This cupcake couldn’t have come at a better time!
Last week we had the “official” celebration of National Chocolate Cake Day, although I must say, I can easily celebrate chocolate cake throughout the year!
Then while participating in the Three-Day Quote Challenge, there was this lovely gem that I’m particularly fond of …
To make it even better, our family actually celebrates numerous birthdays in February … and then, of course, there’s Valentine’s Day!
This cupcake/cake recipe is perfect for birthdays, anniversaries, Valentine’s Day … any day! It’s moist, light and rich in chocolate flavor. And then there’s the frosting — so creamy, so chocolatey and, quite literally, the icing (frosting) on the cake!
For Cupcakes or Cake
*I prefer to use all organic ingredients
Adapted from Ghirardelli’s Chocolate Recipes
2 cups flour
3/4 cup cocoa powder (dark chocolate is preferable)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter, softened
1/2 cup coconut oil, softened
3/4 cup raw cane sugar
3/4 cup coconut sugar
1 Tablespoon vanilla
1 cup vanilla almond milk
1/3 cup chocolate almond milk
Preheat oven to 350 degrees Fahrenheit
-In a stand mixer or with a hand mixer, cream butter, coconut oil and sugars until light and fluffy.
-Add vanilla and eggs and mix until well blended.
-Alternate flour, salt, baking soda, baking powder with the almond milks on low speed until batter is well-blended and smooth. Do not over-mix.
-Fill cupcake liners/cases approximately 2/3 full and bake for 17-18 minutes or until toothpick comes out of center clean.
*For cake, spread into a greased 13×9 cake pan and bake for 26-27 minutes or until toothpick inserted into center areas comes out clean.
For the Chocolate Frosting
3 Tablespoons butter, softened
3 Tablespoons palm fruit oil, softened
2 2/3 cups powdered sugar
3/4 cup cocoa powder
1/3 cup vanilla or chocolate almond milk
1 Tablespoon vanilla
-In a stand mixer or with a hand mixer, cream butter and palm fruit oil on medium speed.
-Alternate powdered sugar/cocoa powder with almond milk/vanilla until frosting is smooth and creamy.
-Frost when cupcakes/cake has cooled.
Truly a chocolate dream!