Chocolate Cupcakes

Gooey Chocolate Cupcakes. Nom. Nom. Nom. 

I am extremely picky about cupcakes – Why put added sugar and butter into our bodies if it doesn’t taste delicious? Dry Cupcakes? No thank you.

These Chocolate Cupcakes are delicious- and actually tasted great 7 days after baking them (Yes, I had to hide them)

Preheat the Oven to 325 Degrees F.

Spray 12 Cupcake Liners with coconut or other organic spray (You may use more depending on your liner size).

1 c. Flour

1 c. Sugar

1/2 c. Cocoa

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Kosher Salt

1/2 c. Milk (Organic Cow’s Milk, Almond, Coconut- your preference)

1/4 c. Vegetable Oil

1 Egg (Cage Free Please!)

1/2 tsp Vanilla (Use Real Vanilla, not Imitation)

1/2 c. Boiling Water

Mix the Dry ingredients in a large mixing bowl with a standing or handheld mixer. Add the milk, Oil, Eggs & Vanilla to the dry mixture and continue to mix together.

Reduce the speed of the mixer and add in the boiling H20. Beat on high for ~1 minute to add in air.

Pour into greased Liners (3/4 full). Bake 12-15 minutes at 325 Degrees F.

 

****Frost with Buttercream Frosting once COMPLETELY Cooled. (Recipe for frosting is posted as well)

 

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