Dark Chocolate Cupcakes
Prep time: 
Cook time: 
Total time: 
Yields: 18
  • 1 cup coconut milk
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup sugar
1 cup all-purpose flour
1/3 cup special dark cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
1/4 teaspoon salt
  1. Preheat oven to 350°F and line muffin pan with paper liners.
  2. Whisk together the coconut milk, sugar, oil, and vanilla extract and beat until foamy.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add to wet ingredients and beat until no lumps remain (or very few remain). Pour into liners, filling each with ¼ cup of batter.
  5. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
The original recipe calls for canola oil but we didn't have any so we used vegetable oil. Also any good quality cocoa powder will work, but be careful not to use a drinking cocoa because of the sugar content.
Recipe by Bake 2 The Future at https://bake2thefuture.com/2012/03/05/dark-chocolate-peanut-butter-cup-cakes/