Double Dark Chocolate-Coconut Cupcakes

Name: Double Dark Chocolate-Coconut Cupcakes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking soda; 1 Tbsp cider vinegar; 79 milliliters virgin unrefined coconut oil (solid, not melted); 355 milliliters Gold all-purpose flour; 237 milliliters granulated sugar; 710 milliliters sifted powdered sugar; 1 teaspoons salt; 237 milliliters original- or vanilla-flavored soymilk; 118 milliliters unsweetened baking cocoa; 3 Tbsps unsweetened baking cocoa; 1 teaspoon vanilla; 2 teaspoons vanilla; 118 milliliters miniature vegan chocolate chips; 118 milliliters canola oil or vegetable oil; 118 milliliters vegan vegetable oil spread stick, softened; 2 teaspoons water

The recipe Double Dark Chocolate-Coconut Cupcakes could satisfy your American craving in approximately 1 hour and 20 minutes. This recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 496 calories, 4g of protein, and 26g of fat per serving. This recipe serves 12. A mixture of gold flour, salt, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. A few people really liked this dessert.

Instructions

Heat oven to 350F. Line 12 mini and 12 regular-size muffin cups with paper baking cups. In large bowl, using whisk, mix flour, granulated sugar, 1/2 cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1 1/2 teaspoons vanilla.

Ingredients you will need

Granulated Sugar

Baking Soda

Canola Oil

Soymilk

Vanilla

Vinegar

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Muffin Liners

Whisk

Bowl

Oven

Pour wet mixture into dry mixture; beat with whisk until well mixed. Stir in chocolate chips. Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter among regular-size muffin cups.

Ingredients you will need

Chocolate Chips

Equipment you will use

Muffin Liners

Whisk

Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Toothpicks

Oven

For frosting, in large bowl, beat margarine, coconut oil, 1 teaspoon vanilla and 2 teaspoons of the water with electric mixer on low speed until smooth. Beat in 3 tablespoons cocoa and the powdered sugar, 1 cup at a time. Gradually beat in just enough remaining water until smooth and spreadable.

Ingredients you will need

Powdered Sugar

Coconut Oil

Margarine

Frosting

Vanilla

Cocoa Powder

Water

Equipment you will use

Hand Mixer

Bowl

To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting.

Ingredients you will need

Cupcakes

Frosting

Garnish with chocolate curls and coconut, if desired.

Ingredients you will need

Chocolate Curls