brian was in charge of my birthday treats, and i had chosen coconut milk ice cream with a toppings bar (i had coconut, chocolate chips, almonds, and strawberries on mine!) and vanilla cupcakes with dark chocolate frosting. this is a really amazing recipe that i adapted from elana’s pantry. the cupcakes are really versatile. in fact, it’s the recipe i used for margarita cupcakes a few months back. the frosting is very rich and decadent, and makes enough to frost a whole cake or a dozen high-hat cupcakes. we’ve used it for many cake recipes, but i think it’s my favorite on these vanilla cupcakes. though i couldn’t call it complicated to make, there are a few steps in making this frosting. but it’ll come to ya!
the cupcakes are really fluffy and moist. my friends complimented us on the texture numerous times. i’ve heard along the way that this can be made into a cake, but haven’t tried it myself. if you attempt this, please let us know if it works in cake form! this recipe makes 12 cupcakes.
1/2 cup coconut flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup honey
1/2 cup olive oil
2 tbsp vanilla
preheat oven to 350f. put racks in center of oven. place papers into cupcake tin.
whisk all dry ingredients together.
whisk all wet ingredients together.
with hand mixer or by hand, blend wet and dry ingredients together.
spoon batter evenly into paper-lined cupcake tin. batter will be very thin.
bake for 20 minutes, until center is no longer wet and jiggly. *cupcakes will have a little shine on top of them, tricking you into thinking they are not done. they probably are done, so pull ’em out! these are easy to over bake!
cool completely before frosting.
dark chocolate frosting
1 cup dark chocolate chips
1/2 cup olive oil
2 tbsp honey
1 tbsp vanilla extract
pinch of salt
over low heat (i used double-boiler method), melt chocolate and oil, stirring frequently. once melted, stir in remaining ingredients.
place mixture into freezer for 15 minutes to thicken.
remove from freezer. using hand blender, whip mixture into thick, whippy frosting. it must be cold to do this, so if it’s not whipping up properly, place back into freezer for 10 minute increments until it is cold enough. i blended mine for 5-10 minutes. it was very fluffy and light.
scoop into pastry bag and pipe onto cupcakes, or simply smear onto cupcakes with spatula.
this frosting is also quite delicious when licking the bowl clean before placing into the dishwasher.
THANK YOU FOR AN AMAZING BIRTHDAY, FRIENDS!