Dark Chocolate Cupcakes

June 5, 2024

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.

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.