Tuesday, May 31, 2011

Double Chocolate Chunk Cupcakes...

I found this recipe used to make a cake on 101 Cookbooks and used it to make cupcakes for my daughter's 3rd birthday party. They were a big hit with adults and children alike! I forgot to post them, but have had a few people ask for the recipe since and so I am finally getting around to sharing this scrumptious treat! They are made with maple syrup instead of sugar and they were topped with this delicious Maple Syrup Whipped Cream, that made them SO SUPER delicious- the whipped cream frosting is a MUST! Don't skip out of the best part!!! So here we go...

2.5 cups flour
(I used 1/2 whole wheat & 1/2 all purpose)
3/4 cup cocoa powder
1 TBSP baking powder
3/4 tsp sea salt
1/2 cup coconut oil (or soft butter)
1 cup REAL maple syrup
2 eggs, beaten
2 tsp. vanilla
1 cup coconut milk, room temp
8 oz. chocolate chips

Preheat your oven to 350. Mix your dry ingredients together- flour, cocoa powder, baking powder, & sea salt. (NOTE: when choosing your flour, remember that whole wheat flour will leave you with a denser cupcake, so choosing to mix it with something else, like all purpose flour will alleviate that a little. For the lightest cupcakes, choose to use all purpose flour). Sift all your dry ingredients together, then whisk your coconut oil with your syrup and then add you beaten eggs, vanilla, and coconut milk. Mix thoroughly adding your chocolate chips (whole or chopped) to the batter. Pour into lined cupcake tins and bake for 15- 18 minutes until you can remove a clean toothpick from the center of a cupcake. Let them cool, and frost before serving. Don't frost these guys too far in advanced because the cupcake will absorb the frosting and become soggy.

Maple Syrup Frosting:

1 cup heavy whipping cream
1/4 cup real maple syrup
1/4 cup softened butter

Simple. Add all ingredients to a bowl and beat with an electric mixer until peaks form (about 5 minutes or so) then refrigerate or put a dollup on top of your cooled cupcakes.

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