Chocolate Coconut Cupcakes
- 1 cup Full-fat Coconut Milk
- 3/4 cups Sugar
- 1/3 cups Liquid Coconut Oil
- 1 teaspoon Vanilla Extract
- 1-1/4 cup All-purpose Flour
- 1/3 cups Cocoa Powder
- 3/4 teaspoons Baking Soda
- 1/2 teaspoons Baking Powder
- 1/4 teaspoons Salt
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese, Softened To Room Temperature
- 4 Tablespoons Butter, Softened To Room Temperature
- 3/4 cups Powdered Sugar
- 1 pinch Salt
- 1/2 teaspoons Vanilla Extract
- 100 drops Blue Food Coloring
- 30 drops Green Food Coloring
- Preheat oven to 350u0b0F. Line a cupcake tin with cupcake papers.
- In a small bowl, whisk together coconut milk, sugar and coconut oil until combined. Stir in vanilla and set aside.
- In a separate, larger bowl, sift together dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Give the mix a good stir to combine the ingredients. Once combined, make a well in the dry ingredients and add the coconut milk mixture. Mix until combined, being careful to not over-mix.
- Spoon the mix evenly into the cupcake liners until each tin is about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle of the cake comes out cleanly. Once baked, transfer to a cooling rack to cool completely before frosting the cupcakes.
- Meanwhile, prepare the frosting. In the bowl of a mixer fitted with a paddle attachment, add softened cream cheese and softened butter. Beat on medium until well combined. With the mixer on a low speed, gradually add powdered sugar until desired consistency. Add more powdered sugar for a thicker frosting. Once the frosting reaches the desired consistency, add salt, vanilla and food coloring (only if you want teal frosting).
- Frost your cupcakes and add desired toppings!
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Taken from tastykitchen.com/recipes/desserts/chocolate-coconut-cupcakes/ (may not work)