Chocolaty, Fudgy, and Not-So-Bad For You Celebration Cupcakes

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One of the pillars of our mission at Raggedy Hen Farm is to embrace comfort foods and make them over into healthy, delicious, new versions of some of our old favorites.  Our daughter, Leah, recently celebrated her 23rd birthday and we decided to bake up festive chocolate cupcakes to celebrate.  Instead of reaching for a store-bought mix or a recipe calling for pounds of butter and white flour, we’ve re-imagined these celebratory favorites to include coconut oil, Dutch processed cocoa, whole wheat pastry flour, and even organic maple syrup for part of the sweetening.  No one guessed that these fudgy favorites were way better for them than other treats. This recipe is even vegan!

Here’s our recipe:

Chocolate Cupcakes with Coconut Oil

3 cups whole wheat pastry flour (unbleached white flour is okay too)

2 cups sugar (white or brown)

6 Tablespoons unsweetened cocoa

2 teaspoons baking soda

1/2 teaspoon sea salt

3/4 cup coconut oil

2 Tablespoons white vinegar

1 Tablespoon Vanilla extract

2 cups cold water

Preheat oven to 350 degrees.  Line muffin tins with cupcake papers (your choice!)

Mix the flour, sugar, cocoa, salt, and baking soda together in a large bowl (we used the bowl for our stand mixer.)

Add in the coconut oil, vanilla, vinegar and water. Beat this on low speed (otherwise the dry mix will fly everywhere) until light and smooth.

Spoon into cupcake papers, filling about 2/3 full. Bake for 15-20 minutes or until done.  Cakes will puff up and spring back when touched.  Remove from oven and let cool in pans for about 5 minutes before removing to a rack.  Cool completely.

Fudgy Icing

1 cup coconut oil

1 cup unsweetened cocoa

1/2 cup organic maple syrup

2 teaspoons Vanilla extract

1/2 teaspoon sea salt

1 Tablespoon hot coffee

Mix all ingredients with an electric mixer until smooth and fluffy.  This takes about 5 minutes.  Use to frost cupcakes.

Toppings:

Top with sprinkles and/or course or flaked sea salt.  We used a combination of the course salt and sprinkles and it was a heavenly combination with the dark chocolate icing!

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