A Chocolate Dream Cupcake Recipe

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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 …

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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

2 eggs

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!

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47 thoughts on “A Chocolate Dream Cupcake Recipe

  1. This looks so good!!! I will make this for sure and I will get big smiles from my boys!! Thank you for sharing this!!!

    Please visit my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas 🙂

    Liked by 1 person

  2. oooo, Anna, I am so making this. I grew to love chocolate at a late age, so have lots of time and years of catchup to use, and that means a lot of chocolate still to eat. This looks like the cake I dream about, right up there with the Chocolate Amaretto Bundt cake my daughter gave me the recipe for. That one is a double oooo, and so rich a quarter inch slice is all I can handle at one time — every half hour, on the half hour, all day long and all thru the night until the cake is all gone.
    We make our own amaretto also. Say something like pretty please and I’ll send you the recipe.

    Liked by 1 person

    1. Thank you so much — I hope you’ll let me know how you like them! 😉 Ohhh … your daughter’s Chocolate Amaretto Bundt Cake sounds simply amazing … and I would enjoy it exactly as you do! (a slice every half hour on the hour sounds perfect! 😉 ) Oh pretty, pretty please … I would love the recipe! 😉 I hope you’re having a wonderful week!

      Liked by 1 person

      1. How is the best way to get the recipe to you Anna? And I’ll definitely let you know about the cupcakes. I’m getting hungry just looking at the photo, and when I get hungry for chocolate, nothing else will work.

        Liked by 1 person

      2. I’ll try to get it out by the weekend Anna. Sure hope you love it as much as I do. The icing is better than fudge — actually we sometimes just make that and eat it instead of fudge.

        Liked by 1 person

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