Chocolate Coconut Cream Cupcakes

It seems like it's been forever since I posted a recipe!! School has unfortunately been keeping me very busy. Anyway, I'm happy to be sharing recipes again :). The frosting I made for these cupcakes was my experimental attempt at a dairy-free "buttercream" using coconut oil instead of butter. Using margarine in place of butter for a buttercream frosting ends badly, so I'm really glad this worked so well! 

Chocolate Coconut Cream Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter substitute

4 ounces semi-sweet dairy, soy, nut-free baking chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1 cup coconut oil

1 cup shortening

1/2 cup cocoa powder

2 tbsp vanilla extract

4 cups confectioner's sugar

2 tbsp almond milk

Directions:

Melt the butter substitute and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter substitute/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting:

In a large bowl using an electric mixer, beat together the coconut oil and shortening until creamy and smooth. Add the cocoa powder and vanilla extract, and mix until combined.

Slowly add the confectioner's sugar 1 cup at a time; beating well after each addition, and make sure the sugar is evenly combined. 

Once all of the sugar has been beat in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved.

Pipe the frosting onto the cooled cupcakes with a star tip.

Top with coconut flakes and serve.

The experiment of using the coconut oil for a "coconutcream" frosting was a definite success!!! The frosting was so light and creamy, with just the right amount of sweetness. I will definitely be using coconut oil in frostings that I make in the future!