A Chocolate Dream Cupcake Recipe

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

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!