Organic Chocolate Cupcakes

• 3 cups flour
• 2 cups sugar (evaporated cane juice or raw cane sugar works)
• 1/2 cup cocoa
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2/3 cup coconut oil, melted (or other vegetable oil)
• 2 cups warm water
• 2 tablespoons vinegar
• 3 teaspoons vanilla extract
• Frosting
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. Sift all the dry ingredients together in a large bowl.
3. Add oil, water, vinegar and vanilla.
4. Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
5. Bake 10-15 minutes. Until toothpick comes out clean.
6. Cool completely.
7. Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
8. Top cooled cupcakes with icing and serve, or refrigerate until needed.

flour, sugar, cocoa, salt, baking soda, coconut oil, water, vinegar, vanilla, frosting, heavy whipping cream, powdered sugar, vanilla

Taken from www.food.com/recipe/organic-chocolate-cupcakes-297882 (may not work)