Chocolate Cupcakes
These were the first treats C. and I made for our Stoki Sundays together. We wanted to make a good first impression to celebrate everyone arriving to the school. And who doesn’t love cupcakes?
Ingredients
- 3/4 Cup All-Purpose Flour
- 1/2 Cup Unsweetened cocoa powder
- 3/4 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Tsp Vanilla Extract
- 2 Eggs Large
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar
- 1/3 Cup Coconut Oil
- 1/2 Cup Buttermilk
Instructions
- Preheat oven to 350˚F with centred rack. Fill a 12-count muffin tin with cupcake liners.
- In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up any clumps.
- In a second mixing bowl, whisk together wet ingredients.
- Pour wet ingredients over dry ingredients and whisk until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy. Don’t over mix, or the cupcakes will be thick and heavy, like really bad pound cake.
- Fill each cup ⅔ full and do not over-fill. Bake 18-22 min, until a toothpick inserted in the centre comes out clean.
- Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.
- Do not try to put frosting on warm cupcakes—it will melt and get frosting all over your pan.
