Chocolate is amazing. It is one of those foods that is hard to resist. I was craving chocolate and then I remembered a recipe that my Mom Boss emailed me months ago. I wanted to try this recipe for months but work and school have me exhausted. In the midst of finals, studying, and sick babies, I managed to find the energy to bake. To be fair, I did have a four day weekend that allowed me to catch up on sleep.

This recipe calls for lots of chocolate-and coconut! I used this recipe for the chocolate coconut cupcakes , Basic Chocolate Cake Recipe . I could not find the whole wheat pastry flour, so I used unbleached all-purpose flour. My uncle bought me pure coconut oil and vanilla from the Dominican Republic. I really loved how the flavors mixed. My taste buds were in heaven!

While the second batch of cupcakes were baking, I started making the dark chocolate chocolate frosting. The original recipe was measured for a cake, so I was not surprised that I had to bake two batches. Oh well, more chocolate goodness. I poured a pint of heavy whipping cream, 8 oz of dark chocolate chips, and 2 oz of chocolate chips in a double boiler. If you do not have a double boiler, you can put a sauce pan over a pot of boiling water. I have done this and it works just fine.

I stirred the cream and the chocolate chips until the chocolate was completely melted. I then stored the mixture in the freezer to chill. After about 1 1/2 hours, I poured cream and chocolate into a stand mixer( I like to chill the bowl and whisk attachment when making whipped cream). I then added about a teaspoon of pure vanilla extract. I beat the ingredients until the frosting became fluffy(about 2 minutes) The colder the heavy whipping cream is, the faster it will fluff. I piped the frosting onto the cupcakes and these were the results. I pulled back the cupcake liners so you can see the full cupcake. 

I really enjoyed these cupcakes. They are pretty sweet, so you must have a sweet tooth! I made the whipped cream frosting because I wanted a chocolate frosting but felt that a buttercream frosting will be too much. The whipped cream frosting is light fluffy which greatly contrasts the chocolate cupcake. I really enjoyed making these. It has been a while since I baked and it was so fun!

Chocolate Cupcake Recipe

• 2 1/2 cups whole wheat pastry flour
• 3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba)
• 1 tablespoon baking powder (look for non-aluminum type)
• 3/4 teaspoon fine grain sea salt
• 1/2 cup barely melted unsalted butter (or coconut oil)
• 1 cup real maple syrup, room temperature
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup coconut milk, room temp
• 8 ounces good-quality bittersweet chocolate, shaved or finely chopped

Dark Chocolate Chocolate Frosting

• 1 Pint of heavy whipping cream (Make sure it is HEAVY WHIPPING CREAM)
• 8 ounces of dark chocolate chips
• 2 ounces bittersweet chocolate chips.
• 1 ounce of pure vanilla extract