Devil’s Food Cupcakes

YIELD: About 36 small cupcakes

These cupcakes have a deep rich chocolate flavor, are moist, completely dairy free, and delicious. Sprinkle grated coconut or sugar crystals on top before baking.

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Ingredients

• 1 1/3 cup All Purpose flour

• 1/4 teaspoon baking soda

• 2 teaspoons baking powder

• 3/4 cup cocoa powder

• 2 large eggs, at room temperature

• ⅛ teaspoon fine sea salt

• 3/4 cups granulated sugar

• 1/4 cup brown sugar

• 5 Tablespoons melted coconut oil

• 1 teaspoon vanilla extract

• 1 cup coconut milk

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Preparation

1. Preheat oven to 350º Fahrenheit

2. Line cupcake pan with paper liners

3. Sift together flour, baking powder, baking soda, cocoa powder, and salt. Set aside.

4. In a large bowl, cream together the coconut oil and sugar until completely blended

5. Add the eggs one at a time, beating well with each addition, then stir in vanilla.

6. Add flour mixture, alternating with the coconut milk. Beat well.

7. Fill the cupcake cups 1/2 full.

8. Top with grated coconut or large sugar sprinkles.

9. Place a rack in the center of the oven and bake for 15 minutes, or until a toothpick inserted into the cupcake comes out clean.

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Lessons from my Mother:

• Vanilla extract is your secret weapon for any sweet dessert.

• I used organic eggs, coconut oil, coconut milk, flour, just because.

• When measuring dry goods, such as sugar and flour, never pack your measuring cup unless the instructions tell you to. Lightly spoon your ingredients into the correct measuring cup, and level with the back of a knife. This will ensure consistent and accurate measurements every time.

• Be careful with baking soda, even a tiny bit over the measure can give your baked goods a funny taste.

• Creaming and sifting are important because they ensure all your ingredients are fully incorporated, preventing surprise flavors from showing up when eating, and they ensure even cooking. For example, you don’t want to bite into a tiny baking soda pocket in your cookie.

• I like to use extra large eggs in all my recipes because they give added richness.

Some of the products I used in this recipe are:

• Wholesome Mindfully Delicious Organic Dark Brown Sugar

• Arm & Hammer Pure Baking Soda (I wouldn’t know what else to use, it’s the only baking soda I see at the store, and it’s what my mother used when I was a child)

• Frontier Co-op Organic Vanilla Extract

• Hain Pure Foods Iodized Sea Salt

• Equal Exchange Chocolates Organic Baking Cocoa (processed with alkali)

• 365 Everyday Value Organic Refined Expeller Processed Coconut Oil

• So Delicious Dairy Free Culinary Coconut Milk