ORGANIC CHOCOLATE CUPCAKES
I make these with all organic/ natural ingredients. They taste just like they came out of a box, and the cupcakes have no egg and no dairy so they are a nice treat for anyone with allergies. For the best flavor use extra virgin coconut oil. I served these at my 5 year olds birthday party, along with store bought brownies. We brought most of the brownies home, the cupcakes were all gone :)
Provided by jake ryleysmommy
Categories Dessert
Time 30m
Yield 55 mini muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Sift all the dry ingredients together in a large bowl.
- Add oil, water, vinegar and vanilla.
- Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
- Bake 10-15 minutes. Until toothpick comes out clean.
- Cool completely.
- Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
- Top cooled cupcakes with icing and serve, or refrigerate until needed.
Nutrition Facts : Calories 96.7, Fat 4.4, SaturatedFat 3.3, Cholesterol 5.9, Sodium 90.2, Carbohydrate 13.6, Fiber 0.3, Sugar 7.8, Protein 0.9
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