Dark Chocolate Cupcakes


Dark Chocolate Cupcakes - 6 muffins

  • Preheat oven to 350 degrees and line or grease 6 muffin cups.
  • In a medium-sized mixing bowl, combine the flour, baking soda, baking powder, cocoa, and a hint of salt. Mix and then set it aside.
  • Add the cream butter and sugar together in a large bowl and mix until fluffy. Next, mix in the egg and vanilla thoroughly.
  • Next, alternate adding the flour mixture and milk (or other milk preference) to the batter, mix gently.
  • Fill each muffin cup 3/4 full and bake for 15-17 minutes – insert a toothpick into the center of a cake to check if it’s baked thoroughly. If it comes out clean, they are ready.
  • Cool completely before icing.

Chocolate Ganache Icing

  • Heat coconut milk in a small saucepan over medium-low heat. Stir frequently until small bubbles form around the edge of the pan.
  • Place dark chocolate chips in a heatproof bowl. Pour warm coconut milk over chocolate chips and stir with a spatula until all chips are melted.
  • Cover the bowl with plastic wrap and allow the mixture to cool at room temperature for 2 hours, stirring every 30 minutes. Apply to cupcakes using a piping bag or a knife.