Ingredients

The following ingredients have 12 Servings
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2/3 cup bakers sugar
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup coconut milk beverage (divided)
  • 1/4 cup coconut spread
  • 2 ounces unsweetened chocolate
  • 1 1/2 cups to 2 cups powdered sugar

Instruction

  • Preheat oven to 350 degrees. Line cupcake tin with cupcake liners.
  • Sift together cocoa powder, flour and baking powder. In another bowl whisk together sugar, eggs, vanilla, vegetable oil and 3/4 cup coconut milk. Gradually whisk flour mixture into sugar mixture.
  • Fill cupcake liners 2/3 full. Bake in preheated oven for 12 – 15 minutes or until a toothpick inserted comes out clean.
  • Allow to cool for several minutes in the cupcake tin. Transfer to a cooling rack to cool completely.
  • While cupcakes are cooling make the frosting by melting the coconut spread and unsweetened chocolate together over low heat. Remove from heat and allow to cool.
  • Once cooled, whisk together chocolate mixture and 1 1/2 cups powdered sugar. Stir in remaining 1/4 cup coconut milk. Frosting will become thicker as it cools. If you would like it a little thicker, add more powdered sugar until desired consistency.
  • Frost cooled cupcakes and serve.