Ingredients

The following ingredients have 12 Servings
  • CUPCAKES:
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 cup coconut sugar (or brown sugar)
  • 2 large eggs
  • 3/4 cup butter (melted)
  • 2 tablespoons milk
  • 1-1/2 teaspoons vanilla extract
  • COOKIE DOUGH FROSTING:
  • 1/2 cup plus 1 tablespoon butter (softened)
  • 1/2 cup coconut sugar (or brown sugar)
  • 3/4 cup powdered sugar
  • 1/2 cup white whole wheat flour
  • 1 teaspoon dark molasses
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 3/4 cup coarsely chopped chocolate chips (or mini chocolate chips)

Instruction

  • Make the cupcakes: Preheat oven to 350F and line a 12-cup muffin tin with muffin wrappers. Set aside.
  • In a medium bowl, combine flour, baking powder, salt, and cocoa. In another medium bowl, whisk coconut sugar, eggs, melted butter, milk, and vanilla until smooth. Gently fold flour mixture into liquid mixture until just combined (batter will be quite thick)
  • Fill prepared cups 3/4 full of batter and bake at 350F 15-17 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool cupcakes completely on a wire cooling rack.
  • Prepare the frosting: In a medium bowl with a handheld electric beater, beat butter and coconut sugar at medium speed until smooth and creamy. Beat in powdered sugar, flour, molasses, vanilla, and heavy cream---about 2 minutes of beating until thick and creamy. Fold in chopped chocolate.
  • Spread cookie dough frosting on cooled cupcakes and garnish with extra chocolate if desired. Store cupcakes in refrigerator until ready to serve.