Preheat oven to 180ºC (356ºF). Line a regular size 12-hole muffin baking pan with cupcake patty liners.
In a large mixing bowl, sift together flour, cocoa, baking powder and baking soda. Whisk through coffee and both sugars until well combined.
Add egg, milk, oil and vanilla. Using a spatula, gently fold until just combined.
Pour in boiling water and gently fold until well combined into a smooth batter.
Spoon batter into cupcake liners, filling each 3/4 way full.
Bake for 18-20 minutes or until a tooth pick inserted into the middle comes out clean.
Remove from oven and allow cupcakes to cool in pan for 5 minutes.
Transfer to a wire rack to cool completely.
Chocolate Buttercream Frosting
Follow the chilling instructions on the Organic Coconut Whipping Cream can. Place a large mixing bowl into the freezer for 15 minutes before starting.
Scoop out chilled Organic Coconut Whipping Cream into the large chilled mixing bowl.
Add icing sugar, cocoa and vanilla. Using electric beaters, beat together until well combined and stiff peaks just form, scraping down the sides as needed. Ensuring not to overbeat. It will be smooth and creamy.
If needed, place bowl + frosting back into the freezer to firm up before piping.
Prepare a piping bag fitted with a medium sized closed star nozzle. Fill bag with the frosting and pipe onto cupcakes.
Enjoy!
Store in an airtight container, refrigerated, for 2-3 days.
SHORT DESCRIPTION
You can't go wrong with classic chocolate cupcakes! These are your ultimate chocolate cupcakes paired with a velvety smooth chocolate buttercream frosting using our Organic Coconut Whipping Cream. With a dash of Organic Ground Coffee to enhance and deepen the cocoa flavour.
INGREDIENTS
Cakes: 1 cup (150g) Organic Plain All Purpose Flour ½ cup (50g) Organic Cocoa Powder 1 tsp Organic Baking Powder ¼ tsp baking soda 1 tsp Organic Ground Coffee ½ cup (100g) Organic Raw Sugar ¼ cup (50g) Organic Coconut Sugar 1 large egg or flax egg/vegan egg replacer, at room temperature ½ cup (120ml) plant milk of choice ⅓ cup (55ml) Organic Extra Virgin Olive Oil 1 tsp vanilla extract ½ cup (120ml) boiling water
Chocolate Frosting: 1 x 400g can Organic Coconut Whipping Cream ⅓ cup (30g) Organic Cocoa Powder ¼ cup (40g) Organic Icing Sugar ½ tsp vanilla extract
DESCRIPTION
Cakes
Preheat the oven to 180°C. Line a regular size 12-hole muffin baking pan with cupcake patty liners.
In a large mixing bowl, sift together flour, cocoa, baking powder and baking soda. Whisk through coffee and both sugars until well combined.
Add egg, milk, oil and vanilla. Using a spatula, gently fold until just combined.
Pour in boiling water and gently fold until well combined into a smooth batter.
Spoon batter into cupcake liners, filling each 3/4 way full.
Bake for 18-20 minutes or until a tooth pick inserted into the middle comes out clean.
Remove from oven and allow cupcakes to cool in pan for 5 minutes.
Transfer to a wire rack to cool completely.
Chocolate Buttercream Frosting
Follow the chilling instructions on the Organic Coconut Whipping Cream can. Place a large mixing bowl into the freezer for 15 minutes before starting.
Scoop out chilled Organic Coconut Whipping Cream into the large chilled mixing bowl.
Add icing sugar, cocoa and vanilla. Using electric beaters, beat together until well combined and stiff peaks just form, scraping down the sides as needed. Ensuring not to overbeat. It will be smooth and creamy.
If needed, place bowl + frosting back into the freezer to firm up before piping.
Prepare a piping bag fitted with a medium sized closed star nozzle. Fill bag with the frosting and pipe onto cupcakes.
Enjoy! Store in an airtight container, refrigerated, for 2-3 days.
Method
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We have been proudly Australian Family Owned and operated since we first opened in 2002
Our organic products are sourced and handled under strict ACO guidelines
