Chocolate Top Hat Cupcakes

• FOR THE CUPCAKES:
• 1 cup Sprouted Whole Wheat Pastry Flour
• 2 cups Unbleached All-purpose Flour
• 1-3/4 cup Organic Cane Sugar
• 1/2 cups Aristocrat Baking Cocoa
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 2 cups Water
• 2/3 cups Canola Oil
• 2 teaspoons Cider Vinegar
• 1 teaspoon Vanilla Extract
• _____
• FOR THE ICING OR FILLING:
• 1 cup Milk
• 5 Tablespoons Unbleached All-purpose Flour
• 1 cup Butter, Softened
• 1 cup Organic Cane Sugar
• 1 teaspoon Vanilla Extract

1. For the cupcakes, stir together the sprouted whole wheat pastry flour, all-purpose flour, sugar, cocoa powder, baking soda, and salt. Add the water, oil, vinegar and vanilla. Whisk well. Pour into 27 muffin tins lined with cupcake wrappers. Bake at 350u0b0F for 20 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tins and cool on a wire rack.
2. For the icing, cook the milk and flour until thick. Cool completely. Cream the butter and sugar on high until fluffy and no longer grainy. Add the vanilla and the cooled milk mixture and beat on high again until light and fluffy.
3. Cut out the center of each cupcake with a paring knife. Keep the knife at an angle so you cut out a cone. Dollop some icing in the hole and squish the cone back on top.
4. These cupcakes are best in about 2 days, but I doubt you'll be able to wait that long.

whole wheat pastry flour, flour, sugar, baking cocoa, baking soda, salt, water, canola oil, vinegar, vanilla, milk, flour, butter, sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/chocolate-top-hat-cupcakes/ (may not work)