ingredients
- 1 cup Full-fat Coconut Milk
- ¾ cups Sugar
- ⅓ cups Liquid Coconut Oil
- 1 teaspoon Vanilla Extract
- 1-¼ cup All-purpose Flour
- ⅓ cups Cocoa Powder
- ¾ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese, Softened To Room Temperature
- 4 Tablespoons Butter, Softened To Room Temperature
- ¾ cups Powdered Sugar
- 1 pinch Salt
- ½ teaspoons Vanilla Extract
- 100 drops Blue Food Coloring
- 30 drops Green Food Coloring
Preparation
Preheat oven to 350ºF. Line a cupcake tin with cupcake papers.
In a small bowl, whisk together coconut milk, sugar and coconut oil until combined. Stir in vanilla and set aside.
In a separate, larger bowl, sift together dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Give the mix a good stir to combine the ingredients. Once combined, make a well in the dry ingredients and add the coconut milk mixture. Mix until combined, being careful to not over-mix.
Spoon the mix evenly into the cupcake liners until each tin is about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle of the cake comes out cleanly. Once baked, transfer to a cooling rack to cool completely before frosting the cupcakes.
Meanwhile, prepare the frosting. In the bowl of a mixer fitted with a paddle attachment, add softened cream cheese and softened butter. Beat on medium until well combined. With the mixer on a low speed, gradually add powdered sugar until desired consistency. Add more powdered sugar for a thicker frosting. Once the frosting reaches the desired consistency, add salt, vanilla and food coloring (only if you want teal frosting).
Frost your cupcakes and add desired toppings!
