I’m super excited to share this Chocolate Cupcakes recipe with you guys!
This recipe is perfect for Valentine’s Day or for any occasion!
Chocolate Cupcakes are a classic treat in this family and this recipe is a keeper!
The recipe uses a cupcake mix, but you can use anything you like!
I added some chocolate chunks, but other types of chocolate chips would be just as delicious.
This recipe makes about 12 cupcakes and can easily be doubled or tripled depending on how many people you have in your house.
It’s super easy to make, and they taste amazing!
I’ve made a few versions and I’m loving how this one is so different from all the others.
I like the flavor of the coconut oil and the coconut milk because it adds a nice crunch.
I made this recipe using the Coconut Oil and the Coconut Milk, and it was very easy to follow.
The coconut oil can be purchased at the grocery store or online.
I also like to make my own coconut oil with a little extra coconut butter.
You can make your own coconut milk by using coconut water.
Make your own Coconut Milk by heating coconut water to just below 350 degrees Fahrenheit.
When you are done heating the water, add in the ingredients for the coconut cream.
It should be just a little thicker than the water that you used to heat it.
I added a little bit of coconut oil, but it is optional.
Once the coconut water is hot, add your shredded coconut.
Mix it well and add the shredded coconut to the mixture.
Stir to combine.
I used a double boiler to make the coconut coconut milk, but the coconut can also be made in a microwave oven.
Place a bowl on top of the bowl and mix it well.
Microwave for 3-4 minutes on low.
After the coconut has cooled, pour the coconut mixture into a cup, or small bowl.
Pour into your cupcake liners and bake at 350 degrees for about 45-60 minutes.
Cool completely before frosting!